Raspberry almond overnight oats - get prepared with this super simple recipe for a tasty make-ahead breakfast of creamy almond flavoured oats with raspberry compote.
Raspberry Almond Overnight Oats:
Try starting your day with my tasty raspberry almond overnight oats recipe! It contains lots of high fibre ingredients - oats, chia seeds, almonds and raspberries.
I don't know about you but I hate cooking in the morning, even if I've got time (which a lot of people don't), breakfast needs to be fast, tasty and filling. Overnight oats are brilliant for a quick breakfast as all you need to do is spend five minutes mixing everything together the night before and it will be ready and waiting for you in the fridge in the morning.
You can even pop it in a jar so that you can simply grab it out the fridge in the morning to take with you for breakfast on the go.
This raspberry almond overnight oats is a simple but tasty mixture of oats, chia seeds, yogurt, almond milk, almond butter and maple syrup with a touch of almond extract which I layered up with a quick raspberry compote and some flaked almonds. It is delicious and filling and will keep in the fridge for around 3-4 days so you can make a double batch and have four days worth of breakfasts ready in five minutes!
Raspberry Almond Overnight Oats
Ingredients
Raspberry Compote:
- 150 g (2 large handfuls) fresh or frozen raspberries
- 1 Tbsp maple syrup
- 1 Tbsp water
Almond Ovenight Oats:
- 120 ml (½ cup) vegan yogurt (either flavoured or plain is fine)
- 1 Tbsp almond butter
- 1 Tbsp maple syrup (more to taste)
- 1 Tbsp chia seeds
- ¼ tsp almond extract
- 160 ml (⅔ cup) unsweetened almond milk
- 50 g (½ cup) porridge oats
- flaked almonds to serve
Instructions
- Place the raspberries, maple syrup and water in a small pan and bring up to a gentle simmer. Allow to cook for a couple of minutes until the raspberries have broken down a little then remove from the heat.
- While the compote is cooking, whisk together the yogurt, almond butter, maple syrup, chia seeds and almond extract then whisk in the almond milk. Stir in the oats. Cover both the oats and compote and place in the fridge overnight.
- The next day, if the oats are too thick then stir in a splash more almond milk and some maple syrup to taste. Spoon some of the compote into two jars and top with the oats then another spoonful of compote and a small handful of flaked almonds.
- Keep refrigerated and eat within four days.
Disclosure: I was invited to attend the event by Arla and paid a fee for my time. All opinions are my own.
2pots2cook
This is made for me. I tend to skip breakfasts but starting to change that habit and here you are ! Thank you !
Vidya Narayan
What a delicious way to start your day with a power packed breakfast like this which is equally healthy too. Tons of fruits, nuts and almond milk, definitely a great kick start to the day. Loved going through your blog and the images / photography is fabulous. Have a great day and cheers!