- 250 g rolled oats
- 1 t ground cinnamon
- 100 g dried figs, chopped
- 1 1/2 cups cream
- Milk, for drizzling
- 2 cups raspberries
In a bowl, combine the oats, cinnamon and dried fig and soak in the cream overnight, adding some milk if the consistency becomes too thick.
Mash half of the berries coarsely with a fork and spoon into individual bowls. Top with a good helping of the creamy oats and then with the remaining whole raspberries.
Cook’s note: For a healthier option, soak the oats in milk instead of cream. Or use apple juice and serve with plain yoghurt and raspberries.
Per serving: 2289.8 kJ, 9.4 g protein, 27.2 g fat, 61.7 g carbs
This is a decadent way to start the day, but, by all means, try it anytime as a bowl of pure comfort.