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Raspberry Overnight Oats

These raspberry overnight oats are creamy, quick to make and perfect for busy mornings.
Prep Time 15 minutes
fridge time 6 hours
Total Time 6 hours 15 minutes
Servings 2 servings


Overnight Oats

  • 1 cup rolled oats
  • 1 cup oat milk (plus more for the morning-optional)
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp maple syrup
  • 1 tbsp chia seeds
  • 1 tbsp nut butter (I used cashew butter)

Raspberry Filling

  • 1 cup raspberries (frozen or fresh)
  • 1 tbsp maple syrup
  • 1 tsp chia seeds


  • coconut yogurt
  • extra raspberries for topping


Overnight Oats

  • 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.

Raspberry Filling

  • 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. Option to start 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.