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Snack recipe · from the recipe book

Lemon Raspberry Overnight Oat Parfait

Creamy lemon-zested cottage cheese layered with soft, vanilla-scented overnight oats, juicy mashed raspberries and blueberries, finished with crunchy cinnamon pumpkin seeds.

Lemon Raspberry Overnight Oat Parfait

Ingredients

  • 2 cups450 gCottage cheese, 2%
  • 1 cup80 gOld-fashioned rolled oats
  • ¾ cup (180 ml)200 gAlmond milk, unsweetened
  • ½ oz20 gChia seeds
  • 1½ tbsp30 gMaple syrupdivided
  • 1¼ tsp5 gVanilla extract
  • 1⅔ cups200 gRaspberriesdivided
  • 1⅓ cups200 gBlueberries
  • 1 tbsp6 gLemon zest
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ¾ tsp2 gGround cinnamon

Steps

  1. The night before, stir the oats, almond milk, chia seeds, vanilla and half of the maple syrup together in a bowl or jar until the chia seeds are evenly mixed in. Cover and refrigerate for at least 8 hours, until the oats are soft and the chia seeds have thickened the mixture.
  2. When ready to assemble, stir the cottage cheese with the lemon zest and the remaining half of the maple syrup until creamy.
  3. In a small bowl, lightly mash half of the raspberries with a fork into a jammy sauce. Keep the remaining half of the raspberries whole and gently toss them with the blueberries.
  4. In another small bowl, toss the pumpkin seeds with the cinnamon.
  5. Set out 4 glasses. Spoon a quarter of the soaked oat and chia mixture into the bottom of each glass, then top each with a quarter of the mashed raspberries.
  6. Add a quarter of the lemon cottage cheese to each glass, then a quarter of the whole raspberry and blueberry mix.
  7. Sprinkle a quarter of the cinnamon pumpkin seeds over each parfait just before serving so they stay crunchy.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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