Raspberry overnight oats are the perfect breakfast to make in the summer for a simple and easy breakfast on the go.
Breakfast is the hardest meal, in my opinion. I’m never hungry before I head off to work, but find myself getting hungry around 9:30/10ish. Which means any kind of warm breakfast is out of the question (other than oatmeal, which I love in the winter). Overnight oats become my jam in the summer. It’s something you can prep the night before and grab out of the fridge as you run to the office after realizing you have a 9am meeting and are cutting it pretty close.
For this breakfast recipe, I’m using raspberries because they are my favourite berry (if blueberries are your favourite, blueberry overnight oats are for you), with toasted almonds and peanut butter for extra protein, toasted coconut and cinnamon for sweetness (I get toasted coconut in the bulk bins at my local grocery store, I am definitely not toasting coconut to make a simple grab-and-go breakfast). It’s kind of the perfect combination, and it doesn’t require a lot of work or effort and it’s totally worth the payoff.
To be honest, my overnight oats don’t look anything like this picture by the time I’m eating them. You want to mix everything around so all the flavours get distributed and your raspberries start to break down a bit (this is the flavour bomb).
Are overnight oats revolutionary? By all means, no! But are they good? Yes. I actually think this dish is kind of genius and I’m a little embarrassed by how long it’s taken me to realize this.
Raspberry Overnight Oats
- 1/2 cup whole oats
- 1/2 cup raspberries
- 1 cup milk
- 1 tbsp creamy peanut butter
- 1 tbsp chopped almonds
- 1 tbsp toasted coconut
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract
- In a jar, combine all ingredients. Cover and refrigerate overnight.
Let me know if you give these raspberry overnight oats a try in the comments below.