Raspberry & Almond Overnight Oats

Creamy overnight oats with fresh raspberries and natural almond butter. Prepare this simple breakfast the night before so you can enjoy a delicious and nourishing breakfast as soon as you wake up. Perfect for busy mornings!

Preparation Time

10 minutes + at least 6 hours chilling

Serves

1

Ingredients

For the overnight oats

• 50 g rolled oats
• 180 ml unsweetened almond milk
• 75 g Greek yoghurt or plant-based yoghurt
• 1 tsp chia seeds
• ½ tsp vanilla extract
• Pinch of salt

Toppings

• 75 g fresh or frozen raspberries
• 1 tbsp natural almond butter
• 1 tbsp toasted flaked almonds
• Optional: 1 tsp honey or maple syrup

Method

1. Add the rolled oats, almond milk, yoghurt, chia seeds, vanilla extract and a pinch of salt to a jar or airtight container.
2. Stir well until everything is evenly combined.
3. Cover and refrigerate for at least 6 hours, preferably overnight.
4. The following morning, give the oats a good stir. If they are thicker than you prefer, add a splash of almond milk until you reach your desired consistency.
5. Top with the raspberries, a generous spoonful of almond butter and the toasted flaked almonds. Drizzle with honey or maple syrup if you’d like a little extra sweetness.

Tips

• Use frozen raspberries if you’d like your overnight oats to turn a lovely pink colour.
• Add the flaked almonds just before serving to keep them nice and crunchy.
• For extra protein, choose Greek yoghurt or a high-protein plant-based yoghurt.
• Store covered in the refrigerator for up to 2 days.

Variations

• Replace the raspberries with strawberries, blueberries or blackberries.
• Stir in a tablespoon of ground flaxseed or hemp seeds for an extra fibre boost.
• Add a few pieces of dark chocolate for a more indulgent breakfast.
• Sprinkle with desiccated coconut for a tropical twist.