A few minutes is all it takes to mix up this perfect blend of healthy oats and juicy sweet berries. Pop it into the fridge and, in the morning, you’ll have sensational blueberry and raspberry oatmeal with no cooking at all!
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
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
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
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.
