Seven weeks into life with a newborn, and I’m all about convenience foods. However, I’m not willing to compromise health and nutrition. A little bit of prep over the weekend goes a long way during the week. One of my favorite things to prep is overnight oats. Overnight oats are healthy, nutritious, filling, and easy to grab and eat one-handed while I’m holding or nursing the baby. It’s an added bonus that oats can help nursing women keep up a healthy milk supply. I have a few other overnight oats recipes posted (Blueberry Almond HERE and Peanut Butter & Berry HERE), but I have been loving these Raspberry Cacao Overnight Oats, especially because I have been finding raspberries on sale frequently at the grocery store.
These Raspberry Cacao Overnight Oats are gluten free (make sure to use certified gluten free oats!), dairy free, and vegan, so they are great for just about any diet. They are also made with just a handful of simple, natural ingredients. I love grabbing these oats for breakfast or a quick mid-morning snack. I have been enjoying this recipe as is, but if you would like more protein, it also works well if you add a scoop of Vanilla plant-based protein powder (just add an extra splash of almond milk to ensure it doesn’t get too dry as the oats soak up the liquid).
If you make these Raspberry Cacao Overnight Oats- let me know by leaving a comment! Make sure you are following Busy Girl Healthy World on Instagram for frequent healthy meal inspiration, super simple recipes, workout motivation, and to follow along with my postpartum journey.
Active Time: 5 minutes Total Time: 5 minutes (plus overnight)
Serves: 2 servings
1 cup oats (certified gluten free if GF)
1 tablespoon chia seeds
1 1/2 tablespoons cacao nibs*
1 1/4 cup almond milk (I use unsweetened original)
1 1/2 tablespoons pure maple syrup (or slightly less/more to taste)
1/2 teaspoon vanilla extract
1 cup raspberries (I use fresh)**
*Can also use mini chocolate chips- use non-dairy for vegan.
**Frozen raspberries may be used, but reduce almond milk slightly to accommodate for the extra liquid from the frozen berries.
In a medium-sized mixing bowl, combine oats, chia seeds, cacao nibs, almond milk, maple syrup, and vanilla. Set aside.
Divide the raspberries and place 1/4 of the raspberries in the bottom of two mason jars or other air-tight containers. Top with 1/2 of the oat mixture. Using a spoon, press the oat mixture down so that the oats are sitting in the liquid instead of above it. Top each with half of the remaining raspberries.
Place lids on the jars/containers and allow to sit overnight in the fridge or for at least three hours (until the liquid is soaked up and the oats thicken). Eat within two days of making.
Nutrition Information per serving (1 mason jar of oats):
Calories: 305 Fat: 9g Carbs: 51g Protein: 8g Sodium: 103mg Sugar: 14g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.