Let's make oatmeal! My two fave summer oatmeal recipes with berries are perfect for summer: Cherry Pie Overnight Oats and Lemon Raspberry Baked Oats!

Want more healthy breakfast ideas? Watch my 'breakfasts' playlist next! [ Ссылка ]

Want more summer recipes? Check out this playlist! [ Ссылка ]

RECIPES

**CHERRY PIE OVERNIGHT OATS: 515 calories, 22g protein, 18g fat, 67g carbs**
1 cup rolled oats
1 cup unweetened soy milk
1 cup vanilla plant-based greek-style yogurt
½ tsp vanilla extract
½ tbsp maple syrup
¼ cup + 2 tbsp cherry chia jam
*Cherry Chia Jam Ingredients*
4 cups frozen cherries
4 tbsp maple syrup
4 tbsp lemon juice
2 tsp vanilla extract
4 tbsp chia seeds
*Almond Crumble Ingredients*
- 2 tbsp almond meal
- 1 tsp maple syrup
- 1 tsp nut butter
- Pinch of salt

1. Make the cherry chia jam: pulse the frozen cherries in a food processor a few times until they're slightly chunky and only a few left wholly in tact. In a small saucepan combine the cherries, maple syrup, lemon juice, and vanilla and bring to a simmer over medium heat. Once simmering, let cook until very liquidy and the cherries have completely softened. Remove from heat and stir in the chia seeds, let cool for about 10 minutes to thicken.
2. In a mixing bowl combine the soy milk, yogurt, vanilla and maple syrup. Stir in the oats and set aside to slightly thicken while you prepare the crumb topping.
3. In a small skillet slowly toast the almond flour over medium heat for 6 to 7 minutes until becoming golden and fragrant but not burnt. Remove from heat immediately and transfer to a small bowl. Stir in the maple syrup, nut butter and pinch of salt until a slightly sticky crumbly mixture forms.
4. In two small jars or containers press about 1 tbsp of almond crumble into the bottom, then layer in the oats mixture and the chia jam (about 3 tbsp of chia jam per jar, but you can add more!). Sprinkle remaining crumble on top, seal jars and refrigerate overnight. Enjoy the next morning!

**RASPBERRY LEMON BAKED OATS — 465 calories, 17g protein, 65g carbs, 16g fat**
2 cups rolled oats
¼ cup oat flour
2 flax eggs
Zest of 1 lemon
⅓ cup coconut sugar
1 tsp vanilla
1 tsp baking powder
Juice of 1 lemon, about ¼ cup
¼ cup unsweetened apple sauce
¼ cup tahini
1¼ cup plant milk
1 cup raspberries, plus extra for topping (if frozen, thawed)
¼ tps salt

1. Preheat oven to 375F and lightly oil a 9x9 casserole dish.
2. In a mixing bowl combine the milk, tahini, apple sauce, lemon juice and zest, vanilla, coconut sugar and flax eggs. Stir in the baking powder, oats and oat flour until combined and gently fold in the raspberries (being careful not to mash them up too much).
3. Bake uncovered for 35 to 45 minutes until slightly firm to the touch and the edges are crisp and golden.
4. Cut into 4 squares serve and enjoy!


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