180g porridge oats
75g crunchy peanut butter (we used Meridian 100% nuts)
40g stoned medjool dates, chopped
2 tsp vanilla extract
5 x 120g plain bio yogurts (or 600g from a large pot)
ground cinnamon, for dusting
Tip the oats into a large bowl and pour over 600ml boiling water. Add the peanut butter, dates and vanilla and stir well. Cool, then stir through 240g of the yogurt. Dilute with a small amount of water if the consistency is a little stiff.
Spoon into glasses, then top with the remaining yogurt and dust with cinnamon. Cover each glass and keep in the fridge until ready to eat. Will keep well for up to five days.