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lemon raspberry oats
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Lemon Raspberry Overnight Oats

Course Breakfast, Oatmeal
Cuisine Gluten-free, Plant-Based
Prep Time 5 minutes
Cook Time 4 hours
Servings 2 servings

Equipment

  • 1 Jar

Ingredients

  • 1 cup rolled oats
  • 1/2 cup plant milk
  • 1/2 cup water
  • 1/2 cup raspberries
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp maple syrup or stevia drops
  • 1 tbsp chia seeds

Instructions

  • In a mixing jar, combine rolled oats, milk, chia seeds, lemon zest, lemon juice, and honey or maple syrup (if using). Stir well to combine all ingredients thoroughly. Make sure to zest your lemon before juicing.
  • In a separate bowl, lightly smash the raspberries. Don't mash too much because we want larger chunks. Then add then to the jar.
  • Once everything is mixed, cover the jar with a lid and place it in the refrigerator overnight, or for at least 4 hours. This allows the oats to absorb the liquid and soften.
  • In the morning, give the oats a good stir. If the consistency is too thick, you can add a splash of milk to loosen it up.
  • Serve the overnight oats chilled, topped with additional fresh raspberries and lemon slices if desired.