Before I tell you about these delicious berry chia overnight oats, I have some exciting news!
In a couple of weeks my boyfriend and I are moving into our first home! We’ve been together for 4 & 1/2 years so this was a long time coming, but I’m so so happy that moving day is nearly here! I’ve been picking up interior bits and bobs over the last few months, but I have A WHOLE HOUSE to decorate – how exciting is that!
Obviously the kitchen is a big focal point for me and I’ve picked up lots of lovely pieces which I can’t wait to find homes for. When you move house do you find yourself getting excited over the smallest things? I been researching the right bins, cutlery organisers and tupperware storage for our kitchen. However, I can’t say that 6 months ago this would have interested me in the slightest..
For the next couple of weeks I’ll be a busy bee trying to plan ahead and create as many yummy recipes before we start moving. PS if you have any gluten free summer breakfast/baking requests, please let me know!
Enough about moving, let’s talk about these yummy bowls of berry chia overnight oats.
Firstly, they’re pink! Who doesn’t love a summery pink breakfast bowl in the morning? Secondly, they takes less than 5 mins to prep and are perfect for making in bulk. Haven’t got time to make breakfast in the morning? Double or triple the quantities in this recipes and you have breakfast sorted for the whole week!
Combing my love of overnight oats and chia pudding, these breakfast bowls are packed full of fibre and protein. I find that plain chia pudding doesn’t keep me full throughout the morning. However, adding oats is a great way to bulk them out and add in those extra nutrients!
Have a play around with the berries in this recipe. I used raspberries as they were in my fridge (plus who doesn’t like a pink breakfast?) but you could use blueberries, strawberries or blackberries!
Berry Chia Overnight Oats
- 80g gluten free oats
- 2 tbsp chia seeds
- 240ml dairy free milk
- 2 tbsp coconut yoghurt
- 2 tsp honey/maple syrup
- 150g fresh raspberries
- Chocolate Almond Butter Granola
- Coconut yoghurt
- Fresh berries
Add the fresh raspberries and milk to your blender and pulse until you have a raspberry puree.
Transfer this into a large bowl and add in the remaining base ingredients - stir well, cover and pop in the fridge for at least 4 hours (overnight is best).
In the morning, give your chia oats a good stir so there's no clumps of chia seeds and separate between two bowls or jars.
Add your toppings and tuck in!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!