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Low FODMAP Lemon Raspberry Overnight Oats

  • Author: Em Schwartz, MS, RDN
  • Total Time: 8 hours 5 minutes
  • Yield: 1 1x


Spend just five minutes at night whipping up this Low FODMAP Lemon Raspberry Overnight Oats recipe for a quick and easy breakfast that is light and refreshing!


  • ⅓ cup rolled oats (use gluten-free rolled oats for gluten-free)
  • ½ cup low FODMAP milk (I use almond milk)
  • 1 tablespoon chia seeds
  • 1 tablespoon pure maple syrup
  • 2 teaspoons fresh lemon juice (about ½ lemon)
  • ¼ teaspoon lemon zest, optional
  • 10 raspberries (3o grams or about ¼ cup)


  1. Place oats, milk, chia seeds, maple syrup, lemon juice, and lemon zest into a sealable container and stir to mix (or cover and shake). 
  2. Cover oats and refrigerate overnight (or at least 2 hours).
  3. Stir oats before serving. Serve cold with raspberries.

Storage: Store oats mixture in a sealed container for up to 3 days. Stir and add raspberries before serving.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American, Low FODMAP

Keywords: low FODMAP breakfast, overnight oats, cold oats, plant-based, low FODMAP vegan,