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Raspberry chia overnight oats

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This make-ahead breakfast is perfect for busy weekday mornings. Filled with goodness from oats, chia seeds and raspberries, it’ll be your new go-to.

  • Serves4
  • Prep time10 minutes, + Overnight chilling time
Two cups of raspberry chia overnight oats and a succulent plant


  • 1 1/2 cups (135g) rolled oats
  • 1/3 cup (70g) white chia seeds
  • 200g fresh or frozen raspberries
  • 2 1/4 cups (560ml) reduced-fat milk
  • 1 tbs honey

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 and chia seeds in a large bowl. Place raspberries in a jug. Use the back of a wooden spoon to lightly crush. Add the milk and honey to the raspberry and stir to combine.
  2. Step 2

    Add the raspberry mixture to the oat mixture and stir to combine. Cover with plastic wrap. Place in the fridge overnight to soak.
  3. Step 3

    Spoon the oat mixture evenly into serving bowls or jars.

    Serve with: raspberries and Greek-style yoghurt

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