Refreshing Raspberry Oats

Wake up to porridge with a refreshing twist. This bowl of goodness takes hardly any longer to make than a regular bowl of porridge, and the infusion of green tea and raspberries adds a beautiful new depth to this warming dish.


1 green tea teabag
1 1/ 4 cups (310ml) boiling water
1/ 2 punnet (60g) Driscoll’s raspberries
1/ 3 cup (30g) rolled oats
2 medjool dates, pitted & coarsely chopped
1/ 8 teaspoon ground cinnamon
milk, to serve
1/ 3 cup (80ml) natural yoghurt
2 tablespoons roasted almonds, coarsely chopped
honey, to serve

  • Serves 1
  • Breakfast


Place teabag in a large mug and pour over the boiling water. Add half of the raspberries and crush lightly with a fork. Set aside for 3–5 minutes, to steep. Discard teabag.

Combine oats, raspberry green tea, one of the dates and cinnamon in a small saucepan. Bring to the boil over medium heat. Decrease heat and simmer, stirring occasionally for 5 minutes, or until thickened to porridge consistency.

Serve porridge with milk. Top with yoghurt, remaining raspberries and dates and almonds, drizzle with honey.

  • This breakfast can be converted to dairy free by substituting milk and yoghurt with almond milk and coconut yoghurt.
  • The cinnamon and dates can be swapped for vanilla and mint or honey and sultanas.

 Recipe inspired by Gwen Petrie

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