Start your morning with a burst of flavour! These Lemon, Raspberry & Pistachio Overnight Oats are a delightful combination of creamy oats, zesty lemon, juicy raspberries, and crunchy pistachios. Packed with nutrients and perfectly balancing sweetness with a hint of tartness, this easy make-ahead breakfast will keep you feeling energised and satisfied. Whether you’re meal-prepping for the week or simply fancy a refreshing twist on classic oats, this recipe is a must-try!

Serves 2
Time: 10 minutes + overnight soaking

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 Rude Health Chilled Soya Drink with Calcium

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

METHOD

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 Rude Health Chilled Soya Drink with Calcium. 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 1-2 days.

Recipe by plant-based recipe developer and cookbook author, Nourishing Amy