Oats and chia soaked overnight in almond milk, with raspberries and almond butter in the morning. Vegan and made in a jar the night before.
- Ready in5 minutes
- Serves1
Ingredients
- 50 g rolled oats (use certified gluten-free if needed)
- 15 g chia seeds
- 250 ml almond milk, unsweetened
- 100 g raspberries
- 1 tbsp almond butter
Method
- Stir the oats and chia seeds into the almond milk in a jar.
- Cover and refrigerate overnight.
- In the morning, stir, top with the raspberries and a spoon of almond butter.
What this plate gives you
Nineteen grams of fibre is the most of any breakfast in the library and two thirds of a 2,000-calorie day’s 28 g: the chia, the raspberries and the oats each carry a good share. The protein is 15 g, lower than the milk-based oats, because almond milk carries almost none; the oats, chia and almond butter supply it. At 450 calories it is a little under a quarter of the day. Chia and oats both swell, so this sets thicker than plain overnight oats; loosen it with milk in the morning.
Swaps
- Soy milk for the almond milk: about 7 g more protein.
- A scoop of protein powder: about 20 g more.
- Blueberries for the raspberries: about 5 g less fibre.
Keeping it
Covered in the fridge, three days. The raspberries soften; add them in the morning if you want them whole.
