Maple-Raspberry Overnight Oats
These jars are wildly satisfying. Overnight oats keep you satisfied for hours—well into lunch-time—and they can be constantly customized with whatever fruit or topping you have on hand.
Featured in: Mastering the Art of Overnight Oats
- Yield: 2 servings
- 1 cup old-fashioned rolled oats
- 1 cup milk
- 1 ½ tablespoons maple syrup, divided, plus extra for drizzling
- 1 tablespoon chia seeds
- ½ teaspoon vanilla extract
- 1 ¾ cups fresh raspberries, divided
- ¼ cup toasted, sliced almonds
Stir together the oats, milk, 1 tablespoon of the maple syrup, the chia seeds, and vanilla in a bowl or jar until combined. Refrigerate overnight.
The next morning, mash ¾ cup of the raspberries with the remaining ½ tablespoon maple syrup. Spoon the mashed raspberries evenly into 2 glasses. Scoop the overnight oats into both glasses on top of the mashed raspberries. If you’d like an even creamier consistency, you can add a splash of milk here. Divide the remaining whole raspberries between the glasses, add some almonds on top, and finish with another drizzle of maple syrup, if desired. Serve immediately.