Place the oats into your blender or food processor and quickly pulse.
Add the remaining ingredients except for the raspberries and mix to combine.
Gently stir through the raspberries.
Spoon the mixture into a glass container with a lid and leave overnight.
Serve the next morning.

2 cup rolled oats
1 tin (270 ml) coconut milk
1 tablespoon liquid sweetener
1/2 teaspoon concentrated vanilla extract
1 lemon, zest
pinch of salt
2 cup raspberries, fresh or frozen