To give these oats extra texture, sprinkle toasted nuts or seeds on top just before serving
| Created by | Spinneys |
| Prep time | 10 minutes |
| Chilling Time | 6+ hours |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 390 |
| Fat | 14g |
| Saturates | 2g |
| Protein | 12g |
| Carbs | 55g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Lightly crush the saffron between your fingertips and place it in a small bowl with the ice cube. Set aside at room temperature until the ice cube has completely melted.
2
In a medium-sized bowl, combine the saffron water and the rest of the overnight oats ingredients and stir well. Cover the bowl and refrigerate for at least 6 hours or up to 2 days.
3
When ready to serve, divide the mixture between four bowls. Top with crushed frozen raspberries and a tablespoon of almond butter.
