Raspberry and chia seed overnight oats

• 120 ml rolled oats
• 15 ml chia seeds
• 180 ml milk of choice (dairy or almond milk)
• 1 ml vanilla extract
• 5 ml maple syrup or honey (optional)
• 120 ml fresh or frozen raspberries

1. In a bowl or glass jar, combine the rolled oats and chia seeds.
2. Pour in the milk and add the vanilla extract and sweetener if using.
3. Stir the mixture thoroughly to ensure the chia seeds are evenly distributed and not clumped at the bottom.
4. Cover the container and refrigerate for at least 4 hours, or ideally overnight, until the oats have absorbed the liquid and the mixture is creamy.
5. When ready to eat, give the oats a quick stir and top generously with fresh or thawed raspberries.

Serve cold directly from the fridge. For extra crunch, you can add a sprinkle of sliced almonds or granola on top.