This breakfast is simple to put together, tastes delicious and can easily be doubled should you want to make a couple of portions for the week ahead.
I think the best part of an overnight oats bowl is the toppings! There are endless combinations and you don’t have to have any or you can go all out and put lots of toppings on your oats. The go-to toppings I always use are berries or banana plus some nut butter, then I just see what I fancy and what I have in the cupboards.
Raspberries are a great source of vitamin C and various antioxidants, one of them being an anti-inflammatory compound. Early research also shows that a phytonutrient (plant nutrient) in raspberries can help stimulate metabolism and affect the absorption of fat and we may be less likely to deposit fat into our fat cells (please note this research is still preliminary)
-1/3 cup porridge oats
-1/3 cup frozen (or fresh) raspberries
-1 Tbsp. chia seeds
-1/2 cup + 2 Tbsp. dairy free milk, I use coconut milk from a carton
-1/2 tsp. vanilla extract
-1 tsp. nut butter
How To Make
Place all ingredients, except the toppings ingredients into a bowl and stir well.
Cover the bowl and place in the refrigerator overnight.
Just before enjoying your overnight oats, top with a selection of toppings given above or any toppings you prefer.