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Smashed Raspberry Overnight Oats
One cup of fresh raspberries smashes directly into the oat mixture — seeds, juice, and all — creating pink swirls that deepen in color as the jars chill overnight. Two tablespoons of flaxseed meal thicken the plant-based milk into something closer to pudding by morning. Maple syrup is optional; the raspberries provide enough sweetness on their own. Scatter a quarter-cup of chopped pistachios over each jar just before eating so they stay crunchy. Serves 2; total time is about 6 hours including the overnight chill.
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.
Recipe Details
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