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.