This is the perfect breakfast for a busy lifestyle – prep it the night before and grab it as you rush out the door the next morning ✨
Welcome to my new series: overnight oats you’ll actually look forward to eating 🥣
First up is my raspberry and almond combo – if you’re a fan of Bakewell tarts, you need to try this one!
Each serving contains 479 calories, 14g protein, and a whopping 12.4g fibre (almost half your daily target in one go!)
Want this recipe in your app? Tap the link below 💙
https://www.nutracheck.co.uk/Info/ShareMeals?guid=c8da0a26-95d6-47ad-93c5-254ede215640
Ingredients – serves 2
➖ 120g porridge oats
➖ 2 heaped tbsp Greek yoghurt (fat-free works well to reduce calories)
➖ 220ml water
➖ 25g milled flaxseed (optional, but great for added fibre)
➖ 1 tsp almond extract
➖ 3 tbsp maple syrup, divided
➖ 150g frozen raspberries
➖ 1 tbsp flaked almonds
Method:
1️⃣ In a large bowl or airtight container, combine the porridge oats, flaxseed, almond extract, water, yoghurt, and 2 tbsp of the maple syrup. Stir well until fully combined. Cover and refrigerate overnight.
2️⃣ To make the raspberry compote, add the frozen raspberries and the remaining 1 tbsp maple syrup to a small saucepan. Heat over a medium heat until the raspberries have defrosted, softened, and started to break down, bubbling gently. Remove from the heat and allow to cool.
3️⃣ The compote can be made the night before and stored in an airtight container in the fridge. If preferred, warm it slightly in the microwave before serving.
4️⃣ The next day, divide the overnight oats between bowls or containers. Spoon over the raspberry compote and finish with the flaked almonds.
5️⃣ Stir the compote through the oats before eating if you like, or leave it layered on top – the choice is yours!
#OvernightOats #EasyBreakfast #HealthyBreakfast #OatRecipe #RaspberryOats