This recipe for Peanut Butter and Raspberry Overnight Oats combines the nutty richness of peanut butter with the tart sweetness of raspberries for a delicious and nutritious breakfast that’s ready to enjoy in the morning.
Ingredients:
- 1 cup (90g) rolled oats
- 1 tablespoon chia seeds
- 1 medium ripe banana, mashed
- 1 1/2 cups (375ml) oat milk (or milk of choice)
- 2 tablespoons peanut butter
- 125g raspberries
- 1tbsp coconut sugar (optional, adjust sweetness to taste)
- Raspberries, extra, to serve
- Peanut butter, extra, to serve
- Flaked almonds, to serve
- Chopped pistachios, to serve
- Pepitas (pumpkin seeds), toasted, to serve
- Chia seeds, optional, to serve
- Sesame seeds, to serve
Method:
In a large bowl or container, combine the oats and chia seeds.
Using a fork, mash the ripe banana until smooth. Add the mashed banana to the oats and chia seeds.
Add the peanut butter and oat milk to the bowl. Stir well until well combined. You can adjust the amount of oat milk to get the consistency you like.
If you like, add coconut sugar or your favourite sweetener to sweeten the oats. Stir to combine evenly.
Gently fold in the raspberries, reserving some for decoration if you like.
Cover the bowl or container with a lid or plastic wrap and refrigerate overnight or for at least 4 hours to allow the oats to soften and absorb the flavours.
In the morning, stir the overnight oats well. If the consistency is too thick, you can add a splash of oat milk to loosen it up.
Divide the oatmeal into serving bowls or jars.
Top each serving with extra raspberries, a drizzle of peanut butter, flaked almonds, chopped pistachios, toasted pepitas, a sprinkle of chia seeds and sesame seeds.
