Raspberry Overnight Oats
Serves 4 people
10 min prep
0 min cook
Say hello to tomorrow’s breakfast!
These creamy raspberry overnight oats are packed with rolled oats and chia seeds and layered with Barker’s Rapsberry Squeezy Fruit Preserve.
Allow at least 4 hours to chill before serving.
By Barker's
Ingredients
- 150 g rolled oats
- 50 g vanilla protein powder (optional)
- 1 Tbsp chia seeds
- 300 ml coconut milk
- 300 g Unsweetened Greek yoghurt
- 2 Tbsp almond butter
- 1-2 Tbsp Maple syrup
To serve
- 1 Handful berries (fresh or frozen)
- 200 g Unsweetened Greek yoghurt
- 80 g Barker's Raspberry Squeezy Fruit Preserve
- 2 Tbsp toasted coconut flakes (optional)
Method
- Place oats, protein powder (if using) and chia seeds in a medium bowl. Whisk to combine. Add milk, yoghurt, almond butter and maple syrup. Whisk until well combined. Cover and refrigerate overnight (or for a minimum of 4 hours).
- When ready to serve, divide half of the overnight oats between 4 glasses or small jars. Top with half of the berries, yoghurt and Barker's Raspberry Squeezy Fruit Preserve. Repeat with the remaining oats, berries, yoghurt and preserve. Finish with a sprinkle of coconut flakes, if using.
Notes
- Use 2 Tbsp of maple syrup if omitting the protein powder, otherwise 1 Tbsp should suffice
Allergens
- This recipe contains gluten, milk and milk products, nuts, sulphites.
