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Raspberry overnight oats, with love to grandma

Raspberry overnight oats, with love to grandma

Friday 02 September 2022

Raspberry overnight oats, with love to grandma

MEDIA RELEASE: The views expressed in this article are those of the author and not Bailiwick Express, and the text is reproduced exactly as supplied to us

There's only one rule with charity chomps: if you think it's delicious, donate! This week, Rachel de Caen shares a recipe for Jersey Hospice.

Raspberry overnight oats is one of the recipes included in ‘Crazy Kitchen', a cookbook released by local chef Rachel de Caen in 2018 to raise funds for Jersey Hospice Care, who had cared for her nan when she passed away from cancer.

Passionate about food since a young age, Rachel worked at Longueville Manor whilst at school before joining their sister restaurant Sumas as part of the opening team.


Pictured: Rachel and her grandma, and the Crazy Kitchen cookbook inspired by her.

Then, she joined the family business, alongside Michelin-starred chef Shaun Rankin as his pastry chef at Bohemia restaurant, studied Personal Nutrition and Raw Food and launched her own website where she shares her recipes. 

In 2020, she founded Royal Mash, a potato vodka brand, with Peter Le Fol du Taillis.

In 'Crazy Kitchen', she compiled some of her favourite recipes, using expertise honed from her professional chef experience, and three generations of her foodie family.

"This recipe is perfect for this time of year, try replacing raspberries with blackberries!" Rachel said. "There are plenty to forage around the island, so you can get some of your movement and needed fresh air in for the day too! A lovely addition to using blackberries as a base would be some lightly stewed apple chunks instead of the cacao nibs!

"Also as the temperature starts to drop off as we head out of the summer month just because overnight oats are normally served cold doesn’t mean they cant be warmed up. If they are too thick just add a little water or almond milk."

(Serves six) 

Raspberry Overnight Oats


  • 250g Fresh or frozen raspberries 
  • 2 tblsp Maple syrup (or agave/ coconut etc.) 
  • 350ml unsweetened Almond milk (or other plant based milk)  
  • 180g oats 
  • 25g Raw cacao nibs 

Optional Sauce

  • 1tblsp raw cacao powder 
  • 1tblps maple syrup 
  • 1tblps water 


  1. Blitz the raspberries in a food processor, with the syrup and milk. Add the oats & combine. Fold in the cacao nibs saving some for decoration if you like 

  2. Store overnight or for a few hours. Serve. 

  3. Optional sauce – mix the cacao, syrup and water together add a pinch of salt. Whisk over heat until it bubbles. 

Note from Rachel:

"I normally put mine in jars with lids and then I can top them with whatever I fancy in the morning!

"Feel free to experiment with flavours using different sauces and different fruits to garnish your oats with it will keep your taste buds and your eyes hungry for breakfast. 

"You can reduce (or increase) the amount of syrup which sweetens the oats to your taste – I now have this with none at all."

Enjoyed this charity chomp?

Click HERE to support Jersey Hospice Care

...And why not treat yourself a copy of Rachel's recipe book? Contact Jersey Hospice Care.

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