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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 for busy mornings.
The recipe calls for mashing the raspberries before mixing them into the oats. I have a couple of overnight oat recipes that also use a similar method for incorporating fruit, check out my strawberry overnight oats and cherry overnight oats recipes. Those recipes along with my mango overnight oats and blueberry cheesecake overnight oats also give you the option to use frozen fruit.
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, and enjoy the cold overnight oats the next day.
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Why you’ll want to try these raspberry oats
- They’re easy to make and great for breakfast meal prep.
- You can use fresh or frozen raspberries, and if you don’t like raspberries try blueberries or strawberries.
- The overnight oats are dairy-free, gluten-free, and vegan!
Ingredient notes and substitutions
Just a few simple ingredients are needed for this make-ahead breakfast. Please see the recipe card below for all ingredients and measurements.
Old-fashioned oats (rolled oats) - These are stable for making vegan overnight oats. They soak up liquid to become soft and creamy. If you need gluten-free, use certified gluten-free oats. Rolled oats cannot be substituted with steel-cut oats since they take longer to break down. Quick oats break down much quicker and may become mushy.
Non-dairy milk - Use any dairy-free milk for this easy recipe. Try it with unsweetened almond milk, oat milk, soy milk, or cashew milk.
Flax seeds - Ground flax seeds are used to thicken up the oats. 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 many chia seeds for me. But substitute according to what you like, 1 for 1, or reduce the amount to 2 teaspoons of chia seeds.
Frozen or fresh raspberries - The main flavor for these delightful raspberry overnight oats. Use fresh or frozen to be able to have these all year round. Please see the options below for ways to add berries to your oats. For a chocolate version try chocolate raspberry overnight oats.
Almond butter - The nut butter can be substituted with peanut butter for a more raspberry peanut butter (PB&J) combo. For a nut-free version, leave it out, or try sunflower butter in this delicious breakfast.
Maple syrup - Pure maple syrup can be substituted with agave syrup or your sweetener of choice. Add it to taste to suit your preferences for sweetness.
Options for adding raspberries
There are a few ways to make this oatmeal.
Option 1: Mashed thawed frozen raspberries will turn purple quickly when they’re simply mashed and mixed into the oats. One option is to smash the thawed raspberries at the bottom of the container with 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.
Option 2: 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 next morning, either mash the sweet raspberries into the oat mixture or mix them 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 then reduce the milk by a tablespoon or two.
- If you prefer a thinner consistency for your overnight oats then add a splash of milk.
Variations
Raspberry overnight oatmeal can be made in a variety of different ways, but here are a few suggestions.
- Add ½ teaspoon of ground cinnamon.
- Add cocoa powder for chocolate raspberry overnight oats.
- Skip the almond butter and add lemon zest for an even more lemon raspberry overnight oat flavor.
- Try cashew butter or peanut butter instead of almond butter.
- Substitute raspberries with blueberries or strawberries or try blueberry cheesecake overnight oats or vegan strawberry overnight oats.
Frequently asked questions
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 for a creamy texture. They do need to be soaked for at least 2-3 hours for the oats to soften.
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 (or see notes above for options on adding raspberries).
- Then add the old-fashioned rolled oats, milk, almond butter, ground flaxseed, maple 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.
- Before consuming, add your favorite toppings like oil-free granola, fresh berries, or see the list below for more ideas.
Topping ideas
Skip the toppings and try the raspberry almond oatmeal as is or try one of these suggestions.
- Oil-free granola
- Coconut flakes
- Cocoa nibs or vegan chocolate chips
- Extra raspberries
- Coconut yogurt
- Sliced almonds
Related recipes
- Mango Overnight Oats
- Chocolate Peanut Butter Overnight Oats
- Cinnamon Overnight Oats
- Vegan Pumpkin Overnight Oats
- Basic Overnight Oats with Flaxseed
I hope you enjoy the vegan easy raspberry overnight oats 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
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
- Cook Time: 0 minutes
- Category: breakfast
- Method: no bake
- Cuisine: american
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.