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+ servings
Overnight oats with plum & raspberry compote


Tania Pilcher | Fit Foodie Nutter
Kickstart your day with this healthy yet quick & easy overnight oats recipe. It only takes minutes to prepare the night before, which makes it a great fuss free breakfast on the go. Vegan & gluten free.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Snack
Servings 2 people


For overnight oats:

  • 1 cup (gluten free) oats
  • 1 tsp ground cinnamon
  • 1 tsp ground flex seed (or chia seeds)
  • 1 ¼ cup almond milk
  • 1 tsp vanilla essence
  • 2-3 tsp maple syrup
  • Your choice of toppings (like granola & berries)

For plum & raspberry compote:

  • ½ cup fresh raspberries
  • ¼ cup plums , finely chopped
  • 2 tbsp water
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla essence
  • Maple syrup to taste (around 3-4 tsp)


  • Combine all ingredients together in a bowl (or divide between 2 jars for individual portions) and stir well. Cover with cling film and refrigerate overnight. If the oats are too thick in the morning, just add more milk to reach the desired consistency.
  • For the compote, add raspberries, plums & water to a small saucepan and warm up over medium heat for around 3 minutes. Add the rest of the ingredients and let the mixture bubble for a couple of minutes. Taste the compote at this stage to ensure it has the right amount of sweetness. You can serve it warm or cold.
  • Take the oats out of the fridge and stir well. Spoon the compote over the oats, sprinkle with granola (if using) and fresh raspberries.
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