Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
No-cook oat pots with gluten-free porridge oats, oat milk, raspberries, chia seeds, pumpkin seeds, vanilla, and maple.
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Ingredients
mixing bowl, fork, zester, knife, chopping board
Method
Lightly crush half the raspberries with a fork and zest half the lemon.
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.
Leave the oat mixture for 5 minutes, stirring once, until the oats thicken but still spoon easily.
Spoon the oats into four pots, layering with the crushed raspberries as you go.
Scatter over the pumpkin seeds and remaining raspberries, then serve straight away or chill for tomorrow.
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