For the Overnight Oats:
6 Tbsp Rolled Oats
2 tsp Maple syrup
1/2 Cup almond milk (any milk will work)
1 Tbsp almond butter
For the Jam:
1 pint raspberries
4 Tbsp Maple Syrup
3 Tbsp Chia Seeds
1 tsp lemon Juice
Optional Toppings:
1 Tbsp Cacao nibs
Directions:
To make Chia jam: Combine raspberries with maple syrup and gently simmer for 10 minutes. Add a pinch of salt and the Chia seeds and lemon juice, stir well and continue to cook for 10 minutes until thickened. Chill in the fridge for at least 2 hours.
To make the overnight oats: Mix together the syrup and almond milk then combine almond butter. Roughly mash in the raspberries and tip over the oats, stir well, cover and leave to soak overnight.
In the morning layer the oats and some of the jam into a jar or swirl in a bowl and top with extra raspberries and cacao nibs
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