As the summer begins to draw to an end with nights already a bit shorter and the first hint of chill in the air, I like to take full advantage of the last of the big juicy berries we have been enjoying over the warmest months. One of my favourite weekday breakfasts at the moment is raspberry overnight oats. What’s not to like? With its thick, creamy texture and sweet yet tart raspberries, at only 380 calories, this breakfast keeps me full and satisfied until lunch yet still fits in with my post pregnancy baby weight diet!
It seems like everyone has their own overnight oats recipe, but after playing around with lots of different ones, in my opinion, this is the very best combination! I make mine with water rather than milk, as I find it’s creamy enough with the yoghurt and chia seeds and this keeps the calorie count down. Of course, you could substitute the water for whichever kind of milk you like best and you could also substitute any plant based yoghurt for the Greek yoghurt, if you prefer. You could even add a sweetener like honey, maple syrup or stevia if you wanted, but I think it’s sweet enough with just the raspberries! Keep in mind that substitutions may change the calorie count.
Raspberry overnight oats
1. 1/2 cup oats
2. 1/2 cup water
3. 100g full fat Greek yoghurt (or plant based yoghurt, if you prefer)
4. 2 tbsp chia seeds
5. 1/2 cup raspberries
Combine ingredients 1-4 in a bowl, BPA free plastic container or glass jar and stir well. Leave for at least an hour or ideally overnight for an impossibly creamy texture. Add the raspberries and enjoy!
Mummy tip: this can be made several days in advance – I like to prepare three or four days worth in separate containers to save time during the week!