RECIPE: Raspberry Maple Overnight Oats
Last December, I was browsing on Amazon (I know, shocker), looking for a beautiful new cookbook to give my brother and sister-in-law for Christmas. They’re both great cooks and love trying new recipes, so I wanted to find something fun and different. For me, the perfect cookbook always includes vibrant images of the food I’ll be making so when I laid eyes on Jessica Merchant’s The Pretty Dish, with gorgeous photos on every page- each one o them making my mouth water- I knew I’d landed on a winner.
Fast-forward 9 months to when we were at my brother and sister-in-law’s house for dinner, and I picked up The Pretty Dish and, as I flipped through the pages, I realized that I wanted to make nearly every recipe I saw. Of course, I could have borrowed the book but I knew that I wanted my very own copy. Within minutes (thanks again, Amazon) I was scheduled to receive The Pretty Dish delivered to my doorstep within the next 48 hours.
My daughter was just as excited as I was when it arrived, and she immediately selected three recipes that she wanted to try.
First Up: Raspberry Maple Overnight Oats. Serendipitously, we had all required ingredients to put together these gorgeous glasses of the perfect breakfast parfait, so my little sous chef and I got to it right away. We left the oat mixture in the refrigerator and finished the simple assembly in the morning. Between myself, our daughter, my husband and son, we finished off every last bite. *Note, the recipe given serves 2, so we did double that.
Sweeten up your breakfast routine with this tasty take on an old-time favorite and check out Jessica Merchant’s blog, How Sweet Eats for more recipes to add to your culinary repertoire!
1 CUP OLD-FASHIONED ROLLED OATS
1 CUP MILK
1 ½ TABLESPOONS MAPLE SYRUP, DIVIDED, PLUS EXTRA FOR DRIZZLING
1 TABLESPOON CHIA SEEDS
½ TEASPOON VANILLA EXTRACT
1 ¾ CUPS FRESH RASPBERRIES, DIVIDED
¼ CUP TOASTED, SLICED ALMONDS
Stir together the oats, milk, 1 tablespoon of the maple syrup, the chia seeds, and vanilla in a bowl or jar until combined. Refrigerate overnight.Step 2
The next morning, mash ¾ cup of the raspberries with the remaining ½ tablespoon maple syrup. Spoon the mashed raspberries evenly into 2 glasses. Scoop the overnight oats into both glasses on top of the mashed raspberries. If you’d like an even creamier consistency, you can add a splash of milk here. Divide the remaining whole raspberries between the glasses, add some almonds on top, and finish with another drizzle of maple syrup, if desired. Serve immediately.
Lol. See image below. “Purchased 2 times.” That number will likely increase as my holiday shopping commences!
Give this one a try and let us know in the comments how it turned out!!