Cold, creamy overnight oats made with gluten-free rolled oats, almond milk, raspberries, chia seeds, and almond butter, topped with maple syrup and cacao nibs for a delicious and healthy breakfast.
In a container, combine 1/2 cup of gluten-free old-fashioned rolled oats with 3/4 cup of almond milk. Mix in raspberries, chia seeds, and almond butter. Cover and soak overnight in the refrigerator. In the morning, top with pure maple syrup and raw cacao nibs (or chocolate chips) before serving.
