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Saturday, 18 February 2017

How To Make BerryWorld Overnight Oats with Raspberry Chia Jam..

Hi, are you looking for a new breakfast recipe to try out?

Fancy trying this BerryWorld Overnight Oats with Raspberry Chia Jam recipe out?

Make these overnight oats to have for breakfast in the morning. Use a kilner jar if you want them to be easily transportable.

How To Make BerryWorld Overnight Oats with Raspberry Chia Jam:

Serves: 1 with plenty of jam left over

Preparation time: 10 minutes plus overnight soaking
Cooking time: 30 minutes

You’ll need:

For the jam:
  • 500g raspberries
  • 4-5 tbsp agave or maple syrup, to taste
  • 3 tbsp chia seeds
  • 1tsp lemon juice

For the oats:
  • 2tsp agave or maple syrup
  • 120ml almond milk
  • ½ vanilla pod, scraped
  • 1tbsp almond butter
  • A small handful of raspberries plus extra

To serve:
  • 6 tbsp rolled oats

What to do:

1. To make Chia jam, combine the fruit with Maple Syrup, to taste, and gently simmer for 10 minutes. Add a pinch of salt and the Chia seeds and lemon juice, stir well and continue to cook for 10 minutes until thickened. Chill in the fridge for at least 2 hours.

2. To make the overnight oats, mix together the syrup and almond milk then combine the vanilla seeds and almond butter. Roughly mash in the raspberries and tip over the oats, stir well, cover and leave to soak overnight. (Or at least for 2 hrs)

3. In the morning layer the oats and some of the jam into a jar or swirl in a bowl and top with extra raspberries.

Note: Any milk will work in this recipe.

Recipe and images courtesy of BerryWorld 

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  1. Thank you for sharing at the Thursday Favorite Things link party. Pinned, and I featured you on facebook and google plus too xo

  2. This looks really delicious! I've just discovered how much I like chia seeds. I'd love if you'd come share this with Awesome Life Friday tonight.

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate. Thanks so much for sharing with us and come back soon!
    Miz Helen


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