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a bowl of raspberry overnight oats

Raspberry Overnight Oats

Author Erin Dooner
Course Breakfast
Cuisine American
Servings 4
Prep Time 5 minutes
Total Time 8 hours 5 minutes
Raspberry overnight oats are a quick, healthy breakfast made with wholesome ingredients, almond butter, yogurt, and maple syrup. They’re easy to make gluten-free and vegan.

Ingredients

  • 12 ounces (340 grams) frozen raspberries defrosted
  • 3 tablespoons (42 grams) blanched almond butter optional
  • 3 tablespoons yogurt use vegan yogurt if vegan
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • pinch of salt
  • 1 cup (92 grams) rolled oats if you're gluten-free, use GF oats

Instructions

  • Place everything BUT the oats in a blender or food processor and blend on high until no lumps of raspberries remain.
    12 ounces (340 grams) frozen raspberries, 3 tablespoons (42 grams) blanched almond butter, 3 tablespoons yogurt, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 1/2 teaspoons lemon juice, pinch of salt
  • Transfer to a mixing bowl and stir in the oats.
    1 cup (92 grams) rolled oats
  • Cover and refrigerate for 8 hours or overnight.
  • Stir before serving. Can be refrigerated for up to 4 days.

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 395kcalCarbohydrates: 63gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 14mgPotassium: 493mgFiber: 13gSugar: 15gVitamin A: 43IUVitamin C: 23mgCalcium: 128mgIron: 4mgNet Carbs: 50
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