Sponsored: Raspberry ripple overnight oats
Prep time: 10Total time: 
Sponsored: Raspberry ripple overnight oats
Prep time: 10Total time: 
Ingredients
- 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
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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.
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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
Tip*Use gluten-free oats if required. -
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.
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To serve, spoon the rest of the Kvarg on top and scatter with the toasted almonds.
