As featured on Into the Gloss.

  • 4 tablespoon chia seeds
  • 1/2 cup rolled oats
  • 2 cups unsweetened vanilla almond milk (alternately, you can use unsweetened almond milk and add a dash of vanilla)
  • 1 cup fresh or frozen raspberries
  • 1 teaspoon honey or agave nectar
  • Squeeze of lemon
  • 1 banana, sliced
  • Raw almond butter
  • Granola (Go Raw is a great gluten-free option)


  • In a jar, combine the chia seeds, rolled oats, and unsweetened vanilla almond milk. Add a squeeze of honey or agave nectar to taste.
  • Mix well and stick in the fridge to soak overnight. The mixture will thicken as the chia seeds expand.
  • Combine raspberries, honey, and lemon in a jar. Use the back of a spoon to mash the mixture together until it creates a jam-like consistency. (If you are using frozen raspberries, run them under warm water to make them easier to mash).
  • Stick in the fridge.



  • In the morning, mix the chia overnight oats to evenly combine.
  • Use two glass jars and gradually add each layer to the jar. Begin with a layer of the chia oat mixture, top that with raspberry jam, and then layer of sliced banana.
  • Add the remaining chia oat mixture and top with almond butter and a sprinkling granola for a little crunch factor.
  • Alternately, arrange chia oat mixture with raspberry jam and toppings in a bowl as pictured.
  • Enjoy!