Dee’s Vegan No-Cook Quick Oat & Raspberry Breakfast Pots

22 May

You can use left-over glass yoghurt jars for this or you can just use a small glass.  This is a really fast breakfast recipe as it doesn’t require cooking and you can make it the night before.  Oats are really good for your health, they moisturize your skin from the inside out and help lower cholesterol in your body.



Frozen Berries


Frozen yoghurt/regular yoghurt/soy yoghurt

Method: – Make the night before.  Spoon about 27g or 3 dessert spoons of dried rolled oats into the bottom of the jar, add 1 teaspoon of water, add the frozen berries around 10 and top with the frozen yoghurt or any other regular yoghurt.  Keep it natural and unsweetened yoghurt.  (frozen berries melt into the oats)

This breakfast contains approx 150 calories per serving (soy yoghurt) and is a good source of dietary fibre (~4g)  vitamin C and manganese.  This dish contains approx 4.6g protein per serving.

TIP : To complete the protein in this dish eat some macadamia nuts and some apricots on the way to work.  A dish with a complete protein contains all the amino acids your body needs.  Macadamia nuts and apricots have a high ratio of Lysine: Methionine+Cystine.

Dee's Quick Oat & Raspberry Breakfast Pots

A no-cook breakfast – eat with macadamia and apricots on the way to work for a complete protein


3 Responses to “Dee’s Vegan No-Cook Quick Oat & Raspberry Breakfast Pots”

  1. peggy May 22, 2012 at 4:32 pm #

    Sounds delicious. Do you use dried apricot?

    • Dee May 22, 2012 at 11:09 pm #

      Yes dried apricots – try and find unsulphured ones if you can. Dee


  1. Friday’s Fun Bits (13): Coconut Ice Cream, Water Melon & Cucumber Cooler | From Marian's Kitchen: Dairy-free & Spelt Living - May 25, 2012

    […] Dee’s No Cook Quick Oats & Raspberry Breakfast Pots via Dees Wholefoods […]

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