Tangy lemon curd and a juicy fresh raspberry sauce are swirled into these creamy overnight oats for an easy make-ahead breakfast treat!
We’ve moved up a level in our overnight oats game! The new normal is lemon curd and raspberries swirls and I don’t think you’ll hate it.
You might, in fact, require it for all your breakfasts from here on out.
We love a breakfast that’s hearty, but still bright and cheerful and these overnight oats are exactly that! Mornings are hard and pretty breakfasts make it easier.
The deal sealer? These oats can be prepped DAYS in advance for breakfast all week!
You can also choose to enjoy them hot or cold! Really, there’s no downside to overnight oats, you guys.
These Raspberry Overnight Oats feature…
- Perfectly creamy overnight oats that take 5 minutes to throw together
- Swirls of luscious homemade lemon curd
- A quick fresh raspberry sauce made with only three ingredients
Making the Raspberry Overnight Oats
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Greek yogurt
- Vanilla extract
- Lemon juice + zest
- Granulated sugar
- Unsalted butter
- Egg yolks
Choosing Your Oats
When it comes to overnight oats, old-fashioned rolled oats work best for the perfect texture. We do not recommend this recipe with quick oats or steel-cut oats as the texture will not be the same.
Tips for Perfect Overnight Oats
- Make lemon curd – you can use store-bought if you want to speed up the process, but homemade is SO easy and definitely worth the extra few minutes!
- Use Greek yogurt in oats – this makes the overnight oats extra creamy!
- Make macerated raspberry sauce – you can also use thawed frozen raspberries if you don’t have access to fresh.
- Swirl lemon curd and raspberry sauce – spoon overnight oats into your serving dish and swirl a few spoonfuls of lemon curd and raspberry sauce into oats.
Overnight oats are a blank canvas for so many variations! Check out these ideas. –>
- Use a different milk in oats – oat, soy, coconut, or almond milk all work great as a replacement for the regular milk.
- Try a different fruit – any kind of berry will work in place of the raspberries! You can also use a combo of several berries for an extra fruity kick.
- Make a different citrus curd – lime, orange, or grapefruit will all work in place of the lemon.
Make Ahead Instructions
Overnight oats can obviously be made the night before, but they will also keep great in the fridge up to 6 days.
The lemon curd and raspberry sauce may also be made and stored in the fridge up to 6 days. For the best flavors, we recommend swirling into oats just before serving.
These oats just brighten up a mid-January morning in the best way, y’all. The tangy swirls of lemon curd, juicy raspberries, and creamy oats are just dreamy together!
Plus it’s just the prettiest breakfast, there’s no denying that! Good thing they taste even better than they look.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
We love overnight oats around here! Try these favorites next time.
- Greek Yogurt Mixed Berry Overnight Oats
- Maple Cheesecake Pumpkin Overnight Oats
- Blueberry Pie Cheesecake Overnight Oats
Lemon Curd Raspberry Overnight Oats
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons unsalted butter, softened
- 2 cups old-fashioned rolled oats
- 1/2 cup Greek yogurt
- 2 cups 2% or skim milk (dairy free milk also works!)
- 3 tablespoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 cup fresh (or frozen and thawed) raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
- Whisk lemon curd continuously so the egg yolks don't curdle. Continue whisking over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition.
- Allow lemon curd to cool slightly, then place plastic wrap directly on surface of lemon curd and place in refrigerator.
- In a large mason jar, combine oats, milk, yogurt, honey, and vanilla. Screw lid on and shake to combine. Let chill in fridge overnight or at least 8 hours.
- When ready to serve: In a small bowl, combine raspberries, sugar, and lemon juice. Let stand 5 minutes until berries begin to release their juices.
- Spoon overnight oats into serving jars and top with a few spoonfuls of raspberries and lemon curd. Swirl into overnight oats and serve immediately. Enjoy!
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