Raspberry Lemonade Overnight Oatmeal

Have you tried overnight refrigerator oatmeal yet?

It’s a pretty great concept, especially in the summertime. Most days–thanks to the fabulous invention of the air conditioner–I wake up eager for a warm bowl of oatmeal, regardless of the temperature outside. Some days, however, are quite the opposite, and a cold, ready-to-go jar of delicious, silky oatmeal is the perfect compromise.


Actually, compromise seems like a poor word choice. It implies settling for something less than the original. I would say that overnight oatmeal isn’t less than the stove top; it’s just different. Equally awesome for different reasons.

Of course, the best part is saving precious minutes in the morning. If you want to save time but still want hot oats, you can make these overnight and nuke them in the morning! It will save you some time and a lot of effort! 🙂

Raspberry Lemonade Overnight Oatmeal

Prep Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 cup milk of choice
  • 1 tbsp chia seeds
  • juice of 1/2 a lemon
  • 1/3 cup frozen rasperries
  • pinch of salt

How to make it:

  1. Add all ingredients to a mason jar (or some other container that has a tight lid). Shake vigorously.
  2. Leave in fridge (with lid on) overnight. In the morning, eat cold or microwave for 1-2 minutes.

Just an FYI:

Variations: You can use other berries as well. I find that frozen berries work so beautifully for this. I tried using fresh strawberries once, and the lemon juice turned them sour by morning. Thus, if you wanted to add fresh berries, add them in the morning.



About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

4 Responses to Raspberry Lemonade Overnight Oatmeal

  1. Is there anything you can use instead of chia seeds? Or are they essential to the recipe?

  2. Kelly says:

    I don’t have a fresh lemon but I do have a bottle of lemon juice–how much should I use as a substitute?

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