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Berry Almond Overnight Oats - A Fresh, Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned rolled oats (not instant or steel-cut)
  • 1 cup milk of choice (dairy, almond, oat, or soy)
  • 1/2 cup plain Greek yogurt (or dairy-free yogurt)
  • 1 cup mixed berries (fresh or frozen; blueberries, raspberries, strawberries, or blackberries)
  • 2 tablespoons chia seeds
  • 2–3 tablespoons sliced or slivered almonds, plus more for topping
  • 1–2 tablespoons maple syrup or honey, to taste
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • Pinch of fine sea salt
  • Optional: a squeeze of lemon juice or a little lemon zest (brightens the berries)

Method
 

  1. Prep the berries: If using strawberries, hull and chop them. If using frozen berries, there’s no need to thaw; they’ll soften overnight. For extra brightness, toss berries with a tiny squeeze of lemon.
  2. Combine the base: In a medium bowl or large jar, add oats, milk, Greek yogurt, chia seeds, maple syrup (or honey), vanilla, almond extract, and salt. Stir until everything looks well blended and the chia seeds aren’t clumping.
  3. Fold in berries and almonds: Gently mix in the berries and 2–3 tablespoons of sliced almonds. Save some for topping in the morning.
  4. Adjust consistency: If you prefer thicker oats, add an extra teaspoon of chia. For looser oats, add a splash more milk. It will thicken a lot as it chills.
  5. Refrigerate: Cover and chill for at least 4 hours, but overnight is best.
  6. Serve: In the morning, give the oats a good stir. Add a splash of milk if they’re thicker than you like. Top with more berries, almonds, and an extra drizzle of maple syrup if you want.