Raspberry kefir overnight oats are an easy to prepare breakfast that’s full of fibre, probiotic and whole grain goodness. They take about five minutes to prepare and are perfect for busy weeks when you need to meal prep quickly.
This recipe is a simple blend of whole milk kefir, almond milk, rolled oats, chia and a dash of sweetener, all topped off with a generous handful of raspberries. You can use fresh or frozen, but to be honest about 90% of the time I use frozen to make this recipe. They’re cheaper, last for ages and mean that I can make this overnight oats recipe even if raspberries aren’t in season. Frozen raspberries also defrost down into a nice little compote, which I love to stir through the oats.
Of course, you can get fancy and add some extra things into these kefir overnight oats. I like to pop in a sprinkle of cinnamon and some sultanas. And of course, some crunchy toppings!
Ingredients:
- 1/2 cup rolled oats *use certified gluten free if these are available where you live
- 1 tbsp chia seeds
- 1/2 cup milk kefir – I used Table of Plenty natural kefir
- 1/2 cup almond milk or any other milk of choice
- 1-2 tsp honey or maple syrup, or any other sweetener of choice
- 1/4 tsp ground cinnamon
- 1 tbsp sultanas – OPTIONAL
- 1/2 cup raspberries – fresh or frozen
Instruction:
Recipe Notes
- gluten free: oats are not available in all countries, as there are different regulations around what is gluten free. If you are in Australia you will find it very difficult to find gluten free oats, as technically you can’t call oats “gluten free” in Australia. It’s a very confusing topic and I will pop a blog post up about this eventually! For now I will say – if you are medically diagnosed coeliac, please be certain you can tolerate oats before you eat them.
- on a lighter note: my favourite additional toppings for these raspberry kefir overnight oats are a tablespoon of peanut butter and a sprinkle of pumpkin seeds!
website: nourisheveryday.com
