Easy
15 mins.
1 persons
Overnight Oats
120g Iswari GF Oats Raspberry Peanut Butter Iswari
1 tablespoon Chia Seeds Iswari
300ml oat plant based milk
100g coconut yoghurt
1 teaspoon vanilla extract
150g frozen raspberries
Caramel
100g SV Peanut Butter
70ml pure maple syrup
20g coconut oil
Pinch sea salt
Add the oats, chia seeds, oat milk, coconut yoghurt, and vanilla to a large mixing bowl and whisk.
Add the frozen raspberries and stir the mixture to combine. Cover and place in the fridge for an hour.
For the caramel, add the peanut butter, maple syrup, coconut oil, and sea salt to a heat resistant bowl and heat over a double-boiler. Whisk until smooth and remove from the heat.
Pour the caramel on top of the oats and place it back in the fridge overnight, or serve immediately for a softer caramel.
