This overnight oats recipe is creamy, sweet, fruity, and just so easy.
You mix it up the night before, and boom — breakfast is done when you wake up.
The white chocolate melts into the oats and pairs perfectly with the tart raspberries.
It feels a little fancy, but it’s actually super chill to make.
Why I Love This Recipe
This is one of those recipes I always come back to. It tastes like dessert, but it’s packed with goodness. I first made it during a busy week, and it’s been on repeat ever since.
- It’s ready in 5 minutes — seriously.
- No cooking needed.
- Keeps in the fridge for days.
- Feels like you’re eating dessert for breakfast.
- Perfect for meal prep or quick mornings.
Servings and Time
Makes: 2 servings
Total Time: 5 minutes prep, chill overnight (or at least 4 hours)
What You’ll Need
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk (or any milk)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 tbsp chia seeds
- 2 tbsp white chocolate chips
- 1/2 cup fresh raspberries (plus more for topping)
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
Pro Tips
- Mash a few raspberries into the oats before chilling — it spreads the flavor more evenly.
- Use mini white chocolate chips so they melt better overnight.
- If it’s too thick in the morning, just stir in a splash of milk.
- Want more protein? Use high-protein Greek yogurt.
- Make in a jar with a lid for easy grab-and-go.
Tools Required
- Medium mixing bowl
- Spoon or spatula
- Measuring cups and spoons
- Storage container or mason jar with lid
Substitutions and Variations
- Dairy-Free? Use coconut yogurt.
- No white chocolate chips? Try chopped white chocolate or even dark chocolate.
- No fresh raspberries? Use frozen — just thaw and drain first.
- Add-ins: Try a tablespoon of almond butter for richness.
Make Ahead Tips
Make a double batch and store in jars. They’ll last up to 4 days in the fridge. Stir before eating and add extra milk if needed.
Instructions
Step 1: Combine the Dry Ingredients
In a medium mixing bowl, add 1 cup rolled oats, 1 tbsp chia seeds, 2 tbsp white chocolate chips, and a pinch of salt. Stir together gently to combine.
Step 2: Add Wet Ingredients
Pour in 1 cup almond milk, 1/2 cup Greek yogurt, 1 tbsp maple syrup, and 1/2 tsp vanilla extract into the dry ingredients. Stir until fully combined and creamy.
Step 3: Fold in Raspberries
Gently fold in 1/2 cup fresh raspberries. Mash a few if you like the flavor spread out more, or leave them whole for bursts of fruit.
Step 4: Transfer and Chill
Spoon the mixture into jars or a sealed container. Place in the fridge for at least 4 hours or overnight.
Step 5: Serve and Enjoy
The next morning, give the oats a quick stir. Add a splash of milk if needed. Top with a few more raspberries and a sprinkle of white chocolate chips if you like.
Leftovers and Storage
Store leftovers in an airtight jar or container in the fridge. Lasts up to 4 days. Add a splash of milk if it gets too thick.
Why This Recipe Works (Quick Science)
Oats absorb liquid overnight, softening up without any heat. The chia seeds help thicken everything with their natural gelling power. The acid in raspberries breaks down just enough to add flavor, and white chocolate slowly melts in the creamy mix, giving it that dessert vibe.
Common Mistakes
- Using quick oats — they get too mushy. Stick with rolled oats.
- Not stirring well — mix everything really well before chilling.
- Too much liquid — measure carefully or it can get soupy.
What to Serve With
- A hard-boiled egg or two for extra protein
- A cup of coffee or tea
- Sliced banana or extra fruit on the side
- Toast with almond butter
FAQ
Can I heat it up?
Yes! Just microwave for 30–60 seconds if you like it warm.
Can I make it without chia seeds?
Yes, but it will be thinner. You can reduce the milk a bit to compensate.
Can I freeze it?
Not recommended. The texture changes and berries get mushy.
Do I have to use Greek yogurt?
Nope — any yogurt works. Just know it may be less creamy if it’s thinner yogurt.
