Overnight Oats with Honey & Raspberries
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| Serves | 2 jars overnight oats |
| Prep time | 24 hours, 5 minutes |
| Allergy | Milk |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Breakfast, Snack |
| Misc | Pre-preparable, Serve Cold |
| Region | British |
| By author | Karen S Burns-Booth |
This tasty gluten free breakfast is so easy to prepare and requires no cooking. Adjust the fruit according to season and taste, and try to use jumbo oats in this recipe for the best results. Flavoured yoghurt are also wonderful in this recipe.
Ingredients
- 2 x 125ml vanilla yoghurt (or plain yoghurt)
- 100g porridge oats (jumbo oats are best)
- 6 tablespoons of milk mixed with 4 tablespoons honey
- 50g to 75g fresh raspberries (or mixed berries, frozen berries also work well)
Note
This tasty gluten free breakfast is so easy to prepare and requires no cooking. Adjust the fruit according to season and taste, and try to use jumbo oats in this recipe for the best results. Flavoured yoghurt are also wonderful in this recipe. These overnight breakfast oats are perfect for anyone who wants breakfast on the go, or for camping and caravan holidays.
Directions
| Step 1 | Mix the oats with the yoghurt and honey milk in a mixing bowl. Stir well to combine. |
| Step 2 | Spoon half of the oat mixture in to 2 x jam jars, I used 450g (1lb) size jars. |
| Step 3 | Scatter over half the raspberries and then cover them with the rest of the oat mixture. Finish the layers with the remaining raspberries and cover before storing in the fridge overnight. |
| Step 4 | Keeps fresh for up to 2 to 3 days. These overnight oats are best enjoyed cold. |
