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Crispy Raspberry Oats

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Crispy Raspberry Oats

For the last two years (!) I have been addicted to this crispy raspberry oats recipe. This is a recipe that I gradually created by adding one ingredient after the other until I had a perfect sweet crispy oat porridge with a hint of sourness from the raspberries. I’m slowly trying to change my first meal of the day though. I really want to experiment a bit more with breakfast recipes and not be ”stuck” with this one forever. As a foodblogger and food photographer I think changing things up is key to staying creative too.

The book ”Healing with Whole Foods” is a book that I pick up from time to time and that always seems to leave me with new knowledge on certain foods. I was curious to know what traditional Chinese medicine had to say about this crispy raspberry oats recipe and then especially about the raspberries. While in Western medicine raspberries are generally known as an antioxidant, and an anti-inflammatory fruit, in traditional Chinese medicine raspberries are considered to have sweet and warm properties. They are associated with the liver and kidney meridians and tonify and stabilize the kidneys to preserve vital energy. Raspberries are used to treat cases of liver and kidney deficiency. Interesting…

As I’m writing this I still didn’t manage to change my breakfast routine and I still make this recipe every day. I have some hope that once spring kicks in, I will no longer crave this breakfast recipe (although last year this wasn’t the case..). Oh well, not really a first world problem, right?

I hope you will give this oat recipe a try and don’t blame me if you get addicted too. Just let me know what you think of it on Instagram or Facebook. If you make a picture on Instagram don’t forget to tag #thegreencreator since I’m sharing ALL of your creations now under the highlights ”recipes you love”.

Crispy Raspberry Oats
Cook time
Total time
This crispy raspberry oats is an easy and delicious oat porridge that feels like dessert. The combination of the crispy almond flakes and cacao nibs with the sweet and sour raspberries is a true winner.
Recipe type: breakfast, porridge
Cuisine: vegan, plantbased, glutenfree
Serves: 1
  • Equal amounts of water and rolled oats. I use about ½ cup (60 gr) rolled oats
  • ½ cup frozen raspberries (115 gr)
  • 1 tbs raw cacao nibs
  • 1 tbs slivered almonds
  • 1 tsp chia seeds or ground flax seeds
  • ¼ cup almond milk
  1. Place the oats in a steel cut pan and add water. When the water is boiling, reduce the heat and let simmer until all water is absorbed. Add the frozen raspberries and stir well. When they soften up a bit add the cacao nibs and slivered almonds. Stir. Don’t let the raspberries boil, because this recipe is nice with whole raspberries instead of overcooked raspberries. Add a good splash of almond milk and let this milk warm up (not boil). Serve. You can also make the overnight version. Add all the ingredients in a mason jar and take with you the next day on the go.


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