Get your glow on with this easy recipe for creamy overnight oats, boosted with chocolate granola, raspberries, and crunchy add-ins.

Overnight Raspberry Oats with Chocolate Granola

Mixing a batch of overnight oats has become a daily must-have in my life. Ideally, all of my mornings would start off with only the best positive vibes, including a pot of matcha green tea and a bowl of some form of oats before I roll out my yoga mat.

That energizing combo of a nourishing breakfast and mindful stretching never fails to get my head totally in gear for the hours ahead.

Whether you call it a Bircher bowl, morning porridge or pudding, overnight oats with tasty add-ins are a comforting, nourishing meal — it’s a perfect routine to start the day.

Nourishing Raspberry Overnight Oats

This easy plant-based breakfast recipe is creamy, light and satisfying. The creamy base of this bowl starts with quick-cooking oats, which I blended with oat milk, fresh fruit, and a bit of maple syrup for natural sweetness. You can either make this recipe the night before or when you wake up.

Either way, you’ll be rewarded with a bowl full of good stuff, including whole grains, raspberries, and chia seeds.

I’m a fan of keeping my pantry stocked with good ingredients. But when I don’t have time to whip up a batch of homemade granola, overnight oats made with good store-bought granola is a great pick.

Overnight Raspberry Oats

Prep tips:

  • It takes just a few minutes to prepare this bowl, and will thicken up in less than 30 minutes.
  • If you’d like to make this ahead, mix the recipe the night before and chill in the refrigerator.
  • Enjoy the oatmeal at room temperature. It also tastes great fridge-cool, if you like.
Overnight Raspberry Oats with Chocolate Granola
5 from 1 rating

Raspberry Overnight Oats with Granola

Karen Tedesco
Colorful, creamy and nutritious overnight oats mixed with quick oats, fresh raspberries, chia seeds and topped with granola. An easy, dairy-free recipe to start the day.
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Yield: 2 servings
Prep Time: 5 minutes
Additional Time: 30 minutes
Total Time: 35 minutes

Ingredients
 

  • ⅓ cup quick-cooking or instant oats
  • 1 tablespoon chia seeds
  • ¼ teaspoon flaky sea salt
  • ⅓ cup fresh or thawed frozen raspberries, plus additional berries for garnish
  • 1-2 teaspoons maple syrup, to taste
  • 1 cup oat milk or almond milk
  • ½ cup granola

Instructions
 

  1. Put the oats into a medium bowl. Stir in the chia seeds and salt until combined.
  2. Stir in the raspberries, maple syrup and milk. Set aside until thickened, 15-30 minutes, or cover and refrigerate overnight.
  3. Spoon into serving bowls and crumble the granola over the top of each serving, along with additional raspberries. Enjoy!

Notes

  • Tip: For a grab-and-go breakfast, prep the oatmeal in small, lidded containers and pack into a lunch bag or tote.
  •  Add a teaspoon of wheat germ or ground flax seeds to the mixture.
  • Instead of granola, sprinkle the oats with chopped nuts like almonds, walnuts, pecans or hazelnuts.

Nutrition per serving

Calories: 305kcal Carbohydrates: 49g Protein: 9g Fat: 10g Sodium: 359mg Fiber: 7g Sugar: 19g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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