Raspberry and Hazelnut Overnight Oats are a great time-saving, substantial breakfast that is – of course – gluten-free and vegan. I love the simplicity of these overnight oats and the flavour of the rich peanut butter is deep, unctuous and wonderful.
I use frozen raspberries as raspberries are only in season for a short while in the UK and flying fresh raspberries in from somewhere overseas doesn’t work for me on many levels (sustainability, taste etc.). Frozen fruits and vegetables are a compromise when it is not possible to eat seasonal food (especially in winter).
I have to admit, I am not a huge fan of nut butters. I do not like it in sandwiches, on crackers or on its own. I do however LOVE it in overnight oats. I think the texture works in overnight oats whereas on bread (or on anything savour) it is a NOOOO. In savoury food nut butters are great, on or in sweet food is great too – on ice cream is GREAT. 🙂
Allergy Information – Raspberry and Hazelnut Overnight Oats
Overnight Raspberry and Hazelnut Oats are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.
Top Tips – Raspberry and Hazelnut Overnight Oats
You can of course use peanut butter in place of hazelnut butter (but it won’t be peanut free!).
If you don’t have time to soak the oat overnight soaking for two hours will be sufficient.
I usually make four servings individual servings in four containers at one time. That way I can take breakfast with me if I need to leave the house early – and so can everyone else!
Recipe – Raspberry and Hazelnut Overnight Oats
Preparation time 5 minutes
Cooking time 0 minutes
Ingredients – Raspberry and Hazelnut Overnight Oats
180 grams gluten-free oats
6 tablespoons hazelnut butter
2 teaspoons chia seeds
600 millilitres hazelnut milk
180 grams frozen raspberries
2 tablespoons chopped, toasted hazelnuts
Method – Raspberry and Hazelnut Overnight Oats
1. Place the oats in a container (or individual containers), add the hazelnut butter and chia seeds and top up with the hazelnut milk
2. Place the frozen raspberries on top. Seal the containers and place in the fridge overnight
3. Serve sprinkled with chopped, toasted hazelnuts.