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Smashed Raspberry Overnight Oats
Sweet, fresh raspberries get mashed directly into this creamy oat mixture, creating bright, fruity swirls that thicken as they chill. You'll love how the plant-based milk and flaxseed meal transform ordinary rolled oats into a rich, pudding-like breakfast while you sleep. Top the jars with chopped pistachios just before eating for a nutty, satisfying finish. It's a reliable, make-ahead morning meal that easily scales up for the whole family.
Ingredients
- 1 cup (240 ml) unsweetened plant-based milk, homemade or store-bought
- ¾ cup (75 g) rolled oats
- 2 tablespoons flaxseed meal
- 1 teaspoon pure maple syrup (optional)
- ¼ teaspoon kosher salt
- 1 cup (180 g) fresh raspberries
- ¼ cup (40 g) chopped pistachios
Instructions
- 1Combine the milk, oats, flaxseed meal, maple syrup, and salt in a medium bowl. Fold two-thirds of a cup of the fresh raspberries into the oat mixture.
- 2Smash the berries against the side of the bowl using a fork, then stir them gently into the oats to create colorful swirls.
- 3Divide the oat mixture evenly between two glass jars. Cover them tightly and chill in the refrigerator for at least 6 hours or overnight. The oats need this resting time to absorb the liquid and soften properly.
- 4Top the chilled oats with the remaining raspberries and chopped pistachios just before eating.
Notes
- Storage: Keep leftover portions in the refrigerator with a tight-fitting lid for up to 3 days.
- Oats: Select old-fashioned rolled oats for the best texture. Avoid instant or steel-cut varieties, as they won't absorb the liquid correctly.
- Crunch: Wait to add the pistachios until right before eating so they don't get soggy in the fridge.