This gorgeous bowl of Vanilla Raspberry Overnight Oatmeal is just as incredibly tasty as it is beautiful and so easy too! (vegan & gluten-free)
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Nutrition Facts
Vanilla Raspberry Overnight Oatmeal
Amount Per Serving (1 g)
Calories 304 Calories from Fat 68
% Daily Value*
Total Fat 7.6g 12%
Saturated Fat 0.9g 5%
Sodium 130.6mg 5%
Total Carbohydrates 47.6g 16%
Dietary Fiber 11g 44%
Sugars 19.5g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.
Vanilla Raspberry Overnight Oatmeal
Prep Time:
5 mins
Total Time:
5 mins
 
This gorgeous bowl of Vanilla Raspberry Overnight Oatmeal is just as incredibly tasty as it is beautiful and so easy too!
Ingredients
  • 1 1/2 cups liquid I use 1915 vanilla protein beverage*
  • 1 cup fresh organic raspberries or other berry
  • 3/4 cup rolled oats use certified gluten-free oats as needed
  • 1 tablespoon chia seeds optional, but recommended for thicker oatmeal
  • Optional toppings: fresh fruit chopped nuts, seeds, cacao nibs, nut or seed butter and/or shredded coconut.
Instructions
  1. Combine liquid and raspberries in a blender.
  2. Stir oats and raspberry/liquid mix together in a mason jar or other container with a lid.**
  3. Place oats in the fridge for at least 4 hours or overnight.
  4. When you're ready to eat your oats, remove from the fridge and add a splash of almond milk or 1915 vanilla protein beverage (if desired), plus any other toppings that you love. Enjoy!
  5. Overnight oatmeal will keep well in the fridge for up to a week, so feel free to meal prep for the entire week.
Recipe Notes

*If you're not using Bolthouse, add 1 teaspoon pure vanilla extract and 1 Stevia packet or 1 tablespoon honey or maple syrup.
**If you happen to have an almost empty jar of peanut or almond butter, this makes a great place to mix up your overnight oatmeal, plus it adds a nice nut butter flavor to your oats.
***Nutritional information calculated using 1915 Vanilla Protein Beverage from Bolthouse, old-fashioned rolled oats, raspberries and chia seeds. Toppings not calculated.

Author: Kim Lee
Course: Breakfast

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