Raspberry Overnight Oats
These raspberry overnight oats are creamy, quick to make and perfect for busy mornings.
Servings 2 servings
- 1 cup rolled oats
- 1 cup oat milk (plus more for the morning-optional)
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2 tsp maple syrup
- 1 tbsp chia seeds
- 1 tbsp nut butter (I used cashew butter)
- 1 cup raspberries (frozen or fresh)
- 1 tbsp maple syrup
- 1 tsp chia seeds
- coconut yogurt
- extra raspberries for topping
Prepare the raspberry filling. If using frozen raspberries add them to a saucepan first with the maple syrup until they soften. If using fresh raspberries, skip this step and start at step #2.
Add the raspberries and maple syrup to a food processor and blend until smooth, streaming in the chia seeds. Transfer to a jar and place in the fridge until ready to use.
You can make this filling at the same time as the overnight oats or the next morning.
Alternate adding a few scoops of the overnight oats to two jars with the raspberry filling and coconut yogurt. Option to start with a few spoonfuls of oats, followed by a spoonful of the raspberry filling, then a spoonful of yogurt. Divide between two bowls or jars until everything has been used up. Enjoy right away or pop one back in the fridge.
Stores in the fridge nicely for 3-4 days.