This recipe is perfect for a quick, nutritious breakfast that’s ready when you are. The combination of peanut butter and raspberries provides a satisfying mix of sweet and savoury flavours, along with a lovely contrast of textures.
Ingredients:
- 80g frozen raspberries
- 50g rolled oats
- 1 tsp maple syrup
- 1 tablespoon peanut butter
Method:
Combine the oats and peanut butter:
In a jar or bowl, mix the oats with the peanut butter.
Add the maple syrup:
Drizzle the maple syrup over the oats and peanut butter mixture.
Add the raspberries:
Add the frozen raspberries on top of the oats.
Add the liquid:
Pour in enough oat milk (or milk of choice) to cover the oats and raspberries.
Refrigerate overnight:
Put a lid on the jar or cover the bowl with cling film.
Place in the fridge overnight to allow the oats to soak and soften.
Serve:
In the morning, stir the oats well.
If desired, add a little more milk to achieve your preferred consistency.
Serve as is or top with peanut butter, raspberries or other fruits and nuts of your choice.
