• Amy Lucas

Vegan Raspberry Oats

This recipe has a bright pop of flavor and is a great breakfast option packed with complex carbohydrates, fresh fruit, fiber, protein and fat.

  • 1 cup Rolled Oats

  • 2 cups Water

  • 1 cup Raspberries

  • 1⁄4 cup Almond Butter

  • 2 tablespoons Unsweetened Shredded Coconut

  • 1 teaspoon Chia Seeds

  1. In a sauce pot heat oatmeal and water to simmer, stirring occasionally for 2-3 minutes. Remove from heat.

  2. Divide oatmeal into separate containers and top with 1 tbsp almond butter, fresh raspberries, 1/2 tbsp coconut, and a punch of chia seeds.

  3. Refrigerate covered until ready to eat. Reheat in microwave for 1-2 minutes.

Calories: 230kcal, Carbs: 25g, Protein: 7.5g, Total Fat: 12g, Saturated Fat: 2.44g, Sodium: 43mg, Fiber: 7g, Added Sugar: 0g, Fruits: 0.25 serving

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