Raspberry Overnight Oats with Granola
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Get your glow on with this easy recipe for creamy overnight oats, boosted with chocolate granola, raspberries, and crunchy add-ins.
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.
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.
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.
Raspberry Overnight Oats with Granola
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
- Put the oats into a medium bowl. Stir in the chia seeds and salt until combined.
- Stir in the raspberries, maple syrup and milk. Set aside until thickened, 15-30 minutes, or cover and refrigerate overnight.
- Spoon into serving bowls and crumble the granola over the top of each serving, along with additional raspberries. Enjoy!
Karen’s Notes and Tips
- 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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HI Karen!
I just saw your post on Dianne’s site and didn’t know you had returned to blogging! It’s good to see you! Your site is beautiful!
Hi Kristen – Hi there and thanks so much! Can’t take the blog out of the girl I guess 🙂