Put a little work in the night before, and wake up to this delicious and nutritious breakfast treat the next day. Juicy mangos and tart raspberries add a burst of freshness to the filling foundation of oats and chia seeds. 

Martha Stewart Living, June 2021

Gallery

Credit: Nico Schinco

Recipe Summary

prep:
10 mins
total:
8 hrs 10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together oats, chia seeds, milk, maple syrup, and cinnamon. Cover and refrigerate until thickened, at least 8 hours and up to 3 days.

    Advertisement
  • To serve, layer oat mixture, yogurt, mango, raspberries, and almonds into glass cups or jars. Top with more syrup, if desired. Serve immediately or cover and refrigerate for up to 1 day.

Cook's Notes

You can replace the rolled oats with unsweetened muesli cereal, or add dried fruit and additional nuts to the oat-and-chia base. You can also use plain or coconut yogurt—just whisk in a scant splash of pure vanilla extract.

Advertisement

Reviews