It’s been a while, but I finally have another overnight oats recipe for you all- and its dessert themed. The last flavour I shared being bannoffee pie overnight oats (recipe here: http://ecstaticallyem.blogspot.co.uk/2016/05/banoffee-overnight-oats.html ), this plum and raspberry combination is a little less rich, and a little more fruity.
Quick, incredibly simple to whip up on an evening, ideal for early morning library dashes (I know my university is still in the exam period), post gym breakfasts, or just for when you have to run for the bus- these oats actually have your back covered.
Feel free to omit the sweetener if you really want to, and also adjust the almond essence to your own taste- how much you use to achieve the best flavour will depend on which essence you’re using, and how strong it is, so be sure to give these a sniff -or even a taste- as you’re creating…
Ingredients (for one serving)
- 1/2 cup oats
- 2 medium plums, stones removed and then chopped- reserving a slice for decoration if desired
- 1/4 cup frozen raspberries -reserving some for decoration if desired
- 1/4 cup Greek yoghurt, or frommage frais
- 2-3 drops almond essence
- 1/4tsp liquid sweetener of choice (such as honey, agave, maple syrup, or date syrup)
- 2tsp chia seeds
- 1/4 cup milk of choice (I used almond milk)
- In a large bowl combine the oats, chia seeds, yoghurt, almond essence, sweetener, and milk; stir until well combined.
- Fold the chopped plums and berries into the oat mixture, and then transfer into an air tight tub.
- Place the tub into the fridge overnight, and in the morning dig in…