Lemon Curd Raspberry Overnight Oats

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Tangy lemon curd and a juicy fresh raspberry sauce are swirled into these creamy overnight oats for an easy make-ahead breakfast treat!

Prep Time 10

Cook Time 10

Chill Time 8

Total Time 8 20

Servings servings

Calories 441kcal

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!

Storing Instructions

Store overnight oats in refrigerator up to 6 days.