Raspberry kefir overnight oats are an easy to prepare breakfast that’s full of fibre, probiotic and whole grain goodness. They take about five minutes to prepare and are perfect for busy weeks when you need to meal prep quickly. This recipe has been created in partnership with the lovely people at Table of Plenty!
I’m not quite sure what I was doing for breakfast before I was eating overnight oats. Honestly – what a lifesaver! No cooking, super versatile, easily portable. Overnight oats I love you. Save up your recycled jars guys, because you need to get on board the overnight oats train! And I’ve got the perfect recipe for you; raspberry kefir overnight oats.
This recipe is a simple blend of whole milk kefir, almond milk, rolled oats, chia and a dash of sweetener, all topped off with a generous handful of raspberries. You can use fresh or frozen, but to be honest about 90% of the time I use frozen to make this recipe. They’re cheaper, last for ages and mean that I can make this overnight oats recipe even if raspberries aren’t in season. Frozen raspberries also defrost down into a nice little compote, which I love to stir through the oats.
Of course, you can get fancy and add some extra things into these kefir overnight oats. I like to pop in a sprinkle of cinnamon and some sultanas. And of course, some crunchy toppings!
Table of Plenty Kefir
I used Table of Plenty natural milk kefir in this recipe. This lovely thick kefir has a very short ingredients list – it’s just fresh whole milk and live cultures, that’s it!
If you aren’t familiar with kefir, it is essentially fermented milk. Kefir is made by adding kefir “grains” to milk – the grains actually being little beads of bacteria and yeasts that go about fermenting the milk and creating the kefir. It’s kind of like yoghurt, kind of not. After the fermenting process, you end up with a tart-tasting, probiotic beverage that has a slight fizz/bubble to it.
Kefir is delicious in smoothies or simply drizzled with a little honey and cinnamon and eaten/drunk. And obviously it is delicious in these raspberry kefir overnight oats! They take overnight oats up a level by ensuring you’re getting a dose of probiotic goodness in your morning brekky, plus they make the end result super rich and creamy too. Win win.
*Finally, a little note on oats and “gluten free”. It’s been quite a while since I’ve posted an oats recipe on here, primarily because I’m back in Australia and “gluten free” oats are technically not available here. You can find “gluten free” oats in other countries, as there are different regulations around what is meant exactly by gluten free. If you are in Australia, you can’t label oats “gluten free”, though you can find “uncontaminated” and “wheat free” labelling.
It’s a very confusing topic and I will pop a blog post up about this eventually! For now I will say – if you do not have a medically diagnosed gluten or wheat allergy, you are likely to be okay with oats, and you can purchase “gluten free” (or “wheat free” in Australia) oats if you are sensitive – I do this. If you are medically diagnosed coeliac, please be 100% certain you can tolerate oats before you eat them (most, but not all, coeliacs are ok). Wow, that was long. Proper blog post coming soon 🙂
Raspberry Kefir Overnight Oats
- 1/2 cup rolled oats *use certified gluten free if these are available where you live
- 1 tbsp chia seeds
- 1/2 cup milk kefir - I used Table of Plenty natural kefir
- 1/2 cup almond milk or any other milk of choice
- 1-2 tsp honey or maple syrup, or any other sweetener of choice
- 1/4 tsp ground cinnamon
- 1 tbsp sultanas - OPTIONAL
- 1/2 cup raspberries - fresh or frozen
Combine all of the ingredients except for the raspberries. Scoop into a jar or other lidded container. Top the mixture with the raspberries - if they're frozen they will have time to defrost.
Pop the lid on your container and place in the fridge for at least four hours, or preferably overnight. When ready, simply stick a spoon in and enjoy. You can also add extra crunchy toppings or a dollop of yoghurt or nut butter as well.
*"gluten free" oats are not available in all countries, as there are different regulations around what is gluten free. If you are in Australia you will find it very difficult to find gluten free oats, as technically you can't call oats "gluten free" in Australia. It's a very confusing topic and I will pop a blog post up about this eventually! For now I will say - if you are medically diagnosed coeliac, please be certain you can tolerate oats before you eat them. 🙂
*on a lighter note, my favourite additional toppings for these raspberry kefir overnight oats are a tablespoon of peanut butter and a sprinkle of pumpkin seeds!
Love overnight oats? Why not try something new with my Chocolate Zucchini Overnight Oats recipe too!
*This post is sponsored by Table of Plenty. All opinions expressed, the recipe and the photography are my own.