Description
A bright and nourishing breakfast featuring rolled oats, tart raspberries, and creamy coconut milk, perfect for busy mornings.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup full-fat coconut milk
- 1/2 cup Greek yogurt
- 1 tablespoon chia seeds (optional)
- 1 to 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3/4 to 1 cup fresh or frozen raspberries
- Toppings: toasted coconut flakes, sliced almonds, granola, fresh mint
Instructions
- In a jar or bowl, add 1 cup rolled oats.
- Pour in 1 cup full-fat coconut milk and stir to combine.
- Mix in 1/2 cup Greek yogurt and 1 tablespoon chia seeds if desired.
- Sweeten with 1 to 2 tablespoons maple syrup, then add 1/2 teaspoon vanilla extract and a pinch of salt.
- Fold in 3/4 to 1 cup raspberries, mashing some for a swirled effect.
- Seal the jar and refrigerate for at least 6 hours or overnight.
- Before serving, top with toasted coconut flakes, chopped almonds, and additional raspberries if desired.
Notes
For a creamier texture, blend part of the oats and yogurt before combining with the rest. Adjust sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Keywords: overnight oats, raspberry, coconut, breakfast, healthy
