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Prep Time: 10 minutes Cook Time: 10 minutes plus, 2 hours refrigeration
Serves: 2-3
All Year, Spring, Summer
Recipe by Megann Evans for Hort Innovation – Fresh Aussie Berries
Prep this sweet and creamy breakfast the night before, so it’s ready to grab and go the next morning. Or make a few at once, as they’ll keep well in the fridge for up to five days.
Ingredients
- 1 cup rolled oats
- 1 cup almond or coconut milk
- 3 tbsp chia seeds
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 1 cup Greek yoghurt
- Raspberry compote
- 1 punnet fresh raspberries
- 1 tsp desiccated coconut
- RASPBERRY COMPOTE
- 1 cup fresh raspberries
- ¼ cup caster sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp vanilla bean paste
Method
To make the overnight oats
- Place oats, milk, half the yoghurt, chia seeds, maple syrup and vanilla extract into a bowl and mix until combined. Then layer the oats mixture, raspberry compote, remaining yoghurt and fresh raspberries (leave a few to serve) into each jar in any order you wish.
- Cover and place in the refrigerator overnight (or minimum 2 hours). To serve, top with fresh berries and sprinkle with desiccated coconut.
To make the raspberry compote
- Place fresh raspberries, caster sugar, lemon juice, water and vanilla bean paste in a saucepan and simmer over a low heat until sugar has dissolved and has thickened slightly, approximately 10 minutes or more. Do not boil. The compote will continue to thicken slightly as it cools.
- Transfer the raspberry compote to fridge and leave for at least 1–2 hours before serving or transfer to a jar and refrigerate for later use.
Tip: For extra texture, dust with ground nuts.