Banana & Raspberry Overnight Oats
PREP 15 MIN•COOK NONE
EF
GF
NF
V
Number of servings
2
1⁄2 cup (130g) cottage cheese
4 tbs Greek yogurt (or dairy-free alternative)
2 tsp honey (rice malt syrup or maple syrup)
2 tsp vanilla extract
4 tbs rolled oats (or brown rice flakes or quinoa flakes if gluten free)
4 tsp shredded coconut
1 medium banana sliced
1⁄2 cup (70g) fresh or frozen raspberries
Blend cottage cheese, yogurt, honey and vanilla until smooth.
Add oats and half the coconut to yogurt mixture and stir together. Leave to sit for 5-10 minutes or cover and refrigerate overnight.
Place half the oat mixture into a small jar, add banana and half the raspberries. Add remaining oat mixture and top with remaining raspberries and coconut to serve.
Energy (kJ)
1341 kJ / 320 cals
Protein
15.9 g
Fat
12.4 g
Sat. Fat
7.4 g
Carbs
32.1 g
Sugar
17.9 g
Fiber
5.7 g
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