‘Good gut’ overnight oats (serves 2)

Ingredients:

• 50g porridge oats

• 40g jumbo oats

• 400ml oat milk

• 100g plain kefir

• 40g raisins

• 1 tbsp honey

• 1 Granny Smith, coarsely grated

• Sea salt, a generous pinch

• Ground cinnamon, a pinch

For the apple sauce:

• 1 large Granny Smith, roughly chopped

• 25g soft brown sugar

• 1 tbsp apple cider vinegar

• 20g unsalted butter

• 1/2 tsp vanilla extract

• Pinch ground cinnamon

To serve:

• Mixed seeds

• Chopped walnuts

Method

1. First make the apple sauce. Place a saucepan over a medium heat and add your butter. Allow to melt before adding your apple, sugar, vinegar, cinnamon and vanilla.

2. Stir to combine, cover and gently cook for around 10 minutes. Remove the lid from the pan and continue cooking for another 5 minutes to allow some of the liquid to evaporate.

3. Decant into a bowl and blend with a stick blender until smooth. Set to one side.

4. Preheat your oven to 170c (150c for fan). Sprinkle your oats onto a lined baking sheet and toast in the oven for 10 minutes until they smell nutty.

5. In a bowl, whisk together the kefir, honey and oat milk until combined.

6. Add your oats to the liquid, followed by your apple, raisins, salt and cinnamon. Give everything a good stir.

7. Split the apple sauce between two bowls, or in my case I just use old jam jars with lids. Top with the oat mixture and refrigerate overnight.

8. Serve with some chopped walnuts, mixed seeds and a sprinkling of ground cinnamon.