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