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Prepare for the busy day ahead with this super quick and easy Blueberry and Raspberry Overnight Oats jar! Pop them into the fridge the night before and you'll thank yourself the next morning.
Place half of the raspberries into a bowl.
Mash the raspberries until puréed. Then pour the raspberry purée into the bottom a mason jar or tall drinking glass. Measure milk into a measuring cup, then add maple syrup and stir milk mixture to combine ingredients. Set aside the mixture.
Place oats into a small bowl and chia seeds, then stir the oat mixture to combine ingredients. Pour half of the oat mixture into the jar.
Drop half of the remaining whole raspberries into the jar and leave second of the remaining raspberries in the fridge. Pour the remaining oat mixture into the jar and pour milk mixture into the jar. Seal the jar with a lid or cover tightly with plastic wrap. Place in the fridge overnight or a minimum of 5 hours.
Unseal the jar and add the whole raspberries and blueberries. Serve immediately or store in the fridge for up to 2 days before serving.
1 Punnet 125g Driscoll’s Raspberries, divided
½ Cup milk (use plant-based milk if desired)
1 Tablespoon maple syrup
½ Cup old-fashioned oats (use gluten-free oats if desired)
1 Teaspoon chia seeds
½ a punnet 125g Driscoll’s Blueberries