Raspberry Overnight Oats (No Yogurt)
Raspberry Overnight Oats without yogurt are a creamy, easy, and make-ahead vegan breakfast made with frozen raspberries, chia seeds, peanut butter, and almond milk. Naturally sweet, gluten-free, and perfect for meal prep, these raspberry oats are packed with flavor and plant-based goodness.
Equipment
- 1 bowl or jar
Ingredients
- ⅓ cup rolled oats
- ½ cup raspberries fresh or frozen
- 1 tablespoon chia seeds
- 1 tablespoon natural peanut butter
- 2 teaspoons pure maple syrup adjust to taste
- ½ cup almond milk or any plant milk
- 5-6 almonds for topping, optional
Instructions
- Mix rolled oats, chia seeds, almond milk, peanut butter, and maple syrup in a jar or bowl. Fold in raspberries at the end - break frozen ones by hand to spread the color evenly.
- Cover and refrigerate overnight (or at least 4 hours). In the morning, stir well, add more milk if needed, and top with crunchy almonds before serving.
Notes
- Storage: Keep refrigerated for up to 3–4 days for easy meal prep.
- Toppings: Add almonds, granola, or coconut flakes right before serving to keep them crunchy.
- Make it protein-packed: Stir in vegan protein powder or hemp seeds for extra filling oats.
Nutrition
Calories: 372kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.02gSodium: 237mgPotassium: 396mgFiber: 13gSugar: 13gVitamin A: 26IUVitamin C: 16mgCalcium: 291mgIron: 3mg
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