Honestly, I am not a breakfast person. I mean, I like eating breakfast, but hardly ever being starving in the morning makes me super lazy about making it for myself. In fact, I enjoy it most when somebody else makes it for me!
Since this unfortunately doesn’t happen every day, I need something I can just grab out of the fridge and not have to fuss around with.
Enter Pink Overnight Oats! A delicious blend of frozen raspberries, gluten-free oats and almond milk with a touch of maple syrup. Blend, refrigerate and enjoy with your favorite toppings for a fast, delicious and healthy breakfast!
Here I’ve gone for a cloud of homemade coconut yoghurt, a drizzle of peanut butter, coconut flakes, fresh red currants and raspberries.
This recipe makes 8 small pots that will see you through the week. Unless you have to share, of course, which would be slightly irritating but completely understandable. This is a great kids breakfast too!
xoxo Donata
Ingredients
300 g frozen raspberries
2 1/2 cups almond milk
1/4 cup maple syrup
3 cups gluten-free oats
Preparation
Place all ingredients in a blender and pulse until combined but not too smooth. Fill into glass pots and refrigerate overnight. Top with yoghurt, fruit, granola, nut butter and whatever else catches your fancy!
These will last for a week in the fridge.
