Description
A wholesome and delightful recipe for Chia & Almond Overnight Oats, combining porridge oats, chia seeds, almond milk, fresh berries, and almond yogurt for a refreshing and nutritious breakfast perfect for busy mornings.
Ingredients
Scale
Main Ingredients
- 200g porridge oats
- 50g chia seeds
- 600ml unsweetened almond milk
- 2 tsp vanilla extract
- 125g punnet raspberries
- 100g almond yogurt
- 250g punnet blueberries
- 20g flaked almonds, toasted
- 8 tbsp unsweetened almond milk (for serving)
Instructions
- Combine oats and seeds: Tip the porridge oats and chia seeds into a bowl, then pour over the almond milk and vanilla extract. Mix well to combine and leave to sit for 5-10 minutes so the oats start absorbing the liquid.
- Add raspberries: Reserve 16 raspberries for garnish, then add the rest to the oat mixture. Gently crush the raspberries into the oats to release their juices and combine flavors.
- Assemble and chill: Spoon the mixture evenly into four tumblers or sundae dishes. Top each with almond yogurt, then add both raspberries and blueberries on top. Cover the dishes and refrigerate overnight or until ready to serve.
- Serve and garnish: When serving, pour 2 tablespoons of almond milk over each portion to loosen the oats, then scatter with toasted flaked almonds for added crunch and flavor.
Notes
- Letting the oats soak overnight enhances their texture and makes them easier to digest.
- Toasted flaked almonds add a delightful crunch and depth to the dish.
- Using almond yogurt keeps the recipe dairy-free and adds creaminess.
- You can substitute the berries with other seasonal fruits as desired.
- For a sweeter option, add a drizzle of honey or maple syrup before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
Keywords: chia seeds, almond milk, overnight oats, vegan breakfast, healthy oats, berry oats, no-cook breakfast
