Overnight Rice Flakes with Raspberries and Pistacchios
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 portion
Delicious overnight rice flakes. It's the perfect breakfast because they're quickly made ahead and best served with a sprinkle of pistachios.
- 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%