Pretty in Pink Overnight Oats

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 4 servings | Prep Time: 10 mins 

I was 12 when the iconic John Hughes movie, Pretty in Pink, came out. I fell in love with the soundtrack, Molly Ringwald and of course, those amazing 80s fashions. I have been feeling extra nostalgic lately, so I came up with a recipe that celebrates this 80s rom-com.

I published a recipe with similar ingredients last year, my Raspberry & Chocolate Hazelnut Overnight Oats. This new spin uses similar ingredients, but adds WAY more pink! You can use fresh or frozen raspberries for this, as well as dairy or non-dairy yogurt. And you can use the hazelnuts without toasting them, but it really brings out their flavor. Just put them on a baking sheet and bake them at 350° for 6-7 minutes, until fragrant. 


  • 2 cups gluten-free oats
  • 1/4 cup hemp seeds
  • pinch of salt
  • 1 cup fresh or frozen raspberries, thawed
  • 2 cups milk (I used hazelnut milk, which was delicious)
  • 2 tablespoons pure maple syrup
  • 1 cup fresh or frozen raspberries, thawed
  • 2 tablespoons chia seeds
  • 2 teaspoons pure maple syrup
  • 1 (5.3-ounce) cup of vanilla or coconut yogurt (or dairy-free option)
  • 1/2 cup toasted hazelnuts, chopped 
  • 1/4 cup chocolate hazelnut spread, warmed for 30 seconds
  • fresh raspberries for topping


  1. Get 4 lidded jars ready to go; set aside.
  2. Blend the cup of raspberries, milk and 2 tablespoons maple syrup in a blender; set aside. 
  3. Combine the oats, hemp seeds, and salt in a large bowl.
  4. Into each of the jars, add 1/2 cup of the oat mixture, then top with 1/2 cup of the berry milk. Transfer jars to the refrigerator for 3 hours or overnight. 
  5. Remove jars from fridge. In a small bowl, mash the second cup of berries with the chia seeds and 2 teaspoons maple syrup; set aside. 
  6. Into each jar, spoon 1 tablespoon of the chia jam. Top with a large spoonful of the yogurt, 1 tablespoon, plus 1 teaspoon chopped hazelnuts, and a few fresh berries. 
  7. Warm up the chocolate hazelnut spread in a heat-safe container in the microwave for 30 seconds, then spoon 1 tablespoon into each jar. Enjoy! Save the remaining chia jam and use it on yogurt, oatmeal or just by the spoonful.