INTRO
These Low FODMAP raspberry almond protein overnight oats are a refreshing, IBS friendly breakfast packed with fibre and plant-based protein. Made with That Protein Double Chocolate Protein Oats, they offer a gut-friendly, additive-free way to start your day with a subtle chocolate twist.
INGREDIENTS
• ½ cup That Protein Double Chocolate Protein Oats
• ½ cup unsweetened almond milk
• ¼ cup raspberries
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 1 tsp maple syrup
• 1 tbsp pumpkin seeds
INSTRUCTIONS
Add That Protein Double Chocolate Protein Oats, almond milk, chia seeds, maple syrup, and almond butter to a jar.
Stir thoroughly until smooth and well combined.
Gently fold in the raspberries, then cover and refrigerate overnight.
In the morning, stir and top with pumpkin seeds before serving.
NUTRITION
Calories: 355
Protein: 22g
Serves: 1
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes (+ overnight chill)
DIGESTIVE NOTE
This recipe combines low-FODMAP raspberries with additive-free protein oats, making it a gentle option for those managing IBS.
INTERNAL LINKS
View all Low FODMAP Smoothie Recipes →
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PRODUCT MENTION
This recipe uses That Protein Double Chocolate Protein Oats, a low FODMAP, additive-free protein oat blend designed to support digestive health.