Overnight Oats with Chia Seeds 3 Ways for Summer
The easiest overnight breakfast in 3 summer versions
Course: Breakfast
Cuisine: American
Keyword: chia pudding, overnight oats
Author: Stephanie Gerber
Berry Granola Overnight Chia Oats
- 2 tablespoons chia
- ¾ cup rolled oats
- 1 cup Silk Vanilla Cashewmilk
- ¼ cup fresh blueberries
- 3 strawberries sliced
- ¼ cup raspberries
- a sprinkle of granola
Basil Stone Fruit Overnight Oats
- 2 tablespoon chia
- ¾ cup rolled oats
- 1 cup Silk Vanilla Cashewmilk
- ½ peach
- ½ plum
- 2 fresh basil leaves roughly chopped
- 2 teaspoon pumpkin seed
- 2 teaspoon hemp seeds
Tropical Overnight Chia Oats
- 2 tablespoon chia
- ¾ cup rolled oats
- 1 cup Silk Vanilla Cashewmilk
- ¼ cup fresh mango cubed
- 1 banana ¼ chopped
- ½ avocado
- 2 teaspoon lemon juice
Berry Granola Overnight Chia Oats
Mix chia, oats, and Silk Vanilla Cashewmilk thoroughly. Divide into two serving containers.
Refrigerate and allow to sit overnight for the oats to absorb the cashewmilk.
Once ready to eat, top with berries and granola.
Basil Stone Fruit Overnight Oats
Mix chia, oats, and Silk Vanilla Cashewmilk thoroughly. Divide into two serving containers.
Refrigerate and allow to sit overnight for the oats to absorb the cashewmilk.
Once ready to eat, top with fruit, basil, and seeds.
Tropical Overnight Chia Oats
Mix chia, oats, and Silk Vanilla Cashewmilk thoroughly. Divide into two serving containers.
Refrigerate and allow to sit overnight for the oats to absorb the cashewmilk.
Once ready to eat, blend avocado, whole banana, and lemon juice until smooth, adding water as needed to create a thick puree.
Top the chia and oat mixture with the fruit and avocado puree.