I’m always amazed at how wonderful these simple honey raspberry oatmeal are for breakfast, but they’re also perfect as a snack or dessert! Simply garnish with a little whipped cream!
- 1 tbsp Dear
- ½ cups Plain Greek yogurt
- ¼ cups Milk
- ½ cups Oatmeal
- ¼ teaspoons Cinnamon
- ⅛ teaspoons Sea salt
- 1 tbsp Raspberry Spread
- ¼ cups Sliced raw almonds
Add good quality honey and 1 tablespoon of Greek yogurt to a glass container or bowl and whisk until the honey is fully blended.
Add the rest of the yogurt and milk and whisk until well blended. Add organic whole grain rolled oats, Ceylon cinnamon and sea salt to the yogurt mixture and stir until the oatmeal is completely saturated.
Drop spoonfuls of raspberries spread over the top of the oatmeal mixture and cover the container with a lid or plastic wrap. (I love using an organic “just fruit spread” when I don’t have fresh fruit on hand or I’m just in a hurry. It’s sweetened only with fruit juice, no added sugar, and it’s one of my favorite staple foods.)
Place a covered container or bowl in the refrigerator to soak overnight or for at least 4 hours. Be sure to keep the sliced almonds separate, so they stay nice and crunchy.
In the morning or after 4 hours, take the oatmeal mixture out of the refrigerator and lightly stir the raspberry spread. Then enjoy it cold or, if you prefer, warm it up a little in the microwave for about 30 seconds.
Before serving, sprinkle slivered almonds on top and depending on the consistency you like, add a little extra milk or cream and enjoy.