YOUR SOLIN GENERATED RECIPE
Raspberry Almond Overnight Oats with Chia
Blended oats and chia seeds whipped into a velvety smooth base with tangy Greek yogurt and topped with tart, juicy raspberries.
INGREDIENTS
0.5 cup Rolled oats
1 cup Nonfat Greek yogurt
1.5 tbsp Chia seeds
0.5 cup Unsweetened almond milk
0.5 cup Fresh raspberries
0.5 scoop Vanilla protein powder
1 tsp Almond butter
0.25 tsp Vanilla extract
0.25 tsp Ground cinnamon
PREPARATION
Place the rolled oats, Greek yogurt, almond milk, protein powder, chia seeds, vanilla extract, and cinnamon into a high-speed blender.
Process on high for 45 to 60 seconds until the texture is completely smooth and aerated.
Pour the blended mixture into a wide-mouth glass jar or airtight container.
Gently fold in half of the raspberries, using a spoon to swirl them through the oats so they release a bit of juice.
Top the mixture with the remaining whole raspberries and a drizzle of almond butter.
Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the chia seeds to hydrate and the mixture to thicken into a pudding-like consistency.