Raspberry, Rose & Pistachio Overnight Oat Breakfast Puddings

 

Ingredients:

• 250 grams (2 cups roughly) frozen raspberries, thawed
• 1 tablespoon rosewater (optional)
• 160 grams (2 cups) rolled oats
• 40 grams (1/4 cup) flaxseed meal/linseed meal
• 500ml (2 cups) milk of choice (I've used soy)
• 250 grams (1 cup) thick unsweetened Greek yogurt
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

Optional additions:

• 1/4 cup chopped almonds or walnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Make raspberry rose mixture: In a small bowl, mash thawed raspberries with a fork. Mix in rosewater (if using).
2. Combine oat mixture: In a medium-sized bowl, combine rolled oats, flaxseed meal, milk, Greek yogurt, maple syrup, and vanilla extract. Stir well.
3. Assemble puddings: Add a large spoonful (about 1/4 cup) of the raspberry rose mixture to the oat mixture. Gently swirl it through, stirring 2-3 times. Divide the oat mixture between four glasses or small containers.
4. Add toppings: Add a spoonful of the remaining raspberry mixture to each serving, followed by a generous dollop of Greek yogurt. Smooth the yogurt with the back of a spoon. Top with optional additions (almonds, walnuts, cinnamon, nutmeg).
5. Chill: Place glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.

Optional additions:

• For extra crunch: Add chopped almonds or walnuts.
• For added spice: Add ground cinnamon or nutmeg.
• For a sweeter taste: Increase the amount of maple syrup.

Enjoy your delicious Raspberry Rose Overnight Oats!