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Sponsored: Raspberry ripple overnight oats

Serves: 1
timePrep time: 10
timeTotal time:
Sponsored: Raspberry ripple overnight oats
Recipe photograph by Stuart West

Sponsored: Raspberry ripple overnight oats

Boost your start to the day with this protein-rich prep-ahead brekkie

Serves: 1
timePrep time: 10
timeTotal time:

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  • 100g frozen raspberries
  • 10g flaked almonds
  • 1 x 150g pot Lindahls Raspberry Kvarg
  • ½ apple, scrubbed
  • zest of ¼ lemon or orange, or a few drops of extract
  • ½ tsp vanilla extract
  • ½ tbsp chia seeds (optional)
  • 40g oats
  • 80ml milk
  • ½ tbsp clear honey or maple syrup

Step by step

  1. Put the frozen raspberries into a shallow bowl; set aside to start defrosting. Meanwhile, tip the almonds into a small frying pan and dry-toast for a couple of minutes until golden, shaking the pan occasionally. Cool; store in a jar until ready to use.

  2. Spoon half the Kvarg into a mixing bowl. Grate in the apple, then add the citrus zest or extract, the vanilla and chia seeds, if using, followed by the oats and a pinch of salt. Stir in the milk until mixed

    *Use gluten-free oats if required.
  3. Mash the defrosting raspberries with the honey or maple syrup. Spoon alternate layers of the oats and raspberries into a jar, rippling together if you like. Leave space at the top to add the remaining Kvarg next day. Cover and chill overnight, or for up to 2 days.

  4. To serve, spoon the rest of the Kvarg on top and scatter with the toasted almonds.

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