The first time I made these Raspberry Overnight Oats I mixed everything in a mason jar and forgot about it on a busy weeknight.
The next morning the raspberries had softened into a bright, jammy swirl and the oats were perfectly tender — breakfast felt like a treat without any fuss.
This recipe is a winner because it’s simple, balanced, and endlessly tweakable for mornings when you want something healthy but satisfying.
Why You’ll Love This Recipe
- Ready with almost no morning effort — make jars ahead for grab-and-go breakfasts.
- Balanced texture: creamy oats, juicy raspberries, and optional chia for a gentle gel.
- Naturally sweetened and adaptable for vegan or dairy diets.
- Portable and kid-friendly, yet sophisticated enough to serve to guests.
The texture here is the best part: rolled oats hydrate into a creamy, slightly chewy base while the raspberries release bright acidity and color.
The dairy or dairy-alternative milk keeps everything silky, and a spoonful of yogurt makes the oats luxuriously thick without needing cooking.
If you add chia seeds the mixture becomes a sturdier, spoonable parfait; skip them and you get a looser, more pudding-like breakfast.
“I meal-prepped a week’s worth of these jars and they were perfect every morning — tart raspberries, just sweet enough, and never soggy. 5 stars!” — Hannah, reader
Key Ingredients
Rolled oats
Rolled oats are the backbone here because they absorb liquid evenly and keep a pleasant chew overnight.
Choose old-fashioned rolled oats rather than quick oats for the best texture; they hold up overnight without turning to mush.
Milk or dairy alternative
Milk hydrates the oats and carries flavor.
Use whole milk for creaminess, or choose almond, oat, or soy milk if you prefer dairy-free; unsweetened versions let you control added sugar.
Raspberries (fresh or frozen)
Raspberries provide bright tartness and a beautiful color streak through the oats.
Frozen berries work great and thaw into a jammy texture; fresh berries add a fresher bite. If using frozen, no need to defrost first.
Honey or maple syrup
This is the sweetener that balances the raspberries’ acidity.
Honey gives floral, rounded sweetness, while maple syrup adds deeper caramel notes; use 2 tablespoons and adjust to taste.
Full ingredient list
- 1 cup rolled oats
- 1 cup milk or dairy alternative
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup yogurt (optional)
- Chia seeds (optional)
Step-by-Step Instructions
Step 1: Combine the base
Add 1 cup rolled oats to a clean jar or airtight container.
Pour in 1 cup of your chosen milk and add 2 tablespoons honey or maple syrup along with 1/2 teaspoon vanilla extract.
Stir the mixture until the oats are evenly coated and the sweetener is dissolved.
Pro Tip: If using thicker milk like canned coconut, thin slightly with a tablespoon of water so oats absorb evenly.
Step 2: Add the raspberries
Gently fold in 1/2 cup fresh or frozen raspberries so they’re distributed but not completely smashed.
If using frozen raspberries, they’ll break down overnight into a lovely swirl that flavors the whole jar.
Pro Tip: For pretty layering, add half the raspberries, pour a little of the oat mixture, then add the remaining berries on top before refrigerating.
Step 3: Optional creaminess and chia
If you want a tangier, thicker result, add 1/4 cup plain yogurt and a teaspoon of vanilla at this point.
For extra body and a pudding-like hold, stir in 1–2 teaspoons of chia seeds; they hydrate overnight and thicken the mix.
Pro Tip: Use Greek yogurt for maximum creaminess, or a coconut yogurt for dairy-free richness.
Step 4: Refrigerate overnight
Seal the jar or container and refrigerate for at least 6–8 hours, preferably overnight.
This resting time lets the oats fully absorb the liquid and the flavors marry.
Pro Tip: Label jars with the date and flavor if you’re meal-prepping to keep track of freshness.
Step 5: Serve cold or warm
In the morning, give the oats a good stir to reincorporate any separated liquid and distribute the raspberries.
Enjoy straight from the jar cold, or warm briefly in the microwave for about 30–45 seconds if you prefer.
Pro Tip: If warming, remove the lid and microwave in 20-second bursts to avoid overspill; stir between bursts.
Expert Tips for Success
- Measure by volume for consistency. A standard cup of rolled oats to a cup of liquid yields a reliably creamy texture. Small changes make a big difference, so use the 1:1 ratio as your baseline unless you’re intentionally making a thicker or thinner version.
- Pick the right oat. Old-fashioned rolled oats absorb liquid slowly and maintain texture; quick oats will hydrate too fast and become very soft by morning. Steel-cut oats are not recommended here unless you pre-cook them slightly.
- Adjust sweetness to bright or mellow. If your raspberries are very tart, keep the pairing to 2 tablespoons of honey or maple. If you prefer a sweeter breakfast, add an extra teaspoon or top with a drizzle just before eating. Taste the mixture before refrigerating if you’re unsure.
- Use the right jar. Wide-mouth mason jars around 12–16 ounces are ideal for mixing and eating from. They create enough headspace to stir without mess and seal tightly for freshness. Glass is best since it won’t retain flavors.
- Think about texture layering. For a creamier mouthfeel, fold in yogurt; for more chew, add chia seeds. If you like pockets of whole fruit, reserve some raspberries for topping in the morning to keep them intact.
- Temperature matters. If you like your oats warm, remove from the fridge and let sit at room temperature for 10–15 minutes before briefly microwaving. This prevents condensation and keeps the top from overheating while the center stays cold.
- Prevent sogginess in toppings. Granola or toasted nuts should be stored separately and added just before eating to stay crunchy. If you mix them in the jar overnight they will soften.
- Scale smartly for meal prep. Multiply jars by the number of days and don’t add delicate toppings until serving. Stored properly, jars will stay good for up to 4 days in the fridge, but raspberries begin to lose vibrancy after day three.
- Crisis control: if the oats seem too dry in the morning, stir in a splash of milk or yogurt and let sit 10 minutes to rehydrate. If too wet, fold in a spoonful of oat flour or an extra tablespoon of chia to thicken.
- Use frozen raspberries as a time-saver. They thaw and sweeten the oats like a compote and are often more economical out of season. No need to thaw before mixing — they’ll do the work overnight.
Storage & Freezing
Fridge storage: Store prepared jars in the refrigerator with tight lids for up to 4 days.
Use glass jars to avoid flavor transfer and keep airtight to prevent fridge odors from seeping in.
Freezer option: You can freeze assembled oats for longer storage by leaving a little headspace in the jar and freezing for up to 2 months.
Thaw in the fridge overnight and add a splash of milk in the morning to refresh the texture.
Reheating tips: If you’d like the oats warm, transfer to a microwave-safe bowl and heat in short intervals, stirring between each.
For stovetop reheating, warm gently in a small saucepan with a tablespoon of milk to loosen the texture.
Avoid freezing yogurt-rich jars if you want the best texture; yogurt can separate after freezing and thawing.
Instead, freeze plain oats-and-berry jars and add fresh yogurt after thawing.
Variations & Substitutions
Almond-raspberry version: Stir in a tablespoon of almond butter and top with sliced almonds for a nutty counterpoint to the berries.
Maple-coconut swap: Use canned coconut milk (light) and maple syrup, then top with toasted coconut flakes for a tropical twist.
Protein boost: Add a scoop of protein powder or swap half the milk for high-protein milk to make the oats post-workout friendly.
Lower-sugar option: Use unsweetened almond milk and a teaspoon of maple syrup, then add a few chopped dates for natural sweetness.
Seasonal fruit swaps: Blueberries, strawberries, or a mix of frozen berries work interchangeably with raspberries and will change sweetness and texture subtly.
Oat-free alternative: Use quick-cooking quinoa as a base, using the same 1:1 ratio with milk for a gluten-free, oat-free jarred breakfast.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but expect a softer, less chewy texture. Quick oats absorb liquid faster and can become very soft overnight. If you prefer a pudding-like consistency, quick oats are fine. For the classic chew, use rolled oats.
Q: Do I need to cook the oats first?
A: No. Rolled oats are designed to be eaten after soaking. Overnight resting with milk hydrates them fully. Only steel-cut oats require cooking unless you pre-soak much longer with extra liquid.
Q: How long will overnight oats with raspberries last in the fridge?
A: Properly sealed, they’re best eaten within 3–4 days. After that raspberries may lose color and texture, and the oats can become overly soft or slightly fermented.
Q: Can I make a big batch in one container?
A: You can, but single-serving jars are more practical for storage and portion control. A large container works if you plan to eat portions over two days; separate toppings into small containers.
Q: Will frozen raspberries make the oats watery?
A: Frozen raspberries release juices as they thaw, which integrates into the oats and creates a lovely swirl rather than making them watery. If you want firmer fruit, use fresh berries on top at serving.
Final Thoughts
This raspberry overnight oats recipe is one of those breakfast staples that feels fancy but saves time.
Make a few jars on Sunday and you’ll thank yourself every busy morning.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For another raspberries-and-nuts take on overnight oats, check out Raspberry Overnight Oats with Almonds | Tastes of Lizzy T for inspiration.
If you want a different household-tested variation, see Raspberry Overnight Oats | Living Lou for additional tips and photos.
Raspberry Overnight Oats
Ingredients
Base Ingredients
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 1 cup milk or dairy alternative Choose whole milk for creaminess or almond/oat/soy milk for dairy-free.
- 2 tablespoons honey or maple syrup Adjust sweetness to taste.
- 1/2 teaspoon vanilla extract Adds flavor.
- 1/4 cup yogurt (optional) Use Greek yogurt for creaminess.
- 1-2 teaspoons chia seeds (optional) Hydrates overnight to thicken the mix.
Raspberry Ingredients
- 1/2 cup fresh or frozen raspberries Adds bright tartness and color.
Instructions
Combine the base
- Add 1 cup rolled oats to a clean jar or airtight container.
- Pour in 1 cup of your chosen milk and add 2 tablespoons honey or maple syrup along with 1/2 teaspoon vanilla extract.
- Stir the mixture until the oats are evenly coated and the sweetener is dissolved.
Add the raspberries
- Gently fold in 1/2 cup fresh or frozen raspberries so they’re distributed but not completely smashed.
Optional creaminess and chia
- If desired, add 1/4 cup yogurt and stir in 1-2 teaspoons of chia seeds.
Refrigerate overnight
- Seal the jar or container and refrigerate for at least 6-8 hours, preferably overnight.
Serve cold or warm
- In the morning, stir to reincorporate any separated liquid and distribute the raspberries.
- Enjoy straight from the jar cold, or warm in the microwave for 30-45 seconds if preferred.
