Ingredients
Vegan option, Dairy-free option 
10 minutes (+ overnight setting time) 
4-6 Raspberry rose mixture
- 250g (2 cups roughly) frozen raspberries, thawed
- 1 tablespoon rosewater (optional)
Oat mixture
- 160g (2 cups) rolled oats
- 40g (1/4 cup) flaxseed meal/linseed meal
- 500ml (2 cups) milk of choice (I’ve used soy)
- 250g (1 cup) thick unsweetened Greek yoghurt
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Topping
- Roughly 1 cup thick unsweetened Greek yoghurt
- 1-2 tablespoons slivered pistachios
Method
- In a small bowl, mash the thawed raspberries with a fork, mixing in the rosewater until the raspberries become saucy. Set aside.
- In a medium-sized bowl, combine the rolled oats, flaxseed meal, milk, Greek yoghurt, maple syrup, and vanilla extract. Stir well to ensure all ingredients are evenly distributed.
- Add a large spoonful (about 1/4 cup) of the raspberry rose mixture to the oat mixture. Gently swirl it through, stirring 2-3 times.
- Divide the oat mixture between four glasses or small containers. Add a spoonful of the remaining raspberry mixture to each serving, followed by a generous dollop of Greek yoghurt. Smooth the yoghurt with the back of a spoon.
- Top each pudding with the remaining raspberry mixture and sprinkle with slivered pistachios.
- Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.
NOTES
- Dairy-Free/Vegan Option: For a dairy-free or vegan option, use plant-based milk and yoghurt.
- Rosewater: While rosewater adds a lovely floral flavour, it’s optional. If you’re unsure about the taste, you can start with less and adjust to your liking, or leave it out if you prefer.
- Customisable Sweetness: If you prefer a sweeter taste, you can adjust the amount of maple syrup to your taste or swap it with honey or sweetener of your choice.
- Optional Add-ins: Boost the protein/nutritional value by adding 2 tablespoons of vanilla protein powder to the oat mixture.
- Meal Prep Friendly: These puddings are perfect for meal prep. Make a batch at the beginning of the week, and you’ll have breakfast ready to go. They keep well in the fridge for up to 4 days.
- Chilling Time: While overnight is ideal for the best texture, if you're short on time, 3-4 hours of chilling will still yield a good result.
- Storage: These puddings will keep in the fridge for up to 4 days.
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