Preheat oven to 190C / gas mark 5, and line a baking tray with baking paper.
Combine peanut butter with coconut oil and oats. Spread over
prepared tray and bake in the oven for 30 minutes or until golden.
Remove from oven and set aside to cool.
Heat raspberries in the microwave or in a saucepan on the stovetop for a minute or two, or until soft. Mash with a fork and stir through the chia seeds. Set aside to thicken.
Layer the peanut butter oats, chia ‘jam’ and the yogurt in a serving
glass to serve.
Preheat oven to 190C / gas mark 5, and line a baking tray with baking paper.
Combine peanut butter with coconut oil and oats. Spread over
prepared tray and bake in the oven for 30 minutes or until golden.
Remove from oven and set aside to cool.
Heat raspberries in the microwave or in a saucepan on the stovetop for a minute or two, or until soft. Mash with a fork and stir through the chia seeds. Set aside to thicken.
Layer the peanut butter oats, chia ‘jam’ and the yogurt in a serving
glass to serve.