I mix oats, vanilla yogurt and raspberries in a jar before bed to make Overnight Oats With Raspberries that separate into jewel like layers by morning.
I love finding tiny shortcuts that feel clever, so when I discovered this jar version of breakfast I started making it all the time. It’s built around rolled oats and bright raspberries, nothing fussy, and somehow it wakes up sweet but not saccharine.
I don’t always want a big morning ritual yet this hits that rare spot between simple and special, like cheap magic. Call it Overnight Oatmeal if you want, or just my favorite Easy Overnight Oatmeal trick for sleepy weekdays.
Try it once and you’ll keep thinking about what other mornings it could rescue.
Ingredients
- Rolled oats: Good source of fibre and slow carbs, keeps you full for hours.
- Milk: Adds creaminess and protein pick dairy or plant milk for flavor.
- Greek yogurt: Optional but makes it richer, boosts protein and tangy flavor.
- Chia seeds: Thickens overnight oats, adds fibre and omega three fats.
- Raspberries: Bright tart sweetness full of vitamin C and antioxidants pretty too.
- Maple syrup or honey: Natural sweetener use sparingly if you want it less sweet.
- Vanilla extract: Tiny bit makes everything smell amazing adds warm sweet notes.
- Almonds: Adds crunch healthy fats and a nutty flavor, optional but nice.
Ingredient Quantities
- 1 cup rolled oats (old fashioned oats, not quick)
- 1 cup milk (dairy or plant milk, almond, oat, whatever you got)
- 1/2 cup plain Greek yogurt (optional for extra creaminess)
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup or honey (add more if you like it sweeter)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup raspberries (fresh or frozen, gently thawed if frozen)
- 2 tablespoons sliced almonds or chopped nuts (optional)
- Extra milk to thin, 1 to 2 tablespoons (optional)
How to Make this
1. In a medium bowl or a mason jar add 1 cup rolled oats, 1 cup milk, 1/2 cup plain Greek yogurt (if using), 2 tablespoons chia seeds, 2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract and a pinch of salt; stir or screw the lid on and shake until everything is evenly mixed, no dry pockets of oats.
2. If your raspberries are frozen, let them gently thaw and drain excess juice; you can reserve a few whole berries for topping and lightly mash the rest with a fork to make a little jammy swirl.
3. Fold the mashed raspberries into the oat mix, leaving some streaks if you like a marbled look; toss in a few whole berries now if you want pops of whole fruit through the oats.
4. Seal the jar or cover the bowl and refrigerate at least 4 hours, but overnight 6 to 12 hours is best for creamy texture.
5. Next morning check the texture, stir well; if it’s too thick add 1 to 2 tablespoons extra milk and mix, it’s easy to thin but hard to fix if you overdo the liquid.
6. Taste and adjust sweetness, add a little more maple or honey if you want it sweeter, or a splash more vanilla for extra aroma.
7. Top with the reserved fresh raspberries and sprinkle 2 tablespoons sliced almonds or chopped nuts for crunch, you can also add a little drizzle of honey on top if you’re feeling decadent.
8. To serve warm microwave the jar or bowl for 30 to 60 seconds, stirring halfway, but cold is perfectly fine and actually super refreshing.
9. Store any leftovers covered in the fridge for up to 3 to 4 days, give it a good stir before eating, and remember rolled oats not quick oats make the best overnight texture.
Equipment Needed
1. Mason jars (about 16 oz) or a medium mixing bowl with a tight fitting lid
2. Measuring cups and measuring spoons
3. Tablespoon or small silicone spatula for stirring
4. Fork for mashing raspberries into a jammy swirl
5. Fine mesh strainer or small colander to drain thawed berries
6. Spoon or small ladle for serving
7. Small bowl for mashing or prepping fruit if you dont want to use the jar
8. Refrigerator and airtight storage for chilling and keeping leftovers
FAQ
Easy Overnight Oatmeal Recipe With Raspberries And Vanilla Substitutions and Variations
- Rolled oats: swap for quick oats if you want a softer, faster soak; use the same amount but expect a mushier texture. Or if you like chew, use steel cut but cook them first and soak longer.
- Milk: any plant milk works great almond, oat, soy or coconut. You can also use brewed chai or strong tea for a flavor twist or plain water plus a spoon of nut butter for creaminess.
- Plain Greek yogurt: replace with regular yogurt, coconut yogurt for a dairy free option, or mashed silken tofu to keep it creamy without dairy. If you skip it just add a touch more milk.
- Chia seeds: use ground flaxseed or hemp seeds to thicken instead, or add an extra tablespoon of oats and a bit more liquid if you dont have seeds on hand.
Pro Tips
1. Texture control is everything, so tweak liquids in the morning not the night before — add small splashes of milk 1 tablespoon at a time until it feels right, or stir in a little extra yogurt for creaminess, but don’t dump a bunch at once or it gets too runny.
2. If you use frozen raspberries, warm them a few seconds in the microwave or simmer them on the stove with a pinch of sugar to make a jammy swirl, then cool before folding in; want fewer seeds? Push the warmed mash through a fine sieve, but you will lose some pulp.
3. Little flavor hacks: a tiny pinch more salt really brings out the sweetness, a squeeze of lemon brightens the berries, and toasty almonds = way better crunch try toasting them in a dry pan until fragrant, they go from blah to amazing, trust me.
4. For make ahead and leftovers: pack jars with toppings on top so nuts stay crunchy, keep covered in the fridge up to 3 days, and if you prefer warm heat gently in short bursts then stir, yogurt can separate if you overdo it.
Easy Overnight Oatmeal Recipe With Raspberries And Vanilla
I mix oats, vanilla yogurt and raspberries in a jar before bed to make Overnight Oats With Raspberries that separate into jewel like layers by morning.
2
servings
437
kcal
Equipment: 1. Mason jars (about 16 oz) or a medium mixing bowl with a tight fitting lid
2. Measuring cups and measuring spoons
3. Tablespoon or small silicone spatula for stirring
4. Fork for mashing raspberries into a jammy swirl
5. Fine mesh strainer or small colander to drain thawed berries
6. Spoon or small ladle for serving
7. Small bowl for mashing or prepping fruit if you dont want to use the jar
8. Refrigerator and airtight storage for chilling and keeping leftovers
Ingredients
-
1 cup rolled oats (old fashioned oats, not quick)
-
1 cup milk (dairy or plant milk, almond, oat, whatever you got)
-
1/2 cup plain Greek yogurt (optional for extra creaminess)
-
2 tablespoons chia seeds
-
2 tablespoons maple syrup or honey (add more if you like it sweeter)
-
1 teaspoon pure vanilla extract
-
Pinch of salt
-
1 cup raspberries (fresh or frozen, gently thawed if frozen)
-
2 tablespoons sliced almonds or chopped nuts (optional)
-
Extra milk to thin, 1 to 2 tablespoons (optional)
Directions
- In a medium bowl or a mason jar add 1 cup rolled oats, 1 cup milk, 1/2 cup plain Greek yogurt (if using), 2 tablespoons chia seeds, 2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract and a pinch of salt; stir or screw the lid on and shake until everything is evenly mixed, no dry pockets of oats.
- If your raspberries are frozen, let them gently thaw and drain excess juice; you can reserve a few whole berries for topping and lightly mash the rest with a fork to make a little jammy swirl.
- Fold the mashed raspberries into the oat mix, leaving some streaks if you like a marbled look; toss in a few whole berries now if you want pops of whole fruit through the oats.
- Seal the jar or cover the bowl and refrigerate at least 4 hours, but overnight 6 to 12 hours is best for creamy texture.
- Next morning check the texture, stir well; if it’s too thick add 1 to 2 tablespoons extra milk and mix, it's easy to thin but hard to fix if you overdo the liquid.
- Taste and adjust sweetness, add a little more maple or honey if you want it sweeter, or a splash more vanilla for extra aroma.
- Top with the reserved fresh raspberries and sprinkle 2 tablespoons sliced almonds or chopped nuts for crunch, you can also add a little drizzle of honey on top if you're feeling decadent.
- To serve warm microwave the jar or bowl for 30 to 60 seconds, stirring halfway, but cold is perfectly fine and actually super refreshing.
- Store any leftovers covered in the fridge for up to 3 to 4 days, give it a good stir before eating, and remember rolled oats not quick oats make the best overnight texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 324g
- Total number of serves: 2
- Calories: 437kcal
- Fat: 13.6g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Polyunsaturated: 4.5g
- Monounsaturated: 4g
- Cholesterol: 15mg
- Sodium: 85mg
- Potassium: 634mg
- Carbohydrates: 73g
- Fiber: 13.4g
- Sugar: 31.7g
- Protein: 19.6g
- Vitamin A: 280IU
- Vitamin C: 17mg
- Calcium: 335mg
- Iron: 3.6mg
