Overnight oats with raspberries

Name: Overnight oats with raspberries
Prep time: 20 min
Total time: 740 min
Yield: 4
Ingredients: 1 vanilla pods; 2 tbsp maple syrup; 4 dl milk; 180 g plain yoghurt; 300 g raspberries; 1 lemons; 2 tbsp almonds; 200 g fine whole-grain rolled oats; 2 pinch salt

Total: 12 hr 20 min. | Active: 20 min.

vegetarian

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Ingredients

for 4 glasses

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

How it's done

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.

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