These overnight oats are perfect for beating the morning rush. They're super tasty and easy to prep.
Serves22
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + soaking time
+ soaking time
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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, chia seeds, banana, oat milk and peanut butter in a medium bowl. Cover with plastic wrap. Place in the fridge overnight to soak.
Step 2
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.
Step 3
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.
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