Rasperry yogurt oats
Time for a sweet and delicious breakfast. Try our raspberry yogurt oats. Prepare the oats the night prior and let it sit in the fridge. You won't regret it.
Nutritional information:
| Calories | 2639 kJ (630 kcal) |
|---|---|
| Protein | 25 g |
| Fat | 17 g |
| Carbohydrates | 84 g |
| Fiber | 16 g |
Utensils:
grater, bowl, Spoon, chef's knife, cutting board, tablespoon
Recipe instructions:
1
Peel the banana, slice and add into a bowl or glas with lid.
- ½ Banana (~ 2 oz)
![½ Banana (~ 2 oz)]()
2
Add the oats, milk, banana, agave syrup, 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 Plant milk, unsweetened (e.g. almond)
![¾ cup Plant milk, unsweetened (e.g. almond)]()
- 1⁄3 cup Cranberries, dried
![1⁄3 cup Cranberries, dried]()
- 2 tsp Agave syrup
![2 tsp Agave syrup]()
- 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 agave syrup and cook until the raspberries are defrosted.
- ¾ cup Raspberries
![¾ cup Raspberries]()
- Vanilla extract
![Vanilla extract]()
- ½ tsp Agave syrup
![½ tsp Agave syrup]()
4
Stir the yogurt into the cereal.
- ½ cup Vegan yogurt alternative
![½ cup Vegan yogurt alternative]()
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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