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If you are new here then let me welcome you to my love of oats!  These simple raspberry oats were the perfect start to 2016, so simple to make as well as deliciously pretty.  And who doesn’t love a pink breakfast.


are one of the most nutritious foods to start the day with given they are packed with several essential nutrients including protein, vitamins (particularly the B group vitamins) and dietary minerals (especially manganese), as well as dietary fibre (the stuff important for a healthy digestive system).  In fact, oats actually contain more protein per 100g than eggs (approximately 16.9g vs 13g) making oats the perfect breakfast meal!

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If you are a lover of sweet breakfasts then you will love the simple addition of raspberries to these oats.  Not only do they bring out the prettiest pink colour, but they also provide sweetness and additional vitamins and minerals.  Could we get any healthier!

I feel like I’ve nailed my morning oats and can make them in under 5 minutes on the stovetop without too much effort.  However, because we all love our oats a different consistency I would definitely recommend playing around for a few mornings to see what you love and what you don’t.  If you love runny oats then add more liquid and if you are a lover of thick porridge add less.  If you’re totally new to making oats then you can check out my video for more visual instructions.

 My favourite oats to use are the Macro Organic quick oats found at Woolworths supermarkets.  I find they give me the best result in the quickest time possible.  While the oats are ground smaller than regular rolled oats, they are not any more processed (i.e they don’t contain added ingredients).  They are still just oats 🙂

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Simple raspberry oats


  • 1/3 cup organic quick oats
  • 1 tbsp natural fibre (psyllium husks) - OPTIONAL
  • 1 cup water
  • 5-6 fresh or frozen raspberries
  • 1 tsp stevia
  • Unsweetened almond milk
  • Fresh fruit to serve


  1. Place a pot on the stove top and add to it the water, oats and fibre (optional). Bring to the boil and then reduce to a simmer leaving the pot uncovered for approximately 3-5 minutes. Stir occasionally;
  2. Add the fresh or frozen raspberries to the pot and stir to break the raspberries through the oats;
  3. Stir through the stevia and a splash of almond milk (more or less depending on your oat consistency preference)
  4. Pour the oats into a serving bowl and top with fresh seasonal fruit.
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I prefer to top my oats with fresh seasonal and ORGANIC fruit (you can see why I choose organic fruit here) but you can always use frozen fruit.  However, I would definitely recommend freezing your own fruit and buying local and organic where possible (hello Hep C scare from commercial non-organic berries imported from China!)

Are you a fan of oats for breakfast?

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