Coconut Raspberry And Lemon Overnight Oats Food

LEMON AND RASPBERRY OVERNIGHT OATS RECIPE BY TASTY

Steps:

• Add all of the ingredients except for the raspberries in a clean mason jar.
• Stir everything together.
• Add the raspberries.
• Put a lid on the mason jar and refrigerate overnight in 40°F (5°C).
• Enjoy!

EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
• While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
• Cut cake into pieces and spoon or pour some of the sauce over top.

COCONUT, RASPBERRY AND LEMON OVERNIGHT OATS

Steps:

• In a medium bowl, mix the oats, coconut milk, milk and lemon zest.
• Mash half of the raspberries and stir into the oats.
• Divide between two bowls or mason jars and store in the fridge overnight.
• In the morning, top the oats with the remaining raspberries and flaked coconut. Serve with honey/maple syrup if needed.