These apple and raspberry overnight oats are a delicious and nourishing breakfast or snack option, particularly during the postpartum recovery period.
Stewed apples support gut health and can assist in reducing inflammation in the digestive tract, while oats and chia seeds provide fibre, iron, and slow-releasing energy to help with blood sugar balance and regularity. Raspberries add a boost of antioxidants and vitamin C which may also support healing. It’s easy to prep ahead and can be eaten with one hand, ideal for nursing or whilst breastfeeding!
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 2 serves | time: 15 prep + overnight
Ingredients:
- 1 cup OWN rolled oats
- 1 cup oat milk
- 1/2 cup Coyo Greek-style yoghurt
- 1 tsp vanilla extract
- Handful sultanas (optional)
- 1 tbsp maple syrup
- 2 tbsp chia seeds
Topping:
- 2 organic green apples, grated
- 1/2 cup Elgin raspberries, frozen
- 1 tsp maple syrup
- 1 tsp vanilla extract
Method:
- In a small saucepan, add grated apple, raspberries, vanilla and maple syrup (topping ingredients) and cook on low-medium for 10 minutes or until soft. Turn off heat and set aside and allow to cool.
- Meanwhile, in a medium bowl, add oats, milk, yoghurt, vanilla, maple syrup, chia seeds and sultanas and stir well, ensuring chia seeds and oats aren’t clumping together.
- Pour oats evenly into 2 containers. Top with apple and raspberry filling and set aside in fridge overnight.
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