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These raspberry overnight oats are creamy, fruity, and easy to prep in 5 minutes with fresh or frozen raspberries.
The raspberries are mashed and stirred into the oats, so their sweet-tart flavor gets mixed into every bite instead of just sitting on top. Ground flaxseed helps thicken the oats, lemon juice adds a pop of brightness, and there's no need for yogurt. The recipe is vegan, dairy-free, gluten-free, and perfect for a make-ahead breakfast.
For more overnight oat recipes with fruit, try strawberry overnight oats and cherry overnight oats. Those recipes, along with my blueberry cheesecake overnight oats, also let you use frozen fruit. For more ways of incorporating frozen fruit in overnight oatmeal, check out my post on overnight oats with frozen fruit.
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Recipe features
- Made with fresh or frozen raspberries, this simple breakfast is one you can enjoy year-round.
- Mashed raspberries add flavor to every bite instead of only giving you little pockets of fruit.
- No yogurt needed. Use ground flaxseed and dairy-free milk to make the oats thick and creamy.
- Lemon juice adds a pop of brightness that pairs well with raspberries.
- Great for meal prep and easy to make in about 5 minutes.
- Vegan, dairy-free, and gluten-free.
Ingredient notes and substitutions
The vegan raspberry overnight oatmeal is made with simple ingredients, but please see the recipe card below for the full list and exact measurements.
Old-fashioned oats - Rolled oats work best for overnight oats because they soften as they soak while still keeping some texture. Use certified gluten-free oats if needed. I don't recommend steel-cut oats because they need more time and liquid to soften, and quick oats can become too soft or mushy.
Non-dairy milk - Use your favorite dairy-free milk, such as almond, oat, soy, or cashew milk. Unsweetened milk works well, so you can control the sweetness.
Ground flaxseed - This helps thicken the oats as they chill. You can substitute whole chia seeds for ground flaxseeds.
Raspberries - Fresh or frozen raspberries both work well, so you can make these oats year-round. Mashed raspberries give the oats a pretty pink color, but that color fades or darkens as the oats chill. Thawed frozen raspberries can darken or turn purple more quickly once mashed, but this varies by brand and batch. In my tests, some stayed brighter longer while others turned purple soon after mashing. For a chocolate version, try chocolate raspberry overnight oats.
Maple syrup - Pure maple syrup adds a little sweetness to balance the tart raspberries. Agave syrup, date syrup, or your preferred sweetener can also be used. Adjust to taste depending on how sweet your berries are.
Lemon juice - Lemon juice brightens the raspberries and makes their sweet-tart flavor pop. It adds a fresh, lightly tangy flavor that pairs well with the berries.
How to make raspberry overnight oats
1. Mash the raspberries at the bottom of a jar or container. If you're using frozen berries, let them thaw first, so they're easier to mash.
2. Add the old-fashioned rolled oats, dairy-free milk, ground flaxseed, lemon juice, maple syrup, and vanilla extract to the mashed raspberries.
3. Stir everything together until well combined.
4. Cover and refrigerate for 2 to 3 hours or overnight, until the oats have softened and thickened.
5. Before serving, give the oats a good stir and add your favorite toppings, such as oil-free granola, fresh raspberries, or sliced almonds.
Tips
- If the raspberries are sweet, 2 teaspoons of lemon juice will probably be great. If the berries are tart, 1 teaspoon may be enough.
- Adjust the milk as needed. Use a tablespoon or two less milk for thicker oats, or add a splash before serving if they're too thick.
- Sweeten to taste. Raspberries can be tart, so add more maple syrup if needed.
- Add crunchy toppings right before serving so granola, sliced almonds, or coconut flakes stay crisp.
Troubleshooting
Too thin?
Frozen raspberries can release extra liquid as they thaw. Stir the oats well before serving. If the oats are too thin, add 1 to 2 teaspoons of ground flaxseed or chia seeds and let them sit for 10 to 15 minutes.
Too thick?
Add a splash of dairy-free milk and stir until they loosen up.
Too tart?
Raspberries vary in sweetness. Add a little extra maple syrup to balance the tartness. If the berries are too tart, you may want to skip or reduce the lemon juice in the recipe.
Flavor too mild? Add a few extra raspberries before serving, add more maple syrup, or add ½ teaspoon of ground cinnamon.
Variations and topping ideas
Enjoy the raspberry overnight oats as is, or switch things up with one of these toppings or variations.
Topping ideas:
- •Oil-free granola
- •Unsweetened coconut flakes
- •Extra raspberries or other berries
- •Coconut yogurt
- •Sliced almonds
- Sliced banana
Variations:
Cinnamon raspberry: Skip the lemon juice and add ½ teaspoon of ground cinnamon for a warm, cozy flavor that pairs well with tart raspberries.
Chocolate raspberry: Try chocolate raspberry overnight oats and top with vegan chocolate chips or cacao nibs.
Lemon raspberry: Add lemon zest for a brighter lemon raspberry flavor.
PB&J style: Skip the lemon juice and stir in 1 tablespoon of peanut butter while preparing the oats.
Berry swap: Use blueberries or strawberries instead of raspberries, or try blueberry cheesecake overnight oats or vegan strawberry overnight oats.
Storage and meal prep
Store raspberry overnight oats in an airtight container or jar in the refrigerator for about 2 to 3 days. Before serving, give them a good stir and add a splash of dairy-free milk if they've thickened too much.
To help them last longer, prep the oat base without the raspberries and add the fruit closer to serving.
Tips to make them last longer:
- Prep the oat base separately: Mix the oats, dairy-free milk, ground flaxseed, maple syrup, lemon juice, and vanilla, but leave out the raspberries.
- Add fresh raspberries in the morning: This keeps the berries fresher and prevents them from getting too soft.
- Add frozen raspberries the night before: Place them on top of the prepped oats so they thaw in the fridge overnight, then stir them in before serving.
- Keep toppings separate: Store granola, sliced almonds, and coconut flakes separately so they stay crisp.
- Use clean jars and lids: Airtight containers help keep the oats fresh and prevent fridge odors from sneaking in.
Overnight raspberry oats FAQs
I prefer overnight oats with fruit within 2 to 3 days for the best texture. To make the oat base last longer, prep it without the raspberries, then add fresh berries the morning you plan to eat or frozen berries the night before so they thaw in the fridge.
No, you don't have to soak the oats overnight, but that does give the oats more time to soften and thicken up for a creamy texture. They do need to soak for at least 2 to 3 hours for the oats to soften.
Yes, although they're usually served cold. Warm them briefly in the microwave, then stir and add a splash of dairy-free milk if needed.
Yes, you can use whole chia seeds instead. Ground flaxseeds and chia seeds thicken the overnight oatmeal. If you skip them, the oats will be a little thinner.
Yes, these raspberry overnight oats are made without yogurt. Ground flaxseed helps thicken the oats as they chill, while dairy-free milk keeps them creamy. If you want an even richer texture, stir in 1 tablespoon of almond butter, cashew butter, or peanut butter.
Related recipes
- Mango Overnight Oats
- Chocolate Peanut Butter Overnight Oats
- Easy Cinnamon Overnight Oats
- Vegan Pumpkin Overnight Oats
- Basic Overnight Oats with Flaxseed
I hope you enjoy the recipe! If you like the simple breakfast, feel free to rate it and leave a comment.
Recipe
Raspberry Overnight Oats
- Total Time: 2 hours 5 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
These raspberry overnight oats are creamy, fruity, and easy to prep in 5 minutes with fresh or frozen raspberries.
Ingredients
- ½ cup (61 g) raspberries, fresh or frozen
- ½ cup (45 g) old-fashioned rolled oats
- ½ cup (118 ml) dairy-free milk
- 1 tablespoon ground flaxseed
- 2 to 3 teaspoons maple syrup, or to taste
- 1 to 2 teaspoons lemon juice, or to taste
- ¼ teaspoon vanilla extract
Instructions
- Mash raspberries at the bottom of the jar. If using frozen raspberries, thaw before mashing.
- Then add the oats, milk, ground flaxseed, maple syrup, lemon juice, and vanilla extract to the raspberries.
- Stir everything to combine, cover, and refrigerate for 2 to 3 hours or overnight to thicken up.
Notes
Don't use warm milk with the lemon juice.
If the raspberries are sweet, 2 teaspoons of lemon juice will probably be great. If the berries are tart, 1 teaspoon may be enough.
- Prep Time: 5 minutes
- soaking time: 2 hours
- Cook Time: 0 minutes
- Category: breakfast
- Method: no bake
- Cuisine: american
Katie says
I really love the lemon juice with the raspberries! I used them as meal prep last week and I'm going to make them again next week.
Allie says
I'm so glad you enjoyed the oats, and thank you for leaving a comment.