75 g rolled oats (2.6 oz)

150 ml water (1½ dl / 0.6 cups)

150 ml almond milk (1½ dl / 0.6 cups)

100 ml low-fat yoghurt (1 dl / 0.4 cup)

1 egg

35 g wholemeal flour (1.2 oz)

A pinch of salt

1 tbsp grapeseed or sunflower oil (for the batter and to grease the waffle iron)

For garnish

1 mango, sliced

100 g strawberries (3.5 oz), halved or sliced

A small sprinkle of teff seeds (optional)

A little maple syrup, if desired

1. Put the rolled oats in a small saucepan with the water and almond milk. Heat gently, stirring, and simmer for 3–4 minutes until thickened. Remove from the heat, cover and set aside to cool. (This can be prepared the day before.)
2. Once the porridge has cooled, stir in the low-fat yoghurt, wholemeal flour, egg and a pinch of salt until combined.
3. Preheat the waffle iron and lightly grease with a little grapeseed or sunflower oil.
4. Pour or spoon the batter into the waffle iron and cook until the waffles are golden brown and cooked through.
5. Serve the waffles topped with sliced mango, strawberries and a sprinkle of teff seeds if using.
6.  Add a small amount of maple syrup if you prefer a sweeter finish.