If you are looking for an easy & delicious breakfast recipe, then you have to try these easy Raspberry Overnight Oats! They are vegan, gluten-free, refined sugar-free, and layered with a tangy and sweet raspberry chia jam.
Overnight Oats may be my favorite breakfast treat- especially when I need something quick and easy first thing in the morning! The best part? My toddler loves them just as much as I do, making them a kid-friendly recipe the whole family enjoys.
Ingredients:
Ingredient & substituion notes:
- Oats: Rolled Oats truly work best for this recipe. Other oat varieties don't work as well for overnight oats as they tend to be too thick or need to be cooked before eating.
- Oat milk: Can be substituted 1:1 with any other plant-based milk, such as almond milk or soy milk
- Raspberries: I prefer using frozen raspberries for this recipe; however, fresh raspberries will also work!
- Vanilla bean paste: Can be substituted 1:1 with vanilla extract.
Steps to make raspberry overnight oats:
Make the raspberry chia jam
Add the frozen raspberries, maple syrup, and lemon juice to a saucepan and cook over low heat, stirring consistently. Once the raspberries start to break down, use a fork or a potato masher to mash them.
Then, turn off the heat and mix in the chia seeds. Add to a bowl and place the jam in the fridge to cool while you make the oats.
Make the raspberry oats
Start by blending the frozen raspberries, oat milk, and lemon juice to make the "raspberry milk". Set aside.
Then, add the oats and chia seeds to a large mixing bowl. Add in the raspberry milk, maple syrup, vegan yogurt, and vanilla bean paste. Then, mix into a thick batter.
Layer in jars & store overnight
Add a layer of oats to each container, followed by a layer of raspberry jam, and top with a final layer of oats. Then, seal the containers and add them to the fridge to store overnight.
P.S.- these are the tulip weck jars I used for this recipe!
Add toppings & enjoy!
The next morning, remove the berry overnight oats from the fridge and enjoy as is or top with some fresh raspberries and shredded coconut to enjoy!
FAQ & Tips:
How do I store raspberry oats?
Overnight oats are best enjoyed the day after they are made. However, they will keep in the fridge for about 3 days.
After that, I find they don't taste quite as good because the oats get too soggy.
What other toppings can I add to these overnight oats with raspberries?
While I prefer these oats with fresh raspberries and shredded coconut, you can truly add whatever you want!
Almond butter, ground pistachios, sliced banana, or extra vegan yogurt are a few other ideas that would taste great with this raspberry oatmeal!
I can't wait for you to try these sweet and tart Raspberry Overnight Oats! They make the perfect vegan, gluten-free, and refined sugar-free breakfast you can prep the night before and enjoy right when you wake up. Enjoy!
-TSG
More overnight oat recipes you will love:
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Ingredients
Raspberry Jam
- 1 cup frozen raspberries
- 1 Tablespoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds
Raspberry Oats
- ¾ cup oat milk
- ⅓ cup frozen raspberries
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 2 Tablespoons chia seeds
- 2 Tablespoons vegan yogurt
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla bean paste
Instructions
Make the raspberry jam:
- Start by making the raspberry jam. Add the 1 cup of raspberries, 1 Tablespoon maple syrup, and 1 teaspoon of lemon juice to a saucepan.
- Then, cook over low heat, stirring consistently. Once the raspberries start to break down, use a fork or a potato masher to mash them.
- Once the raspberry jam is bubbling, turn off the heat and mix in the chia seeds.
- Add the jam to a small bowl and place it in the fridge to cool down and firm up while you make the rolled oats.
Make the overnight oat batter:
- First, make the raspberry milk. Add the oat milk, frozen raspberries, and lemon juice to a blender and blend until smooth. Set aside.
- In a large bowl, mix the oats and chia seeds together. Then, add in the homemade raspberry milk, vegan yogurt, maple syrup, and vanilla. Mix into a thick batter.
- Fill two jars up ⅓ of the way with the raspberry overnight oats. Then, add in 2 Tablespoons of the cooled raspberry jam on top of the oats. Fill the jars with the remaining raspberry overnight oat batter until full.
- Seal the jars and store them in the fridge overnight. The next day, remove the jars from the fridge, add toppings like frresh rasoberries and dried coconut, and enjoy!
Notes
- Overnight oats are best enjoyed the day after they are made. However, they will keep in the fridge for about 3 days.
- This recipe can easily be doubled or tripled if you would like to make more!
- Please see the blog post for more recipe tips and substitution ideas.
- I topped these overnight oats with fresh raspberries and dried coconut, but almond butter, crushed pistachios, or sliced bananas also taste great on top!
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