It’s a pretty lovely thing to see that December has been kind and mild. The “warm” weather doesn’t mean we can’t enjoy a big bowl of comfort in the morning. Banana nice-cream is definitely nice, but this time of the year makes us appreciate all things warm that much more! Here’s the recipe for this nutritionally packed raspberry oatmeal, topped with a chocolate K’s NRG bar among a bunch of other tasty things! 


  • 1 cup rolled oats (gluten-free if necessary) 
  • 2 cups water 
  • 1/4 cup frozen/fresh raspberries 
  • 2 tbsp maple syrup 
  • 1 tbsp wheat germ (skip this step if you have a wheat sensitivity) 
  • 1 tbsp shredded unsweetened coconut 
  • 1 tbsp raw sunflower seeds 
  • 1 tbsp natural crunchy peanut butter 
  • 1/2 cubed chocolate K’s NRG bar 


  1. To cook the oats, bring 2 cups of hot water to a bowl. Stir in the cup of rolled oats and cook with the top of the saucepan off on low heat for about 15-20 minutes. Stir occasionally. 
  2. Take the cooked oats off of the heat. Stir in the wheat germ and allow the oats to sit with the top of the saucepan on for about 5 minutes. 
  3. Place the cooked oats in a serving bowl and place your toppings as you would like. 
  4. Enjoy!