Raspberry almond overnight oats recipe
The beginning of a new year always inspires me to evaluate my health and lifestyle choices. It’s when many people find the inspiration to eat healthier and workout more. I love the positive energy that surrounds us during this time, whether it is on social media or in our personal lives. I’m always looking for ways I can improve my overall health and this year I’ve vowed to be better about eating breakfast. It seems to easy – simply wake up and eat. But between driving our three kids to three different schools during the week I often push back my breakfast until late morning. To be honest some days I simply forget and don’t realize I haven’t eaten until it’s nearly lunchtime. I’ve learned that preparing meals is crucial for staying on track. Breakfast is one of those meals that are a little hard to plan ahead for but my go-to meal that’s great for preparing in advance is overnight oats. Have you tried overnight oats? They combine two of my favorite breakfast foods – oatmeal and yogurt.
I have a slight obsession with oatmeal. I could eat it every single day and never get tired of it. I usually alternate between yogurt and oatmeal for my breakfast meals. Overnight oats combines both into a single serving meal that’s great for on the go. I recently had a friend say she wants to try overnight oats but she doesn’t like yogurt. You can definitely make overnight oats without yogurt! You simply adjust the milk to oats ratio to your liking. My usual recipe involves steel cut oats, plain greek yogurt, chia seeds, vanilla almond milk and a sweetener like honey, brown sugar, or agave depending on the toppings. For this recipe I made raspberry almond overnight oats.
Raspberry Overnight Oats
- ⅓ cup steel-cut oats
- ⅓ cup plain greek yogurt
- ⅓-2/3 cup almond milk I use vanilla
- ½ tablespoon chia seeds
- 1 teaspoon of honey brown sugar, or agave syrup (I use brown sugar but sweetened with however you would normally sweeten your oatmeal with)
- Topping: raspberries and sliced almonds
In a bowl or mason jar, add oats, yogurt, milk, chia seeds and sweetener. For the milk add anywhere from ⅓-2/3 cup of milk depending on how thick you prefer your oats.
Cover and chill in refrigerator overnight.
Stir in raspberries and sliced almonds when ready to eat.