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Coconut, Lemon and Raspberry Oats

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!

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