Mira recipe
Overnight oats with Greek yoghurt, raspberries and walnuts
Rolled oats soaked overnight in milk and Greek yoghurt, topped with raspberries, chia seeds and walnuts. A no-cook breakfast that can be prepared the evening before.
Preparation: 10 min
Serves2
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Allergens
Oats (cereal), Milk, Walnuts
Nutrition · Per serving
Based on USDA food-composition data.
- Energy
- 402 kcal
- Protein
- 23.3 g
- Carbohydrates
- 47.2 g
- Fat
- 14.9 g
- Fibre
- 13.1 g
Ingredients
- 70 g Rolled oats (Dry / uncooked)
- 250 g Greek yoghurt, plain, low-fat (Ready-to-eat as sold)
- 120 ml Milk, skimmed (Ready-to-eat as sold)
- 20 g Chia seeds (Raw)
- 160 g Raspberries (Raw; Fresh raspberries, rinsed)
- 20 g Walnuts (Raw; Roughly chopped)
- 1 g Cinnamon, ground (Ready-to-eat as sold)
Method
- Measure the oats, chia seeds and cinnamon into a bowl and stir to combine.
- Add the Greek yoghurt and milk and stir until no dry oats remain. Divide between two jars or bowls.
- Cover and refrigerate for at least 6 hours, or overnight. [Time min: 360]
- Top each portion with half of the raspberries and half of the chopped walnuts. Serve cold.
Why it fits
This make-ahead breakfast pairs 23 g of protein from Greek yoghurt with 13 g of fibre from oats, raspberries and walnuts per serving. Meals built on protein and fibre digest more slowly, helping you feel satisfied through the morning. Walnuts also add unsaturated fats, rounding out a balanced start to the day.
Educational example recipe, not medical advice. Always check ingredient labels and possible cross-contamination.