Blueberry and Raspberry Overnight Oats
Time:5 minutes, plus resting over night
Prep Time:
5 minutes, plus resting over night
Cook Time:
0 minutes
Serves:
1
Ingredients
- 1 Package (6 ounces) Driscoll’s Raspberries, divided
- 1/2 Cup milk (use plant-based milk if desired)
- 1 Tbsp. maple syrup
- 1/2 of a 6-ounce package Driscoll’s Blueberries
- 1/2 Cup old-fashioned oats (use gluten-free oats if desired)
- 1 Tsp. chia seeds
Directions
- PLACE half of the raspberries into a small bowl.
- MASH raspberries until puréed.
- POUR raspberry purée into bottom of a pint jar or tall drinking glass.
- MEASURE milk into a measuring cup.
- ADD maple syrup and STIR milk mixture to combine ingredients.
- SET ASIDE milk mixture.
- PLACE oats into a small bowl and ADD chia seeds.
- STIR oat mixture to combine ingredients.
- POUR half of oat mixture into jar.
- DROP half of remaining whole raspberries into jar AND RESERVE second half of remaining whole raspberries in refrigerator.
- POUR remaining oat mixture into jar and POUR milk mixture into jar.
- SEAL jar with lid or cover tightly with plastic wrap.
- REFRIGERATE over night or at least 5 hours.
- UNSEAL jar and DROP reserved whole raspberries onto oatmeal.
- DROP blueberries onto oatmeal.
- SERVE immediately OR STORE in refrigerator up to 2 days before serving.
