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!
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!
Here are the ingredients you need to make Raspberry Overnight Oats:
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.
How To Make Raspberry Overnight Oats
No complicated instructions necessary! Making this Raspberry Overnight Oats recipe is as simple as adding half of the raspberries and everything else to a jar or other lidded container then stirring it all together, while smushing the raspberries up into the mixture.
Add the remainder of the raspberries to the top of the jar, top with the lid and leave in the fridge for at least 4 hours or up to a few days. The liquid in the jar will be mostly absorbed by the oats making them perfectly soft, creamy and easy to eat with no cooking required.
- 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, fiber 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.
Overnight Oats are incredible for breakfast meal prep and you can even eat them from the mason jar or container you prepare them in. And of course, waking up to breakfast all ready and waiting for you, is always a good thing, especially when it's healthy, super tasty, and easily transportable.
Make up a batch at the weekend and they'll keep in the fridge for up to 3 or 4 days dependent on how fresh your raspberries were. Eat straight from the jar or grab from the fridge and take to work with you for later.
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.
More Overnight Oatmeal Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Raspberry Overnight OatsAuthor:
- 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
- OPTIONAL 1 tablespoon flaked almonds or shredded coconut
- 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.