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Breakfast recipe · from the recipe book

Raspberry Lemon Vanilla Overnight Oats Parfaits

Creamy vanilla almond-milk oats layered with a bright, jammy mashed raspberry-lemon compote and topped with crunchy toasted-style pecans and fresh peach.

Raspberry Lemon Vanilla Overnight Oats Parfaits

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2¼ cups (530 ml)600 gAlmond milk, unsweetened
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 oz24 gChia seeds
  • 2 tsp8 gVanilla extract
  • 2 tbsp42 gHoney
  • 2 cups250 gRaspberries
  • 2 tsp4 gLemon zest
  • 1 tbsp15 gLemon juice
  • 2 medium300 gPeachespitted and diced
  • ⅓ cup chopped40 gPecanschopped
  • ⅛ tsp1 gSalt

Steps

  1. In a large bowl, whisk the almond milk, Greek yogurt, vanilla, salt and half of the honey until smooth.
  2. Stir in the oats and chia seeds until evenly coated and no dry pockets remain.
  3. In a small bowl, mash the raspberries with a fork, then stir in the lemon zest, lemon juice and the remaining half of the honey to make a loose raspberry-lemon compote.
  4. Divide half of the oat mixture among 4 jars, spoon half of the raspberry-lemon compote over them, then top with the remaining half of the oat mixture and the remaining half of the compote.
  5. Cover the jars and refrigerate for at least 8 hours or overnight, until the oats are soft and creamy.
  6. Just before serving, top each jar with the diced peach and chopped pecans, and enjoy cold.

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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