Overnight Oats with Raspberry and Lemon Compote

With Jennie Sölderlind

GF, DF, Refined Sugar Free & Vegan (optional)

RECIPE

Ingredients:

2 serves

1 cup rolled oats

1 cup plant based milk


3 tablespoon coconut yogurt


1 tablespoon chia seeds


1 lemon, juiced 


1/2 unwaxed lemon, zest 


2 tablespoon raw honey (or organic maple syrup)

2 tablespoon protein powder (optional)

Raspberry & lemon compote:


1 cup of raspberries


1/2 lemon, juiced

1 tsp chia seeds

1/2 teaspoon ginger, ground


 1/2 teaspoon cinnamon, ground


1 tablespoon raw honey

Toppings:

2 tablespoon almonds

2 tablespoon shredded almonds 


1 tablespoon roasted buckwheat groats

2 teaspoon lemon zest

1/4 cup blackberries

Method

Combine oats, milk, coconut yogurt, chia seeds, lemon juice, lemon zest, honey and protein powder in a large bowl. Mix until all ingredients are well combined. Transfer to an airtight container and set aside in the fridge overnight.

Raspberry & Lemon Compote

Heat raspberries and lemon juice in a small saucepan. Once raspberries are bubbling, reduce heat and add in chia seeds, ginger, cinnamon and raw honey. Simmer for 5-7 minutes until the mixture becomes soft and saucy.

Transfer overnight oats into two seperate bowls. Pour over compote and garnish with toppings.