Raspberry Oats with Cinnamon
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Cook time: 
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This recipe serves 2, but can easily be doubled to serve 4.
For the oats:
  • 500ml (or 2 cups + 4 teaspoons) water
  • 80g rolled oats
  • 160g frozen raspberries
  • ΒΌ teaspoon ground cinnamon
  • 1 tablespoon honey, or to taste
  • yogurt
  • chopped pecans
  • fresh raspberries
  • crumbled Biscoff cookies (highly recommended!)
  1. In a small saucepan, combine water, oats, berries, cinnamon and honey. Place over medium-high heat and allow to come to a boil, stirring regularly.
  2. Once the mixture has come to a boil, continue cooking over medium-high heat, stirring regularly, until the raspberries have broken down and the mixture thickens, about 5 minutes.
  3. Once the oats have taken on a gorgeous pink color from the crushed berries and have thickened (to the consistency of porridge), divide the oats over two serving bowls. Top with yogurt, chopped pecans, fresh raspberries, Biscoff crumbs... whatever floats your boat. Serve immediately.
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/03/30/powerbreakfast-raspberry-oats-with-cinnamon-and-biscoff-crumbs/