Make these overnight oats to have for breakfast in the morning, whilst the raspberry chia jam will make enough for the whole week. Use a kilner jar if you want them to be easily transportable.

  • Serves: 1
  • Prep time: 10 mins
  • Cook time: 30 mins
  • Serves: 1
  • Prep time: 10 mins
  • Cook time: 30 mins
Overnight Oats with Raspberry Chia Jam
  • To make the chia jam
    • Combine the fruit with Maple Syrup, to taste, and gently simmer for 10 minutes
    • Add a pinch of salt and the chia seeds and lemon juice, stir well and continue to cook for 10 minutes until thickened
    • Chill in the fridge for at least 2 hours
  • To make the overnight oats
    • Mix together the syrup and almond milk then combine the vanilla seeds and almond butter. 
    • Roughly mash in the raspberries and tip over the oats, stir well, cover and leave to soak overnight. (Or at least for 2 hrs)
  • In the morning layer the oats and some of the jam into a jar or swirl in a bowl and top with extra raspberries.


For the overnight oats

  • 6 tbsp rolled oats
  • 2tsp agave or maple syrup
  • 120ml almond milk
  • ½ vanilla pod, scraped
  • 1tbsp almond butter
  • Handful of BerryWorld Raspberries plus extra to serve

For the jam

  • 500g BerryWorld Raspberries
  • 4-5 tbsp agave or maple syrup, to taste
  • 3 tbsp chia seeds
  • 1tsp lemon juice