Gluten-free overnight oats with peanut butter and raspberries

Gluten-free overnight oats with peanut butter and raspberries: a creamy breakfast with oats, almond milk, chia seeds and fresh berries, quick to prepare.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 18 g
• Carbs: 42 g

Ingredients

• 60g gluten-free oats
• 200ml almond milk
• 2 tbsp peanut butter
• 1 tbsp chia seeds
• 100g raspberries
• 1 tsp maple syrup
• 1 pinch of cinnamon

Method

You’ll need: mixing bowl

1. Stir the oats thoroughly with the almond milk, chia seeds, maple syrup and cinnamon in a jar or bowl.
2. Leave the mixture to stand for a few minutes, then stir again so the chia seeds are evenly distributed.
3. Spoon dollops of peanut butter on top and fold in only lightly, so small swirls are still visible.
4. Cover the jar and leave to soak in the fridge for several hours or overnight until the texture is creamy.
5. Stir briefly before eating and loosen with a little almond milk if the overnight oats have become too firm.
6. Serve with the raspberries and, if you like, finish with a little extra peanut butter or a small splash of maple syrup.

Good to know

When mornings are short on time, a jar like this from the fridge is worth its weight in gold. Creamy, nutty and pleasantly fresh – with no real effort in the morning.

Swaps

Almond milk → unsweetened coconut milk from a carton (a little creamier) | peanut butter → almond butter (also provides unsaturated fatty acids) | raspberries → blueberries (mild, contain anthocyanins) | maple syrup → mashed banana (no refined sugar, brings natural sweetness)

Allergens

Contains peanuts and tree nuts (almond milk). For children, adjust the texture to their age; in pregnancy, use fresh, well-washed raspberries and keep the jar well chilled.

Dairy-free recipes