Recipes · Breakfast

Berry Almond Overnight Oats

Five minutes tonight, breakfast waiting all week — creamy oats, warm berries, toasted almonds.

5 mineasy2 servings$north americanVegetarianHigh fiberMeal prep
Why it earns its place. Oats and berries bring 9 g of fiber per jar, and the almonds add unsaturated fats — a steady, no-crash start.

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Ingredients · 2 servings

  • 100 grolled oats — about 1 cup
  • 250 mlmilk (dairy or plant) — any kind works
  • 120 gplain yogurt (optional)
  • 1 tbspchia seeds
  • 150 gmixed berries — fresh or frozen
  • 20 gsliced almonds
  • 2 tspmaple syrup (optional)
  • 0.5 tspcinnamon

Contains: tree nuts, dairy. Always check labels — brands vary.

Method

  1. Split oats, chia, and cinnamon between two jars. Pour in the milk and stir in the yogurt if using.
  2. Top with berries (frozen is fine — they thaw overnight and make their own sauce).
  3. Lid on, fridge overnight — or at least 4 hours.
    240 min
  4. Morning: stir, scatter the almonds, add a small drizzle of maple if you like it sweeter.

Nutrition per serving

380calories
14 gprotein
52 gcarbs
12 gfat
9 gfiber
1.5 gsat fat
105 mgsodium
4 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

allergyAlmonds → pumpkin seeds for a nut-free jar
allergyPlant milk + coconut yogurt makes it fully dairy-free
costAny frozen fruit works — mango and banana are great on a budget

Storage. Keeps 3 days in the fridge; add almonds just before eating so they stay crunchy.

Batching. Scale to 5 jars on Sunday for the whole work week.

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