Raspberry ripple breakfast / snack / dessert
This little corker of a recipe works well at any time of the day - either as a great breakfast, a perfect afternoon pick-me-up treat or a dessert.
The soaked oats make it deliciously creamy, pairing perfectly with the sharpness of the raspberries.
Easy to make, even easier to eat.
Ingredients:
Serves 3-4
1 cup of oats
juice of 1/2 lemon or 1 teaspoon of apple cider vinegar
2 tablespoons of chia seeds
125ml milk of your choice
1 frozen banana
1 vanilla pod
200g raspberries (frozen or fresh)
1 tablespoon maple syrup
How to:
Cover the oats with warm water and the lemon juice or apple cider vinegar. Let it sit overnight or at least 4 hours
In the morning, drain the oats well under fresh water
In a food processor, blend the raspberries and maple syrup until they are liquid. Spoon about half into a bowl and set aside
Leave the remaining puree in the blender and add the oats and the rest of the ingredients. blend until smooth. Taste and add more maple syrup if you’d like it sweeter
Serve the porridge in bowls or little glasses with the raspberry ripple swirled in. Leftovers keep in the fridge for up to 2 days
Enjoy! Let me know if you make the recipe in the posts below - and tag me in your pics on Instagram!
