For this raspberry bircher overnight oats recipe, fresh raspberries are combined with naturally sweet apple juice giving a wonderfully satisfying sweet taste that will have you smiling away at the start of your day.
Hey there! Well I hope you all had a great weekend!
Fresh Scottish raspberries are out and in our shops here right now!
So in celebration of these wonderful little juicy berries, I’m welcoming this raspberry Bircher overnight oats recipe as an addition to my family of breakfast oats recipes.
Of course if you’re reading this and it’s not that time of year, I’m sure your local supermarket will stock good quality raspberries from somewhere in the world and you’ll still be able to make this delicious breakfast recipe!
What works particularly well here is the soaking of the oats and raspberries, overnight, in the apple juice which combines perfectly to form a deliciously tangy oats base.
Then, in the morning, adding the freshly grated apple gives it a completely fresh, naturally sweet taste. The nuts add the “crunch” and a little spoonful of yogurt on top gives a beautifully creamy texture.
All in all this is one perfect healthy start to your day! 😀
Before I give you the recipe, I’d love it if would you complete my blog survey. 🙂 I really want to make sure that what I’m writing here, both recipe and content wise is exactly what you’re looking for. Thanks!
It’s always good to vary your breakfast from time to time.
I know that I can be a bit boring, a creature of habit sometimes, nearly always sticking to my classic porridge first thing in the morning.
So I have to create new dishes like this, to fire my breakfast imagination. Ones that make me excited to be looking forward to breakfast!
After A Breakfast Of Raspberry Bircher Overnight Oats – A Tour Of Glasgow Central Railway Station
I was not disappointed in any way by our tour of Glasgow Central Station on Saturday, which I mentioned in the mild beef curry recipe post.
Although we did not get on the roof to take in the view over the west of Glasgow, due to Network Rail carrying out essential maintenance, we got a thorough tour through all the catacombs and old storage tunnels as well as an excellent and in-depth history lesson covering the opening of the station in 1879 to now.
Although I took my DSLR camera, there really wasn’t an opportunity to get it out of the bag what with climbing up and down staircases and navigating through narrow entranceways, so I’ll just give you some of the brief highlights of the history lesson, and a few mobile snaps I managed to take.
Glasgow Central Station is the busiest in Scotland, as well as being the busiest in Britain outside London, used by 35million people each year, some 1300+ train services go in and out of the station daily, going as far as the South West of England, Penzance.
The station’s glass roof is one of the world’s largest, with 48,000 panes in total.
At the turn of the 19th century women were not permitted to work in certain areas of the railway. But there are documented sightings of women, or rather ghost sightings of women from within the grain store. For years, station staff were too terrified to go into the grain store. There are still disused railway tunnels and old platforms underneath the station from that era that used to go to the North of the city. The trains at that time were steam trains. You can see the ingrained soot in the station walls above the old track bed in this photograph below.
A certain JFK made his first ever public address at Glasgow Central Station. The reason for this was JFK’s dad was the US ambassador to Britain at the time when in September 1939 the Athenia was sunk by a German U boat. JFK’s dad had to go and meet with the British government to discuss what the U.S. were going to do about this sinking, whilst JFK went to the Glasgow Central Station Hotel to meet and repatriate the American survivors of the sinking!
Ah, if only you knew how I could go on about this. But this is a food blog, not a Glasgow history blog. Although if that’s what you folks vote for in the survey then I could be doing some more of these!
- 80 g porridge oats
- 120 g raspberries plus a few extra for topping
- 180 ml pressed apple juice
- 1 green apple grated
- 20 g walnuts or pistachio nuts chopped
- Greek no fat yogurt for topping
- Place the porridge and raspberries in a bowl. Pour over the apple juice and combine thoroughly.
- Cover the bowl and place in the fridge overnight to soak.
- In the morning remove the bowl from the fridge, add the grated apple and chopped nuts and combine thoroughly.
- Divide the combined oats mixture between two bowls, top with a few remaining raspberries and a dollop of Greek yogurt.
Until Thursday then, eat healthily, take care and I’ll speak to you then!
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