Overnight oats with raspberries

Overnight oats with raspberries

Total: 12 hr 20 min. | Active: 20 min.
vegetarian
Nutritional value / glass: 396 kcal
, Fat: 14 g
, Carbohydrate: 47 g
, Protein: 15 g

Ingredients

4 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Raspberry puree

200 g raspberries
1 tbsp maple syrup
1 tbsp water

Oats

200 g fine whole-grain rolled oats
4 dl milk
1 vanilla pod, halved lengthwise, seeds scraped out
1 lemon, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
1 tbsp maple syrup
2 pinch salt
180 g plain yoghurt

Serve

100 g raspberries
2 tbsp almonds, roasted, chopped
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Utensils

4 airtight jars, each approx. 250 ml

How it's done

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Raspberry puree

Puree the raspberries, maple syrup and water in a measuring cup.

Oats

Mix the oats with all the other ingredients up to and including the yoghurt. Stir half of the puree into the oat mixture, layer alternately in the glasses with the remainder of the puree. Cover and leave to soak in the fridge for approx. 8 hrs. or overnight.

Serve

Serve the overnight oats with the raspberries and almonds.

Good to know
Tip: Instead of lemon zest and lemon juice, use lime zest and lime juice.

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