Coconut, Raspberry and Lemon Overnight Oats
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photo by Izy Hossack
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![photo by Izy Hossack](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/53/72/10/rRO46yf9Q4yKK7lNts5n_untitled-6468.jpg)
![photo by Izy Hossack](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/53/72/10/CMfUJN6FQDuOXmtnO8ew_untitled-6454.jpg)
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2⁄3 cup old fashioned oats
- 1⁄3 cup coconut milk
- 1⁄3 cup milk, of choice (cow’s, almond, soy, rice…)
- 1 lemon, zest of
- 2⁄3 cup raspberries, fresh or 2/3 cup frozen raspberries
- 1⁄3 cup toasted flaked coconut
- honey or maple syrup, to serve
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.
Questions & Replies
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RECIPE SUBMITTED BY
Izy Hossack
United Kingdom
www.topwithcinnamon.com
Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')