Overnight Oats and Raspberry Chia P

I’ve been a bit MIA off late. January was a tough month. Post holiday blues, getting back to work after a nice long break and and add a burnt down workplace to the equation and you’ve got a stress eating mess. Next thing you know, its March!! I’m finally back after a long hiatus and things are now finally back on track. The most challenging part of not having a routine is the potential to slip up in terms of food. Poor preparation only gives rise to the opportunity to eat anything that comes your way to satisfy hunger pangs . This is when easy recipes that you can put together that don’t require much prep time comes in handy (especially in the mornings). I love a breakfast I can grab and go as much I would love a long sit down leisurely breakfast every morning, which let’s face it is a struggle most mornings.

I love how delicious and easy this oat and chia pudding breakfast parfait is. Throw the ingredients together in a bowl at night, pop it in the refrigerator, wake up in the morning layer it in a glass and you’re good to go.

Overnight Oats & Raspberry Chia Pudding Parfait
  • ½ cup steal cut rolled oats
  • ½ cup coconut milk
  • ½ cup water
  • ½ tsp honey
  • ½ cup coconut milk
  • 2 tablespoons chia seeds
  • a handful of frozen raspberries
  • 1 teaspoon honey
  1. In a bowl, mix together the oats, ½ cup coconut milk, ½ cup water and ½ teaspoon of honey.
  2. In another bowl, mix together the other ½ cup of coconut milk, chia seeds and 1 teaspoon of honey Place both bowls in the refrigerator overnight.
  3. Set aside the frozen raspberries in a bowl to defrost (you want the berries frozen so it oozes out the liquid, fresh although delicious will not do)
  4. In the morning, mash up the raspberries with a fork to make a puree and add to the chia pudding. Adjust sweetness, however 1 teaspoon of honey should be fine
  5. Layer the oat mixture and the raspberry chia mixture





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