What a weekend! On Friday and Saturday, my little Eclair was in her school variety show, performing to Treasure by Bruno Mars. After Friday’s show, our car battery died and we were saved by a friend who drove me home. After Saturday’s performance, it was out to dinner then home to bed. On Sunday, we headed into New York City for lunch and PAW Patrol Live. By Sunday night, we were all exhausted. Needless to say, there was not a lot of cooking in my house this weekend.
Quick grab-and-go meals are a must when our schedule gets like this. I have morning duty so breakfast is usually whatever I grab. Overnight oats have become a favorite. The kids love to help me prep them the night before and then I grab a jar from the fridge after I take them to school. There are countless combinations of flavors – I’m a huge fan of carrot cake overnight oats, and these raspberry almond are a close second.
I use almond milk and vanilla Greek yogurt for these, but you can use regular milk or your favorite non-dairy milk and top it with whatever yogurt you like: plain, vanilla, raspberry or even lemon would be great. I put them in these adorable 8-ounce tulip jars
- ½ cup oats
- ½ cup almond milk, plus 2 Tbsp.
- 2 tsp. chia seeds
- 2 tsp. honey, divided
- ½ cup frozen raspberries
- 1 5.3-oz. container nonfat vanilla Greek yogurt
- 2 Tbsp. chopped almonds, toasted
- A few fresh raspberries
- Divide the oats, ½ cup almond milk, chia seeds, and 1 tsp. honey among 2 small jars. Stir together and top each with half of the frozen raspberries. Cover the jars and refrigerate overnight, or at least 4 hours.
- Remove from refrigerator and stir 1 tablespoon of almond milk into each to loosen it up. Top each with half the yogurt, 1 tablespoon of almonds, a few raspberries and ½ teaspoon of honey.
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