Description
Spend just five minutes at night whipping up this Low FODMAP Lemon Raspberry Overnight Oats recipe for a quick and easy breakfast that is light and refreshing!
Ingredients
Scale
- ⅓ cup rolled oats (use gluten-free rolled oats for gluten-free)
- ½ cup low FODMAP milk (I use almond milk)
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 2 teaspoons fresh lemon juice (about ½ lemon)
- ¼ teaspoon lemon zest, optional
- 10 raspberries (3o grams or about ¼ cup)
Instructions
- Place oats, milk, chia seeds, maple syrup, lemon juice, and lemon zest into a sealable container and stir to mix (or cover and shake).
- Cover oats and refrigerate overnight (or at least 2 hours).
- Stir oats before serving. Serve cold with raspberries.
Storage: Store oats mixture in a sealed container for up to 3 days. Stir and add raspberries before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American, Low FODMAP