Raspberry Overnight Oats

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.

5 from 2 votes

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Course: Breakfast, breakfast recipe

Cuisine: American

Keyword: raspberry overnight oatmeal, raspberry overnight oats

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: person

Calories: 319kcal

Author: Tammy Overhoff

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.

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