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10 minutes
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rest overnight
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1 serving
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INGREDIENTS
⅓ cup Oatbox Field Berries Overnight Oats
½ cup Original oat m*lk
1 cup of frozen raspberries
1 tablespoon of maple syrup
Almond butter (pre-made or homemade*)
Oatbox Almond Butter and Blueberry Granola
PREPARATION
1. In an airtight bowl, mix ⅓ cup of Oatbox Field Berries overnight oats with ½ cup of oat milk. Refrigerate overnight or for at least 6 hours.
2. In the meantime, make your raspberry compote. In a saucepan, over medium heat, cook down 1 cup of frozen raspberries and 1 tablespoon of maple syrup until you reach your desired consistency (approximately 5-8 mins). Chill completely.
3. When your overnight oats have set, top them with 1 tablespoon of almond butter, 1 tablespoon of raspberry compote, and as much Oatbox Almond butter and blueberry granola as you want. Enjoy !
*Homemade Almond Butter
Ingredient :
3 cups of raw almonds
Honey or Maple Syrup (optional)
1. Preheat your oven to 350 F. On a baking sheet, roast the almonds in a single even layer for 10 minutes. Let cool completely.
2. Transfer almonds to a food processor and process until smooth, about 15-20 minutes, scraping down the sides as you go with a rubber spatula. You may add a drizzle of honey or maple syrup to sweeten it.