This week I am working on an overnight oats tutorial – it should be posted later in the week. Anyway, I discovered overnight oats earlier this year and every time I post a new recipe I get tons of questions. Instead of trying to answer them individual in the comments or through email I decided to put together a tutorial to help everyone out. Kind of like my mason jar salad and green smoothie tutorials. You have questions and I am here to answer them – or at least try my best.
As I put together the tutorial I am creating a couple new overnight oats recipes. The first one is this delicious raspberry almond overnight oats. The second one has a little tropical flare with pineapple and toasted coconut. Mmmmm. That one will also be posted later this week.
For the raspberry almond overnight oats recipe I used rolled oats, frozen raspberries, coconut milk, chia seeds, sliced almonds, and pure maple syrup. All the ingredients I had on hand in the refrigerator and pantry so this recipe was easy to throw together.
I did use a little extra maple syrup. Typically, I only need about 1-2 teaspoons to get the level of sweetness I like. However, raspberries are tart so I used one more teaspoon and that did the trick. I stirred in 2 teaspoons when I mixed the ingredients then add 1 more in the morning.
As always I used coconut milk. You can use almond or dairy if you wish. Coconut is my favorite and I always have it available in my fridge to use for smoothies.
The sliced almonds were added in the morning. This gives the texture a nice crunch.
I was not sure how I would feel about raspberries in my overnight oats but I loved them. Plus they add a lot of nutritional value. One serving is 11 grams of fiber and 7 grams of protein so this jar of oats will keep your tummy very full.
Here are my other overnight oats recipes:
- ½ cup rolled oats
- ½ coconut milk, plus a little extra
- ½ cup frozen raspberries
- 1 teaspoon chia seeds
- 3 teaspoons pure maple syrup
- 1 tablespoon sliced almonds
- Place rolled oats, coconut milk, raspberries, chia seeds, and 2 teaspoons maple syrup in a pint size mason jar container. Stir until everything is mixed together and oats are covered in liquid.
- Place top on and store in the refrigerator overnight, 5-8 hours.
- In the morning, stir in extra coconut milk to loosen up the oats up and to get the consistency you like.
- Stir in almonds and serve.
These can be made up to 3 days ahead of time.
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