Overnight Oats with Raspberries and Chia
We’ve been making and enjoying muesli for years, but this recipe is a new spin on the concept of a soaked grain cereal. This version is simpler and can be thrown together in a matter of minutes. Breakfast (or even a packed lunch) is then ready right away the next day.
The main ingredients are simply oats and chia. You can use water or non-dairy milk for soaking. Non-dairy milk tastes great, but I’m a bit of a tightwad, so I go “halvsies”- half water and half non-dairy milk. If you want to skip the non-dairy milk and sweetener, simply mix in a mashed banana before serving. The banana naturally contributes creaminess and sweetness to the concoction. I know I should experiment with something other than raspberries, but I’m really stuck on how wonderful they are in this creamy mixture. Be sure to try blueberries and fresh chopped strawberries, and I’m sure mango and pineapple would be great too. I want to try a banana-cocoa-coconut version sometime soon too. The options are endless!
Overnight Oats with Raspberries and Chia
1 cup rolled (GF) oats
2 Tbsp. whole chia seeds
1 2/3 cups liquid (water, milk or combination of the two)
2 Tbsp. maple syrup or honey (more or less to taste)
1-2 tsp. lemon juice
2 pinches of sea salt
3/4- 1 cup raspberries, fresh or frozen
Add everything but berries to a bowl. Mix well then cover and allow to sit at room temperature overnight (or for at least 2 hours). Stir in raspberries before serving.
2-3 servings.
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12 Responses to “Overnight Oats with Raspberries and Chia”
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By PDGACO GaballaLoans
Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Is it OK if you’re using non-dairy milk to leave it sitting out overnight on the counter?
So I have been making this and using added yogurt to kind of predigest? So it’s easier on my digestive system but the next morning I cook it before I eat it as it is just wet cold mush. Is that the way it is meant to be enjoyed? I will try it from now on but I’m thinking the banana sounds like a winner. Im trying it tonight with buckwheat and water and a little orange juice. We will soon see. Yum? Or not yum.?
Thanks for the recipe upgrade.
Thank you for the recipe. I made this with vanilla hemp milk and as that is sweetened, I didn’t need to add any additional sweetner. We also used previously frozen pitted cherries instead of raspberries. It was delicious! However, it wasn’t very thick. Is the porridge supposed to be on the “creamy” rather than “chunky” side? I used white chia seeds. I was thinking of trying again with a 2 more tablespoons of chia seeds to see what happens. What do you think? Thank you, again!
This sound SO good! What a great variation on the recipe. I agree that the recipe is a little thin. I’ve decreased the liquids in the recipe, but you certainly add more chia. I love the texture of the rolled oats and chia together.
It is a bit like cold wet mush (not the most attractive way to describe it- I prefer to think of it as light and creamy). We tried it with buckwheat recently and I don’t find the texture quite as appealing (though I’m sure it’s a nutritional powerhouse that way). Yogurt is a fine addition if you happen to include dairy in your diet (or use a dairy-free yogurt). The soaking process and lemon juice also help a bit with making it more digestible.
We haven’t had any problems with this. The added lemon juice may help too.
Thanks Kim! Just wanted to say that this is now my daughter’s favorite breakfast because it is her tummy’s favorite breakfast. It makes her tummy very very happy. Thank you so much!
Oh I’m so glad! Thanks for sharing this.
According to Nourishing Traditions, you are supposed to cook the pre-soaked oatmeal. You soak it overnight and cook it in the morning. The soaking process breaks down the Phytic Acid in grains, which impedes digestion.
There are different philosophies regarding the benefits of raw foods vs. cooked. The soaking process deals with a good bit of the phytates on its own.
Hi Kim,
This looks delicious.
In the winter I have piping hot porridge and I mix in mashed banana, crushed flaxseed’s,chopped dates for sweetness and a sprinkling of cinnamon on top. Tastes delicious and keeps me going until lunch time.
Will definitely try out your recipe during the warmer months.
That sounds great!