Overnight Oats with Berries

Ingredients

• 80g (¾ cup) old-fashioned rolled oats (not instant)
• 240ml (1 cup) unsweetened almond milk
• 1 tbsp (12g) chia seeds
• 1 tbsp (16g) natural almond butter
• 1 tsp pure vanilla extract
• 1 tsp (7g) maple syrup
• 100g mixed berries (fresh or frozen — blueberries, raspberries, strawberries)
• 1 pinch fine sea salt

Smart Substitutions

• ↔Use kefir instead of almond milk for a probiotic-rich version with 30% more protein
• ↔Add 1 tbsp hemp seeds instead of almond butter for omega-3 ALA and a more neutral flavour

How to Cook

1. 1

   Add oats, chia seeds, vanilla extract, maple syrup, and a pinch of salt to a 500ml jar or container. Pour over the almond milk and stir thoroughly — the chia seeds need to be fully dispersed to avoid clumping.

   2 min

   Give the jar one more stir 10 minutes into refrigeration — this second stir prevents the chia seeds from settling and clumping at the bottom.

2. 2

   Seal the jar tightly and refrigerate overnight (minimum 6 hours, up to 3 days). The oats will absorb the milk and swell to a thick, creamy consistency.

   480 min

   Oats prepared 2–3 days ahead actually taste better than ones made the night before — the texture gets creamier and the flavours meld more fully.

3. 3

   In the morning, remove from the fridge. If the mixture is very thick, loosen with 2–3 tbsp extra almond milk. Top with mixed berries and drizzle with almond butter. Serve cold or at room temperature.

   2 min

   Frozen berries work beautifully here — they thaw overnight in the fridge, releasing their juice which swirls into the oats for natural sweetness and colour.