Gluten-Free Raspberry Lemon Overnight Oats
By the Gluten Free Recipes team ·
Bright and zesty, these overnight oats burst with the vibrant flavors of fresh raspberries and tangy lemon. The creamy texture is perfectly complemented by the sweet-tart fruit, creating a delightful and satisfying start to your day.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free oats, unsweetened almond milk, plain unsweetened yogurt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Raspberry Lemon Overnight Oats: When preparing this breakfast recipe, to prevent cross-contamination with gluten, ensure that all ingredients, especially oats, are certified gluten-free. Use clean utensils and preparation surfaces that have not come into contact with gluten-containing products In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Raspberry Lemon Overnight Oats: This recipe relies on certified gluten-free oats and other naturally gluten-free ingredients. It is free from gluten-containing grains.
Ingredients
- 2 cups certified gluten-free oats
- 1 cup unsweetened almond milk
- 0.5 cup plain unsweetened yogurt
- 2 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 0.5 tsp pure vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tbsp chia seeds
Instructions
- 1
In a large bowl or individual jars, combine the certified gluten-free oats and chia seeds. Stir them together thoroughly to ensure the chia seeds are evenly distributed among the oats.
- 2
Pour in the unsweetened almond milk, plain unsweetened yogurt, maple syrup, fresh lemon juice, lemon zest, and pure vanilla extract. Whisk everything together until well combined and no dry pockets remain.
- 3
Gently fold in the fresh or frozen raspberries. If using frozen, they will thaw overnight and release their juices, creating a beautiful pink hue and adding more flavor. Stir gently to avoid crushing all the berries.
- 4
Cover the bowl or seal the jars tightly with lids. Refrigerate for at least 4 hours, or preferably overnight, allowing the oats and chia seeds to absorb the liquid and thicken into a creamy consistency, about 8-12 hours.
- 5
Before serving, give the overnight oats a good stir. If the mixture is too thick, you can add a splash more almond milk to reach your desired consistency. Serve chilled, garnished with extra raspberries or a sprinkle of lemon zest if desired.
Nutrition (per serving)
Tips & Notes
- Use certified gluten-free rolled oats — conventional oats are grown and processed alongside wheat and are not safe for celiac.
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
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