Updated: Aug 8, 2022
Prep time: 5 min Cooking time: 0 min
3/4 cup gluten-free rolled oats
1 cup unsweetened plant milk
1 tsp maple syrup
1 tsp chia seeds
1/2 tsp vanilla extract
1 Tbsp peanut butter
3/4 cup raspberries
1. Mash raspberries and set aside.
2. In a pan, add all ingredients except raspberries and peanut butter. Bring to a boil then reduce to simmer.
3. Simmer until oats are fluffy, then stir in peanut butter.
4. Serve with mashed raspberries on top.
You can swap raspberries for peaches, blueberries, or any fruit you desire.
To make into overnight oats, simply mix all ingredients in a container, stir, and let sit overnight. Then, top with fruit before serving.