The recipe is pretty simple... 1/3C oats + 1/3C milk + ~2T water + vanilla + cinnamon + ~1/3C mashed raspberries. Feel free to use what ever kind of milk you choose!
I used Vanilla Rice milk, for a sweeter flavor. I personally like to use sweetened almond/rice/soy milk because then I don't need to add additional sweetener to my breakfast, but it's all up to you!
The vanilla extract and cinnamon help bring out all the natural flavor of the raspberries! If you've never used Penzeys Spices...you are missing out. I am a huge Penzeys Lover.
I mashed about a handful of raspberries into my Overnight Oats.
This is what my oats look like pre soaking.
Then you stick it in the fridge over night...
And boom...In the morning it's thick and delicious. I topped it with some non-fat vanilla Chobani and some additional whole raspberries.
Let's hear it, what breakfast have you been gnoshin' on this Summer?
Here's a few pictures from last night....
We took the gondola down to the river to eat dinner on the dock.
Happy Hump Day!