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This raspberry overnight oats recipe is easy, creamy, and only takes 5 minutes. The raspberries provide a sweet tartness to these creamy oats, while the almond butter adds a rich nutty flavor. They’re served cold and work great for a grab-and-go breakfast.
The recipe calls for mashing the raspberries before mixing them into the oats. I have a couple of overnight oat recipes that also call for a similar method. Like my strawberry overnight oats and cherry overnight oats recipes. Those recipes along with my mango overnight oats recipe also give you the option to use frozen fruit too.
Mashing the fruit into the raspberry oats makes the entire serving taste more like the fruit versus just having random bites of oatmeal and/or fruit. Of course, you don’t have to do this. If you don’t care, just simply add whichever fruit you prefer and don’t worry about it.
Important Tips on Making Raspberry Overnight Oats
There are a few ways to make the oats. Mashed thawed frozen raspberries will turn purple quickly when they’re simply mashed and mixed into the oats. So, some options are to mash the thawed raspberries at the bottom of the container with a ½ tablespoon of lemon juice then mix in the rest of the ingredients.
I do the same method with fresh berries, but in my case, the fresh ones didn’t turn purple nearly as quickly as the frozen berries did.
Another option is to mix the oats without the raspberries and lemon juice, then wait and add the fresh or frozen raspberries to the top of the mixture the night before consuming. The frozen berries will thaw overnight.
Then the morning of, either mash the raspberries into the oats or simply mix in. With this method, lemon juice can be skipped. This method also lengthens storage for the oats since the fruit will be added each night before you eat them.
Tips
- I prefer the consistency of a 1 to 1 ratio of oats to milk and I use ground flax seeds to soak up some of the milk. If you prefer a thicker consistency for these overnight oats with raspberries then reduce the milk by a tablespoon or two.
- If you prefer a thinner consistency then add more milk.
- Add the maple syrup to suit your preferences for sweetness.
Substitutions
- The almond butter can be substituted with peanut butter for a more raspberry peanut butter (PB&J) combo.
- The ground flax seed can be substituted with chia seeds. I’m not a fan of 1 to 1 ratio (chia seed for ground flax) substitution in oats, it’s just too much chia seeds for me. But substitute according to what you like, 1 for 1, or reduce the amount to 2 teaspoons of chia seeds.
- Maple syrup can be substituted with agave syrup or your sweetener of choice.
Variations
- Add ½ teaspoon of ground cinnamon
- Add lemon zest for an even more lemon raspberry overnight oat flavor
Overnight oats without fruit will last around 5 days in the refrigerator in airtight containers. Now for these raspberry overnight oats with fruit, I prefer to consume them within 2-3 days of preparation. To get around this you can always add the fruit the morning you plan on consuming it or if you’re using frozen berries do it the night before.
No, you don't have to soak the oats overnight but that does give the oats more time to soften and thicken up to be more creamy.
Topping Ideas
- Oil-free granola
- Coconut flakes
- Cocoa nibs or vegan chocolate chips
- Fresh raspberries
- Dairy-free yogurt
- Sliced almonds
More Overnight Oats
- Strawberry Overnight Oats
- Mango Overnight Oats
- Chocolate Peanut Butter Overnight Oats
- Cherry Overnight Oats
- Cinnamon Overnight Oats
- Pumpkin Overnight Oats
- Simple Overnight Oats
- Blueberry Cheesecake Overnight Oats
I hope you enjoy this recipe for vegan raspberry overnight oats!
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Raspberry Overnight Oats
- Total Time: 2 hours 5 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
This raspberry overnight oats recipe is easy, creamy, and only takes 5 minutes. The raspberries provide a sweet tartness to these creamy oats, while the almond butter adds a rich nutty flavor.
Ingredients
- ½ cup (63 g) raspberries fresh or frozen
- ½ tablespoon lemon juice
- ½ cup (45 g) old-fashioned rolled oats
- ½ cup (118 ml) dairy-free milk
- 1 tablespoon almond butter
- 1 tablespoon ground flax seed
- ½ tablespoon maple syrup
- ¼ teaspoon vanilla extract
Toppings
- Cocoa nibs or vegan chocolate chips
- Sliced almonds
- Dairy-free yogurt
- Fresh raspberries
- Oil-free granola
- Coconut flakes
Instructions
- Mash raspberries at the bottom of the jar, and add ½ tablespoon of lemon juice if you want to preserve the color. If using frozen raspberries slightly thaw before mashing, then add ½ tablespoon of lemon juice.
- Then add the oats, milk, almond butter, ground flaxseed, syrup, and vanilla extract to the raspberries.
- Stir everything to combine.
- Let it sit covered in the fridge for 2-3 hours or overnight to thicken up.
- Store for 2-3 days.
Notes
I prefer to consume overnight oats that are made with fruit within 2-3 days. If you want them to last for around five days, wait on adding the raspberries until the night before consuming, or if using fresh berries they can be added the next morning. If using frozen berries, they can be added to the top of the already made oats the night before. They’ll thaw overnight, then stir them in the next morning.
- Prep Time: 5 minutes
- soaking time: 2 hours
- Category: breakfast
- Method: no bake
- Cuisine: american
Keywords: raspberry overnight oats, overnight oats with raspberries, vegan raspberry overnight oats
Katie
I really love the almond butter with the raspberries! I used them as meal prep last week and I'm going to make them again next week.
★★★★★
Allie
I'm so glad you enjoyed the oats, and thank you for leaving a comment.