Perfectly tart with a touch of sweetness, this Lemon Raspberry Overnight Oats with Chia Seeds is a healthy vegan and gluten-free breakfast idea! See more overnight oats recipes here.
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It’s no secret that I love oatmeal. This post has the self-proclaimed best oatmeal recipes on the Internet.
As the weather has started to get warmer, it seems more appropriate to turn to overnight oats instead of stovetop or baked oatmeal, even though I love a warm bowl of oatmeal!
I can’t get enough lemon flavor, so I decided to make this Lemon Raspberry Overnight Oats with Chia Seeds. 
I am not normally a fan of the texture chia seeds lend (I can only handle chia seed pudding when it’s blended!) but when mixed with the oats this is still creamy and not slimy like chia seed pudding can be. You should definitely try your overnight oats with chia seeds!
If you have extra chia seeds, go ahead and make this Blueberry Chia Pudding–it’ll give you 16 grams of protein and 30 grams of fiber!
To sweeten this, I used a small amount of agave nectar. I like it for its neutral flavor and low glycemic index, but I know some people are against using it. You can sub honey, maple syrup, or even erythritol if you want no added sugar.
You might also love these Peanut Butter Overnight Oats!
If you love raspberries and have some extra, try this recipe for my favorite Raspberry Margarita!
Please note that links to products are affiliate links and help me continue to bring you free recipes and content. I appreciate your support!
Lemon Raspberry Overnight Oats with Chia Seeds Recipe
Lemon Raspberry Overnight Oats with Chia Seeds
- Total Time: 5 minutes
- Yield: 1 serving 1x
Description
It takes less than 5 minutes to put your breakfast together the night before when you are having overnight oats! This recipe is tart and lightly sweet and perfect for spring and summer.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 cup unsweetened vanilla almond milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave nectar *
- 1 tablespoon chia seeds
- 1/2 cup raspberries
- lemon zest, optional
Instructions
- Place all ingredients, except raspberries, in a container and mix well. Cover and refrigerate at least 4 hours or overnight.
- Stir in the raspberries and top with lemon zest, if desired. Enjoy!
Notes
*Sweetener substitutions: honey, maple syrup, stevia, or erythritol.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: breakfast recipes
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: ~1 cup (whole recipe)
- Calories: 355
- Sugar: 17 grams
- Fat: 7.4 grams
- Saturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 59 grams
- Fiber: 12 grams
- Protein: 9.6 grams
I made this recipe last night and ate it for breakfast this morning… it was so good! I’ve recently loved trying new overnight oats recipes and this one is a favorite. Thank you!
Happy to hear that! Thank you!
This is really good and easy to put together. I found it had a bit too much lemon for my taste, so I would reduce that next time. Otherwise, really good!
Healthy and gluten-free breakfast ideas. I really like this dish.
One healthy breakfast with wonderful flavors and color!Yum.
Thank you!