Berry Overnight Oats
A creamy, no-cook overnight oats jar layered with Greek yogurt, chia seeds, and a mix of fresh berries—stirred together the night before for an easy grab-and-go breakfast.
- 1/2 cup almond milk
- 1/2 cup nonfat greek yogurt
- 1/2 cup old fashioned rolled oats
- 1/3 cup sliced berries (a mix of blueberries, raspberries, and chopped strawberries)
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- In a mason jar or any sealable container, combine the almond milk, Greek yogurt, rolled oats, sliced berries, chia seeds, maple syrup if using, cinnamon, and ginger. Seal the lid and shake vigorously, or stir well with a spoon, until everything is evenly distributed and no dry oats are clinging to the sides of the jar.
- Transfer the sealed jar to the refrigerator and let it rest undisturbed for at least 6 hours, or overnight if you're prepping ahead for breakfast. During this time the oats and chia seeds slowly absorb the liquid and soften into a thick, pudding-like texture, while the yogurt keeps everything creamy and the berries release their natural sweetness throughout.
- When you're ready to eat, give the jar a quick stir to bring back together anything that's settled at the bottom, then enjoy it straight from the fridge or let it sit out for a few minutes if you prefer it less cold. Taste and stir in a little extra maple syrup or a handful of fresh berries at this point if you'd like it sweeter.
Chef's Note: Overnight oats are one of the simplest tricks in the breakfast world—raw oats and chia seeds slowly absorb liquid in the fridge overnight, essentially softening in place through hydration rather than heat. By morning, what started out as a loose, grainy mixture has thickened into something closer to a pudding, no stove required.
This version is intentionally light on added sugar, so taste it before serving and stir in a little extra maple syrup or fresh fruit if you like things sweeter. It keeps well sealed in the fridge for up to three days, so it's worth making two or three jars at once for a ready-made breakfast all week.
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