Raspberry Almond Oats for Breakfast

Mrs. Galm


  • 1 cup coconut milk
  • 1 cup cashew milk
  • 1/3 cup chia seeds
  • 1/2 cup unsweetened coconut flakes
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tbsp almond butter
  • 1 cup raspberries


  1. In a mixing bowl, combine the coconut milk, cashew milk, chia seeds, coconut flakes, maple syrup, vanilla extract, and coconut flour.
  2. Mix well and let sit a couple of minutes to set up just a bit.
  3. In 2-3 small jars, layer the coconut-chia mixture, almond butter, and raspberries to fill the jars.
  4. Refrigerate for a few hours or overnight. Enjoy for a quick and nutritious breakfast!

Serves: 2-3 servings

Prep Time: 20 minutes
Refridgerate Time: 3+ hours
Big image