These Raspberry Overnight Oats are creamy, bursting with berry flavor, and packed with up to 28 grams of protein — an easy, on-the-go breakfast to power you through the day!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
Table of Contents
For more overnight oats recipes, check out my Chocolate Protein Overnight Oats, Apple Cinnamon Overnight Oats, and Peach Overnight Oats!
At A Glance: Raspberry Overnight Oats
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 4 hours 5 minutes
- Makes: 1 serving
- Nutrition (per serving): 515 calories | 27g protein | 80g carbs | 11g fat | 13g fiber
- What it Tastes Like: Like a raspberry jam parfait in a jar — sweet, creamy, and chewy with bright lemon undertones.
- Why You'll Love It: A 5-minute, high-protein breakfast that tastes like dessert and keeps you fueled all morning.
- Difficulty Level: Easy ⭐ — beginner-friendly, no cooking required.
Marathon training means I'm always looking for breakfasts I can prep the night before and grab without thinking — and raspberry overnight oats have become one of my absolute go-tos. After a long training run, the last thing I want to do is cook, and these are ready and waiting in the fridge.
My son is equally obsessed. He'll wake up from a dead sleep asking for "pink overnight oats." Coming from a toddler, that's basically a Michelin star.
The recipe comes together in 5 minutes, soaks overnight, and delivers up to 28 grams of protein per jar — especially when made with filtered milk. It's the kind of breakfast that feels indulgent but is quietly doing a lot of nutritional heavy lifting.
For more easy oatmeal recipes, check out my Protein Oatmeal Breakfast Cookies, Banana Oatmeal Muffins, High-Protein Baked Oatmeal, and Pumpkin Oatmeal Muffins!
Important Ingredients and Substitutions
For complete measurements, scroll to the recipe card below.
Oats — Old-fashioned rolled oats are the move here for the best chewy texture. Quick-cooking (instant) oats work great if you're short on time — they only need 2–3 hours to soak instead of 4.
Milk — I use filtered milk (like Fairlife) for its extra protein — 13 grams per cup, which is a big reason this recipe is so high-protein. Any dairy or plant-based milk works, though. For a vegan version with solid protein, go with soy milk or a pea protein-enhanced plant milk.
Protein Powder — Optional, but a great boost. Plain or vanilla both work, and I skip it when making a batch for my son — the oats are still delicious without it. If you're going dairy-free or vegan, just use a plant-based protein powder.
Raspberry Jam — Adds a concentrated layer of berry flavor throughout. Any all-fruit preserves work, or swap in mixed berry jam for a more complex flavor.
Lemon Zest — Optional, but I really encourage it. Lemon and raspberry together are something special. If you don't have a zester, ½ teaspoon of fresh lemon juice does the trick.
Recipe Variations
There are so many fun ways to customize this raspberry overnight oats recipe:
- Mixed Berry — Use a blend of strawberries, blueberries, and blackberries (and mixed berry jam) for a more dimensional berry flavor.
- Raspberry Vanilla — Add ½ teaspoon of pure vanilla extract with the wet ingredients for a warmer, more dessert-like flavor.
- Other Berries — Swap in all blueberries or blackberries — both pair beautifully with the lemon zest.
- Gluten-Free — Use certified gluten-free old-fashioned oats. Everything else is naturally gluten-free.
- Dairy-Free & Vegan — Use plant-based milk and a vegan protein powder. Soy milk gives you the most protein of the non-dairy options.
How to Make Raspberry Overnight Oats
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Add the oats, chia seeds, salt, and protein powder to a mason jar or container with a lid. Stir until combined.
Step 2: Add the maple syrup, raspberry jam, lemon zest, and milk. Stir well (or put the lid on and shake!) until fully combined.
Step 3: Stir in ¼ cup of the raspberries.
Step 4: Cover and refrigerate for at least 4 hours (old-fashioned oats) or 2–3 hours (instant oats).
Step 5: Top with the remaining raspberries and any optional toppings. Serve and enjoy!
Chelsea's Recipe Pro-Tips
- Mix the dry ingredients first — Stirring the oats, chia seeds, salt, and protein powder together before adding liquid prevents clumping and makes assembly a breeze.
- Stir well to prevent chia clumps — Chia seeds love to clump in cold liquid. Give everything a thorough stir after adding the milk, and do a final stir before sealing the jar.
- Don't skip the lemon zest — It's technically optional, but lemon and raspberry are one of the best flavor pairings out there. It takes these from "tasty" to "why does this taste like dessert?"
- Mash the raspberries for more flavor — Lightly mash the berries with a fork as you stir them in for jammy pockets of raspberry flavor in every bite.
- Adjust sweetener to taste — For lightly sweet oats, start with 1 teaspoon of maple syrup. For something more dessert-like, go with 1 tablespoon.
- Rolled oats vs. instant — Old-fashioned oats give the best chewy texture, but instant oats are ready in just 2–3 hours if you're in a pinch.
- Boost the protein even further — Stir in 2 tablespoons of Greek yogurt (adds creaminess, too!), swap in high-protein oats, or add an extra tablespoon of protein powder.
Storage Directions
- Refrigerating — Covered oats keep in the fridge for up to 3 days — great for meal prepping a few jars at the start of the week.
- Freezing — Once fully soaked, freeze in a freezer-safe container for up to 3 months. Leave the berries out before freezing; stir them in fresh after thawing. Thaw overnight in the fridge.
- Heating — These are designed to be eaten cold, but if you prefer warm oats, microwave in 30-second intervals, stirring between each, until warmed through. Add a splash of milk if they've thickened up.
Serving Suggestions
These raspberry overnight oats are a complete breakfast on their own, but a Creamy Raspberry Smoothie or Pear Smoothie makes a great pairing. Meal-prepping for the week? Cottage Cheese Egg Muffins are another great make-ahead breakfast to have ready alongside your oats.
For a weekend brunch, try them alongside Millionaire Bacon for a sweet-savory combo, or keep it lighter with a Winter Fruit Salad.
Raspberry Overnight Oats Recipe FAQs
Absolutely. Protein powder is optional — I skip it when making a batch for my son. The oats are still delicious and nutritious, especially with filtered milk.
Yes! Frozen raspberries work great stirred into the oat mixture — no need to thaw first. If using frozen for the topping, let them thaw so they're soft and juicy before serving.
They give the best chewy texture, but instant oats work if you need a faster soak — just 2–3 hours. Avoid steel-cut oats; they won't soften properly with cold soaking.
Too thick? Stir in a splash of milk before eating. Too thin? Use slightly less milk next time, or let them soak a bit longer — the oats and chia seeds will keep absorbing liquid.
Yep! Use plant-based milk and vegan protein powder. Soy milk offers the most protein of the non-dairy options, though the total protein count will be a bit more modest than with filtered dairy milk.
Save this Recipe for Later on Pinterest
More Overnight Oats Recipes
If you liked and made this Raspberry Overnight Oats Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Raspberry Overnight Oats
Ingredients
- ½ cup old-fashioned oats or instant oats
- 1 tablespoon chia seeds
- Pinch salt
- 2 tablespoons plain or vanilla protein powder
- 1 tablespoon maple syrup
- 1 ½ tablespoons raspberry jam
- ½ teaspoon fresh lemon zest optional, but encouraged!
- ¾ cup milk dairy or plant-based
- ½ cup fresh raspberries divided
- optional toppings chia seeds, mini chocolate chips, nut butter, dried coconut flakes, slivered or sliced almonds, chopped pecans, etc.
Instructions
- Add the oats, chia seeds, salt, and protein powder to a mason jar or container with a lid. Stir well until combined.
- Add the maple syrup, raspberry jam, lemon zest, and milk. Stir or cover and shake well until fully combined.
- Stir in ¼ cup of the raspberries.
- Cover and refrigerate for at least 4 hours (old-fashioned oats) or 2–3 hours (instant oats).
- Top with the remaining raspberries and any optional toppings. Serve and enjoy!
