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Coconut, Lemon and Raspberry Oats

13 comments

overnight oats
Some days I am floating around on the loveliness of others. There is an abundance of kind hearted people in this world and I feel blessed to know so many of them.
I had a big day of cooking planned on the weekend; I was one recipe in when my blender broke. Although I knew I should have embraced the moment and returned to old style cooking, I did not. I was close to devastated.  I am very reliant on my blender.
Only hours earlier I had run into a friend at the shops, we spent the time chatting about all things Wholefood Simply. I have only met this lady a few times but each time we talk it seems we have more and more in common. I gave her a call. She offered to help me out in many ways, including lending me her blender! How kind is that?!!
Part of me wanted to say ‘no, thank you, I couldn’t possibly take yours.’ The other part of me really wanted to get things done. I drove to her place and picked it up. I am so glad I did. While I was there we chatted and chatted (or did I do all the chatting?) and I got to know her a little better, I got to add another lovely person to my world.

Coconut, Lemon and Raspberry Oats

2 cups rolled oats

1 tin coconut milk (270ml or just over one cup)

1 tablespoon of honey

1/2 teaspoon concentrated natural vanilla extract

zest of one lemon

pinch of salt

2 cups raspberries (frozen is fine)

Place the oats into your blender or food processor and quickly pulse. Add the remaining ingredients except for the raspberries and mix to combine. Gently stir through the raspberries. Spoon the mixture into a glass container with a lid and leave overnight. Serve the next morning and enjoy!

13 comments
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13 comments

Kylie Brooks February 26, 2014 - 8:26 pm

This recipe looks awesome. I am assuming it serves 4?

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Bianca Slade February 28, 2014 - 2:34 pm

Hi Kylie, yes it would easily serve four. I hope you like it. x

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Theresa March 1, 2014 - 6:52 pm

Awesome looks yummy I have just been advised to try dairy free wheat free so will be seriously looking here now on your beautiful site!!!

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Bianca Slade March 2, 2014 - 7:38 am

Thank you so much! I hope you find many recipes that help you. x

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Theresa March 3, 2014 - 6:53 pm

I know I will; your site is sublime! My friend owns your book. I loved borrowing it & so happy for you! Strawberries be a substitute I really want to make his for tomorrow & only have strawberry. Hope your kiddies are better soon!!!

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Bianca Slade March 4, 2014 - 1:56 pm

Thank you!!! Yes I think strawberries will be nice. x

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VE April 13, 2014 - 3:05 pm

Any idea how long this would keep for? I’d love to make a batch to last me 3 days….it would it just be a clagy mess? I’ll have to try.

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Bianca Slade April 17, 2014 - 8:44 am

I have not tried I am sorry, we typically have it the next day. I think it would be ok for two days. Please let me know how you go. x

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A week of breakfasts - Wholefood Simply April 29, 2014 - 9:03 am

[…] Two – Muesli Day Three – Raspberry Oats Day Four – Baked Banana Custard Day Five – Apple Crumble Day Six – Date and […]

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Crystal May 31, 2014 - 9:23 pm

how many serves is this?

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Bianca Slade June 3, 2014 - 9:23 pm

For us I would say 4

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Ingrid April 21, 2015 - 11:11 am

Hi. I am new here. I was just checking for this recipe when it says leave overnight, you mean in the fridge right?

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Bianca Slade April 25, 2015 - 8:39 am

Sure do!! Welcome to my little space. I hope you find many recipes that you enjoy, be sure to let me know. Have a great day. x

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