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Overnight Oats with Honey & Raspberries

Yum

I am an avid lover of all things oaty and love my breakfast bowl of porridge, especially when it is cold……my favourite recipe is my mum’s recipe for “Teacup Apricot and Honey Porridge” which is easy to make and is a great start to any day. 

Recipe: Overnight Oats with Honey & Raspberries + Mornflake Hamper Giveaway

I am also a huge fan of oats when used in baking and cooking such as  biscuits, bread, pancakes and even stuffed tomatoes as my recipe for Stuffed Tomatoes with Herbs & Oats (Gluten Free) highlights.

Recipe: Overnight Oats with Honey & Raspberries + Mornflake Hamper Giveaway

It’s such a versatile ingredient with an exemplary pedigree for health and well-being, as the information shows below:

Oats Lower Cholesterol Levels

Unique Oat Antioxidants Reduce Risk of Cardiovascular Disease

Oats can Prevent Heart Failure

Oats have Significant Cardiovascular Benefits for Postmenopausal Women

Oats Enhance Immune Response to Infection

Oats Stabilise Blood Sugar

Oats and Other Whole Grains Substantially Lower Type 2 Diabetes Risk

Overnight Oats with Honey and Raspberries

However, when the weather was blistering hot and muggy recently – just before the summer storms hit, even I was too hot and bothered to enjoy my morning bowl of porridge – so, I decided to create a “no-cook” overnight oatmeal recipe for sunny days. 

Not only did I use some wonderful organic oats by Mornflake in my recipe for Overnight Oats with Honey & Raspberries, but I added some fabulous home-grown raspberries, some creamy vanilla yoghurt and some British organic honey to my oat pots too.

This recipe is so easy to make, it requires no cooking as I mentioned before and sits quite happily in the fridge (overnight) whilst developing in to a thick, creamy and unctuous breakfast delight…..the added honey and raspberries give it an almost Atholl Brose kind of flavour, minus the whisky of course……but now I come to think of it, whisky would make a fabulous addition for a very cold day perhaps. 

Overnight Oats with Honey & Raspberries

This recipe is a basic blueprint – you can use any fruits that are seasonally available and to taste, as well as flavoured yoghurt and maybe some added seeds and grains too……almond or soya milk would be great substitutions for cow’s milk, and in place of honey, agave syrup could be used.

 

Overnight Oats with Honey & Raspberries

 

I have also discovered that frozen fruits work very well in this recipe and there is no need to defrost them before adding them to the oat layered mixture. Although I used organic oats this time, I have also used jumbo oats, and I love the texture that jumbo oats give to this simple breakfast recipe……and even better if they are Scottish jumbo oats.

Overnight Oats with Honey & Raspberries

The recipe for my Overnight Oats with Honey & Raspberries is shared below and I hope that you will enjoy this fabulous, quick and easy breakfast dish if you make it……..please do let me know what fruits and flavour yoghurt you used. That’s all for today, see you soon with more new recipes, reviews and kitchen/travel chat. Karen

Overnight Oats with Honey & Raspberries

Print recipe
Overnight Oats with Honey & Raspberries
Serves 2 jars overnight oats
Prep time 24 hours, 5 minutes
Allergy Milk
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Snack
Misc Pre-preparable, Serve Cold
Region British
By author Karen S Burns-Booth
This tasty gluten free breakfast is so easy to prepare and requires no cooking. Adjust the fruit according to season and taste, and try to use jumbo oats in this recipe for the best results. Flavoured yoghurt are also wonderful in this recipe.

Ingredients

  • 2 x 125ml vanilla yoghurt (or plain yoghurt)
  • 100g porridge oats (jumbo oats are best)
  • 6 tablespoons of milk mixed with 4 tablespoons honey
  • 50g to 75g fresh raspberries (or mixed berries, frozen berries also work well)

Note

This tasty gluten free breakfast is so easy to prepare and requires no cooking. Adjust the fruit according to season and taste, and try to use jumbo oats in this recipe for the best results. Flavoured yoghurt are also wonderful in this recipe. These overnight breakfast oats are perfect for anyone who wants breakfast on the go, or for camping and caravan holidays.

Directions

Step 1 Mix the oats with the yoghurt and honey milk in a mixing bowl. Stir well to combine.
Step 2 Spoon half of the oat mixture in to 2 x jam jars, I used 450g (1lb) size jars.
Step 3 Scatter over half the raspberries and then cover them with the rest of the oat mixture. Finish the layers with the remaining raspberries and cover before storing in the fridge overnight.
Step 4 Keeps fresh for up to 2 to 3 days. These overnight oats are best enjoyed cold.

 

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Comments

    • Sarah Goodwin says

      Hi Karen, just tried your Overnight Oats and they were lovely. I used 0% fat/0%sugar peach flavour yoghurt with fresh peach chunks (from our French garden!). Would certainly make them again with any variety of fruits. Do you happen to know the average calorie content? (Obviously it will vary depending on the yoghurt used…) 🙂

      Reply

      • Karen Burns-Booth says

        Hi Sarah! I am so pleased you tried this recipe and I LOVE your fruit combo too! Yes, the calorie count will depend on the fruit amd yoghury used, but I DO have a 5:2 diet one I have created to share soon! Karen

        Reply

        • Sarah Goodwin says

          The 5:2 Overnight Oats recipe is eagerly awaited then! And I forgot to mention – chewy flapjacks are a must, and always milk with porridge!

          Reply

  3. Alexandra Blue says

    I tend to only eat oaty breakfasts in the cooler months, but oats make superb crunchy crumble toppings and flapjacks anytime

    Reply

    • Karen Burns-Booth says

      They are fabulous as you say in crumbles and for flapjacks! And, yes, I usually only eat porridge in the cooler months which is why this recipe was so welcome, oats and fruit and NO cooking!

      Reply

  7. Beth says

    I LOVE overnight oats! (when I can remember to make it) It’s definitely one of my favourite breakfasts. I find almond milk and greek yoghurt make a great combo with whatever fruit I have lying around in my kitchen. I keep frozen mixed berries in my freezer specifically for overnight oats too!

    Reply

  9. Val says

    Having just recently had a surprise heart attack (!!!) oats are my healthy option for brekkie – this recipe if fab for summer!

    Reply

  11. Tracy B says

    I have porridge every morning and will cook as usual during the warmer months and add a fruit yogurt and fresh fruit to sever, never though of doing it the night before. Though given how the weather has turned I may need to wait until next year to try this.

    Reply

  12. Dominic says

    I love the look of this although i’m not a big oat fan, I never really ate porridge until recent years… the rasperries make it look so modern and delicious!

    Reply

  14. Choclette says

    That looks like one of the scrummiest breakfasts ever. I adore birchermuesli and this is pretty much it. BTW, I prefer porridge made with water, then I don’t have to feel guilty about adding clotted cream 😉

    Reply

  15. Bronwyn Kate says

    My favourite oaty breakfast is Yoghurt and Oat Pancakes. And I do make my porridge with water, but then I drizzle it with double cream and a knob of butter before eating!

    Reply

  17. Catherine Culmer says

    I’ve only ever had milk with porridge. I love porridge, I work very long shifts and it’s ideal for cold dark mornings,

    Reply

  33. Rachael G says

    Wow, that looks amazing!

    My favourite oaty recipe is homemade chocolate hobnobs. Porridge has to be made with milk. 🙂

    Reply

  47. sue hodges says

    I have porridge with milk and stir in some fruit – love it with stewed apples, Also like to use them to make oaty cookies

    Reply

  50. Tracy Newton says

    I love oat topped fruit cobbler. I like my porridge with milk. I could never eat porridge with just water.

    Reply

  62. Gill Bland says

    I’ve got a breakfast loaf recipe which is half flapjack, half brownie. That’s pretty darn good. I like water porridge most days with milk as a treat.

    Reply

  76. Sharon says

    Great pictures, you just made me really hungry!
    I usually love flapjacks in the morning and I have some milk and honey in my porridge 🙂

    Reply

  90. LESLEY BRADLEY says

    Oaty flapjacks made with condensed milk,loads of nuts,raisins,dried banana,papaya,coconut.. very filling and delicious! And I always make porridge with milk!

    Reply

  92. Herbert Appleby says

    Blackberry and apple crumble is my choice for my ultimate best oat recipe. I couldn’t imagine oat porridge without milk.

    Reply

  98. ValB says

    I go half and half with water and milk in porridge.
    I always replace some of the flour with oats in crumble topping – loads more taste and texture

    Reply

  107. nicole plunkett says

    Hi,
    Just prepared these oats, but I used frozen raspberries. Looks a lot less, would I use more if frozen?
    Thanks Nicole

    Reply

  109. faye huntington says

    i always have my porridge with milk and then spinkle cinnamon on top and sometimes with banana slices, too! 🙂

    faye xx

    Reply

  113. Linda Thorn says

    i love porridge
    as it is a way of art
    milk, water, fruit
    but the best for me
    but its got to be
    milk added for me

    Reply

  114. Holly S says

    The only oaty recipe I have ever attempted was flapjack and it came out pretty well 🙂 Porridge should be made with milk but I try not to think of the extra calories!

    Reply

  118. Eleanor Wigmore says

    I’ve just got into the overnight oats thing and it is a godsend in the mornings. I do it with honey, chia seeds and whatever fruit I have which is blackberries at the moment. Always milk with porridge.

    Reply

  124. Sheila Reeves says

    My favourite oat recipe is flapjacks, but the way I use them most is in my daily porridge, made with milk & water (half & half)
    I wish I’d seen this recipe before my holiday – I couldn’t face making hot porridge in the Spanish heat!

    Reply

  125. Tracey Clapp says

    I leave my porridge to soak overnight with a handful of sultanas – come the morning the sultanas are lovely and plump, heat it up on the hob serve with sprinkling of Demerara sugar on top – utter bliss.

    Reply

  136. Hazel Christopher says

    It has to be flapjacks, I absolutely love flapjacks but have yet to attempt making my own. I love oats with milk best 🙂

    Reply

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