Easy
30 mins.
2 persons
“OVERNIGHT” OATS
8 tbsp Iswari Gluten-Free Peanut Butter Banana Oats
2 tbsp Iswari Chia Seeds
1 ½ cups almond milk (or other plantbased milk)
½ cup plantbased yoghurt of choice
1 tbsp pure maple syrup
1 tsp vanilla extract
TOPPINGS
3 cups frozen raspberries
1 tbsp pure maple syrup
2 tbsp Iswari Peanut Butter
Fresh raspberries, optional
Add the gluten-free oats and chia seeds to a large bowl. Pour in the almond milk, yoghurt, maple syrup and vanilla extract and whisk. Cover for 5 minutes, then whisk again. Then cover for at least 20-30 minutes.
To make the raspberry jam, simply add the frozen raspberries to a saucepan along with the maple syrup. Cook on a low-medium heat for about 15 minutes until thickened, stirring every now and then. Remove from the heat and set aside.
Whisk the overnight oats again once they are read and serve them with the raspberry jam and some peanut butter and fresh raspberries.
By: Christina Leopold
Instagram: @addictedtodates
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