Savoury soy roasted almonds

Overnight oats with raspberry cashew cream

Overnight oats with raspberry cashew cream

Overnight oats is the perfect breakfast for busy mornings, you can prepare it the night before to save time, so in the morning all you have to do is grab the jar from the fridge and enjoy – you can even bring it on the go! It really doesn’t get much easier or more convenient than that!

Today I want share one of my “luxury” versions of overnight oats, this baby is a coconut version layered with a delicious raspberry cashew cream, fresh raspberries and raw coconut chips. It is beyond delicious and so filling! I love a good solid breakfast like this with plant based protein and lots of healthy fats, you will be full until lunch – haha I usually always go for a second breakfast, but I never need it after one of these!

Find more recipes for overnight oats right here and for chia puddings right here!

Overnight oats with raspberry cashew cream

Ingredients – 2 servings:
3 deciliter (equals 1 + 1/4 cup) rolled oats
1 tablespoon chia seeds* – buy it right here (black) and here (white)
1 tablespoon hemp seeds* – buy it right here!
1 tablespoon shredded coconut
½ teaspoon pure vanilla powder – buy it right here!
3 ½ deciliter (equals 1 + 1/2 cup) coconut milk
A little bit of liquid stevia or your preffered sweetener, adjust amounts to you liking

Toppings:
Fresh raspberries
Raw coconut chips
Raspberry cashew cream – recipe below

*optional, you can add some more oats instead

Overnight oats with raspberry cashew cream

Raspberry cashew cream:
2 deciliter (equals 0.8 cup) unsalted cashews, soaked in water for 5-6 hours or overnight – buy it right here!
½ deciliter (equals 0.2 cup) plantmilk (I used oat milk)
1 tablespoon pure maple sirup
½ teaspoon pure vanilla powder – buy it right here!
2 deciliter (equals 0.8 cup) raspberries*

*I used thawed frozen raspberries, if you use fresh ones, then you might need to adjust the amounts a little to get the desired flavor and pink color.

Overnight oats with raspberry cashew cream

Directions:

Overnight oats: Simply mix all ingredients and let them rest in the fridge overnight, so the oats and chia seeds can expand and soak up the milk. In the morning stir well and add more milk if needed. Add the overnight oats to a glass or jar and layer it with the raspberry cashew cream, fresh raspberries and raw coconut chips – remember there are enough for two servings, so either share it or save half for the following day – haha or just eat it all, I won’t judge you ;) You can also layer and arrange it the night before to save time, just make sure that the oats and chia seeds have had enough time to soak up the milk and form a porridge like mixture before you start layering it. Enjoy!

Raspberry cashew cream: Simply add all the ingredients to a food processor and pulse until you have a smooth raspberry cashew cream. This usually takes 3-5 minutes and you will need to scrape down the sides a couple of times. Pour it into an airtight jar and store in the fridge until serving, it keeps for a couple of days. The raspberry cashew cream is perfect as frosting for raw desserts or as an indulgent addition to your breakfast creations, enjoy!

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