Raspberry and Cinnamon Overnight Oats ‘Vadelmatuorepuuro’

Raspberry and Cinnamon Overnight Oats

I am constantly coming back to overnight oats, they are so easy to make and so much creamier than traditional porridge.  They also seem to be on trend right now in Helsinki.  More and more cafes are serving soaked oats in a whole plethora of flavours and Puurola, a Finnish company, are serving raw soaked oats from their Puurola bike and their ready-made pots are available at a number of locations.

I decided to post a series recipes for raw porridge (or overnight oats), so you can get an idea of how easy they are to make and some of my favourite flavours.  Today I am posting raspberry cinnamon flavour.  Depending on how sweet you like your porridge, you may want to add a little extra sugar or maple syrup.  I prefer a slight tang and usually serve the porridge with a side of extra raspberry compote.  This recipe can be tweaked to suit your own tastes, feel free to add a little extra milk, syrup, salt or cinnamon until you find the right balance for you.  As in all recipes the better the quality of ingredients you start with, the better the overall taste.  I recommend using a good quality organic porridge and, if possible, locally grown raspberries.

Raspberry and Cinnamon Overnight Oats – serves 2

80 g Organic oats (I used Elovena Luomu Kaurahiutale)

300 ml Almond Milk

2 tbsp Maple syrup

a good pinch of salt

2 tsp Ceylon Cinnamon

100 g Frozen Raspberries

1 tbsp Sugar (optional)

Place the raspberries and sugar, if using, into a saucepan.  Feel free to leave the sugar out if you are trying to cut back on processed sweeteners,  the porridge will be tangy, but still creamy and delicious).  Warm over a medium heat until the sugar has dissolved and the raspberries have defrosted.  Set to one side to cool.

Pour the milk over the oats and add half the raspberries and their juice, the cinnamon, salt and maple syrup.  Leave to soak for at least an hour, preferably overnight.  The longer you leave the oats to soak, the creamier they become and any floury after taste will disappear.  Once soaked, taste, and if necessary add more salt, sugar or cinnamon and more milk if the oats are too thick.

Serve with some of the remaining raspberries and any other toppings you desire.  In the picture above, I used toasted almonds, pumpkin seeds, sunflower seeds, poppy seeds and edible cornflowers.




  1. This looks both beautiful & delicious! I have never been a traditional porridge person, but overnight oats, I’m crazy about! I love how easy it is to create a limitless variety of them! I’ll certainly try this version too! Cheers!


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