Raspberry Overnight Oats
Start your day off right with a deliciously creamy bowl of Raspberry Overnight Oats. Packed with fresh raspberries and wholesome ingredients, this easy breakfast is perfect for busy mornings or a sweet snack. Try it tonight and experience the delightful flavors!
Equipment
- Blender
- Mixing Bowl
- Wooden Spoon
Ingredients
- 3/4 cup Fresh or Frozen Raspberries No need to thaw
- 1 3/4 cup 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 Lemon Juice 1 to 2 tablespoons
- Pinch of salt Salt
- 2 cups Quick-Cooking or Rolled Oats Gluten-free if necessary
- 2 tablespoons Chia Seeds or Ground Flaxseed
- 1 cup More Raspberries For the “jam” layer (optional)
- Slivered Almonds For topping (optional)
Instructions
- Make the Raspberry “Milk”: Start by adding the raspberries to a high-speed blender along with the non-dairy milk, yogurt, maple syrup, vanilla extract, almond extract, the juice of half a lemon, and a pinch of salt. Blend on high for 45 to 60 seconds until the berries are finely blended into the milk, creating a smooth and vibrant mixture.
- Mix: In a large bowl, combine oats and chia seeds. Pour the raspberry milk mixture over them and stir well until everything is evenly combined. Allow it to sit for at least 5 minutes so that the oats and chia seeds absorb some of the liquid. Afterward, give it another good stir to mix in any extra liquid sitting on top.
- Raspberry “Jam” (Optional): If you want a thicker jam-like layer, take the additional raspberries and mash them with a fork until they reach a chunky consistency. You could also fold these whole raspberries directly into the oats for a simpler approach.
- Store & Serve: Fill each mason jar, glass jar, or tupperware halfway with the oatmeal mixture. Then, add a layer of your homemade raspberry “jam” and top off with the remaining oatmeal. Seal the jars and store them in the fridge for at least 4 hours, or preferably overnight. When you're ready to enjoy, you can eat them cold or warm, and feel free to top them with more raspberries, slivered almonds, or any of your favorite toppings.
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.