This make-ahead breakfast is perfect for busy weekday mornings. Filled with goodness from oats, chia seeds and raspberries, it’ll be your new go-to.
- Serves4
- Prep time10 minutes, + overnight chilling time
Ingredients
- 1 1/2 cups (135g) rolled oats
- 1/3 cup (70g) white chia seeds
- 200g raspberries
- 2 1/4 cups (560ml) reduced-fat milk
- 1 tbs honey
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oats and chia seeds in a large bowl. Place raspberries in a jug. Use the back of a wooden spoon to lightly crush. Add the milk and honey to the raspberry and stir to combine.Step 2
Add the raspberry mixture to the oat mixture and stir to combine. Cover with plastic wrap. Place in the fridge overnight to soak.Step 3
Spoon the oat mixture evenly into serving bowls or jars.
Serve with... raspberries and Greek-style yoghurt.
Raspberry chia overnight oats
- Serves4
- Prep time10 minutes, + overnight chilling time
Ingredients
- 1 1/2 cups (135g) rolled oats
- 1/3 cup (70g) white chia seeds
- 200g raspberries
- 2 1/4 cups (560ml) reduced-fat milk
- 1 tbs honey
Description
This make-ahead breakfast is perfect for busy weekday mornings. Filled with goodness from oats, chia seeds and raspberries, it’ll be your new go-to.
Method
Step 1
Combine the oats and chia seeds in a large bowl. Place raspberries in a jug. Use the back of a wooden spoon to lightly crush. Add the milk and honey to the raspberry and stir to combine.Step 2
Add the raspberry mixture to the oat mixture and stir to combine. Cover with plastic wrap. Place in the fridge overnight to soak.Step 3
Spoon the oat mixture evenly into serving bowls or jars.
Serve with... raspberries and Greek-style yoghurt.