• 1 Package (6 ounces) Driscoll’s Raspberries, divided
  • 1/2 Cup milk (use plant-based milk if desired)
  • 1 Tbsp. maple syrup
  • 1/2 Cup old-fashioned oats (use gluten-free oats if desired)
  • 1 Tsp. chia seeds
  • 1/2 of a 6-ounce package Driscoll’s Blueberries
  1. PLACE half of the raspberries into a small bowl.
  2. MASH raspberries until puréed.
  3. POUR raspberry purée into bottom of a pint jar or tall drinking glass.
  4. MEASURE milk into a measuring cup.
  5. ADD maple syrup and STIR milk mixture to combine ingredients.
  6. SET ASIDE milk mixture.
  7. PLACE oats into a small bowl and ADD chia seeds.
  8. STIR oat mixture to combine ingredients.
  9. POUR half of oat mixture into jar.
  10. DROP half of remaining whole raspberries into jar AND RESERVE second half of remaining whole raspberries in refrigerator.
  11. POUR remaining oat mixture into jar and POUR milk mixture into jar.
  12. SEAL jar with lid or cover tightly with plastic wrap.
  13. REFRIGERATE over night or at least 5 hours.
  14. UNSEAL jar and DROP reserved whole raspberries onto oatmeal.
  15. DROP blueberries onto oatmeal.
  16. SERVE immediately OR STORE in refrigerator up to 2 days before serving.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g