Raspberry Overnight Oats

These raspberry overnight oats are vegan-friendly, gluten free and naturally sweetened. Filling yet light, and packed with all the energy you need to get you going in the morning.

Course Breakfast

Cuisine Western

Prep Time 10

Cook Time 30

Resting Time 8

Total Time 40

Servings

Ingredients

For the Overnight Oats

½ cup rolled oats
2 tablespoon chia seeds
¼ cup yogurt
1 cup milk

For the Raspberry Coulis

1 cup raspberries, fresh or frozen
⅓ cup agave syrup

Instructions

Prepare overnight oats

Stir the oats, chia seeds, yogurt and milk in a medium mixing bowl. Divide between mason jars, glass jars or tupperware. Cover and refrigerate overnight or up to 5 days.

Cook raspberry coulis

Combine raspberries and agave syrup in a medium-sized pot. Cook over medium-low heat for about 15 to 20 minutes or until it begins to break down slightly. Mash them with a fork and cook for another 10 to 15 minutes.
Strain the coulis through a fine mesh strainer or a chinois to remove any seeds, ensuring a silky-smooth texture. Let it cool down and store in an airtight container in the refrigerator until you’re ready to use it.

Assemble and enjoy

You can layer the sauce and overnight oats right away or store them separately until the morning. If storing them separately, you can transfer the oats to a bowl in the morning and mix in the coulis. If assembling them right away, wait for the coulis to cool down.

Nutrition