Get your glow on with this easy, healthful recipe for creamy overnight oats, boosted with nutritious chocolate granola, raspberries and super food add-ins.
This post has been sponsored by Purely Elizabeth. All thoughts and opinions are my own.
Ideally, all of my mornings would start off with only the best healthy vibes, including a pot of matcha green tea and a bowl of some form of oats before I roll out my yoga mat.
How about you?
Lately, mixing a batch of overnight oats has become a daily must-have in my life.
That energizing combo of a nourishing breakfast and mindful stretching never fails to get my head totally in gear for the hours ahead.
Whether you call it a Bircher bowl, morning porridge or pudding, overnight oats with tasty, healthy add-ins are a comforting, nourishing meal – it’s a perfect routine to start the day.
This easy plant-based breakfast recipe is creamy, light and satisfying.
The creamy base of this bowl starts with a Purely Elizabeth Raspberry Pitaya Oat Cup, which I blended with oat milk, fresh fruit a bit of maple syrup for natural sweetness.
You can either make this recipe the night before or when you wake up.
Either way, you’ll be rewarded with a bowl full of good-for-you ingredients – including whole grains, raspberries, and maca powder and chia seeds.
Maca is a root native to South America attributed with some potent super-powers. It’s eaten as a powder, often used to balance the body’s adrenal and glandular systems.
And chia not only thickens the texture beautifully, but it’s also a stellar source of omega-3 fatty acids, minerals and antioxidants.
I’m a fan of keeping my pantry stocked with healthy ingredients.
But when I don’t have time to whip up a batch of homemade granola, finding products like Purely Elizabeth’s Probiotic Chocolate Sea Salt Granola at Stop & Shop feels like winning the lottery.
Being the chocolate freak that I am, it’s almost too good to be true that I can eat it for breakfast!
It’s a not-too-sweet combo of fair-trade dark chocolate chunks, Ancient Grain Granola and a touch of coarse sea salt.
What I also love is that it’s certified gluten-free, certified vegan, Non-GMO Project Verified and is certified organic by Organic Certifiers.
The granola gives immune systems a boost with a patented strain of probiotics known as GanedenBC30.
I didn’t know that certain types of probiotics are able to survive the baking process, but this particular one actually does, because it has a protective spore.
Once the probiotics hit your gut, they happily find that the moisture level and temperature are just right to work their magic.
It takes just a few minutes to prepare this bowl, and will thicken up in less than 30 minutes.
If you’d like to make this ahead, mix the recipe the night before and chill in the refrigerator.
I enjoy it at room temperature, but the bowl tastes great fridge-cool, if you like.
Raspberry Overnight Oats with Chocolate Granola
- 1 2-ounce container Purely Elizabeth Raspberry Pitaya Vibrant Oats
- 1 tablespoon chia seeds
- 1 tablespoon maca powder
- Pinch flaky sea salt
- 1/3 cup raspberries, plus additional berries for garnish
- 1-2 teaspoons maple syrup, to taste
- 1 cup oat milk or almond milk
- ½ cup Purely Elizabeth Probiotic Chocolate Sea Salt Granola
- Pour the contents of the oat cup into a medium bowl. Stir in the chia seeds, maca powder and salt until combined.
- Stir in the 1/3 cup raspberries, maple syrup and milk. Set aside until thickened, 15-30 minutes, or cover and refrigerate overnight.
- Spoon into serving bowls and crumble some granola over the top, along with additional raspberries. Enjoy!