Overnight Rice Flakes with Raspberries and Pistacchios

Course: Breakfast
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 portion
Calories: 371kcal
Author: The Greedy Vegan
Delicious overnight rice flakes. It's the perfect breakfast because they're quickly made ahead and best served with a sprinkle of pistachios.
Print Recipe


  • 60 g rice flakes
  • 250 ml almond milk or any other milk you prefer
  • 1/2 tsp vanilla essence
  • 100 g raspberries frozen or fresh ones
  • 1 tbsp pistachios crushed
  • 1 tsp cocoa nibs crushed


  • Mix the rice flakes, vanilla essence and the almond milk in a mason jar. Scatter the frozen raspberries and pistachios on top and leave in the fridge for a minimum of 4 hours, best overnight. You can also use fresh berries but using frozen ones creates a beautiful gradient effect when the berries start to thaw.

  • You can replace the raspberries by adding any other frozen berry if you like. There are endless possibilities for adding flavour and superfoods since rice flakes are a lovely base. If you want to know more about rice flakes, then click here. Rice flakes are too delicious and affordable to pass on.


Serving: 1portion | Calories: 371kcal | Carbohydrates: 63g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 296mg | Fiber: 9g | Sugar: 5g | Vitamin C: 31.8% | Calcium: 34.2% | Iron: 8.1%