Raspberry Almond Overnight Oats
A creamy, protein-packed overnight oats bowl combining rolled oats, fresh raspberries, crunchy almonds, and Greek yogurt, soaked in unsweetened oat milk for an easy grab-and-go breakfast that's ready when you wake up.
5 min614 kcal25g protein68g carbs30g fat
Ingredients
- 50g Old fashioned rolled oats
- 34g Almonds, dry roasted with salt
- 100g Raw raspberries
- 240g Unsweetened oat milk
- 78g Greek yogurt, plain, nonfat
Method
- 1In a mason jar or container, combine 50g of old fashioned rolled oats, 78g of plain nonfat Greek yogurt, and 240ml of unsweetened oat milk.
- 2Stir well to combine all ingredients, ensuring the oats are fully submerged and there are no lumps. The mixture should have a thick, creamy consistency.
- 3Add 100g of fresh raw raspberries to the mixture and gently fold them in, reserving a small handful for topping if desired.
- 4Crush or chop 33.75g (about 1/4 cup) of dry roasted almonds. Add three-quarters of the crushed almonds to the oat mixture and stir to distribute evenly.
- 5Cover the jar or container with a lid or plastic wrap and refrigerate overnight (or at least 4 hours) until the oats are fully softened and the mixture reaches a pudding-like consistency.
- 6In the morning, check the consistency. If the oats seem too thick, stir in an additional 2-3 tablespoons of oat milk to reach your desired texture.
- 7Transfer to a bowl if desired, or eat directly from the jar. Top with remaining crushed almonds and reserved fresh raspberries.
- 8Enjoy cold, or microwave for 60-90 seconds if you prefer warm oats. Stir well before serving.
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