Crispy Raspberry Oats
Try this Crispy Raspberry Oats recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup almond milk
- equal amounts of water and rolled oats. i use abou
- 1/2 cup frozen raspberries (115 gr)
- 1 tbs raw cacao nibs
- 1 tbs slivered almonds
- 1 tsp chia seeds or ground flax seeds
- Carbohydrate 2.17935 g
- Cholesterol 1.225 mg
- Fat 3.63750625 g
- Fiber 0.823499987125397 g
- Protein 1.9376625 g
- Saturated Fat 0.444320625 g
- Serving Size 1 1 Serving (22g)
- Sodium 6.345625 mg
- Sugar 1.3558500128746 g
- Trans Fat 0.196525000000001 g
- Calories 46 calories
Place the oats in a steel cut pan and add water. When the water is boiling, reduce the heat and let simmer until all water is absorbed. Add the frozen raspberries and stir well. When they soften up a bit add the cacao nibs and slivered almonds. Stir. Don’t let the raspberries boil, because this recipe is nice with whole raspberries instead of overcooked raspberries. Add a good splash of almond milk and let this milk warm up (not boil). Serve. You can also make the overnight version. Add all the ingredients in a mason jar and take with you the next day on the go.
