Step 1

Place oats, chia seeds, LSA, vanilla, cinnamon and milk in a small bowl or container. Stir until combined. Cover and place in the fridge for at least 4-5 hours or overnight until the mixture thickens.

Step 2

Place raspberries in a small bowl and gently crush with a fork. Layer the oat mixture and half the crushed raspberries in a 300ml serving jar. Drizzle with nut butter and top with remaining raspberries. Cover and store in the fridge until ready to serve (see notes).