Rasperry yogurt oats

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:

Calories2639 kJ (630 kcal)
Protein25 g
Fat17 g
Carbohydrates84 g
Fiber16 g


grater, bowl, Spoon, chef's knife, cutting board, tablespoon

Recipe instructions:


Peel the banana, slice and add into a bowl or glas with lid.

  • ½ Banana (~ 2 oz)
    ½ Banana (~ 2 oz)

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

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

Stir the yogurt into the cereal.

  • ½ cup Vegan yogurt alternative
    ½ cup Vegan yogurt alternative

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

Enjoy your meal!