• 1/2 cup Rolled Oats (Old-Fashioned): These are the foundation of your breakfast. Rolled oats provide a chewy, hearty texture that softens perfectly overnight without turning to mush. Ensure you use certified gluten-free oats if you have a sensitivity.
• 1 tablespoon Chia Seeds: The magic ingredient for texture. These tiny seeds absorb liquid, swell up, and create a thick, creamy, pudding-like consistency while adding a fantastic boost of fiber and omega-3 fatty acids.
• 1/2 cup Unsweetened Coconut Milk (from a carton): This is your liquid base, infusing the oats with a subtle, creamy, tropical flavor. You can use full-fat canned coconut milk (diluted with a little water) for an even richer result.
• 1/4 cup Fresh or Frozen Raspberries: These jewels provide a burst of tartness, vibrant color, and antioxidants. Frozen raspberries work wonderfully as they release their juices while they thaw, flavoring the entire jar.
• 2 tablespoons Unsweetened Shredded Coconut: This enhances the coconut flavor and adds a delightful, slightly chewy texture throughout the oats.
• 1 to 2 tablespoons Maple Syrup: Your natural sweetener. Adjust the amount based on your personal preference and the sweetness of your raspberries. Honey or agave nectar are also excellent substitutes.
• 1/2 teaspoon Vanilla Extract: A small amount of pure vanilla extract elevates all the other flavors, adding a layer of warmth and depth to the recipe.
• Pinch of Salt: Don’t skip this! A tiny pinch of salt is crucial for balancing the sweetness and making the flavors of the raspberry and coconut pop.
