Raspberry Coconut Overnight Oats Recipe
Introduction
Raspberry Coconut Overnight Oats make a delicious and nutritious breakfast that’s ready when you wake up. Creamy Greek yogurt blends with oats, coconut, and juicy raspberries for a refreshing start to your day.
Ingredients
- 1/2 cup plain Greek yogurt
- 1 cup milk of choice
- 2 teaspoons maple syrup or honey
- 1 cup rolled oats
- 2 tablespoons shredded coconut
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 1/2 cup raspberries (fresh or frozen, plus extra to serve)
Instructions
- Step 1: In a large bowl, stir together Greek yogurt, milk, maple syrup or honey, rolled oats, shredded coconut, chia seeds, vanilla extract, sea salt, and raspberries until well combined.
- Step 2: Divide the mixture evenly between jars or containers, cover them, and refrigerate overnight.
- Step 3: In the morning, give the oats a good stir and serve cold topped with extra raspberries.
Tips & Variations
- Use almond, oat, or coconut milk for a dairy-free option.
- Add a sprinkle of nuts or seeds for extra crunch and nutrition.
- Swap raspberries for other berries like blueberries or strawberries depending on your taste.
- If you prefer a sweeter oat, add more maple syrup or drizzle honey on top before serving.
Storage
Store the overnight oats covered in the refrigerator for up to 3 days. They taste best chilled but can be eaten at room temperature. If desired, reheat gently in the microwave for 30-60 seconds before adding fresh fruit.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well and thaw overnight in the fridge, infusing the oats with their natural flavor.
How thick will the oats be?
The oats should be creamy but firm enough to hold their shape. Adding chia seeds helps thicken the mixture overnight.
PrintRaspberry Coconut Overnight Oats Recipe
A refreshing and nutritious Raspberry Coconut Overnight Oats recipe that combines creamy Greek yogurt, rolled oats, chia seeds, and fresh raspberries for a wholesome and delicious make-ahead breakfast. Sweetened naturally with maple syrup and enhanced with shredded coconut, this dish is perfect for busy mornings and can be prepared the night before.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus overnight refrigeration
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1/2 cup plain Greek yogurt
- 1 cup milk of choice
- 2 teaspoons maple syrup or honey
- 1 cup rolled oats
- 2 tablespoons shredded coconut
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 1/2 cup raspberries (fresh or frozen, plus extra to serve)
Instructions
- Combine Ingredients: In a mixing bowl, stir together the Greek yogurt, milk, maple syrup or honey, rolled oats, shredded coconut, chia seeds, vanilla extract, sea salt, and raspberries until well combined.
- Divide into Jars: Evenly divide the mixture into serving jars or containers, ensuring they are covered tightly with lids or plastic wrap.
- Refrigerate Overnight: Place the jars in the refrigerator and let them soak overnight (at least 6-8 hours) to allow the oats and chia seeds to absorb the liquid and soften.
- Serve: In the morning, stir the oats gently and top with additional fresh raspberries before serving cold for a refreshing, ready-to-eat breakfast.
Notes
- You can substitute Greek yogurt with a dairy-free alternative for a vegan version.
- Use any milk of choice such as almond, soy, oat, or regular dairy milk.
- For added crunch, top with nuts or seeds before serving.
- Maple syrup or honey can be adjusted to taste or replaced with other natural sweeteners.
- This recipe keeps well for up to 3 days in the refrigerator, making it perfect for meal prep.
Keywords: overnight oats, raspberry, coconut, healthy breakfast, make ahead, easy recipe, chia seeds, Greek yogurt
