FoodCoop Recipes
Raspberry Overnight Oats
Always in a rush? Make your breakfast the night before by layering up British raspberry compote, yogurt-soaked oats and flaked almonds.
Cook
25 minutes
Serves
6
Ingredients
50g Co-op porridge oats
150g rolled oats
4 tbsp Co-op apple juice
1 apple, cored and grated
2 tsp Co-op Fairtrade clear honey
400ml unsweetened almond drink
½ tsp ground cinnamon
200g Co-op Greek style natural yogurt
1 ripe peach, sliced
40g flaked almonds, toasted
FOR THE RASPBERRY COMPOTE:
450g Co-op British raspberries
2 tbsp Fairtrade golden caster sugar
Juice of ½ lemon
Method
Put all the oats in a large bowl with the apple juice, grated apple, honey, almond drink and cinnamon
Mix everything together, then cover
Transfer to the fridge and leave to chill overnight (the oats will keep in the fridge for up to 3 days)
For the compote:
Put 300g of the raspberries in a pan with the sugar, lemon juice and 1 tbsp cold water
Cook gently for 2-3 mins until the berries break down, then sieve over a bowl
Return the liquid to the pan and simmer for 3-4 mins until reduced by half and syrupy
Tip back into the bowl and add the raspberries from the sieve, along with 100g more raspberries
Cool, then cover and chill
To serve, divide the compote between 6 glasses
Add a layer of yogurt, spoon the oats on top, then add the peach, remaining raspberries and flaked almonds
