Coconut Raspberry And Lemon Overnight Oats Recipes

LEMON AND RASPBERRY OVERNIGHT OATS RECIPE BY TASTY

Lemon And Raspberry Overnight Oats Recipe by Tasty image

Here's what you need: quaker rolled oat, fresh pasteurized milk, natural yogurt, lemon zest, raspberry

Provided by Tasty

Yield 1 serving

Number Of Ingredients 5

Ingredients

½ cup quaker rolled oat
3 fl oz fresh pasteurized milk
¼ cup natural yogurt
1 teaspoon lemon zest
⅓ cup raspberry

Steps:

Add all of the ingredients except for the raspberries in a clean mason jar.
Stir everything together.
Add the raspberries.
Put a lid on the mason jar and refrigerate overnight in 40°F (5°C).
Enjoy!

Nutrition Facts : Calories 371 calories, Carbohydrate 61 grams, Fat 7 grams, Fiber 9 grams, Protein 15 grams, Sugar 11 grams

OATMEAL COCONUT RASPBERRY BARS

Oatmeal Coconut Raspberry Bars image

I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.

Provided by veruca salt

Categories Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 1/2 cups old fashioned oats
3/4 cup seedless raspberry jam

Steps:

Preheat oven to 375°F.
Spread 3/4 cup coconut evenly on a baking sheet.
Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
Blend together flour, sugars, and salt in food processor.
Then add butter and blend until a dough begins to form.
Transfer to a bowl and knead in oats and toasted coconut until well combined.
Reserve 3/4 cup of dough.
Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
Spread jam over it.
Crumble reserved dough evenly over jam.
Sprinkle with remaining 3/4 cup untoasted coconut.
Bake in middle of oven until golden, 20-25 minutes.
Cool completely in pan on a rack.
Loosen from sides of pan with a sharp knife.
Lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
Note: Bars can be made 3 days ahead and kept in an airtight container.

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