Creamy Overnight Blueberry-Chia Oats

Creamy Overnight Blueberry-Chia Oats

makes 4 servings

What You Need:

For the Oats – 

  • 1 cup gluten free rolled oats
  • 1 can organic coconut milk
  • 3 TB chia seeds
  • 1 TB coconut nectar
  • 2 pints organic blueberries, washed
  • 1-2 TB APL raspberry chia seed sauce, when serving

For the Raspberry Sauce – 

  • 4 cups organic frozen raspberries
  • 1/4 cup coconut nectar
  • 3 TB chia seeds
  • dash of sea salt
  • 1 tsp lemon juice

To Make:

The raspberry sauce –

  1. Simmer the raspberries, lemon juice, + coconut nectar in a saucepan over medium heat until soft; roughly 8-10 minutes.
  2. Stir in the chia seeds + salt, then store in a glass jar + refrigerate.

The oats –

  1. Simply mix all of the ingredients together in a large container (preferably glass,) and store in the fridge overnight.
  2. When ready to eat, place 1/4 portion of the oats into a saucepan to heat up (only if you want, I like them room temp too!) and then top with 1-2 TB of the raspberry sauce, also room temp or heated.



RecipesAshley Pettit