Lychee, rosewater & raspberry oats

Lychee, rosewater & raspberry oats

This is such a filling breakfast option, and the subtle flavours of lychee and rosewater make you feel like you’re on a tropical island! Make enough to last the working week, and you’ll never rush out the door feeling guilty about not having had a proper breakfast again.

Lychee, rosewater & raspberry oats

Makes 4 serves
Takes 5 minutes plus overnight soaking time




1 cup jumbo rolled oats

½ cup slivered almonds, plus extra for serving

1 cup raspberries

565g can lychees, drained and syrup reserved

1 cup natural yoghurt

½ cup coconut milk

1 Tbsp rosewater

½ tsp vanilla extract



Combine oats, almonds, half of the raspberries, half of the lychees, lychee syrup, yoghurt, coconut milk, rosewater and vanilla in a large bowl. Cover, and refrigerate overnight.

In the morning, check the consistency and add a little more coconut milk if you’d like a looser muesli. Divide between 4 bowls (or sealable jars if you’re making breakfast for the week), top with remaining lychees and raspberries and a sprinkling of extra almonds.

Tip: You can make this breakfast gluten-free by using gluten-free oats, or naturally gluten-free grains like quinoa or buckwheat. You will need to cook quinoa or buckwheat according to packet directions before you soak them. To make this dairy-free