Overnight Oats Raspberry Chia

# What You'll Need:

→ Base

01 - 1 cup old-fashioned rolled oats

02 - 1 cup milk, dairy or plant-based such as almond or oat milk

03 - 1/2 cup plain Greek yogurt or dairy-free alternative

04 - 2 tablespoons honey or maple syrup

05 - 1/2 teaspoon pure vanilla extract

06 - Pinch of salt

→ Raspberry Chia Layer

07 - 1 cup fresh or frozen raspberries

08 - 2 tablespoons chia seeds

09 - 1 tablespoon honey or maple syrup, optional

10 - 2 tablespoons water

→ Toppings

11 - Fresh raspberries for garnish

12 - Sliced almonds or granola, optional

# How-To Steps:

01 - In a medium bowl, combine oats, milk, yogurt, honey or maple syrup, vanilla extract, and salt. Stir thoroughly until well combined.

02 - In a separate bowl, mash raspberries with a fork until partially broken down. Stir in chia seeds, water, and honey if using. Let sit for 5 minutes to allow chia seeds to thicken the mixture.

03 - Divide half of the oat mixture evenly between two mason jars or containers. Add a layer of the raspberry chia mixture over the oats, then top with the remaining oat mixture.

04 - Cover jars with lids and refrigerate for at least 8 hours or overnight until oats absorb liquid and soften.

05 - In the morning, stir gently to combine. Top with fresh raspberries and sliced almonds or granola if desired. Consume chilled.

# Tips for Success:

01 -

You prep it in 10 minutes when you have mental energy, then breakfast handles itself while you sleep.
The texture somehow gets creamier and more luxurious overnight, like the oats secretly make friends with the yogurt.
Those little bursts of tart raspberry mixed with the chia seeds' subtle crunch keep every spoonful interesting.

02 -

If your overnight oats taste watery the next morning, you used too much milk; add a tablespoon less next time and trust that the fruit will release enough liquid.
Mashing the raspberries instead of keeping them whole lets them blend into the chia layer and sweeten the whole thing naturally.

03 -