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- Makes 1 serving
- Serving size: 1 jar
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What a great feeling to wake up knowing breakfast is waiting for you, especially on a busy morning! Unsweetened vanilla almond milk creates a creamy base for these delectable raspberry overnight oats, perfectly complemented by juicy peaches. Slivered almonds provide a satisfying crunch, and plump raisins lend extra sweetness. Change up the fresh or frozen fruits as desired for endless variety. The finished recipe yields a single serving of ⅔ cup oats plus fruit; make a double batch if you’re preparing a meal for two, or if you have a hearty appetite!
Tips
Gluten-free version: To make this gluten-free, be sure to use certified gluten-free rolled oats.
Milk swap: If you do not have unsweetened vanilla almond milk, you can use plain almond milk (or any unsweetened plant-based milk) and add ⅛ teaspoon pure vanilla extract.
To store: Store overnight oats in the refrigerator up to 5 days. They will continue to soften with each passing day.
For more inspiration, check out these tasty ideas:
By Vicki Brett-Gach,
Ingredients
- ⅓ cup rolled oats (see GF tip, recipe intro)
- ½ teaspoon ground cinnamon
- ⅓ to ½ cup unsweetened vanilla almond milk (see tip, recipe intro)
- ⅓ cup fresh or frozen raspberries
- ¼ cup coarsely chopped fresh or frozen peaches
- 1 tablespoon raisins or chopped pitted dates
- 1 tablespoon slivered almonds, toasted if desired
Instructions
- In a pint jar combine oats and cinnamon. Carefully add almond milk to just cover oats. Top with remaining ingredients (jar will not be full). Cover jar tightly and refrigerate overnight. To serve, eat cold or transfer to a bowl and warm in microwave 30 to 45 seconds.
Per serving (1 jar): 226 calories, 37 g carbohydrates, 7 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 96 mg sodium, 8 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
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