The taste of Summer in a little breakfast pot!
A wonderful mix of sweet strawberries against the tart raspberries infuses into the creamy, overnight soaked oats which have been gently warmed in coconut milk with some chia for added protein and healthy fats.
If you remember to soak your oats the night before, this breakfast will take just a few minutes to pull together.
I like to use coconut milk as I just love the flavour with the berries, but feel free to use whichever plant-based milk you have in your fridge at the time. You could even use water if you’re out of milk because the water and oats will create it’s own oat milk when mixed together – it will just be a little more watery than the milk you get from a carton – but a little kitchen hack for those inevitable times you run out of milk!
I prefer to use frozen raspberries in most of my recipes as I find fresh raspberries spoil very quickly and often go to waste. By using frozen, they are never wasted and I always have them ready for when I need them in the freezer, all year round too! By warming the oats, it creates a little heat to melt the frozen raspberries so they are not frozen when you eat them. Feel free to use fresh raspberries if you prefer!
Enjoy! Joanne 🙂
Strawberries & Raspberries with Coconut Oats and Chia
- 1 cup jumbo oats
- 3 cups water + 1 dash of apple cider vinegar to soak the oats overnight
- 1 TBSP chia seeds
- 1/2 cup coconut milk
- 1 cup fresh strawberries
- 1/2 cup frozen raspberries
Place the oats in a bowl with the soaking water plus a dash of apple cider vinegar. Stir together and leave to soak overnight.
The next morning, rinse the oats in a sieve under a cold water tap for 1-2mins, then drain.
Place the oats in a pan with the chia seeds and coconut milk, heat gently over medium heat for 1-2mins until warm.
Place half of the strawberries and raspberries into a serving jar, top with the warm oats and chia, then top with the remaining berries. Serve!