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Recipe: Overnight Oats with Raspberry Chia Jam

It’s a new year and like most of you, I’ve resolved to make a few healthy changes to improve my health and hopefully drop a few pounds. Nothing says healthy living like one of last year’s healthy food trends – overnight oats and I was lucky enough to try this Overnight Oats with Raspberry Chia Jam recipe courtesy of Berry World. I loved it because it was tasty and filling so naturally I wanted to share it with you.

It’s great for breakfast and works for anytime of the day too, enjoy.


Serves: 1 with plenty of jam left over
Preparation time: 10 minutes plus overnight soaking
Cooking time: 30 minutes

You’ll need

For the jam:

500g raspberries
4-5 tbsp agave or maple syrup, to taste
3 tbsp chia seeds
1tsp lemon juice

For the oats:

2tsp agave or maple syrup
120ml almond milk
½ vanilla pod, scraped
1tbsp almond butter
A small handful of raspberries plus extra to serve
6 tbsp rolled oats

What to do

  • To make Chia jam, combine the fruit with Maple Syrup, to taste, and gently simmer for 10 minutes. Add a pinch of salt and the Chia seeds and lemon juice, stir well and continue to cook for 10 minutes until thickened. Chill in the fridge for at least 2 hours.
  • To make the overnight oats, mix together the syrup and almond milk then combine the vanilla seeds and almond butter. Roughly mash in the raspberries and tip over the oats, stir well, cover and leave to soak overnight. (Or at least for 2 hrs)
  • In the morning layer the oats and some of the jam into a jar or swirl in a bowl and top with extra raspberries.

Note: Any milk will work in this recipe.

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