Raspberry Ripple Oatmeal


It is gloriously sunny today and so I’m quickly getting this recipe down so I can head out and enjoy a super summery 10k run (which in reality I will most likely 100% not enjoy because it is TOO DAMN HOT to be enjoying any kind of cardio right now). I have already got the coffee on ice ready for my return.


Raspberry Ripple Oatmeal 


  • 1/2 cup oats
  • 1/2 cup frozen raspberries
  • 1 small banana
  • 1/2 cup rice milk
  • 1/2 cup water
  • 1 tbsp ground flaxseed
  • 1 tbsp agave syrup or other natural sweetener
  • 3 tbsps coconut or soy yoghurt



  1. Mash half the banana and add it to a saucepan with the oats, raspberries, milk, water, flaxseed and sweetener
  2. Cook the mixture over a medium heat, stirring occasionally, until it reaches the desired consistency (for a consistency that is neither runny nor sticky, this takes around 7 minutes). If the mixture becomes too sticky, add a splash more milk and stir until it thins.
  3. Transfer mixture to a bowl and stir through the yoghurt with a teaspoon
  4. Top with the other half of the banana, berries and anything else you fancy – I STRONGLY recommend a few chunks of iChoc’s vegan white chocolate; when that stuff starts to melt…HOLY COW!

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