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Raspberry Oatmeal with Yogurt and Vanilla
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Source: https://recipheon.com/en/recipes/breakfast/raspberry-oatmeal-with-yogurt-and-vanilla
About this recipe
Raspberry oatmeal with yogurt and vanilla is a warm breakfast with a pleasant fruity tang. Oats cooked in milk make a creamy base, raspberries add a lightly tart flavor, and vanilla gives the oatmeal a delicate, dessert-like aroma. Stir in the plain yogurt near the end or after cooking to give the oatmeal a more velvety texture. A teaspoon of honey balances the tartness of the raspberries well. Serve immediately, while the oatmeal is warm, thick, and thoroughly combined.
Ingredients
80 g rolled oats
250 ml milk
100 g raspberries
pinch of salt
1 teaspoon butter
2 tablespoons plain yogurt
pinch of vanilla
1 teaspoon honey
Steps
Gently rinse and drain fresh raspberries. If using frozen raspberries, thaw them slightly as specified in the recipe. Reserve some fruit for serving.
Heat the milk with the salt and butter in a small saucepan. Once the butter melts, add the oats and stir thoroughly.
Cook over low heat for 4–5 minutes, stirring along the bottom regularly. The oats should be soft and the base creamy; do not cook it down into a dry, dense mixture.
Add the vanilla, honey and most of the raspberries. Cook for about another 1 minute, stirring gently to incorporate the additions without crushing all the fruit.
Spoon the oatmeal into bowls. Top the warm base with yogurt and the reserved raspberries, then serve immediately.
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