Kefir introduces live microbes that interact synergistically with oat fibres, enhancing short-chain fatty acid production. Raspberries provide ellagitannins, which gut bacteria convert into anti-inflammatory urolithins. Ground flaxseed delivers lignans and soluble fibre that support microbial balance, while cocoa flavanols selectively increase Bifidobacteria.

Ingredients (serves 2)
80g rolled oats
250ml plain kefir
1 tbsp ground flaxseed
1 tbsp chia seeds
1 tbsp unsweetened cocoa powder
150g raspberries
½ tsp vanilla extract

Method
Mix all ingredients except the raspberries in a bowl or jar until well combined.

Cover and refrigerate overnight.

In the morning, stir and top with raspberries before serving.