EverydayBreakfast and brunchMeatless
Overnight Oats with Berries
Oats soaked in oat milk overnight so they turn soft and thick by morning. Five minutes the night before, and breakfast is waiting in the fridge.
- Hands-on
- 5 min
- Total
- 8 h 5 min
- Serves
- 2
- Level
- Easy
By Sam @thirty.minutes · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 2. Tick things off as you go.
Method
Mix the oats
Stir the oats, oat milk, chia seeds, maple syrup, vanilla and cinnamon together in a bowl or two jars until no dry oats are left at the bottom.
Add blueberries
Stir in half the blueberries, lightly crushing a few against the side so their juice streaks through the oats.
Chill
Cover and chill for 8 hours, or overnight.
Stir and adjust
Give the oats a good stir in the morning. If they have set too firm for you, loosen them with a little more oat milk until they are as thick as you like.
Top and serve
Spoon into bowls or eat straight from the jars, topped with the raspberries and the rest of the blueberries.
Tips
- Use a bowl or jars with enough room to stir the mixture easily.
- Crush just a few blueberries to add streaks of juice while keeping some berries whole.
- Adjust the thickness in the morning with a little more oat milk, adding it gradually.
Swaps
- Use another variety of milk in place of oat milk.
- Swap the blueberries or raspberries for other fresh berries.
Storing
Keep covered in the fridge for up to two days.
Nutrition per serving
390 kcal · protein 10 g · carbs 69 g · fat 8 g · fibre 13 g. This is worked out from the ingredient list, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Nutrition, worked out ingredient by ingredient: FoodData Central (SR Legacy), U.S. Department of Agriculture
