Description
A delightful breakfast featuring creamy oats, tangy raspberry chia compote, and topped with fresh fruits and nuts.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or plant-based)
- 1/2 cup plain Greek yogurt or dairy-free alternative
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
- 1 cup fresh or frozen raspberries
- 2 tablespoons chia seeds
- 1 tablespoon honey or maple syrup
- 2 tablespoons water
- Fresh raspberries for garnish
- Sliced almonds or granola
Instructions
- In a medium bowl, combine oats, milk, yogurt, honey or maple syrup, vanilla extract, and salt. Stir thoroughly until well combined.
- In a separate bowl, mash raspberries with a fork. Stir in chia seeds, water, and honey if using. Allow mixture to sit for 5 minutes to thicken.
- Divide half of the oat mixture between two mason jars or containers. Add a layer of the raspberry chia mixture, then top with remaining oats.
- Cover containers with lids and refrigerate for at least 8 hours or overnight.
- Gently stir the oat mixture and top with fresh raspberries and sliced almonds or granola if desired. Serve chilled.
Notes
- Feel free to adjust the sweetness to your preference by adding more or less honey/maple syrup.
- This recipe can be easily doubled to serve more people.
- Experiment with different fruits for the chia layer, such as strawberries or blueberries.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg