Skip to content
Almond and raspberry protein overnight oats recipe

Almond and raspberry protein overnight oats recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
0 ratings

Swirl mashed raspberries and almond butter through creamy overnight oats for a flavour-packed and filling breakfast on-the-go. See method

  • Serves 1
  • 5 mins to prepare plus at least 2 hrs chilling
  • 448 calories / serving
  • Vegetarian

Ingredients

  • 40g porridge oats
  • 80g Arla Skyr Natural Icelandic Style Yogurt
  • 70ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
  • 15g chia seeds
  • ½ tbsp maple syrup (optional)
  • 1 tbsp almond butter
  • 80g fresh or frozen raspberries (defrosted if frozen)
  • 5g toasted flaked almonds
  • ¼ lemon, zested

Perfect with:

  • Arla Skyr Natural Icelandic Style Yogurt 450g
    Arla Skyr is a thick and creamy, fresh tasting yogurt that's naturally high in protein
  • Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
    Finely filtered to remove impurities, this fresh milk lasts for longer

Perfect with:

  • Arla Skyr Natural Icelandic Style Yogurt 450g
    Arla Skyr is a thick and creamy, fresh tasting yogurt that's naturally high in protein
  • Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
    Finely filtered to remove impurities, this fresh milk lasts for longer
Shop ingredients

Each serving contains

  • Energy

    1870kj
    448kcal     22%

  • Fat

    20g 28%

  • Saturates

    3g 14%

  • Sugars

    12g 14%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 37.2g Protein 23.2g Fibre 13.7g

Method

  1. In a bowl or jar (roughly 350ml capacity), stir the oats, Arla skyr, milk, chia seeds, maple syrup (if using) and ½ tbsp almond butter together until evenly combined. Mash two-thirds of the raspberries in a bowl then stir through the oat mixture. Swirl through the remaining ½ tbsp almond butter and top with the remaining raspberries, almonds and the lemon zest.
  2. Cover and chill for at least 2 hours, or for up to 2 days in the fridge.

Tip: Simply multiply the recipe by how many serves you want to make.

See more Breakfast recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.