Raspberry & Cinnamon Overnight Oats

More Low FODMAP Recipes
3 cups Oats 3 cups Lactose Free Milk (I use Arla but any kind of coconut milk, almond milk, soy milk will all work (see details below). Avoid soy if you are on the 6 week elimination period. 2 tsp Cinnamon 100 grams Raspberries, frozen is fine

Raspberry & Cinnamon Overnight Oats

Introduction

This is the perfect breakfast for summer! It is Low FODMAP and Gluten Free, so ideal for those with food intolerances, but also perfectly tasty for those who don’t suffer with GI issues!

Light and refreshing these oats are really simple to make and can be popped in a jam jar to take to work or to be eaten on the go.

Serves

6 People

Prep time

5-10 Minutes

Cook time

Overnight

Dietary info

Dairy free and vegan

Ingredients

3 Cups Oats
3 Cups Almond milk
2 Tsp Cinnamon 100g Raspberries, frozen is fine

Nutrition (per serve)

Kcal – 183
Fat – 4.7g
of which saturates – 0.7g
Carbohydrates – 27g
of which sugars – 1.1g
Fibre – 5.6g
Protein – 5.4g
Salt – 0.16g

Method
  • Place your oats and milk into a large jug with the cinnamon.
  • Put this in the fridge to come together overnight.
  • In the morning layer your raspberries in the base of a jam jar (or bowl), stack your oats on top and then the rest of your raspberries.
  • Screw your lid on (if taking to work) and head out.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietitian Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.  

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