Make Raspberry Coconut Overnight Oats, a tasty breakfast with oats, Greek yogurt, raspberries, almonds, coconut, etc. Make ahead-chill-enjoy!
- 1 cup old fashioned oats (uncooked) =½ cup per jar
- 1½ cups low-fat milk =¾ cup per jar
- 3 Tablespoons plain Greek yogurt = 1½ per jar
- 2 Tablespoons shredded coconut = 1 Tbsp. per jar
- 1½ Tablespoons toasted chopped almonds = ¾ Tbsp. per jar
- 1 Tablespoon raspberry jam
- 2 teaspoons chia seeds = 1 tsp. per jar
- 6 raspberries (fresh or frozen) = 3 per jar
- 1 teaspoon shredded coconut
- 1 teaspoon toasted chopped almonds
- 2-3 raspberries
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Roughly chop almonds. Put them in a "dry" skillet (no oil, butter, etc.) over medium heat. Stir almonds while they "toast" until they become fragrant and slightly browned (3-4 minutes). When done, transfer almonds to a paper towel. Set aside; cool completely before adding to jars.
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Add oats to the jar; top with chia seeds. Add milk, shredded coconut, raspberry jam, Greek yogurt and cooled, toasted almonds. Stir to combine ingredients, making sure thick yogurt and jam are fully incorporated into the mixture.
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Add 4 raspberries to each jar. You can use fresh or frozen raspberries. *If using frozen raspberries (unsweetened); add them to the jar frozen. Gently press raspberries down into the oat mixture, until they're submerged in the liquid.
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Place a lid or an airtight cover on the jars; refrigerate overnight (a minimum of 8 hours). Serve cold the next morning with (optional) toppings. Can store (covered) in refrigerator for up to 3-4 days. Enjoy!
NOTE: Optional toppings for the overnight oats are not included in the caloric calculation.