Raspberry Overnight Oatmeal – From My Bowl

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These easy Raspberry Overnight Oatmeal top with creamy oatmeal soaked in raspberry milk and chia seeds with raspberry jam. A delicious make-ahead breakfast that tastes like dessert! Vegan and gluten-free.

Start your day with these tangy and creamy fruits Raspberry Overnight Oatmeal. Made with simple ingredients in just 15 minutes, you get a rich and healthy breakfast you can eat on the go all week long! This is a game changer when it comes to meal prep.

Contents
  1. Pretty Night Oats in Pink
  2. Ingredients for Raspberry Overnight Oatmeal
  3. How to Make Raspberry Overnight Oatmeal
  4. Presentation suggestions
  5. How to Store Oats Overnight
  6. Substitutions and variations
  7. Recipe FAQs
  8. Raspberry Oatmeal Recipe

Pretty Night Oats in Pink

Overnight oats are one of my favorite breakfast staples because (1) they make an easy meal to make ahead of time with just 15 minutes of hands-on prep work, (2) they’re packed with nutrients and (3) there’s no limit. on flavor combinations. So when I developed my Strawberry Oatmeal and Blueberry Oatmeal, I knew I couldn’t stop there. I had to make my favorite no-bake breakfast with all the berries!

Besides being the perfect summer breakfast, these raspberry oats have a delicious balance of sweet and tart flavors and are packed with fiber and complex carbs to keep you full for hours. What’s better is that they’re made with just 4 simple items: homemade raspberry milk, oats, chia seeds, and raspberry jam. What better way to celebrate raspberry season than with a creamy batch of cold raspberry overnight oats?

Ingredients for Raspberry Overnight Oatmeal

You only need 9 basic ingredients to make these easy Raspberry Overnight Oats:

ingredients for raspberry overnight oats arranged on a marble kitchen counter
  • Raspberries: We go way beyond incorporating the berries into milk-soaked oatmeal in this recipe. Fresh or frozen raspberries are mixed with homemade raspberry milk and crushed to form a layer of raspberry jam. It’s double the raspberry goodness!
  • Oats: You can use quick oats or rolled oats. I like to use a 50-50 mix of quick and rolled oats for the best creamy, fluffy texture. Steel cut oats do not work in overnight oat recipes. Instead, cook them on the stove or in the Instant Pot for a hot breakfast.
  • Milk: The oatmeal absorbs the milk to make it soft and creamy. I recommend using a thick, creamy plant-based milk, like cashew, oat, or soy milk.
  • Yogurt: For a little more indulgence and a tangy flavor.
  • Maple syrup: Grade A maple syrup is my favorite sweetener in overnight oat recipes. It adds a warm, subtle sweetness that pairs so well with the oats.
  • Chia Seeds: This fiber and omega-rich powerhouse helps thicken the oats and makes the consistency even creamier.

How to Make Raspberry Overnight Oatmeal

  1. Blend raspberry milk ingredients in a blender until the berries combine with the milk.
  2. Mix oatmeal and chia seeds in a large bowl. Pour Pour the raspberry milk over it and let the mixture soak. Stir after 5 minutes to incorporate the additional liquid placed on top.
  3. Mash potatoes raspberries to make a thick “jam”.
  4. Fill Mason jars halfway with the oatmeal. Add a layer of raspberry “jam”, then high with the rest of the oatmeal.
  5. Store in the refrigerator overnight. Add your desired toppings before serving, then enjoy!

Caitlin’s Cooking Tips

  • Buy gluten-free oats: Remember that not all oats are gluten-free as they are often processed in whole-grain environments. Buy certified gluten-free oats to keep this recipe 100% gluten-free.
  • Use creamy plant-based milk: The creamier the milk, the thicker and more luxurious your oats will be! I like to use cashew milk, oat milk, or soy milk. Even a thicker milk, like coconut milk, will do the trick. To learn how to make the best plant-based milk at home, check out my Homemade Nut Milk Guide.
  • Get the right consistency: Using both plant-based milk and yogurt in overnight oats makes the consistency particularly rich, thick and creamy. If you prefer a thinner consistency, replace the yogurt with an equal amount of milk.
raspberry oatmeal served in a pot on a cutting board garnished with fresh raspberries and silver almonds

Presentation suggestions

Raspberry Oatmeal makes a filling, filling breakfast or snack that you can sit down and eat or take with you on the go. One serving contains enough fiber and protein to keep you full until lunchtime.

You can keep the oatmeal simple or go all out and serve it with your favorite toppings. Extra raspberries, a drizzle of almond butter, slivered almonds, chocolate chips, or vegan white chocolate chips would all be delicious.

Personally, I prefer refrigerated oatmeal straight from the fridge, but you can reheat it if you like hot oatmeal. Heat the oats in the microwave or on the stove with a little extra water or creamed milk to prevent them from drying out.

If you’re looking for more overnight oatmeal recipes, you’ll also love these Chocolate Oatmeal, Lemon Poppy Seed Oatmeal, and PB&J Oatmeal!

How to Store Oats Overnight

Store oats overnight in the refrigerator for up to 5 days. I recommend storing them in individual sealed mason jars or airtight containers so they are easier to grab and enjoy for a quick or on-the-go breakfast.

Substitutions and variations

  • Maple Syrup Substitutes: Replace the maple syrup with an equal amount of agave nectar, coconut sugar or cane sugar (or your sweetener of choice).
  • Chia seed substitute: Replace the chia seeds with an equal amount of flax seeds.
  • Add protein powder: For a protein boost, mix 1 scoop of vanilla protein powder with raspberry milk and add 2 additional tablespoons of plant-based milk. Omit the maple syrup or sweetener if your powder is sweet.

Recipe FAQs

Are vegan overnight oats healthy?

Yes, oatmeal is a healthy breakfast with enough fiber, complex carbs, and protein to keep you full for hours.

How long should oatmeal soak overnight before serving?

Once the oatmeal mixture is divided into mason jars, I recommend letting them sit in the refrigerator for at least 4 hours or overnight for best results.

Should I add toppings before or after soaking the oats?

It’s usually best to add toppings just before serving the oats to maintain their texture. However, if you have a busy morning, you can assemble the toppings the day before.

Appreciate! If you make this recipe and decide to share it on Facebook Or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊



For the Raspberry “Milk”:

  • 3/4 cup 85 g fresh or frozen raspberries no need to defrost
  • 1 3/4 cups creamy vegetable milk*
  • 1/4 cup sugar-free and dairy-free yogurt or under more milk
  • 2-4 soup spoons grade A* maple syrup and more to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • Juice of 1/2 lemon 1 to 2 tablespoons
  • Pinch salt

For the oatmeal:

  • 2 cups gluten-free quick-cooking oatmeal* if needed
  • 2 soup spoons chia seeds or ground flax seeds
  • 1 cup raspberries for the “jam” layer (optional)
  • Flaked almonds for garnish (optional)
  • Other topping suggestions: extra fresh or frozen raspberries almond butter, chocolate chips, etc.

  • 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 mixed with 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 well combined. Let sit for at least 5 minutes to allow the oats and chia seeds to absorb some of the liquid. Then, stir again to incorporate the extra liquid 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 simply stir them into the overnight oats for an easier preparation.

  • Store and serve: Fill each mason jar (or glass or tupperware jar) halfway with oatmeal, add a layer of raspberry “jam,” then top with the remaining oatmeal. Store in the refrigerator for at least 4 hours, preferably overnight. Garnish as desired and enjoy cold or warm; leftovers will keep in the refrigerator for up to 5 days.

  • Vegetable milk: I recommend using a thick, 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 mix!
  • Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder to the raspberry milk ingredients. Add 2 additional tablespoons of plant-based milk and omit the sweetener if your powder is sweet.

Calories: 376kilocaloriesCarbohydrates: 58gProtein: 14gFat: tengSaturated fat: 2gPolyunsaturated fats: 5gMonounsaturated fat: 2gTrans fat: 0.01gCholesterol: 3mgSodium: 84mgPotassium: 532mgFiber: 11gSugar: 15gVitamin A: 575UIVitamin C: 18mgCalcium: 318mgIron: 4mg

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