Description
Raspberry Overnight Oats is a vibrant and flavorful breakfast option. Combine oats, raspberries, and chia seeds for a healthy and convenient meal. Perfect for busy mornings!
Ingredients
Scale
- 1 cup frozen raspberries
- 1 Tablespoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds
- 3/4 cup oat milk
- 1/3 cup frozen raspberries
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 2 Tablespoons chia seeds
- 2 Tablespoons vegan yogurt
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla bean paste
Instructions
- Begin by making the raspberry jam: In a saucepan, combine 1 cup of raspberries, 1 Tablespoon of maple syrup, and 1 teaspoon of lemon juice.
- Cook over low heat, stirring constantly. As the raspberries break down, mash them with a fork or potato masher.
- Once bubbling, remove from heat and stir in 1 teaspoon of chia seeds.
- Transfer the jam to a small bowl and refrigerate to cool and firm up.
- Next, prepare the overnight oat batter: In a blender, combine oat milk, 1/3 cup frozen raspberries, and 1 teaspoon lemon juice. Blend until smooth and set aside.
- In a large bowl, mix rolled oats with 2 Tablespoons of chia seeds.
- Add the raspberry milk, 2 Tablespoons of vegan yogurt, 2 Tablespoons of maple syrup, and 1 teaspoon of vanilla bean paste. Stir until a thick batter forms.
- Fill two jars a third of the way with the oat mixture. Spoon 2 Tablespoons of the cooled raspberry jam on top.
- Top off the jars with the remaining oat batter. Seal and refrigerate overnight.
- The next day, add fresh raspberries and toppings like dried coconut before enjoying.
Notes
Use fresh or frozen raspberries for the best flavor.
Store in the fridge for up to 4 days for a quick breakfast option.
Feel free to customize the toppings with nuts or seeds.
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg