I found you the perfect easy, make-ahead breakfast recipe for the week ahead! These maple-raspberry overnight oats are everything you need to give you the energy to start your day: oats, chia seeds, fruit, almonds, dairy and a little sugar hit!Despite having a borderline obsession with breakfast food, I am awful about eating breakfast. I let myself get near-death hangry before I eat for the day, much to the detriment of those around me. Every so often, I’ll have an especially bad day and will promise myself I WILL START EATING BREAKFAST, but I have yet to change my ways. I never get up early enough to provide myself enough time to make something, despite resolving every year that I will finally be one of those people who gets up earlier than they need to have a leisurely start to the morning. Morning meditation? Yes! Drink a cup of coffee and a glass of water while sitting at the kitchen table with breakfast? Sounds great. Spending a few extra minutes loving on my dogs before I have to start getting ready? That’s my perfect morning. But the warmth of my bed and power of the snooze button over me keeps me in bed until the last possible minute every morning.
These overnight oats are perfect for people like me, who would probably have to eat breakfast in the car on the way to work if I actually managed to eat breakfast. You can make them ahead on a Sunday and have a delicious and filling grab-n-go breakfast for the week.The best part about overnight oats is that they are so easily customizable to what you like and the possibilities for variation are enormous! You can add whatever fruit, nuts, dairy, and other flavorings you like and it’s pretty much guaranteed to be delicious. Once you’ve nailed the technique, the overnight oats world is your oyster. You just need to make sure you have enough dairy/liquid so the oats can soak up what they will while leaving some to keep the mixture creamy-1 cup of liquid to 1 cup of old-fashioned oats seems to be the golden ticket, but experiment to see what you like! The goal is to have soft yet chewy oats with enough liquid to make it pudding-like.These overnight oats are especially beautiful, from the vibrant raspberries and golden maple syrup. Go forth to work with these and wow everyone with your delicious (but so so easy) breakfast!
This simple, healthy make-ahead breakfast recipe is perfect for an on-the-go way to start your day! Oats and chia seeds soaked in milk and cream, flavored with maple syrup and vanilla make a pudding-like base; add a dollop of raspberry jam and fresh raspberries and sprinkle with toasted almonds to finish!
Ingredients
Scale
3/4 cup whole milk
1/4 cup heavy cream, plus more to stir in before serving
2 tablespoons maple syrup, plus more for serving
1–1/2 teaspoons vanilla bean paste
1 cup old-fashioned rolled oats
1 tablespoon chia seeds
1 pint fresh raspberries
3 tablespoons berry preserves or jam
Juice of 1/2 lemon
1/3 cup toasted sliced almonds
Instructions
In a medium mixing bowl, combine the milk, cream, maple syrup, and vanilla bean paste and whisk to combine. Stir in the rolled oats and chia seeds, mixing to combine. Cover and let sit in the refrigerator for at least 8 hours, and up to overnight.
When ready to serve, reserve 12 fresh raspberries to top the oats. Combine the berry preserves and remaining raspberries in a small mixing bowl; lightly mash the raspberries, leaving some small chunks. Stir in the lemon juice.
To serve: layer 1/4 of the raspberry mixture into the bottom of a glass or bowl. Stir a little extra cream into the oat mixture to loosen. Top with 1/4 of the oats, a handful of the toasted almonds, and 3 raspberries. Drizzle with maple syrup before serving.
Notes
Inspiration: Maple Raspberry Overnight Oats from The Pretty Dish by Jessica Merchant
