This is the perfect breakfast for summer! It is Low FODMAP and Gluten Free, so ideal for those with food intolerances, but also perfectly tasty for those who don’t suffer with GI issues!
Light and refreshing these oats are really simple to make and can be popped in a jam jar to take to work or to be eaten on the go.
To make at least 6 serves.
3 cups Oats
3 cups Lactose Free Milk (I use Arla but any kind of coconut milk, almond milk, soy milk will all work (see details below). Avoid soy if you are on the 6 week elimination period.
2 tsp Cinnamon
100 grams Raspberries, frozen is fine
(Please note that coconut milk has a max 125ml per serve and that soy milk made from soy protein isolate is Low FODMAP, however, soy milk made from soy beans is High FODMAP).
Place your oats and milk into a large jug with the cinnamon. Put this in the fridge to come together overnight.
In the morning layer your raspberries in the base of a jam jar (or bowl), stack your oats on top and then the rest of your raspberries. Screw your lid on (if taking to work) and head out.
On the way to work I find the raspberries get nice and jumbled into the mixture and makes for a delicious breakfast!
*This recipe has been assessed by Joanna Baker at Everyday Nutrition as being suitable for a Low FODMAP Diet.
Share this Post