Raspberries are high in fiber, and vitamin C. 1 cup contains 65 calories and 8 grams of fiber, and more than 50% of daily recommended vitamin C!
Vitamin C aids in healing our skin and helps protect it from the damage of the sun’s rays. It can also help our immune system and aids our body in absorbing iron from plant foods.
Store refrigerated in their original container.
- Fresh: Select dry, plump, firm raspberries. Avoid wet or moldy berries.
- Frozen: Choose frozen berries off-season. Select a bag where you can feel individual berries frozen separately.
Rinse berries under cold water just before using.
Many uses for raspberries require no recipe. They are delicious on their own, as a topping to yogurt and oatmeal, or sprinkled on a fresh green salad. Try this recipe for a “berry” great start to your day!
Raspberry Almond Baked Oatmeal
1 ½ cups rolled oats
2 cups milk of choice (unsweetened)
½ cup sliced almonds
¼ cup honey
2 tsp vanilla
- Preheat oven to 350F.
- Prepare a square baking dish (8×8 or 9×9) with cooking spray.
- In a medium bowl, combine oats and milk. Let sit for 15 minutes.
- Stir in almonds, honey, and vanilla until combined.
- Gently fold in the raspberries.
- Spread the mixture into the baking dish.
- Bake for 30-35 minutes until the oats have firmed up, absorbed the milk. The edges should look lightly browned.
- Serve warm.
Note: You may enjoy adding additional toppings for serving, such as more raspberries, other berries, a dollop of yogurt, a drizzle of honey, or melted almond butter.
Enjoy these other recipes that feature raspberries!