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Raspberry Almond Chia Overnight Oats
cup gluten-free rolled oats
teaspoons chia seeds
Pinch of salt
cup plain non-fat Greek yogurt
cup unsweetened almond milk or milk of choice
tablespoons maple syrup
tablespoon almond butter
teaspoon almond extract
cup raspberries, mashed with a fork
In a medium sized bowl whisk together the yogurt, milk, maple syrup, almond butter and almond extract until combined.
Add in the oats, chia seeds and pinch of salt and stir until combined.
Take two jars and spoon 1/4 of the mixture into each one.
Spoon 1/4 of the mashed raspberries into each jar, then repeat the process ending with the mashed raspberries on top.
Cover the jars with lids and refrigerate at least 3-4 hours, but best overnight.
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