Go Back

Overnight Oats with Almond Butter & Chia

A fuss-free, make-ahead breakfast that’s as delicious as it is easy. Perfect for busy mornings!
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 2 minutes
Servings: 2
Course: Breakfast
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 2 teaspoons almond butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • 1 cup almond milk
  • 2 tablespoons pure maple syrup
  • 1/2 cup Raspberries (fresh)

Equipment

  • jars or containers

Method
 

Combine Ingredients
  1. To two small jars (or one larger container), add the rolled oats, almond butter, vanilla extract, chia seeds, almond milk, and maple syrup.
Mix Well
  1. Stir the mixture thoroughly until all ingredients are well incorporated and the almond butter is dispersed.
Shake & Chill
  1. Secure the lids tightly on the jars. Shake vigorously to ensure everything is combined. Transfer the jars to the refrigerator and let them set for at least two hours, or ideally, overnight.
Serve
  1. Before enjoying, top your creamy overnight oats with the fresh raspberries and an extra drizzle of almond butter if desired.

Notes

Use jars with tight-fitting lids for easy shaking and leak-proof storage. For creamier oats, add a tablespoon of Greek yogurt or a splash more milk. A pinch of cinnamon or nutmeg elevates the flavor. Always taste and adjust maple syrup before serving. Ensure chia seeds are well-mixed to prevent clumps. Make sure the oats and chia seeds are fully submerged in liquid for proper gelling. Prepare 4-5 jars on Sunday evening for easy breakfasts all week.