Raspberry Coconut Overnight Oats
You can’t never have too many overnight oat recipes, right? Mornings can sometimes be quite crazy and busy, so I love making breakfast the night before, to wait for the next morning. Or actually mornings as I always make a bigger batch and have this way breakfast-to-go for next four to five mornings 😉 .
This time I wanted to share these raspberry and coconut flavored overnight oats with you as I find them sooo yummy. Sweet but not too sweet, exotic but not too coconutty. Preparing them takes only a few minutes, so try them!
Ingredients for two portions:
2 1/2 dl barley flakes or rolled oats (use gluten free if needed)
3 dl milk of your choice, I prefer almond, soy or coconut milk (add more milk in the morning, if oats are too thick to your taste)
1 tbsp chia seeds
1/2 – 1 tbsp maple syrup or honey, use erythritol for lower calorie version (add little by little, I didn’t use sweetener at all this time as my raspberries very super sweet)
1 tsp vanilla extract
3 tbsp shredded coconut
• Smash raspberries with a fork.
• In a medium bowl, mix all ingredients together.
• Divide mixture between two (glass) jars, cover with lids and refrigerate at least 6 hours or preferably overnight.
• In the morning, give it a stir (You’ll notice that the oats soak up a lot of the liquid, so you may want to add a little more milk before serving), sprinkle with your favorite toppings, dig in and enjoy!
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