Serves: 1
Prep time: 10 minutes (+ overnight)
Ingredients:
Oats
- ⅓ cup whole rolled oats
- ½ cup oat milk (or milk of choice)
- 1 tsp honey or maple syrup
- Pinch cinnamon
Raspberry Cream
- 100 g natural or coconut yoghurt (smooth, unsweetened)
- ¼ cup raspberries (fresh or defrosted frozen, lightly mashed or blended for smoothness)
Toppings
- ½ golden or green kiwi, skin removed and thinly sliced
- A sprinkle of toasted coconut (optional)
Method:
The night before, place the oats, milk, honey, and cinnamon in a jar or bowl. Mix well, cover, and leave in the fridge overnight.
In the morning, stir the oats to loosen. Mix the yoghurt and raspberries until smooth, then spoon over the oats. Top with kiwi slices and a light sprinkle of coconut if using.
Eat straight away or seal with a lid and take it on the go.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
