These Raspberry Overnight Oats are going to change your routine (for the better) if you find you are skipping breakfast because you are constantly running behind in the mornings. They are the perfect breakfast for you to grab in the mornings on your way out the door. Breakfast is ready before you’ve even gotten out of bed. It’s basically like you have a butler but really it was you being super productive the night before! These dairy free overnight oats have a hint of lemon flavour to them, protein from the nut butter and chia seeds, and the perfect creamy texture from letting them sit overnight. A classy and filling breaky for those busy mornings.
Why you’ll love these Raspberry Overnight Oats
- They are so quick to make. These dairy free overnight oats take 15 minutes to prepare
- The texture is creamy, perfectly sweet and chewy
- You’ll have most of the ingredients in your pantry
- They are gluten free and vegan
- This raspberry oatmeal is rich in protein thanks to the chia seeds and nut butter
What are overnight oats? If you don’t know what overnight oats are, they are basically a no-cook method of making oatmeal. It is typically served chilled right from the fridge and desired toppings can be added at that point. This raspberry oatmeal follows suit, as it is prepared the night before and then a raspberry filling is added along with coconut yogurt. These Raspberry Overnight Oats are perfect for when you are short on time in the mornings and when you are in need of a somewhat high protein vegan breakfast.
How to Make Dairy Free Overnight Oats
This recipe only takes 15 minutes to prepare so it is quite simple to make. Start with the oat mixture. Add everything to a bowl and mix well. I chose cashew butter for my nut butter but any nut butter will work it just might alter the flavours a little. The Nuts To You butters are my FAV and can be found in most grocery stores.
Once the oat mixture is good to go, place it in a sealed container in the fridge. Let it sit there for at least 6 hours (or overnight).
The raspberry filling can be made at this point or in the morning if you do have time. If using fresh berries, add them to a food processor along with the maple syrup and chia seeds and blend until you’ve reached a desired consistency. If using frozen raspberries, heat them up in a small saucepan with the maple syrup until they become soft. Then blend them like above with chia seeds until a smooth texture forms.
You can add the raspberry filling into the overnight oats right away, but I like to spoon it into the raspberry overnight oats in the morning as I layer the oats with coconut yogurt and the raspberry filling.
To assemble these dairy free overnight oats, add some oats to a jar with some raspberry chia filling and coconut yogurt. You can assemble it all the night before as well if you are short on time in the morning. It truly doesn’t make a difference to the taste or texture but the colours my blend a little so it might not look as appealing.
How Long Do Overnight Oats Last
These raspberry overnight oats last for about 4 days. They will get softer and softer the longer they sit in the fridge so after 4 days they aren’t especially good. I like to make them every two days (if eating them for breakfasts that week) so they stay somewhat fresh.
Try These Recipes for other Vegan Breakfast Ideas:
- Gluten Free Pop Tarts
- Gluten Free Banana Muffins
- 5 Minute Margarita Smoothie
- Gluten Free Cinnamon Rolls
This raspberry oatmeal is a cinch to make. So easy to prepare, you will wonder why you didn’t start making dairy free overnight oats before now. If it’s too chilly in these winter months to eat something cold in the morning, just let these oats come to room temperature before enjoying and all will be good. A delicious high protein vegan breakfast is at the tips of your fingertips. This recipe uses simple ingredients but is loaded with great flavours and a spot on texture. Who knew breakfast could be easy to make AND classy.
Raspberry Overnight Oats
- 1 cup rolled oats
- 1 cup oat milk
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2 tsp maple syrup
- 1 tbsp chia seeds
- 1 tbsp nut butter (I used cashew butter)
- 1 cup raspberries (frozen or fresh)
- 1 tbsp maple syrup
- 1 tsp chia seeds
- coconut yogurt
- extra raspberries for topping
- Combine all the overnight ingredients together in a bowl. Mix and then add to a sealed container to set in the fridge overnight or for at least 6 hours.
- Prepare the raspberry filling. If using frozen raspberries add them to a saucepan first with the maple syrup until they soften. If using fresh raspberries, skip this step and start at step #2.
- Add the raspberries and maple syrup to a food processor and blend until smooth, streaming in the chia seeds. Transfer to a jar and place in the fridge until ready to use.
- You can make this filling at the same time as the overnight oats or the next morning.
- Alternate adding a few scoops of the overnight oats to two jars with the raspberry filling and coconut yogurt. I started with a few spoonfuls of oats, followed by a spoonful of the raspberry filling, then a spoonful of yogurt. Divide between two bowls or jars until everything has been used up. Enjoy right away or pop one back in the fridge.
- Stores in the fridge nicely for 3-4 days.