Raspberry Overnight Oats take just a few minutes to prepare and are a delicious, healthy, convenient, and easily transportable breakfast. They can be made with fresh or frozen raspberries so you can enjoy them all year round!
Love overnight oats? Be sure to try my popular carrot cake overnight oats, chunky monkey overnight oats, and lemon cheesecake overnight oats too!
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Want to start your summer mornings in the best way? I'm sure you do, and I can't think of a better way than with these creamy, sweet and fruity Raspberry Overnight Oats!
Packed with 18 grams of protein, this raspberry overnight oatmeal recipe is quick and easy to prepare, and just like my blended raspberry chia pudding, it's wonderful for your breakfast meal prep!
Make up a batch at the weekend, and they'll keep in the fridge for up to 3 or 4 days depending on how fresh your raspberries were. Eat straight from the jar or grab from the fridge and take to work for later!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
And a couple of notes about a few of them:
- Oats - For this recipe, I recommend using rolled oats, old-fashioned oats or quick oats. I don't recommend using steel cut oats. Use certified gluten-free oats if necessary.
- Raspberries - You can use fresh raspberries or frozen raspberries. No need to defrost frozen ones first.
- Almonds/coconut - Add either flaked almonds, almond slices, or shredded coconut depending on what you have on hand or prefer. I love the nuts for the crunch they give. Or you can skip them completely.
Recipe Variations
Make the recipe as written or make it your own. Here are some ideas:
- Like things extra creamy? Stir through a dollop or two of vegan yogurt.
- Love chocolate? Add a tablespoon of dairy-free chocolate chips to your oatmeal. Chocolate works so well with raspberries.
- Up the protein, fibre and healthy fats with a dollop of nut butter, either when mixing together or when serving.
- Sprinkle in a little cinnamon or use a drop of almond extract instead of vanilla extract.
- Use different berries. Blackberries and blueberries work well instead.
- Top with a little granola when serving for great texture!
- Prefer strawberries? Check out my Strawberry Overnight Oats.
Recipe FAQs
You can use flax seeds instead, or just omit the chia seeds. If you do omit them, though, your oats won't be as thick in texture.
Yes, you can eat them straight from the fridge. There is no need to cook them or heat them up. Having said that, you can warm them gently before eating if you prefer, but you might need to add a drop of extra milk when serving.
Recipe
Raspberry Overnight Oats
Author:Ingredients
- ½ cup (50 grams) rolled oats , or old fashioned oats
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup , (or 1 chopped Medjool date)
- ½ teaspoon vanilla extract , (or almond or lemon extract)
- 1 pinch sea salt
- ¾ cup (180 ml) plant milk
- heaping ⅓ cup (46 grams / or about 12 raspberries) raspberries , divided (fresh or frozen, no need to defrost)
- OPTIONAL 1 tablespoon flaked almonds or shredded coconut
INSTRUCTIONS
- To a small jar or other lidded container, add the oats, chia seeds, maple syrup, vanilla extract, salt, milk, optional almonds or coconut, and approximately half the raspberries. Stir together really well, smushing the raspberries up into the mixture.
- Top with the remaining raspberries, then cover with a lid and refrigerate for at least 4 hours or up to 3 or 4 days depending on how fresh your raspberries were.
- Serve either straight from the jar or spooned into a bowl.
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