It’s not just for breakfast. Easily enjoy half of one as a healthy snack!
I love coming downstairs on a summer morning, reaching into the fridge and grabbing this deliciously healthy, satisfying make-ahead PLANT-BASED breakfast! It makes 2 servings so either share – or keep the 2nd for breakfast the next morning. I enjoy mine with green tea. Who am I kidding – I have it with a cup of espresso. Ok, triple shot of espresso.
Red raspberries have been shown to fight against inflammation. Filled with strong antioxidants like Vitamin C and gallic acid – red raspberries are known to fight against cancer, heart and circulatory disease plus age-related decline of the body. Oh – and they’re sweet and delicious. So there’s that.
Raspberry-Vanilla Overnight Oats | PLANT-BASED
Ingredients
- 1 cup uncooked steel cut oats (you can also use rolled oats)
- 1 cup unsweetened vanilla almond milk
- ½ cup plain, non-dairy yogurt (we like coconut-milk yogurt)
- 1½ tsp tsp. vanilla extract
- 1 tbsp pure maple syrup
- 1 cup raspberries
- 2 tbsp sliced almonds
Instructions
- In small mixing bowl add everything except for the raspberries & slivered almonds.
- Mix the ingredients until everything is incorporated and well combined.
- Next, add 1/2 cup of the raspberries to the oat mixture – save the remaining 1/2 cup plus the sliced almonds, to top the next morning.
- Divide equally between 2 mason jars or small cereal bowls.
- Refrigerate overnight. The next morning, top with remaining fresh raspberries & 1 TB each of sliced almonds and enjoy!
Tried this recipe?Let us know how it was!
