This recipe can be made in advance and stored in the fridge in jars, ready to grab and go. I use wheat-free uncontaminated oats which are gluten-free. Some coeliacs react to the avenin in oats, if this is you follow the recipe notes for an alternative.
Add all of the ingredients into a bowl and mix thoroughly. Cover or transfer into a jar with a lid.
Rest on the bench for 25 minutes to set.
Transfer to the fridge for eight hours minimum or overnight (can go straight into the fridge if you are pressed for time).
Add more rice or oat milk if required to serve.
You can top with more fruit, macadamia nuts, or ground flaxseed.
Notes
Gluten-free: Hemp or chia seeds can be used in place of the oats for a coeliac-friendly gluten-free option. Use 3 tablespoons of chia or hemp seeds per serve (NB. Chia seeds are higher in oxalate).Note on storage: I store mine in mason jars or in glasslock containers. they will last up to 3 days in the fridge.