These raspberry overnight oats are sweet, tangy and so easy to make. Prep them in minutes the night before for a quick grab-and-go breakfast on busy mornings.
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These creamy raspberry overnight oats take just minutes to prep and are perfect for an easy make-ahead breakfast. Simply mix everything together the night before, refrigerate and breakfast is ready when you wake up.
Made with just four ingredients, they're naturally sweetened with raspberries and vanilla, and you can use fresh or frozen berries.
For more raspberry recipes, check out my Lemon Raspberry Pound Cake and Raspberry Oatmeal Bars, or browse my other breakfast recipes.
Ingredients
- Raspberries: The raspberries are quickly blended before being added to the oats, so that the fruity flavor is in every bite.
- Vanilla Extract: We use vanilla extract to naturally sweeten the oats and add a little flavor.
- Oats: Overnight oats are best made with rolled, or old fashioned oats. They soften nicely in the milk, but still have a slight chewy texture to them. Steel cut oats will not soften sufficiently. Quick oats can be used, but they will have a much softer texture.
- Milk: You can use any plant based or dairy milk for this recipe. Dairy milk will result in a creamier texture.
How to make raspberry overnight oats
Be sure to scroll down for the full recipe!
- Blend the raspberries (photo 1).
- Add the ingredients to a mason jar (photo 2).
- Shake to combine and refrigerate (photo 3).
Variations
You can easily swap the raspberries in these overnight oats for any other fruits and berries, strawberries, peaches, blueberries and mango are all great choices! You can add in a little honey or maple syrup for some extra sweetness.
Frequently Asked Questions
You can use either for this recipe. Frozen fruits are often more convenient, but fresh will work just as well, so use whatever you have to hand.
Once you have made your oats, keep them stored in the fridge, they will keep well for 4 to 5 days, so you can make up a batch and enjoy the throughout the week. The longer the oats sit, the softer they will become.
Ideally you want to allow the oats to sit in the milk for at least 6 hours before eating so that they have time to soak up the liquid and become soft. If you make this recipe using quick oats, they will be ready to be eaten in around 2 hours.
These raspberry overnight oats are great to eat right out of the fridge, but on colder mornings you can heat them up if you prefer. Empty the contents of the mason jar into a pan and heat on a medium high heat on the stovetop, or, you can microwave in short intervals until warmed through.
To Serve
Enjoy these overnight oats straight out of the mason jar with a spoon! If you are having a more leisurely breakfast, serve them into a bowl, top with fresh raspberries and a grating of dark chocolate.
Raspberry Overnight Oats
Equipment
Ingredients
- 1 cup raspberries (125g)
- 1 teaspoon vanilla extract
- 1 cup rolled or old fashioned oats (60g)
- 1 cup milk (dairy or plant based) (240 ml)
Instructions
- Blend together the raspberries and vanilla extract.1 cup raspberries, 1 teaspoon vanilla extract
- Divide the raspberries into two mason jars, place in half of the oats into each jar and top each jar with half of the milk.1 cup rolled or old fashioned oats, 1 cup milk
- Place a lid on the mason jar and shake well to combine the ingredients.
- Keep in the fridge until ready to eat.
Notes
- Use rolled oats for the best results.
- Any milks can be used in this recipe, either plant-based or dairy.
- Allow the oats to sit for at least 6 hours before eating.
- Keep the oats refrigerated. They shouldn't be left at room temperature for more than 2 hours.
- Once made, these raspberry overnight oats will keep well for up to 5 days.
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