Description
I’m always amazed how wonderful these simple overnight refrigerator honey raspberry oats are for breakfast, but they’re great as a snack or for dessert too! Just top with a little whipped cream!
Ingredients
- 1 Tablespoon Honey
- ½ cups Plain Greek Yogurt
- ¼ cups Milk
- ½ cups Rolled Oats
- ¼ teaspoons Cinnamon
- ⅛ teaspoons Sea Salt
- 1 Tablespoon Raspberry Fruit Spread
- ¼ cups Raw Sliced Almonds
Preparation
Add good quality honey and 1 tablespoon of the Greek yogurt to a glass container or a bowl and whisk until honey is completely combined.
Add remaining yogurt and milk and whisk until well combined. Add whole grain organic rolled oats, Ceylon cinnamon and sea salt to the yogurt mixture and stir together until the oatmeal is completely saturated.
Drop dollops of the raspberry fruit spread over the top of the oatmeal mix and cover the container with a lid or plastic wrap. (I love to use an organic “Just Fruit Spread” when I don’t have fresh fruit on hand or am just in a hurry. It’s sweetened with fruit juice only, no added sugar, and is one of my favorite pantry staples.)
Place covered container or bowl in the refrigerator to soak overnight or for a minimum of 4 hours. Be sure to keep the sliced almonds separate, so they’ll stay nice and crunchy.
In the morning or after 4 hours, remove the oatmeal mixture from fridge and lightly stir the raspberry spread throughout. Then, either eat it cold or if you prefer warm it up a little by microwaving for about 30 seconds.
Before serving, sprinkle the sliced almonds over the top and depending on the consistency you like, add a little extra milk or cream and enjoy.
