Raspberry Overnight Oats

A delicious and nutritious breakfast combining fresh raspberries with creamy oats, perfect for busy mornings!

Prep Time 10

Total Time 10

Course Breakfast

Cuisine American

Servings 4 jars

Calories 280 kcal

3/4 cup fresh or frozen raspberries
1 3/4 cups creamy non-dairy milk
1/4 cup unsweetened dairy-free yogurt
2-4 tablespoons grade A maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
1/2 lemon juice
2 cups quick-cooking or rolled oats
2 tablespoons chia seeds or ground flaxseed
1 cup raspberries for the jam layer, optional
as needed slivered almonds for topping, optional
as needed other toppings extra fresh or frozen raspberries, almond butter, chocolate chips, etc.

In a high-speed blender, combine raspberries, non-dairy milk, yogurt, maple syrup, vanilla extract, almond extract, lemon juice, and salt. Blend until smooth and creamy.
In a large mixing bowl, combine oats and chia seeds. Pour in the raspberry milk mixture and stir until well combined. Let it sit for 5 minutes to thicken.
If desired, prepare a raspberry jam layer by mashing additional raspberries with a fork until thick.
Transfer the oats into mason jars, layering with the raspberry jam if made. Seal and refrigerate for at least 4 hours or overnight.
Before serving, top with slivered almonds and any additional toppings you prefer.

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Store in the refrigerator for up to 5 days.

Keyword healthy