Peanut butter and raspberry overnight oats
These overnight oats are perfect for beating the morning rush. They're super tasty and easy to prep.
Note: + soaking time
- 1 cup (90g) rolled oats
- 1 tbs chia seeds
- 1 medium ripe banana, mashed
- 1 1/2 cups (375ml) oat milk
- 2 tbs peanut butter
- 125g raspberries
- 1 tbs coconut sugar
- Raspberries, extra, to serve
- Peanut butter, extra, to serve
- Flaked almonds, to serve
- Chopped pistachios, to serve
- Pepitas (pumpkin seeds), toasted, to serve
- Chia seeds, extra, to serve
- Sesame seeds, to serve
Combine the oats, chia seeds, banana, oat milk and peanut butter in a medium bowl. Cover with plastic wrap. Place in the fridge overnight to soak.
Meanwhile, place raspberries and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves and raspberries soften. Transfer to a blender. Blend until smooth. Set aside to cool completely.
Layer the raspberry puree and oat mixture in serving jars or bowls. Decorate with the extra raspberries, extra peanut butter, almond, pistachio, pepitas, extra chia seeds and sesame seeds.
Berry boost: Stir a handful of blueberries into the oat mixture before soaking overnight – they’ll create pops of juicy flavour.