Description
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
- Category: Breakfast