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Overnight Oats with Berries
No cooking, no morning rush: oats soaked overnight in milk and yogurt turn creamy by breakfast, topped with fresh berries.
Ingredients
- 1 cup rolled oats
- 1 cup milk
- ½ cup plain Greek yogurt
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 cup mixed berries
Steps
- Stir the oats, milk, yogurt, chia seeds, honey and vanilla together in a jar or container.
- Cover and refrigerate at least 6 hours or overnight.
- Stir well in the morning — add a splash of milk if it is thicker than you like.
- Divide into bowls or jars and top with berries.
Serve with: extra berries and a drizzle of honey on top.
Use rolled oats, not instant: instant oats turn to mush overnight, while rolled oats stay creamy with a little bite.
Find this recipe in the Breakfast section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
Tips & mistakes
- Use rolled oats, not instant — instant oats turn to mush overnight, while rolled oats stay creamy with a little bite.
- Stir well before refrigerating so the chia seeds don't clump at the bottom in one gelled lump.
- If it is too thick in the morning, stir in a splash of milk until it loosens to the texture you like.
- Add the berries in the morning, not the night before, so they stay fresh and firm instead of bleeding color into the oats.
Frequently asked questions
Can I use non-dairy milk? Yes: oat, almond or soy milk all work the same way. Oat milk makes it the creamiest, while almond milk keeps it lightest.
How long does it keep? 2 to 3 days in the fridge; the oats soften more each day. By day three it is very soft, so most people prefer it within two days.
Can I warm it up? Yes: heat gently in the microwave for a minute; it tastes like oatmeal. Add a splash of milk before heating so it doesn't dry out.
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