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Enjoy a Bakewell tart in the form of healthy overnight oats! This creamy and satisfying breakfast is perfect for busy mornings when you’re craving something sweet. It’s vegan, super easy to make, and takes just minutes to prep the night before!
Overnight oats have always been one of my go-to breakfasts. It’s super easy to put together and convenient for busy days. I especially enjoy them during summer when the sun is out, and you’re spooning into a creamy, cold, refreshing breakfast.
Different from cooked oatmeal, overnight oats retain more texture and liquid, which makes them less slimy. I often get a baby-food-like texture if I overcook the oatmeal when I’m in a rush. That’s why I prefer overnight oats to porridge. Moreover, overnight oats are perfect make-ahead breakfasts that you can just grab-and-go in the morning.
Overnight oats are similar to oatmeal porridge in some ways. They are customizable and very versatile with different toppings, like fruits, nuts, seeds, and spices. My go-to flavors are blueberry and peanut butter & banana.
I’m sprucing up my regular overnight oats by incorporating Bakewell tart flavors. The result is a delicious, satisfying breakfast that tastes like dessert! You might be surprised that with just a few ingredients, you can bring your overnight oats to the next level!
What I love about this Bakewell overnight oat recipe
The raspberry Bakewell overnight oats, like other overnight oats, require minimal effort. You only need to spare a few minutes the night before, and you will have a lovely breakfast the next day or even for the following days if you do batch preparation.
Besides, it’s effortless creation, the delectable taste of this Bakewell overnight oats is what makes me want it again and again. It combines the nutty flavor from almonds with a sweet raspberry jam, giving the dish a whispering of marzipan.
These overnight oats are high in fiber, which not only offers tons of nutritional values, but also makes you feel satiated and satisfied. If you’re not a veggie fan, this is another easy way to sneak in more fiber.
This Raspberry Bakewell Overnight Oat recipe is:
- Vegan
- Dairy-free
- Gluten-free (with gluten-free oats)
- Quick and easy to make
- High in fiber
- A healthy breakfast option
- Creamy and satisfying
- A great make-ahead breakfast idea
What you need to make this Raspberry Bakewell Overnight Oats
- Rolled oats: I like to use jumbo rolled oats for the extra texture. Remember to use gluten-free oats if you’re sensitive to gluten.
- Almond flour: Too add the essential nutty flavor to make it taste like Bakewell tarts.
- Chia seeds: This will add omega-3 and also make these overnight oats creamy.
- Maple syrup: This is for the smooth, natural sweetness. I usually add 1-2 teaspoons first. Then taste to add more if needed.
- Soy milk: I like to use unsweetened soy milk to make it super creamy and also for extra protein. You can use another type of plant-based milk if you prefer. (I got a Homemade Soy Milk recipe if you’re interested.)
- Salt & Almond extract: To enhance and bring out the overall flavor.
- Raspberry jam: To replicate the jammy filling in Bakewell tarts.
- Almond butter: This gives extra nutty flavor and creaminess.
- Raspberries: To add more texture and freshness. You can use either fresh or frozen.
This Bakewell Overnight Oat recipe is moreish and delicious. The gentle almond taste together with the nutty and jammy flavor reminds me of Bakewell tart in every bite. I hope you will enjoy this healthy yet dessert-like breakfast as much as I do! — Love, Nora
What else can I make?
If you want to see more make-in-advance breakfast ideas, check out:
Raspberry Bakewell Overnight Oats
Ingredients
Overnight oats
- 45 g rolled oats, (½ cup)
- 1 Tbsp almond flour
- 1/2 Tbsp chia seeds
- 1-2 tsp maple syrup
- 180 ml soy milk, unsweetened (¾ cup)
- 1/16 tsp salt
- 1/4 tsp Moroccan almond extract, natural
Toppings
- 1/2 Tbsp raspberry jam
- 1 Tbsp almond butter, or homemade one
- 50 g raspberries, fresh or frozen (~½ cup)
Instructions
- In a jar, add rolled oats, almond flour, chia seeds, maple syrup, soy milk, salt, and almond extract. Use a spoon to mix everything together evenly.
- Cover and place the jar in the fridge. Let it sit overnight.
- The next day, take out the overnight oats from the fridge. Give it a stir and transfer it into a serving bowl, or leave it in the jar. Taste to add more maple syrup to your liking.
- Add raspberry jam to the overnight oats and drizzle the almond butter on top. Top with raspberries. Dig in!
Video
Notes
- Storage: Cover and store the leftover in the fridge for up to 3 days.
- Recipe adapted from my Blueberry Overnight Oats.
- Nutrition information is a rough estimate.
- Nutrition (1 of 1 serving) Serving: 1 jar/ Calories: 459 / Total Fat: 18.4g / Saturated Fat: 1.6g / Cholesterol: 0mg / Sodium: 252mg / Carbohydrate: 62.4g / Dietary Fiber: 13g (46%) / Total Sugars: 18.7g / Protein: 16.7g / Vitamin D: 92mcg / Calcium: 333mg / Iron: 7mg / Potassium: 653mg
