Another overnight oats variation, because honestly, this format keeps proving how versatile it is. Raspberries bring both fiber and antioxidants that stand up well even after soaking overnight, and almond butter adds its own prebiotic credentials alongside a rich, nutty flavor.
Ingredients
- 1 cup rolled oats
- 1 cup plain yogurt or kefir
- 1/2 cup milk of choice
- 1 cup raspberries (fresh or frozen)
- 2 tbsp almond butter
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
Instructions
- Combine oats, yogurt or kefir, milk, chia seeds, honey, and vanilla in a bowl or jar. Stir well.
- Mash half the raspberries and fold them in. Save the rest for topping.
- Cover and refrigerate overnight or at least 6 hours.
- In the morning, stir and top with remaining raspberries and a swirl of almond butter.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 14g |
| Total carbohydrates | 50g |
| Dietary fiber | 11g |
| Protein | 15g |
| Sodium | 90mg |
Why This Is Good for Your Gut
Raspberries are high in fiber and anthocyanins that are preferentially fermented by beneficial bacteria. Almond butter has documented prebiotic effects in clinical research. Yogurt or kefir contributes live probiotic cultures alongside the fiber.
Mash half the fruit and leave the rest whole. It gives you both flavor throughout and texture on top.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.