Experimenting with a variety of overnight oat flavors this week, I decided to start the week off bold with raspberry and lemon. I originally got the inspiration off of this Raspberry Lemonade slushie that my husband gets at our local Graeter’s Ice Cream. You know a combination works well if it’s a repeated bought treat. Luckily, that same combination works just as good for some overnight oats!
Chobani is my favorite, favorite yogurt brand. I haven’t met a flavor I don’t like, so it was the obvious choice to go with their lemon greek yogurt. To add a more fresh side, I threw in a handful of raspberries and zest of a lemon. Because I’m doing the overnight oats, I used old-fashioned oats but this would also do wonderfully with some granola if you’re not an oat kinda gal or guy. Just make sure you add a little bit of almond milk to help soak the oats. I don’t imagine dry oats are too delicious.
- 1 container of Chobani greek lemon yogurt
- ½ cup old-fashioned oats
- ¼ cup unsweetened almond milk
- handful of fresh raspberries
- ½ teaspoon lemon zest
- Using a mason jar, layer overnight oats with old fashioned oats followed by almond milk, lemon yogurt and raspberries. Top with lemon zest and store in a refridgerator for up to 3 days.