Serves 2


For the oats:

  • 50g gluten free oats
  • 125ml dairy free milk
  • 1 teaspoon maple syrup
  • 2 teaspoons peanut butter

For the jelly topping:

  • 200g frozen raspberries
  • 1 teaspoon cornflour
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice


  1. Place the oats, dairy free milk, maple syrup and peanut butter in a tub
  2. Stir until well combined
  3. Place in the fridge over night
  4. Make the jelly by placing the raspberries, cornflour, maple syrup and lemon juice in a small pan over a medium heat
  5. Simmer for 5-10 minutes until the raspberries are falling part
  6. Chill in the fridge
  7. Split the oats between two glasses and top with the raspberry jelly

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