• 85g gluten-free jumbo oats
  • 1 tbsp shelled hemp seeds, plus 2 tsp to serve
  • 1 tbsp chia seeds
  • 2 x 120g pots kefir yogurt
  • 240g semi-skimmed milk
  • 125g raspberries, lightly crushed
  • 2 tsp pumpkin seeds, chopped
  • 8g 70% cocoa chocolate, finely chopped


  • STEP 1

    Tip the oats, 1 tbsp of the hemp seeds and the chia seeds into a bowl, then mix well. Stir in the kefir yogurt and milk. Cover and chill overnight. The mixture will thicken overnight as it soaks.

  • STEP 2

    The next morning, spoon into two glass tumblers and top with the raspberries, remaining hemp seeds, the pumpkin seeds and chocolate.

Listen to this recipe

Listen to the raspberry kefir overnight oats Cookalong episode of the BBC Good Food podcast to hear Tracey Raye talk you through how to make the oats with a step-by-step guide. Listen on Apple Podcasts now.

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