These are the BEST maple raspberry overnight oats. Rolled oats soaked in milk of your choice, with a mashed raspberry, maple syrup and brown sugar layer mixed in. Then topped with fresh raspberries and another drizzle of maple syrup.
My favorite part of these maple raspberry overnight oats is the mashed up raspberry layer. Fresh, juicy raspberries mashed up with some brown sugar and maple syrup into super sweet goodness. Then mixed with the plain rolled oats is just SO addictive. I could keep eating these non-stop.
I am a huge fan of overnight oats. They are quick to make several at a time and are ready to go in the morning for breakfast right away. This other chocolate pomegranate overnight oats recipe is also amazingly good.
How to store overnight oats:
The freshest way to store these oats is to make the maple raspberry layer and rolled oats base but not yet add the fresh raspberry top layer. Store this portion in either an airtight container or cover them in plastic wrap. Keep the container in the fridge until you are ready to eat them. Then, right before you eat them, top them off with the fresh raspberries and maple drizzle.
However, since I like to save time in the morning, I often pre-top these overnight oats with the raspberries and maple drizzle and cover the whole thing in plastic wrap. Personally I have found they still taste super fresh and delicious even if it is a couple days after making them. It’s up to you whichever works best for your schedule!
Maple Raspberry Overnight Oats Ingredients:
- Rolled Oats — These are the best type of oats for overnight oats. You could substitute these with steel cut oats but the taste and texture may be slightly different.
- Milk — I use regular 2% milk, but you can use whichever type of milk you like (oat milk, almond milk, etc.). If you choose a milk with a flavor, it will come through slightly.
- Raspberries — Use fresh raspberries! You can really taste the raspberries in this recipe, it is worth it to use the freshest, most flavourful raspberries. I like to use the “ugly” or mushy raspberries for the mashed raspberry layer and save the fresh ones for serving on top.
- Brown Sugar — This is for mixing in with the mashed raspberry layer. The flavor goes so well with the maple and raspberries.
- Maple Syrup — Use real maple syrup! No fake maple syrup… the taste is just not the same!
These are the BEST maple raspberry overnight oats. Rolled oats with a mashed raspberry, maple syrup and brown sugar layer mixed in. Then topped with fresh raspberries and another drizzle of maple syrup.
- ½ cup rolled oats
- ½ cup milk
- 1 tbsp maple syrup
- ½ tbsp brown sugar
- ⅔ cup raspberries
- Mix the rolled oats and milk together in a medium sized bowl. Add half the rolled oats mixture into the serving cup.
- In a separate small bowl, mash up half of the raspberries. Mix in the brown sugar and half of the maple syrup.
- Add the mashed raspberry layer on top of the first rolled oats layers.
- Add the rest of the rolled oat mixture on top of the raspberry layer.
- Top with the rest of the whole raspberries and drizzle with the leftover half of the maple syrup.
- Cover and refrigerate for at least 6 hours or overnight.
- Substitute the milk for any type of milk of your choice (such as almond milk).
- For the freshest taste, put the whole raspberry and maple drizzle topping on right before you eat the overnight oats.
- Category: Overnight Oats
- Method: Refrigerated
- Cuisine: American
- Serving Size: 1 serving
- Calories: 326
- Sugar: 20.5g
- Sodium: 70mg
- Fat: 5.4g
- Saturated Fat: 1.9g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 60.4g
- Fiber: 9.6g
- Protein: 10.4g
- Cholesterol: 10mg
Keywords: maple raspberry overnight oats, maple syrup, raspberry