Raspberry and Oatmeal Swirls

If I haven't told you before, breakfast is by far my favorite meal of the day. Years ago, I didn't even eat breakfast, but I have come to find that waking up a half hour earlier to make something for breakfast is so well worth it! Today I tried Nigella Lawson's Raspberry and Oatmeal Swirl. When the weather is getting warmer, I tend to favor something cold in the morning. This raspberry and oatmeal swirl is just that, and even colder because the raspberries are frozen. Though I must add that I omitted one central ingredient: the oatmeal cookies. After a quick glance at the nutrition info of the oatmeal cookies at the grocery store, I decided to go for a healthier option/cookie.


Raspberry and Oatmeal Swirls recipe: Nigella Lawson - Nigella Feasts

Ingredients:
- 2 cups frozen raspberries
- 4 teaspoons confectioners' sugar
- 2 cups Greek or whole milk yogurt
- ½ cup oatmeal cookie crumbs

Instructions:
- Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
- Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
- Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
- These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.


The raspberries, still intact.

After a quick blitz they resemble a heart-shape in the blender.

Starting with the raspberries, then the yoghurt and final the cookie crumbs.

That makes it look like this.

The cookie crumbs add a nice crunch to the swirls.

This picture is so crooked. I love it!

Click here to see Nigella's video.