Raspberry and almond breakfast oats

Put breakfast together before bed and leave the fridge to do the rest. Raspberries, almond butter and sliced almonds finish these creamy oats; adding the almonds at serving time keeps their crunch.

Prep Time

10 minutes + at least 6 hours chilling

Servings

1 serving

Ingredients

For the overnight oats

• ½ cup rolled oats
• ¾ cup unsweetened almond milk
• ⅓ cup Greek yoghurt or plant-based yoghurt
• 1 teaspoon chia seeds
• ½ teaspoon vanilla extract
• Pinch of salt

Toppings

• ½ cup fresh or frozen raspberries
• 1 tablespoon natural almond butter
• 1 tablespoon toasted sliced almonds
• Optional: 1 teaspoon honey or maple syrup

Instructions

1. In a jar or airtight container, combine the oats with the almond milk, yoghurt, chia, vanilla and salt. Stir until evenly mixed.
2. Cover and chill for at least 6 hours, preferably overnight.
3. Stir again in the morning. A splash of almond milk will loosen the oats if you prefer them less thick.
4. Finish with raspberries, almond butter and toasted sliced almonds. Add the optional honey or maple syrup to taste.

Tips

• Frozen raspberries colour the oats pink as they thaw.
• Keep the sliced almonds separate until serving for a crisp topping.
• Greek yoghurt or a high-protein plant-based yoghurt is the higher-protein option suggested in the recipe.
• Keep covered in the fridge for up to 2 days.

Variations

• Try strawberries, blueberries or blackberries in place of the raspberries.
• For extra fibre, stir in a tablespoon of ground flaxseed or hemp hearts.
• Add a few dark chocolate chips if you prefer a sweeter finish.
• Unsweetened shredded coconut offers another topping option.

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Original recipe measurements are retained. Where cups, tablespoons or Fahrenheit are given, no Australian metric conversion has been made.