Raspberry Vanilla Oatmeal Recipes

RASPBERRY VANILLA REFRIGERATOR OATMEAL RECIPE - (4.4/5)

Steps:

• In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

RASPBERRY VANILLA SWIRL OATMEAL

Steps:

• Wisk together milk, water, vanilla, cinnamon and salt in a medium sauce pot and bring to a simmer over medium heat.
• Add oats and flax seed; continue cooking on low for 5-10 minutes or until liquid is absorbed and mixture is creamy.
• Remove from head and stir in raspberry preserves.
• Pour between two bowls and sprinkle walnuts and blueberries on top.
• Sweeten to taste with stevia or brown sugar.

VANILLA RASPBERRY OVERNIGHT OATMEAL

Steps:

• Combine liquid and raspberries in a blender.
• Stir oats and raspberry/liquid mix together in a mason jar or other container with a lid.**
• Place oats in the fridge for at least 4 hours or overnight.
• When you're ready to eat your oats, remove from the fridge and add a splash of almond milk or 1915 vanilla protein beverage (if desired), plus any other toppings that you love. Enjoy!
• Overnight oatmeal will keep well in the fridge for up to a week, so feel free to meal prep for the entire week.

RASPBERRY VANILLA REFRIGERATOR OATMEAL

Steps:

• Directions.
• In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

RASPBERRY OATMEAL BARS WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 325 degrees F.
• Place oats, flour, cinnamon, butter, salt, vanilla and Truvia® Baking Blend in mixing bowl, mix on low speed for 1 minute.
• Scrape sides of bowl, mix on medium speed for 2 minutes.
• Place 2/3 of oat mixture into greased 13-by-9-inch baking pan; set aside remaining 1/3 of mixture for topping.
• Press oat mixture into bottom of pan to form crust.
• For filling: blend raspberries, Truvia® Baking Blend, lemon juice and cornstarch until uniform. Spread over pressed oat mixture.
• For topping, add remaining oatmeal mixture.
• Bake at 325 degrees F for 35 to 40 minutes until golden brown.

RASPBERRY AND OATMEAL SWIRLS

Steps:

• Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
• Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
• Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
• These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

RASPBERRY OATMEAL

Steps:

• Cook oats according to directions on package.
• When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
• When oats are done, add remaining ingredients and mix well. Yum!