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Raspberry overnight oats

Raspberry overnight oats


Always in a rush? Make your breakfast the night before by layering up British raspberry compote, yogurt-soaked oats and flaked almonds

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    1220kj 291kcal
  • Fat
    Med 15%
  • Saturates
    Low 17%
  • Sugar
    Med 20%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 39g


  • 50g Co-op porridge oats
  • 150g rolled oats
  • 4 tbsp Co-op apple juice
  • 1 apple, cored and grated
  • 2 tsp Co-op Fairtrade clear honey
  • 400ml unsweetened almond drink
  • ½ tsp ground cinnamon
  • 200g Co-op Greek style natural yogurt
  • 1 ripe peach, sliced
  • 40g flaked almonds, toasted
  • 450g Co-op British raspberries
  • 2 tbsp Fairtrade golden caster sugar
  • Juice of ½ lemon


  1. Put all the oats in a large bowl with the apple juice, grated apple, honey, almond drink and cinnamon
  2. Mix everything together, then cover
  3. Transfer to the fridge and leave to chill overnight (the oats will keep in the fridge for up to 3 days)

For the compote:

  1. Put 300g of the raspberries in a pan with the sugar, lemon juice and 1 tbsp cold water
  2. Cook gently for 2-3 mins until the berries break down, then sieve over a bowl
  3. Return the liquid to the pan and simmer for 3-4 mins until reduced by half and syrupy
  4. Tip back into the bowl and add the raspberries from the sieve, along with 100g more raspberries
  5. Cool, then cover and chill
  6. To serve, divide the compote between 6 glasses
  7. Add a layer of yogurt, spoon the oats on top, then add the peach, remaining raspberries and flaked almonds

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