Salted Caramel Breakfast Pudding

Mix all pudding ingredients in a small saucepan and cook over low heat until thick and creamy.

Run some cold water in a small bowl (this stops the pudding from sticking!), and once oats are cooked, transfer into the bowl.

Place in the fridge overnight to set.

In the morning, gently ease the edges of the pudding with a butter knife, if needed, and turn the pudding out onto a plate.

Load up with all of your favourite toppings - I used greek yoghurt, banana & chocolate buckini clusters.

Mix all pudding ingredients in a small saucepan and cook over low heat until thick and creamy.

Run some cold water in a small bowl (this stops the pudding from sticking!), and once oats are cooked, transfer into the bowl.

Place in the fridge overnight to set.

In the morning, gently ease the edges of the pudding with a butter knife, if needed, and turn the pudding out onto a plate.

Load up with all of your favourite toppings - I used greek yoghurt, banana & chocolate buckini clusters.