Overnight oats with raspberries – a really easy and filling breakfast that’s quickly mixed together in the evening, and just needs added Icelandic skyr or Greek yogurt the next day.
This recipe makes 2 portions.
Suggestions for toppings
The porridge can be topped with all sorts of delicious things. I like a mixture of something fresh, something crunchy and something soft: fresh berries or fresh fruit, nuts, granola, peanut butter, almond butter, dulce de leche, homemade Nutella, desiccated coconut or coconut flakes, or cocoa nibs. The porridge can also be topped with compote or jam.
Ingredients
Overnight oats with raspberries
50 g oatmeal, gluten free if needed
2 tbsp. chia seeds
1/2 tsp. vanilla powder or vanilla sugar
1/2 tsp. cardamom
1 little pinch of salt
200 ml almond milk or another type of milk
1 handful fresh raspberries
Extra
2 large tbsp. Icelandic skyr or Greek yoghurt
Fresh raspberries
See above for topping suggestions!
Approach
Overnight oats with raspberries
Put all the ingredients in a container or glass with a lid and stir well. Mash the raspberries well. Put the lid on and refrigerate until the next day.
Then, the next day, just add the Icelandic skyr or Greek yoghurt, pour it into 1-2 bowls and top with the various toppings. Enjoy!
