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Nutrition: per serving

  • kcal345
  • fat12g
  • saturates3g
    low
  • carbs44g
  • sugars9g
  • fibre8g
  • protein11g
  • salt0.6g
    low
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Method

  • step 1

    Stir the frozen raspberries into your oats with 150ml water and a pinch of salt, then cover and chill in the fridge overnight.

  • step 2

    The next day, mix in the maple syrup, then top the oats with the peanut butter.

Recipe from Good Food magazine, March 2018

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Comments, questions and tips (11)

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Overall rating

A star rating of 4 out of 5.67 ratings

44nxc4pmw899116

question

I found it quite watery so I would suggest to maybe use less water for those who don’t want to use milk.

44nxc4pmw899116

Not a question sorry

vegmeg

I had to tweak this recipe a bit to get it to my liking. I used oat milk instead of water and about 120-130mls instead of 150. I also added the maple syrup and peanut butter in at the same time as everything else and it was fine

Thechefphil

I used milk instead of water, makes such a difference. Also a drizzle of honey instead of maple syrup.

Jam49

Easy to do but didn't enjoy. Usually love peanut butter but thought it was far too much.

Ancientoldcrone

tip

This would be a bit too sweet for me, I'm not keen on maple syrup as a flavour with fruit but if you want to reduce the fat content (I know it's not much, but it's an idea) make up some of the peanut butter powder you can get. Lower fat even in one tablespoon.

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