Serves: 6
Prep: 10 mins
Cook: 10 mins


Nutrition per serving:

334 kcal 7g Fats
56g Carbs 13g Protein
8g Fiber


   What you need :     

•3 cups (270g) rolled oats

•1 apple, cored and coarsely grated

•1 cup (280g) Greek style vanilla yogurt

•1 cup (250ml) apple juice

•¾ cup (185ml) coconut milk

•1 tsp. vanilla extract

•1 tsp. ground cinnamon

•1 cup (280g) raspberry yogurt, to serve

For the raspberry jam:

•9 oz. (250g) raspberries, quartered

•2 tbsp. coconut sugar

•1 tbsp. lemon juice

  What do you need to do :     

  • Combine the oats, grated apple, vanilla yogurt, apple juice, coconut milk, vanilla extract and cinnamon in a bowl. Cover the bowl and place in the fridge to soak overnight.

  • Meanwhile, to make the raspberry jam, combine the raspberries, sugar and lemon juice in a saucepan. Place over a medium heat, and cook, stirring occasionally, for 7-8 minutes, until it has a jam like consistency. Remove from the heat and set aside to cool.

  • Divide the jam among serving jars or glasses. Top with the oat mixture and raspberry yogurt and serve immediately. Store covered in the refrigerator for up to 3 days.