Raspberry Overnight Oats
by Katie Webster
July 19, 2023 Jump To Recipe
This easy Raspberry Overnight Oats recipe is the perfect light breakfast to make ahead. It come together with only 10 minutes of prep work, and is an easy breakfast recipe for meal prep and busy weekdays. The creamy oats, chia seeds and protein-rich Greek yogurt is a healthy way to fuel you all morning long.
Table of contents
Why We Love This Recipe for Raspberry Overnight Oats
Easy, healthy, on-the-go breakfast recipes are always in our weekly rotation here at HSR. And when summer rolls around, we love overnight oats with raspberries! While we love our strawberry overnight oats earlier in the season, and adding blueberries later on in the summer, during raspberry season, we adore those slightly tart red beauties!
Ingredients for this Raspberry Overnight Oats Recipe
- Old Fashioned Rolled Oats: We recommend using old-fashioned rolled oats as they easily absorb the liquid overnight and come morning, provide a smooth and chewy texture. However, if you do not have old-fashioned oats, and you just have quick-cooking oats, you can use but be sure to enjoy them the next day otherwise, they will become too mushy. And finally, we don’t advise using steel-cut oats as the texture of your oats will be extremely dense.
- Raspberries: During the summer months plump juicy raspberries provide another avenue of natural sweetness but feel free to use frozen if that’s what you have on hand. And regardless, if you’re using fresh or frozen, be sure to reserve some as a tasty garnish for the top of your raspberry oats!
- Greek Yogurt: For added nutrition and protein, we used plain Greek yogurt. If you need to make these overnight oats with raspberries dairy-free, feel free to use your favorite non-dairy Greek-style yogurt.
- Milk: Overnight oats can be made with either dairy or unsweetened plant-based milk such as almond, cashew, oat, coconut, or any other favorite.
- Honey: Used as a natural sweetener, feel free to add more or less based on your taste preference and the sweetness of your raspberries. And to make these vegan, maple syrup would be a delicious substitute.
- Chia and Flax Seeds: While optional, chia and flax not only add additional nutrients such as fiber and essential fatty acids, but they also help to thicken the oats. Feel free to omit it completely or use one or the other.
Step-by-Step Instructions to Make Raspberry Chia Overnight Oats
Step 1: Mash Raspberries with Honey
In a medium bowl, mash the fresh raspberries and honey.
Step 2: Combine Oats with Raspberry-Honey Mixture
To the raspberry-honey mash, stir in oats, milk, yogurt, and seeds.
Step 3: Assemble Jars
Divide the raspberry overnight oat mixture into two pint-sized jars. Cover and refrigerate for 12 hours (or up to 4 days).
Step 4: Stir and Serve
Before serving, give the oats a quick stir and garnish with additional sweet raspberries and enjoy!
FAQ and Expert Tips
We recommend using Old Fashioned Oats, regular or gluten-free, as they soften nicely as they absorb the milk overnight and produce a creamy, velvety texture without being mushy. Quick oats (sometimes called instant oats) can be used but do not have as much pleasantly toothsome texture.
Yes, you can add fruit and fresh berries to overnight oats. It is a great way to add fruit to a simple breakfast. Fruit, whether fresh or frozen, will add additional sweetness, fiber, nutrients and flavor to your oats.
These oats are meant to be enjoyed cold. Since the oats are soaked overnight, they have a soft, creamy texture, so heating is not necessary. If cold overnight oats are not your thing and you prefer your oats warm you can heat your overnight oats. To warm overnight oatmeal simply transfer it to a microwave-safe bowl and heat in 30-second increments until the desired temperature is reached.
Overnight oats can last for up to four days in the refrigerator.
Raspberry overnight oats can be made vegan. To do so, make these easy swaps: Use pure maple syrup or agave syrup for the honey and use your favorite plant-based milk, like oat milk or almond milk, and Greek-style vegan yogurt.
While fresh raspberries are plentiful during the summer months, these overnight oats can be made year-round by using your favorite brand of frozen raspberries as they are picked at the height of ripeness and so juicy once thawed! Once the frozen berries are thawed, lightly mash them with the honey and follow the recipe as directed.
No, overnight oats are not guaranteed to be gluten-free, unless they are made with certified gluten-free oats. If you have celiac disease or a severe gluten intolerance it is important to check your labels carefully to prevent contamination.
Topping Ideas for Overnight Oats with Raspberries
While we love to finish these easy raspberry chia overnight oats with a handful of raspberries, any of the following would be delicious toppings to round out this healthy breakfast in a mason jar!
- Top with red strawberries, fresh blueberries, juicy blackberries or sliced bananas instead of extra raspberries.
- Add a touch of crunch with sliced almonds, walnuts, or even pecans!
- For a hint of sweetness sprinkle with your favorite chocolate chips or some coconut flakes
Meal Prep Tips
The best part of these raspberry overnight oats is they can be prepped up to 4 days in advance. While these oats can be made in any container, we like to use individual jars, such as mason jars, for convenient individual servings that you can just grab and go on busy mornings. The key is to keep them covered in the fridge and to use raspberries that are free of any signs of spoilage.
Substitutions and Variations to Try
While we love how easy and flavorful this simple raspberry overnight oats recipe is, feel free to customize it to your liking with any of the following suggestions:
- Add in a 1/2 teaspoon of vanilla extract
- To amp up the protein content, add a scoop of your favorite protein powder. Use pea protein or hemp protein for plant-based protein if making the vegan variation.
- Use coconut milk, coconut yogurt and garnish with toasted coconut for a tropical twist
- When mashing the raspberries with honey, add in a scoop of almond butter or peanut butter for additional nutrition, nuttiness, and creaminess
- Stir in lemon zest to help brighten up the natural sweetness of the raspberries
- Don’t have chia or flax on hand? Swap in hemp seeds for the same subtle nuttiness with additional nutritional benefits
Additional Recipes to Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Raspberry Overnight Oats
- Total Time: 12 hours 10 minutes
- Yield: 2 servings 1x
Description
Easy Raspberry Overnight Oats is the perfect light, make-ahead breakfast for busy weekday mornings. Creamy oats, sweet raspberries, nutty chia seeds, and protein-rich Greek yogurt are sure to fuel you all morning long.
Ingredients
- 1 cup raspberries, plus more for garnish
- 2 tablespoons honey
- 1 cup rolled oats
- 1 cup milk, unsweetened plant-based or dairy, fat-free if desired
- 1/2 cup plain Greek Yogurt
- 1 tsp each of chia seeds and ground flax seeds (optional)
Instructions
- Mash raspberries and honey in a medium bowl. Add in oats, milk, yogurt, and seeds, if using, and stir to combine.
- Divide among two pint-sized jars and cover jars.
- Refrigerate for 12 hours (or up to 4 days).
- Stir before serving and add on additional fresh raspberries for garnish.
Notes
Assemble the jars according to the directions and store them in an airtight container in the refrigerator for at least 12 hours, and up to four (4) days at most.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cup each
- Calories: 351
- Sugar: 22 g
- Fat: 6 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 13 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
This is a wonderfully quick and easy breakfast, prepared the night before. All of Katie’s recipes are fantastic!
Thank you Linda! I appreciate your taking the time to come back to rate my recipes. It is so helpful!