Raspberry White Chocolate Overnight Oats
Raspberry White Chocolate Overnight Oats layered with creamy skyr, bright raspberries and silky white chocolate cream. Fresh, fruity and satisfying, giving you energy for the whole day.
🍽️ Servings: 2
Oat base
Ingredients
- 40 g rolled oats
- 5 g chia seeds
- 6 g freeze dried raspberries
- 80 g unsweetened almond milk
- 40 g skyr
- 5 g honey
Instructions
- Blend the freeze dried raspberries into a fine powder.
- Combine the rolled oats, chia seeds, and freeze dried raspberries in a bowl.
- Add the almond milk, skyr, and honey.
- Stir until fully combined and evenly colored.
- Let the mixture rest for about 30 minutes, then stir again to improve texture and hydration.
Raspberry Layer
Ingredients
- 180 g raspberries (120 g for blending, 60 g kept whole)
- 4 g lemon juice
- 0.5 g salt
Instructions
- Mash or blend the larger portion of raspberries into a smooth purée.
- Add the remaining whole raspberries.
- Add the lemon juice and salt.
- Mix gently until evenly combined while keeping some texture from the whole berries.
White Chocolate Skyr Cream
Ingredients
- 150 g skyr
- 30 g white chocolate
- 20 g milk
- 1 tsp vanilla extract
Instructions
- Melt the white chocolate gently and let it cool slightly so it is fluid but not hot. (Optional: Melt the chocolate directly into hot milk to ensure a perfectly smooth mix).
- Mix the skyr and vanilla extract until completely smooth.
- Slowly whisk in the melted white chocolate to create a stable emulsion.
- Add the milk (or the chocolate-milk mixture, if using the optional method).
- Whisk until thick, creamy, and fully smooth.
Assembly
- 2 fresh raspberries
- 2 g freeze dried raspberry powder
- Spoon half of the oat base into your serving glass.
- Add half of the raspberry layer.
- Add half of the white chocolate skyr cream.
- Repeat the layers with the remaining oat base, raspberry layer, and skyr cream.
- Finish with a light dusting of freeze dried raspberry powder.
- Top with two fresh raspberries.
- Refrigerate for at least 6 hours or overnight for best texture.
Tips & More Info
Low calorie portion option
For a lighter, lower calorie version, you can use half the amount of each component and assemble the dessert in smaller jars. Instead of layering multiple times, build it as a single layer of each element. This keeps the same flavor profile and texture contrast while creating a smaller, more controlled portion that feels less heavy but still fully satisfying.
Freeze dried raspberry powder in the oat base
Using freeze dried raspberries in powder form intensifies the fruit flavor without adding extra moisture. This helps keep the oat base stable and naturally pink while maintaining a thick, spoonable texture instead of making it watery.
Balancing whole and blended raspberries
Blending part of the raspberries creates a juicy, sauce like base while keeping some berries whole adds texture and freshness. This contrast prevents the layer from feeling flat and gives a more natural, fruit forward bite.
Lemon juice and salt in the raspberry layer
Lemon juice does not make the raspberries taste sour. It enhances their natural sweetness and keeps the flavor brighter after mixing. A small amount of salt further sharpens the fruit profile and makes it taste more defined.
Melted chocolate in milk method
Melting white chocolate directly into warm milk ensures a more uniform integration and reduces the risk of splitting. This method creates a slightly looser but very smooth base that still holds well when combined with skyr.
Resting the oat base
Letting the oat base rest allows the chia seeds and oats to fully hydrate, which thickens the mixture naturally. Stirring again after resting improves consistency and gives a more even, pudding like texture.