This recipe is my version of an “oats” breakfast, complete with fresh berries and creamy almond butter! The chia seeds and coconut create an oatmeal-like texture, making for a filling and healthy meal.

I love the concept of making things ahead in mason jars. The chia mix and fruit toppings look gorgeous when layered. Plus, it’s twice as fun to eat out of the jar with spoon! While I prefer this recipe straight out of the jar, but you can transfer to a saucepan to warm slightly before eating.

This makes a very yummy and nutritious breakfast, complete with protein from the chia and lots of nutrients from the raspberries. Not to mention healthy, energizing fats from the coconut!

Love Paleo breakfast recipes? Get our free breakfast recipe cookbook here!

The best part is that you only need a few minutes to prep this recipe, and you’ll have a delicious breakfast tomorrow. If you have little ones, it’s a fun and easy way to get them in the kitchen, too!

Feel free to change this recipe up with different kinds of berries — you can even add some Paleo Nutella in there.

Heather Resler

Raspberry Almond Butter Oats

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Total time:20 mins

Prep Time: 20 mins 20 minutes

Serves:2-3 servings

Raspberry Almond Butter Oats

Recipe by: Heather Resler

Ingredients

• 1 cup coconut milk
• 1 cup cashew milk
• 1/3 cup chia seeds
• 1/2 cup unsweetened coconut flakes
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tbsp almond butter
• 1 cup raspberries

Instructions

• In a mixing bowl, combine the coconut milk, cashew milk, chia seeds, coconut flakes, maple syrup, vanilla extract, and coconut flour.
• Mix well and let sit a couple of minutes to set up just a bit.
• In 2-3 small jars, layer the coconut-chia mixture, almond butter, and raspberries to fill the jars.
• Refrigerate for a few hours or overnight. Enjoy for a quick and nutritious breakfast!

Watch How To Make It Below!

(You’ll Also Love: Chia Banana Mango Trifle)