Raspberry Oats

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.

  • Method

  • 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

  • Ingredients

    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
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