Overnight Oats with Raspberries

Prepare this breakfast at night for an on-the-go breakfast in the morning. It’s creamy, delicious, and easy to make!

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup soy milk
• 1/4 cup coconut milk
• 1 tablespoon 100% pure maple syrup
• 1 teaspoon chia seeds
• 1 teaspoon ground flax seeds
• 1 teaspoon hulled hemp hearts
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon Himalayan salt

Directions:

1. Place the oats into a food processor bowl. Pulse 3 to 5 times to chop.
2. Transfer to a 14 oz jar. Add the remaining ingredients except for the berries. Cover with a tight-fitting lid and shake until well combined. Refrigerate overnight.
3. The next morning, top with berries and enjoy!

Variations:

1. Replace the soy milk or coconut milk with another type of non-dairy milk. You might try our recipes for homemade Almond Milk and Sunflower Seed Milk.
2. Before adding the berries, top with a sprinkle of sunflower seeds.
3. Replace the berries with raisins.

Yield:
Makes 1 to 2 servings

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