These Raspberry Overnight Oats are creamy, refreshing, and one of the easiest healthy breakfasts you can prep ahead for the week. Each jar delivers 11 grams of fiber and 7 grams of protein, making it a satisfying, balanced breakfast that keeps you full all morning.
Overnight oats with raspberries is one of the best meal prep oatmeal recipes out there. In less than 10 minutes on Sunday, you can have a healthy, grab-and-go breakfast ready for the entire week.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 5 minutes (+ overnight soak)
- Servings: 1 (easy to scale for meal prep)
- Method: No-cook
- Flavor & Texture: Creamy, lightly tart, refreshing with a little crunch
A Creamy Raspberry Classic I Always Come Back To
When readers ask me to pick a favorite overnight oats recipe, Raspberry Overnight Oats is always near the top. It was actually the first overnight oats recipe I ever tried over 15 years ago – and it’s one I still make on repeat.
I love the slightly tart raspberries mixed with a touch of sweet maple syrup, creamy cold oats, and crunchy almonds on top. It’s simple, tasty, and one of those breakfasts that never gets old.
I usually use frozen raspberries in this recipe. Living in Buffalo, NY, fresh raspberries that don’t cost a small fortune are only available for a few weeks out of the year. Frozen organic raspberries are affordable, easy to find, and release their juices as they thaw, which adds even more flavor to the oats. Of course, fresh raspberries work beautifully too when they’re in season.
If you love berry-based overnight oats as much as I do, you’ll also want to try my Blueberry Overnight Oats, Strawberry Cheesecake Overnight Oats, and Strawberry Banana Overnight Oats — they’re all on regular rotation in my fridge. And if you ever want to keep things extra simple, my Vanilla Overnight Oats or Banana Overnight Oats make the perfect base recipes you can top with any berry you have on hand.
Each jar of these raspberry oats is naturally gluten-free, packed with fiber, and provides steady energy, which makes this a great option if you’re using overnight oats as part of a healthy breakfast routine or weight-loss plan.
Enjoy!
Ingredients
Here’s a closer look at the ingredients and why they work so well in this raspberry overnight oats recipe. You can find the exact measurements below in the recipe card. Also, if you’re new to overnight oats, my overnight oats tutorial walks you through the basics – from choosing the right oats to customizing ingredients.
- Rolled oats (old-fashioned oats). These are the best oats for overnight oats. Quick oats turn mushy, and steel-cut oats stay too crunchy. If you’re gluten-sensitive, choose certified gluten-free rolled oats.
- Unsweetened almond milk. I usually use almond or coconut milk because that’s what I keep on hand for smoothies, but any dairy or non-dairy milk works. Unsweetened is best to keep added sugars in check.
- Frozen or fresh raspberries. Both work well, but frozen raspberries are my go-to. They’re more affordable, available year-round, and release flavorful juices as they thaw, which naturally sweetens the oats.
- Chia seeds. My favorite superfood for overnight oats. They add fiber, protein, and omega-3 fatty acids, and they’re key for creating that creamy, pudding-like texture.
- Pure maple syrup. This balances out the natural tartness of raspberries. You may need a little more sweetener here than in other overnight oats recipes.
- Sliced almonds. Added in the morning for crunch, healthy fats, and a little extra protein..
If you’re looking for the ingredients or supplies I use for overnight oats, you can check out my Amazon storefront where I share my favorite jars, oats, chia seeds, and other pantry staples.
How to Make Raspberry Overnight Oats
Step 1: Start with the oats and chia seeds. Add the rolled oats and chia seeds to a 16-ounce mason jar or glass container. Mixing the dry ingredients first helps evenly distribute the chia seeds, which prevents clumping once you add the liquid and berries.
Step 2: Add the milk and raspberries. Pour in the almond milk and add the raspberries. Make sure the oats are fully submerged in the liquid – this is key for softening the oats properly. If needed, add a splash more milk so everything is well covered.
Step 3: Refrigerate and let the magic happen. Cover the jar with a lid and refrigerate for at least 5 hours or overnight. As the oats soak, the chia seeds thicken the mixture and the raspberries release their juices, naturally flavoring the oats.
Step 4: Stir and sweeten in the morning. In the morning, give the oats a good stir and add the maple syrup. Raspberries can be tart, so it’s best to sweeten after tasting rather than adding sweetener the night before.
Step 5: Adjust the consistency. Overnight oats thicken as they sit. If the texture is too thick, stir in a few splashes of milk until it’s creamy and spoonable.
Step 6: Add toppings and enjoy. Sprinkle with sliced almonds and extra raspberries, then enjoy straight from the jar or pour into a bowl. I always add nuts in the morning so they stay crunchy instead of soft.
Expert Tips
- Sweeten after soaking, not before. Raspberries can vary a lot in tartness, especially if you’re using frozen berries. I always recommend waiting until the morning to add maple syrup. Once the oats have soaked and the berries have released their juices, you’ll get a better sense of how much sweetness you actually need.
- Frozen raspberries are often the better choice. Frozen raspberries work beautifully in overnight oats. As they thaw overnight, they release their juices into the oats, which naturally flavors the entire jar. They’re also more affordable and available year-round, which makes this recipe easy to keep on rotation.
- Chia seeds matter for texture. You can leave chia seeds out, but the texture will be different. Chia seeds absorb liquid and help create that creamy, pudding-like consistency overnight oats are known for. Without them, the oats tend to be softer and slightly mushier rather than thick and creamy.
- Adjust thickness in the morning. Overnight oats always thicken as they sit. If the oats feel too thick in the morning, just stir in a few splashes of milk until you reach the consistency you like. This won’t dilute the flavor – it just brings everything back to a creamy texture.
- Add crunch right before eating. I always add sliced almonds or other nuts in the morning. Adding them before soaking causes them to soften, and you lose that contrast between creamy oats and crunchy toppings.
- Easy ways to boost protein. If you want this to be more filling, stir in a couple tablespoons of Greek yogurt or cottage cheese. Both add protein and give the oats a slightly cheesecake-like creaminess. You can also use protein powder or collagen — I prefer unsweetened or unflavored so the raspberry flavor still shines.
- Simple flavor variations. For a raspberry chocolate version, stir in a tablespoon of cacao powder or a few mini chocolate chips. A splash of vanilla or almond extract adds depth, and lemon zest can brighten the flavor if you like a fresh, citrusy note.
- Swap the berries if needed. This recipe works with strawberries, blackberries, or mixed berries if raspberries aren’t your favorite. The base stays the same — just adjust the sweetener depending on how tart the fruit is.
Storage tips
You can prepare up to five jars of raspberry overnight oats and store them in the refrigerator for the week. As the oats sit, they’ll thicken – just stir in a few splashes of milk before eating to loosen them up.
You can also prep overnight oats freezer kits by freezing the dry ingredients and fruit ahead of time. When ready, add milk and continue with the recipe. Check out my full guide on how to freeze overnight oats kits for details.
Raspberry Overnight Oats
Equipment
- 16-ounce mason jars
- mason jar lids
Ingredients
- 1/2 cup rolled oats if gluten sensitive make sure to grab certified gluten free.
- 1 teaspoon chia seeds
- 1/2 unsweetened almond milk You can use any non-dairy or dairy milk.
- 1/2 cup frozen raspberries
- 3 teaspoons pure maple syrup
- 1 tablespoon sliced almonds
Instructions
- Add the rolled oats and chia seeds to a 16-ounce mason jar or glass container. Mixing the dry ingredients first helps evenly distribute the chia seeds, which prevents clumping once you add the liquid and berries.
- Pour in the almond milk and add the raspberries. Make sure the oats are fully submerged in the liquid – this is key for softening the oats properly. If needed, add a splash more milk so everything is well covered.
- Cover the jar with a lid and refrigerate for at least 5 hours or overnight. As the oats soak, the chia seeds thicken the mixture and the raspberries release their juices, naturally flavoring the oats.
- In the morning, give the oats a good stir and add the maple syrup. Raspberries can be tart, so it’s best to sweeten after tasting rather than adding sweetener the night before.
- Adjust the consistency. Overnight oats thicken as they sit. If the texture is too thick, stir in a few splashes of milk until it’s creamy and spoonable.
- Add toppings and enjoy. Sprinkle with sliced almonds and extra raspberries, then enjoy straight from the jar or pour into a bowl. I always add nuts in the morning so they stay crunchy instead of soft.
Notes
- Use rolled (old-fashioned) oats only. Quick oats become mushy, and steel-cut oats won’t soften enough without cooking.
- Gluten-free tip: Oats are naturally gluten-free, but if you’re sensitive to gluten or have celiac disease, use certified gluten-free rolled oats to avoid cross-contamination.
- Frozen raspberries work well. They thaw overnight and release juices that naturally flavor the oats. Fresh raspberries can be used when in season.
- Sweeten after soaking. Raspberries can be tart, so add maple syrup in the morning and adjust to taste.
- Storage: Store overnight oats in airtight containers in the refrigerator for up to 5 days. Stir in a splash of milk before eating if the oats are too thick.
Nutrition
Did you make this recipe?
If you tried these Raspberry Overnight Oats, I’d love to hear what you think! Leave a 5-star rating and a comment below – it helps other readers find the recipe and gives them confidence to try it too
Charlene in MI says
This is a great tutorial! I love oatmeal, and I haven’t made overnight oatmeal in a long time….until I came across your pin! I just finished off a blueberry vanilla jar I made with unsweetened almond milk and walnuts, and I have forgotten how much I love these! In fact, I am going to bust out the pint jars and get them ready to start whipping this up more often! Thank you for posting a very simple “How To” recipe that can be modified so easily!
P.S. I never thought of adding chia seeds, but I threw some in the one I just ate and so glad I did! Doesn’t affect the flavor, but bumps the nutritional value!!!
Brandy says
When I enter this recipe into my fitness pal the calories always come out over 400. Usually almost 500. How are you getting the calories so low on yours?
Katie says
Hi! Do you use unsweetened coconut milk? Sounds delicious!
Tammy Kresge says
Yes unsweetened coconut milk.
christine says
What is the carbohydrate count of this raspberry overnight oats?
Floss says
My favourite oats in a jar recipe is similar. I add raspberries, blueberries, tbl spoon of coconut and chia seeds, tsp brown sugar, tbl spoon of Greek yogurt and cover with coconut water. It’s delicious.
Donna bundy says
can I use steel cut oats?
Kelly says
I don’t have any mason jars, can I use something else?
Tammy Kresge says
You can put it in a bowl and cover it with plastic wrap.
Carol says
Can you use skim milk instead of the coconut milk and it still turn out?
Tammy Kresge says
yes that should work fine. I have used all different kinds of milks.
Kelly says
Can I use something other than mason jars, I don’t have any?
Megan says
When you enter it into MFP make sure you use the right kind of coconut milk. If you use the canned coconut milk then it is 500+ but if you use the coconut milk that comes in a carton then it is 300+.
Tammy Kresge says
Yes I use the carton in the dairy section. Thank you!
Judy says
just tried your raspberry overnight oats and love them. I have another jar in refrigerator. In the comments someone posted over 500 calories? Please tell me it is still only 300+ calories. Even that seems high. I have been on a pumpkin kick and love those overnight oats for only 254 calories. I wll be trying blueberry next.. And to answer some of the other question, I find cold gross so I put them in the microwave to warm them a bit. They are delicious! Thanks for all these recipes Tammy.
Julie says
I just plugged these ingredients into MyFitness Pal’s recipe box and it calculated that the calories were 517, not 322? Can you tell me how you calculated the calories for this? I just want to make sure I’m logging the correct amount of calories.
Hannah says
I just did the same thing- only have oats and milk and its 356…
Tammy Kresge says
Hey there. Not sure why that is happening. I just made a whole new recipe in MFP to recalculate and I got 328 calories per jar. It really depends on the brand you choose or if you added too many servings for an ingredient. Hope that helps.
Sara says
I just tried this recipe as my first attempt ever at overnight oats, and now I am kicking myself for having not tried this before! They were delicious! I did swap out the almonds for walnuts because they were too hard to find but I still loved it! Thanks so much!
Beverly says
I do overnight oats all the time. I do use brown sugar, but not much. I just soak mine in water overnight. The next morning I nuke them for 1 minute. Then I add the brown sugar, 1 T chopped walnuts, a dash of skim milk (about 1/4 C) and a sprinkle of cinnamon. Do you not heat yours at all? The idea of cold oatmeal sounds really gross to me.
Karen says
I’m a big texture person so new recipes that sit are hard. Is this like an oatmeal texture with crunch? Can you eat it cold or maybe warmed a little? Hoping the answer is yes?
Denise Prevost says
Sounds good, do you eat that cold? Could it be warmed up, like a warm breakfast? Thanks
Christie Hardin says
What size mason jar for overnight oats?
Tanya says
Pint size jars work best. The jars are only about 1/2 – 3/4 full depending on the variety but it gives you room for stirring without spilling! 🙂
Lori Faas says
Ok…I am intrigued. I have become such a good lunch eater since I have discovered your mason jar salads. I also am a HORRIBLE breakfast eater. I do not like to sit and eat at home. I like to eat at my desk in my classroom while I am getting things done. I may try these overnight oats and I am looking forward to the tutorial!
Kerry O'Toole says
I started eating the overnight oats this week, I love the blueberry coconut. I will be trying the raspberry almond next week!!!!
Deb says
What kind of oats did you use?