Raspberry Overnight Oats

These easy Raspberry Overnight Oats layer creamy raspberry milk-soaked oats and chia seeds with raspberry jam. A delicious make-ahead breakfast that tastes like dessert! Vegan and Gluten-Free.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 376kcal

Author Caitlin Shoemaker

Ingredients

For the Raspberry “Milk”:

3/4 cup 85 g fresh or frozen raspberries no need to thaw
1 3/4 cups creamy non-dairy milk*
1/4 cup unsweetened dairy-free yogurt or sub more milk
2-4 tablespoons grade A maple syrup* plus more to taste
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
Juice of 1/2 lemon 1 to 2 tablespoons
Pinch of salt

For the Oatmeal:

2 cups quick-cooking or rolled oats* gluten-free if necessary
2 tablespoons chia seeds or ground flaxseed
1 cup raspberries for the “jam” layer (optional)
Slivered almonds for topping (optional)
More topping suggestions: extra fresh or frozen raspberries almond butter, chocolate chips, etc.

US Customary - Metric

Instructions

Make the Raspberry “Milk”: Add the raspberries to a high-speed blender along with the milk, yogurt, maple syrup, vanilla, almond extract, lemon juice, and salt. Blend on high for 45 to 60 seconds, until the berries are finely blended into the milk.
Mix: Add the oats and chia seeds to a large bowl and mix well. Pour the raspberry milk into the bowl and stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
Raspberry “Jam” (Optional): Mash the raspberries with a fork until they form a thick “jam”; you can also keep the raspberries whole and just fold them into the overnight oats for a simpler prep.
Store & Serve: Fill each mason jar (or glass jar or tupperware) with oatmeal halfway, add a layer of raspberry “jam”, then top off with the remaining oatmeal. Store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.

Notes

Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
Maple Syrup Substitutes: You can use equal parts agave, coconut sugar, or cane sugar (or another sweetener of your choice)
Oats: I like to use a 50-50 mix of quick oats (creamy texture) and rolled oats (chewy texture) for the ideal blend!
Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder to the raspberry milk ingredients. Add an additional 2 tablespoons of plant milk and omit the sweetener if your powder is sweetened.

Nutrition