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Berry Cobbler Overnight Oats

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Thursday, 08 June 2017


Berry Cobbler Overnight Oats are a healthy, easy, make-ahead recipe that’s full of nutrition to help keep you satisfied and energized all day long. They’re a great source of plant-based protein, omega-3 fatty acids, iron, magnesium, calcium, B vitamins, and Vitamin C. Plus, there’s no cooking involved whatsoever! Recipe by Heather McClees of The Soulful Spoon.


At a glance
½ cup organic quick oats (RG tip - you can also use raw rolled oats, although the texture will be more chewy)
1 tbsp. ground chia seeds
1 tbsp. coconut flour (this just makes it thick and cakey, it won't taste like coconut) - you could also use almond meal instead
a tiny dash (1/4 tsp.) of NuNaturals Pure Stevia Extract (or 2-3 drops of liquid stevia)

¼ tsp. alcohol-free vanilla extract
2 tbsp. plain walnut bits (pieces)
1 cup unsweetened non-dairy vanilla milk (RG Tip - make your own nut milk for a truly raw version!)
½ cup frozen mixed berries


1. First, layer ¼ cup of oats into a jar or mug. I used a coffee mug just for fun!

2. Next add in the stevia, ground chia, and coconut flour (or almond flour).

3. Now add in ¼ cup of frozen berries and ½ of the walnut bits (1 tbsp.).

4. Add the vanilla, the remaining ¼ cup oats, and the almond milk. Stir slightly to combine (it doesn't have to be perfect).

5. Top with the remaining ¼ cup of frozen berries and the other tablespoon of walnut bits.

Let this sit in the fridge overnight (or at least 8 hours if you make it in the morning for later in the day).
Come back, give everything a good stir, and you'll see all the colors of the berries release into the oats. Add a splash more of almond milk on top if you like, then dive in with a spoon and enjoy!

Additional Tips

Feel free to use unsweetened cashew milk or coconut milk in place of the almond milk I used. I prefer almond milk in this recipe but to each her own. If you don't use stevia, you'll need to use another sweetener of choice. I use stevia since it's free of sugar and it's natural, not artificial, but you can use whatever you like!

Recipe by Heather McClees: