Rasperry yogurt oats
Time for something sweet and delicious for breakfast. If you got time, prepare the oats the night prior and let it sit in the fridge over night.
Nutritional information:
| Calories | 2677 kJ (639 kcal) |
|---|---|
| Protein | 22 g |
| Fat | 16 g |
| Carbohydrates | 93 g |
| Fiber | 12 g |
Utensils:
grater, bowl, Spoon, chef's knife, cutting board, tablespoon
Recipe instructions:
1
Peel the banana, slice and add into a bowl or glass with lid.
- ½ Banana (~ 2 oz)
![½ Banana (~ 2 oz)]()
2
Add the oats, milk, banana, honey, and cinnamon and mix well. Let the bowl sit in the refrigerator for at least 10 minutes.
- ¾ cup Whole grain rolled oats
![¾ cup Whole grain rolled oats]()
- ¾ cup Low fat milk
![¾ cup Low fat milk]()
- 1⁄3 cup Cranberries, dried
![1⁄3 cup Cranberries, dried]()
- 2 tsp Honey
![2 tsp Honey]()
- ½ tsp Cinnamon, ground
![½ tsp Cinnamon, ground]()
3
Heat a frying pan over medium heat and add the frozen raspberries. Add the vanilla and honey and cook until the raspberries are defrosted.
- ¾ cup Raspberries
![¾ cup Raspberries]()
- Vanilla extract
![Vanilla extract]()
- ½ tsp Honey
![½ tsp Honey]()
4
Stir the yogurt into the cereal.
- ½ cup Low fat yogurt
![½ cup Low fat yogurt]()
5
Chop the chocolate coarsely. Serve the muesli and top it with the raspberries and chocolate.
- 0.4 oz Dark chocolate
![0.4 oz Dark chocolate]()
6
Enjoy your meal!
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