These overnight chia oats with raspberries are the ultimate healthy breakfast. I used to eat quick oats for breakfast almost every day and I did get a little bored with that. Recently I started missing my oats for breakfast, but I’m not into quick oats any more. I decided to try and make overnight oats with some almond milk (you can use skim milk). The thickness depends on how much milk you add, but I don’t like mine too thick, I prefer soupy texture and you can tell from the photo. I used Bob’s Red Mill Organic Old Fashioned Rolled Oats, but steel cut oats could be used as a substitute. I love this Natural foods brand, since they have a variety o great products. This oatmeal has chewy texture, but that’s exactly how I like it. If you like your oatmeal soft, you might want to use quick oats. I love my overnight chia pudding and that’s why, I also added 1 tsp of chia seeds to the oats.
Often times I skip breakfast, which is not good at all, but I’m either in a hurry or I’m too lazy to make one. But if I make oatmeal the night before and keep it in the fridge, I’m sure I’ll have breakfast, since all I need to do is add some fresh fruit to it (or have it on the side like I did). I topped my oats with some raw pumpkin seeds, which contain magnesium, zinc and omega 3. Feel free to add your favorite nuts. For sweetener I only used 1 tsp of agave nectar, since I prefer my oatmeal not too sweet. You can also use maple syrup or honey.
The overnight oats are simple to make, great for breakfast and very important – the topping possibilities are endless!
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- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1/2 tsp chia seeds
- 1 tsp agave nectar
- Topping: 1 tbsp pumpkin seeds, raspberries
- Mix oats, milk, agave nectar and chia seeds in a Mason jar or a cup. Cover and refrigerate for 6-8 hours. When ready to consume, you can add more milk to adjust consistency. Top with pumpkin seeds and raspberries or serve raspberries on the side.