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Peanut butter and raspberry overnight oats

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  • Vegetarian
  • Vegan
  • Dairy free
  • Egg free
  • Lactose free
  • Soy free

These overnight oats are perfect for beating the morning rush. They're super tasty and easy to prep.

  • Serves2
  • Cook time5 minutes
  • Prep time10 minutes, + soaking time
Peanut butter and raspberry overnight oats topped with more raspberries


  • 1 cup (90g) rolled oats
  • 1 tbs chia seeds
  • 1 medium ripe banana, mashed
  • 1 1/2 cups (375ml) oat milk
  • 2 tbs peanut butter
  • 125g raspberries
  • 1 tbs coconut sugar
  • Raspberries, extra, to serve
  • Peanut butter, extra, to serve
  • Flaked almonds, to serve
  • Chopped pistachios, to serve
  • Pepitas (pumpkin seeds), toasted, to serve
  • Chia seeds, extra, to serve
  • Sesame seeds, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the oats, chia seeds, banana, oat milk and peanut butter in a medium bowl. Cover with plastic wrap. Place in the fridge overnight to soak.
  2. Step 2

    Meanwhile, place raspberries and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves and raspberries soften. Transfer to a blender. Blend until smooth. Set aside to cool completely.
  3. Step 3

    Layer the raspberry puree and oat mixture in serving jars or bowls. Decorate with the extra raspberries, extra peanut butter, almond, pistachio, pepitas, extra chia seeds and sesame seeds.

    Berry boost: Stir a handful of blueberries into the oat mixture before soaking overnight – they’ll create pops of juicy flavour.

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