Overnight oats with raspberries

Overnight oats with raspberries

Total: 12 hr 20 min. | Active: 20 min.
Nutritional value / glass: 396 kcal
, Fat: 14 g
, Carbohydrate: 47 g
, Protein: 15 g


4 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Raspberry puree

200 g raspberries
1 tbsp maple syrup
1 tbsp water


200 g fine whole-grain rolled oats
4 dl milk
1 vanilla pod, halved lengthwise, seeds scraped out
1 lemon, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
1 tbsp maple syrup
2 pinches salt
180 g plain yoghurt


100 g raspberries
2 tbsp almonds, roasted, chopped
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4 airtight jars, each approx. 250 ml.

How it's done

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Raspberry puree

Puree the raspberries, maple syrup and water in a measuring cup.


Mix the oats with all the other ingredients up to and including the yoghurt. Stir half of the puree into the oat mixture, layer alternately in the glasses with the remainder of the puree. Cover and leave to soak in the fridge for approx. 8 hrs. or overnight.


Serve the overnight oats with the raspberries and almonds.

Good to know
Tip: Instead of lemon zest and lemon juice, use lime zest and lime juice.

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