These Raspberry Overnight Oats are vegan and great for meal prep. Oats, chia seeds, cashew butter, yogurt and raspberries make the perfect creamy raspberry oatmeal.
Jump to:
Why you will love this recipe
- Quick & Easy: I love the ease of this raspberry overnight oats recipe only having 8 ingredients (including the chocolate sauce) takes only five minutes to complete.
- No cooking needed: Requiring absolutely no cooking for this raspberry overnight oats, simply combine the ingredients in a bowl, store in a sealed container in the fridge for 2 days.
- Sweet taste: Fresh raspberries and pure maple syrup combined with yogurt, oats and chocolate give this recipe the perfect amount of creamy taste of sweetness.
- Meal prep: Meal prep for these raspberry overnight oats is quick and easy, just taking a few minutes to prepare. You can prep a couple extra days worth to have in the fridge for a quick and easy breakfast to go.
If you love oats or easy breakfast ideas be sure to check out my Blueberry Chia Pudding, Chocolate Cinnamon Overnight Oats, Strawberries and Cream Oatmeal and my Vegan Cookie Dough Overnight Oats or Easy Chia Bowl.
Ingredients
For quantities and a full list of ingredients be sure to check the recipe card for these Raspberry Overnight Oats.
- Non-Dairy Milk: I like to use oat milk or almond milk.
- Non-Dairy Yogurt: I like to use unsweetened coconut yogurt, but any yogurt you love will work fine.
- Maple Syrup: This helps to sweeten the overnight oats without adding processed sugar.
- Cashew Butter: Brings a creamy consistency to the raspberry overnight oats.
- Chia Seeds: Added protein, texture and omega 3's.
- Oats: I like Bob's Red Mill gluten free organic oats because they are thick and hearty, but use whatever is your favorite.
- Raspberries: I like to use fresh raspberries because they are more tart and sweet, frozen could work if you thaw them first but they tend to have a slightly different flavor.
- Cocoa Powder: Used to mix with maple syrup to make a nice refined sugar free chocolate sauce.
- Toppings: I love adding some mashed raspberries and the chocolate sauce.
Variations
- Nut butter: You can use any nut butter you like, almond butter, peanut butter, cashew butter (which is what I used) or sunflower butter for a nut-free version.
- Milk: Use any plant milk you like (plant milk will keep overnight oats vegan), I used unsweetened almond milk but feel free to use soy milk, oat milk, cashew milk or coconut milk, yes each will change the flavor slightly but it will still taste great. I like using homemade or SILK brand.
- Gluten-Free: If you’re looking for gluten-free overnight oats, be sure you get certified gluten free oats to avoid the risk of cross-contamination.
- Boost Protein: You can add protein to this overnight raspberry oats recipe, feel free to add your favorite protein powder by adding a ½ to a whole scoop to the mixture with the oats and stir it in, you may need a small amount of extra plant milk.
- Use a different fruit: Easily swap the raspberries for any favorite fruit you like as well as the yogurt flavor (to keep it vegan be sure it’s non-dairy).
How to make these Raspberry Overnight Oats
Step 1: In a mixing bowl add milk, yogurt, cashew butter and maple syrup and whisk it all together until well combined.
Step 2: Add the oats and chia seeds to the mixture and whisk.
All whisked up! Pour into a storage container, mason jar or bowl.
Step 3: In a small bowl use a fork and smash the raspberries to make a "sauce" consistency and pour on top the oat mixture.
Step 4: After adding the mashed raspberries on top the oat mixture, use the same small bowl to make the chocolate sauce. Add the maple syrup and cocoa powder to the small bowl and mix until smooth. Drizzle the chocolate sauce over the mixture.
Step 5: Place in the fridge overnight or at least 3 hours. Serve within 2 days or keep in the fridge up to 2 days.
Expert Tips
- Old fashioned oats: For this raspberry overnight oats avoid using quick oats for this recipe, they cook up too fast and the oatmeal will become mushy.
- Double it up: Simply double this recipe, store in a mason jar and you’ll be able to grab right from your fridge a tasty pre-made breakfast.
- Breakfast on the go: This will give you a quick, easy grab & go breakfast in mason jars from the fridge which last you 2 days.
- Consistency: You can adjust the consistency of the raspberry overnight oats, if you prefer yours to be thick add a little less milk or if you like it runnier add a little more milk either mixed in or right before eating.
- Serving: Generally overnight oats should refrigerate overnight for 6-12 hours to taste the best, but if your in a hurry and you soak these for at least 2-3 hours the oats will soak up some of liquid and soften.
Recipe FAQs
Overnight oats are a no-cook way of making oats. In place of the microwave or stovetop you soak the raw oats with plant based milk overnight allowing the oats to soften by absorbing the liquid.
Generally 6-12 hours (but at least 4 minimum) in the fridge or overnight, the amount of time the ingredients soak affects the taste and texture of the oats.
Yes you will stir overnight oats together prior to placing in the fridge. Generally stir once more prior to eating.
Overnight oats can last in the refrigerator for up to 3 days when stored in an airtight container. However, note that the oats will get softer the longer they sit in the refrigerator.
Yes in an airtight container in the fridge these overnight oats can last up to 3 days. However the oats will get softer the longer they sit in the fridge.
Generally overnight oats are served cold/chilled. If you wish warm oats you can microwave in a microwave safe container, start with a few seconds at a time and be sure to stir as you warm them up.
More Oat Recipes
Raspberry Overnight Oats
Ingredients
CHIA MIXTURE:
- ¾ cup non dairy milk
- ½ cup non dairy yogurt
- 1 tablespoon cashew butter
- 1 tablespoon pure maple syrup
- ½ cup old fashioned rolled oats
- 1 tablespoon chia seeds
- ½ cup fresh raspberries (mashed)
Chocolate Sauce:
- 1 tablespoon pure maple syrup
- ¼ teaspoon cocoa powder
Instructions
- In a mixing bowl add milk, yogurt, cashew butter and maple syrup and whisk it all together until well combined.
- Add the oats and chia seeds to the mixture and whisk.
- Pour into a storage container, mason jar or bowl.
- In a small bowl use a fork and smash the raspberries to make a "sauce" consistency and pour on top the oat mixture.
- After adding the mashed raspberries on top the oat mixture, use the same small bowl to make the chocolate sauce. Add the maple syrup and cocoa powder to the small bowl and mix until smooth. Drizzle the chocolate sauce over the mixture.
- Place in the fridge overnight or at least 3 hours. Serve within 2 days or keep in the fridge up to 2 days.
Amanda
After the treats I had at 4th of July barbecues, I need a recipe like this. And who doesn't like being able to have a little chocolate for breakfast? This looks so pretty!
tworaspberries
I totally agree!!! thanks so much hun! 😉
Heather McClees
Lovely recipe! I love the creativity behind the sauce too, it's like dessert for breakfast! High five, friend! 🙂
tworaspberries
thanks so much hun! yesss the sauce is so easy and delish too! 😉
Natalie | Feasting on Fruit
"Dessert or brekky?" Honestly why choose when deliciousness like this exists!! I love chia pudding and all, but I recently have been really into the chia + oat combo too! And I really like that you rely mostly on the chocolate sauce to sweeten, such an easy way to fruit sweeten things without having to blend each layer. Chocolate and fresh summer berries = perfection <3
tworaspberries
I know right?! the chia and oats together is ah-maze! 😉 and YES the chocolate sauce and fruit is just perfect with out adding extra un-necessary sweeteners! thanks so much girl! xoxoxo