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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 (12)

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Overall rating

A star rating of 4 out of 5.67 ratings

catrionachalmers

This is my go to overnight oats recipe. I add 1tbs chia seeds to absorb the extra moisture, and use 60g oats as I like it thicker. I also use either almond milk or oat milk and substitute the peanut butter for almond butter. Works with fresh raspberries if you run out of frozen. Give it a good shake…

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.

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