I love eating pretty food, vibrant food, colorful food. I can’t help it. I think it’s because it just feels good to eat the rainbow. I know that, for me, colorful food is just more fun and more satisfying than white or tan food. Knowing that, I love making myself these pink overnight oats. I especially love making this in the summer so that I have an easy before work breakfast that requires no heat.
*Oats are something that can frequently be cross contaminated with gluten. Be sure to use certified gluten free oats to keep this recipe safe for gluten free people.
Pink Overnight Oats (Vegan, Gluten Free, Oil Free, Flour Free):
- 1 cup certified gluten free old fashioned oats
- 2 cups unsweetened gluten free almond milk
- 1/2 cup raspberries fresh or frozen
- 2 Tablespoons chia seeds
- 2 Tablespoons maple syrup
Combine all ingredients in a jar and stir.
Let sit covered overnight in fridge.
Stir before serving and top with desired toppings (I love topping it with coconut flakes and extra raspberries).