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Breakfast recipe

Raspberry Oat Pots with Pumpkin Seeds

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No-cook oat pots with gluten-free porridge oats, oat milk, raspberries, chia seeds, pumpkin seeds, vanilla, and maple.

Start planningStart cookingIngredients
10 min390 kcal4 base servingsBreakfastQuickNo CookVeganFamily Friendly
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Recipe and nutrition estimates

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Focus ingredients: gluten-free porridge oats, oat milk, raspberries, pumpkin seeds

Dietary fit: Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Chill the pots overnight if mornings are especially tight; loosen with a splash of oat milk before eating.

Raspberry Oat Pots with Pumpkin Seeds plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 180g gluten-free porridge oats
  • 500ml oat milk
  • 350g raspberries
  • 30g chia seeds
  • 40g pumpkin seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 lemon

You'll also need

mixing bowl, fork, zester, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Raspberry Oat Pots with Pumpkin Seeds cooking step 1: Prepare the berries.
    Step 1

    Prepare the berries

    Lightly crush half the raspberries with a fork and zest half the lemon.

  2. Raspberry Oat Pots with Pumpkin Seeds cooking step 2: Mix the oat base.
    Step 2

    Mix the oat base

    Stir the gluten-free porridge oats, oat milk, chia seeds, maple syrup, vanilla extract, lemon zest, and 1 teaspoon lemon juice in a mixing bowl.

  3. Raspberry Oat Pots with Pumpkin Seeds cooking step 3: Let the oats soften.
    Step 3

    Let the oats soften

    Leave the oat mixture for 5 minutes, stirring once, until the oats thicken but still spoon easily.

    5 min
  4. Raspberry Oat Pots with Pumpkin Seeds cooking step 4: Layer the pots.
    Step 4

    Layer the pots

    Spoon the oats into four pots, layering with the crushed raspberries as you go.

  5. Raspberry Oat Pots with Pumpkin Seeds cooking step 5: Finish with seeds.
    Step 5

    Finish with seeds

    Scatter over the pumpkin seeds and remaining raspberries, then serve straight away or chill for tomorrow.