Description

Raspberry Overnight Oats offer a delightful blend of flavors with creamy oat milk, fresh raspberries, and crunchy chia seeds. This easy and healthy breakfast is perfect for on-the-go mornings or a quick snack throughout the day.

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

Cook Mode Prevent your screen from going dark

Instructions

Make the raspberry jam by combining 1 cup of raspberries, 1 Tablespoon maple syrup, and 1 teaspoon lemon juice in a saucepan.
Cook over low heat, stirring consistently, until the raspberries start to break down, then mash them with a fork or potato masher.
Once bubbling, turn off the heat and stir in the chia seeds. Cool the jam in a small bowl in the fridge.
To make the overnight oat batter, blend the oat milk, 1/3 cup frozen raspberries, and 1 teaspoon lemon juice until smooth.
In a large bowl, combine the rolled oats and 2 Tablespoons chia seeds, then mix in the raspberry milk, 2 Tablespoons vegan yogurt, 2 Tablespoons maple syrup, and 1 teaspoon vanilla bean paste until thick.
Fill two jars a third of the way with the oat mixture, adding 2 Tablespoons of the cooled raspberry jam on top of each.
Fill the jars with the remaining oat batter and seal them. Store in the fridge overnight.
The next day, remove from the fridge, add toppings like fresh raspberries and dried coconut, and enjoy!

Notes

Feel free to adjust the sweetness by adding more or less maple syrup according to your taste.
Store the overnight oats in the refrigerator for up to 3 days for optimal freshness.

Nutrition

Serving Size: 1 jar
Calories: 320
Sugar: 12g
Sodium: 65mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 12g
Protein: 8g
Cholesterol: 0mg