Coconut, Raspberry and Lemon Overnight Oats
Based on a favourite flavour combo from a loaf cake, these overnight oats are so easy to make. I usually use frozen raspberries as they are cheaper and available year round. They can be quite tart though so add honey/maple syrup to the oats, if needed.
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DIRECTIONS
- In a medium bowl, mix the oats, coconut milk, milk and lemon zest.
- Mash half of the raspberries and stir into the oats.
- Divide between two bowls or mason jars and store in the fridge overnight.
- In the morning, top the oats with the remaining raspberries and flaked coconut. Serve with honey/maple syrup if needed.
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