Almond and raspberry protein overnight oats recipe
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Swirl mashed raspberries and almond butter through creamy overnight oats for a flavour-packed and filling breakfast on-the-go.
See method- Serves 1
- 5 mins to prepare plus at least 2 hrs chilling
- 448 calories / serving
Ingredients
- 40g porridge oats
- 80g Arla Skyr Natural Icelandic Style Yogurt
- 70ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
- 15g chia seeds
- ½ tbsp maple syrup (optional)
- 1 tbsp almond butter
- 80g fresh or frozen raspberries (defrosted if frozen)
- 5g toasted flaked almonds
- ¼ lemon, zested
Each serving contains
- Energy
- 1870kJ 448.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 37.2gProtein 23.2gFibre 13.7g
Method
- In a bowl or jar (roughly 350ml capacity), stir the oats, Arla skyr, milk, chia seeds, maple syrup (if using) and½tbsp almond butter together until evenly combined. Mash two-thirds of the raspberries in a bowl then stir through the oat mixture. Swirl through the remaining½ tbspalmond butter and top with the remaining raspberries, almonds and the lemon zest.
- Cover and chill for at least 2 hours, or for up to 2 days in the fridge.
- Tip: Simply multiply the recipe by how many serves you want to make.
- See more Breakfast recipes
