Description
A refreshing and nutritious Raspberry Lemon Overnight Oats recipe that combines creamy Greek yogurt, rolled oats, and fresh raspberries with a bright hint of lemon zest. Perfect for a quick, make-ahead breakfast that is high in protein and fiber.
Ingredients
Main Ingredients
- ½ cup old fashioned rolled oats
- ½ cup unsweetened almond milk or oat milk
- ¼ cup full fat plain Greek yogurt or vegan yogurt
- 1 Tablespoon vanilla protein powder
- 1 teaspoon chia seeds
- 1 teaspoon lemon zest
- ½ teaspoon pure maple syrup
- ¼ cup fresh raspberries (plus more for topping)
Instructions
- Combine Ingredients: In a bowl or jar, add the oats, almond or oat milk, Greek or vegan yogurt, vanilla protein powder, chia seeds, lemon zest, and maple syrup. Stir all the ingredients together until well combined.
- Mix in Raspberries: Gently fold in the fresh raspberries to avoid crushing them, distributing them evenly through the mixture.
- Refrigerate to Soak: Cover the container tightly and place it in the refrigerator. Allow the oats to soak overnight for about 8 hours to absorb the liquids and flavors. For a quicker option, soak for 2 to 4 hours.
- Serve and Enjoy: The next morning, remove the lid and stir the oats thoroughly. If the mixture is too thick, add a splash of milk to loosen it. Top with additional fresh raspberries and serve chilled.
Notes
- You can substitute almond milk with any plant-based or dairy milk of your choice.
- Adjust the sweetness by adding more or less maple syrup according to your taste.
- For a dairy-free version, use vegan yogurt instead of Greek yogurt.
- Chia seeds can be omitted or replaced with flaxseeds if preferred.
- This recipe makes a single serving but can be easily scaled up for meal prep.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
