25ml (1 ½ tbsp) medium oatmeal
150g (5 oz/ scant 1 cup) raspberries
5-10ml (1-2 tsp) clear honey
45ml (3 tbsp) natural (plain) yoghurt

1 Spoon the oatmeal into a large heatproof bowl, then pour in about 120ml (4fl oz/ ½ cup) boiling water and leave to stand for about 10 minutes or until the water has been completely absorbed.
2 Put the soaked oats in a blender or food processor and add all but two or three of the raspberries, the honey and about 30ml (2 tbsp) of the yoghurt. Process until smooth, scraping the mixture down from the side of the bowl if necessary.
3 Pour the raspberry and oatmeal smoothie into a large glass, swirl in the remaining yoghurt and top with the raspberries. Store the smoothie in the refrigerator until you are ready to drink it – it will thicken up so you might need to add a little juice or mineral water before serving.

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