Raspberry coconut overnight oats are prepared ahead, chilled for at least six hours, and layered into four jars. Mashed raspberries create bright fruit ribbons through the oat mixture, while chia seeds and shredded coconut add texture.
Oatmeal base
- 2 cups old-fashioned rolled oats
- 1 teaspoon fresh-squeezed lemon or lime juice
- 2 cups almond or coconut milk
- 1 teaspoon vanilla
- 2 tablespoons chia seeds
- 1/4 cup unsweetened shredded coconut
For the jars
- 1 cup fresh raspberries, mashed
- Fresh mint, for decoration
- Shaved coconut, optional
Method
- Stir all of the oatmeal-base ingredients together in a large mixing bowl or glass container.
- Cover the container so the oats do not dry out, then refrigerate for at least 6 hours or overnight.
- When the oats are ready, stir them thoroughly to make the mixture creamier.
- Use a fork to lightly mash the fresh raspberries.
- Divide the oats and mashed raspberries equally among four jars, alternating them to create layers.
- Top with extra raspberries and decorate with fresh mint and optional shaved coconut.
Serve the oats once assembled or keep the jars refrigerated for up to four days. Stirring the chilled oat base before layering is useful because the chia seeds and oats continue absorbing the milk as they rest.
