Overnight Oats with Raspberry Chia Jam

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.

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.

Serves: 1
Prep time: 10 min
Cook time: 30 min

Ingredients

For the overnight oats

6 tbsp rolled oats
2 tsp agave or maple syrup
120ml almond milk
½ vanilla pod, scraped
1 tbsp 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
1 tsp lemon juice

Nutrition

	per 100g	Per Serving
Energy (kcal)	191	523
Fat (g)	6.2	17
Saturated Fat (g)	0.5	1.4
Sugar (g)	3.2	8.7
Salt (g)	0.1	0.2

Vegetarian, Dairy Free, Vegan

Overnight Oats with Raspberry Chia Jam

Ingredients

For the overnight oats

For the jam

Nutrition