Next up in my dessert-inspired breakfast series are these overnight oats inspired by the classic ice cream flavour, raspberry ripple. Creamy vanilla chia oats, layered with ripples of crushed raspberries.
Incredibly easy to make, packed with fibre, protein, calcium and vitamin C and a great way to start off your day! Simply mix up your overnight oats, crush your raspberries, layer up in a glass or jar and pop in the fridge ready for the next day. These will last a few days in the fridge, so are perfect for a little meal prep for an on-the-go life!
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Raspberry Ripple Overnight Oats | Serves: 2 | Prep time: 5-10 mins
You'll need
- Measuring cups and spoons
- 1x medium mixing bowl
- 1x small bowl
- 2x glasses or jars
Ingredients
Overnight oats:
- 1/2 cup vegan Greek yogurt (I used Alpro)
- 1 cup soy milk
- 1/2 cup oats
- 1/4 cup chia seeds
- 2 tsp vanilla extract
- Maple syrup (optional, to taste)
- Pinch salt
Raspberry layer:
- 150g raspberries (reserve a few for the top)
- 1 tsp vanilla extract
Method
- Combine your yogurt, soy milk, oats, chia seeds, vanilla extract and salt in a bowl. If you prefer your oats on the sweeter side, you can also add a little maple syrup to taste.
- Then in a separate bowl, mash together your raspberries and vanilla.
- Layer up into jars or glasses, starting with the oats and swirling in the crushed raspberries. For the best effect, spoon in your raspberries on the edges of the glass so it's more visible and swirl a little into the oats.
- Refrigerate overnight and enjoy in the morning, keep any leftovers for 2-3 days in the fridge.
Cassidy xx
