Lemon Raspberry Pistachio Overnight Oats (Vegan)
Creamy, fresh, fruity and zesty, these Lemon Raspberry Pistachio Overnight Oats are ready in 5 minutes of prep time and are layered with homemade raspberry chia seed jam. They are naturally vegan and gluten-free.
Overnight oats are one of my favourite things to eat for breakfast and especially in Springtime, when the mornings are sunnier. These oats reflect the sunny vibes we have been having lately as they are loaded with lemon zest and juice, fresh juicy raspberries and with added pistachios for crunch. They take just 5 minutes to make with 5 more for the jam and then breakfast is ready overnight.
Why will I love these oats?
These oats are amazing:
- Creamy, thick and luscious
- Lemon, zesty and fresh
- Fruity and naturally sweet with fresh raspberries
- Nutty and crunchy with pistachios
- Made in 5-10 minutes
- Naturally dairy-free, vegan and egg-free
- A source of fibre and natural protein using soya milk
- Great for the gut with fermented yoghurt
- Ideal for on-the-go breakfast
- Healthy, wholesome and packed with goodness
- Delicious all year long
- Easily gluten-free with nut-free options
- Will last for 2-3 days in the fridge
- Tastes like Spring in every bite
- Everyone will love them
- Increase the recipe volume as needed
If you already love the sound of these oats, then skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Rolled oats: make sure they are GF where needed.
- Chia seeds: for omega-3 fatty acids and to thicken the mix.
- Ground flaxseed: to add fibre and thicken the oats.
- Thick dairy-free yoghurt: I use the NUSH protein original or Cocos Organic natural yoghurt as they are both thick and creamy and made with natural ingredients.
- Lemon: the zest and juice add so much fruitiness and zestiness to the oats.
- Maple syrup: for a little bit of sweetness, or use vegan honey or agave syrup.
- Soya drink: I love the new Rude Health Chilled Soya Drink with Added Calcium, which naturally adds protein and calcium to the oats, and it’s made with only 4 ingredients (water, soya beans, calcium carbonate and salt) which is something I prioritise in a dairy-free milk. You can try any of their other drinks, too.
As for the jam:
- Raspberries: use fresh or frozen raspberries here.
- Chia seeds: these form a jam consistency with the berries.
And to serve these oats, I add more yoghurt, some crushed pistachios, extra raspberries and lemon zest.
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as your oats are gluten-free certified. To make this nut-free, swap the pistachios for sunflower seeds or coconut flakes and check that your yoghurt is nut-free.
How do I make them?
These are ready in a few steps:
- Stir together the oat ingredients: until thick and creamy.
- Cover and leave them overnight: or for at least 4 hours.
- Add the raspberries to a non-stick pan: and allow to warm and bubble for 5 minutes.
- Mash with a fork and stir in the chia seeds: then remove from the heat.
- Allow the jam to cool: and keep in a sealed jar.
- Layer up the breakfast with jam, oats, yoghurt, pistachios: and finish off with extra raspberries and nuts.
How long will they last?
These will keep for 2-3 days either sealed or tightly covered in the fridge.
What other recipes can I try?
For more breakfast ideas:
- Banoffee Breakfast Overnight Oats
- Banana Blueberry Baked Protein Oats
- Pear Ginger Chocolate Overnight Oats
- Cinnamon Raisin Granola
- Cherry Almond Baked Oats
Lemon Raspberry Pistachio Overnight Oats (Vegan)
Creamy, fresh, fruity and zesty, these Lemon Raspberry Pistachio Overnight Oats are ready in 5 minutes of prep time and are layered with homemade raspberry chia seed jam. They are naturally vegan and gluten-free.
Ingredients
For the Overnight Oats:
- 100g rolled oats
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 60g thick dairy-free yoghurt e.g. coconut
- 1 lemon, zested and juiced
- 1 tbsp maple syrup
- 300-360ml soya drink
For the Raspberry Chia Jam:
- 160g fresh or frozen raspberries
- 1 ½ tbsp chia seeds
To Serve:
- 4 tbsp thick dairy-free yoghurt e.g. coconut
- 4 tbsp crushed pistachios
- A few raspberries
- ½ lemon, zested
Instructions
- To make the overnight oats, add the oats, chia seeds and ground flaxseed to a bowl and stir well. Pour in the yoghurt, lemon zest and juice, syrup and soya drink. Stir really well until creamy, cover and leave overnight in the fridge to thicken (or for 4 hours).
- For the raspberry chia jam, add the fresh raspberries to a saucepan and warm through for a few minutes, mashing with a fork. Once the raspberries and jammy, add in the chia seeds, stir well, and remove from the heat. Continue to stir and then store in a heatproof jar. Once cool, seal tight and store in the fridge for 5-7 days.
- To serve the oats, add spoonfuls of the raspberry chia jam to the bottom of two jars (or bowls) and top with some of the oat mix, some more raspberry chia jam, some pistachios and then repeat with more oats. Serve with the yoghurt, pistachios, fresh raspberries and some extra lemon zest.
- Enjoy straight away or seal tightly and keep in the fridge for 2-3 days.
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Stay in touch
I look forward to hearing what you think of these Lemon Raspberry Pistachio Overnight Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With lemon oat love x
p.s. this recipe was first made with Rude Health, who I have supported for years. This blog post is not sponsored and all opinions are my own.
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