Raspberry Puree, Red Currants, Walnut & Oat Jar

The Balanced Kitchen
Prep Time 10 minutes
Servings 1


  • 1 cup oats see recipe notes
  • 1.5 cups plantbased milk
  • 1 tsp granulated stevia or xylitol
  • 1 cup raspberry puree blend the frozen raspberries in to a puree with a splash of water if needed
  • 1 handful fresh red currants
  • 1 handful walnuts


  • Add half of the raspberry puree to a jar, layer with the soaked oats, the 2nd layer of raspberry puree and the remaining oats.
  • Top with the walnuts and berries and serve immediately.


Requires overnight soaking of the oats in the milk and granulated stevia or xylitol for sweetness.
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