Overnight Oats & Berries

This prep-ahead breakfast is hard to beat.  It’s my breakfast quite often, and what I enjoy most is changing the add-ins based on the availability of seasonal fruit.  And let’s not forget that it tastes better the longer it sits making it ideal when hosting house guests or preparing multiple dishes for brunch.  My unsweetened, vegan, gluten free recipe is very basic, allowing everyone to make their oats according to their taste. 

I must admit that I prefer my oats firmer than most overnight oat recipes.  If you prefer more liquid, add up to and additional half cup of almond milk when preparing, or simply add a splash when serving.  If you want more crunch, stir in more toasted almonds when serving.  Be creative with the crunch factor by trying walnuts, pecans or salted pepitas.  For added sweetness stir in dried fruit.  Top your oats with your favorite berries or fruit such as sliced bananas and diced apples.  Now go and enjoy the sweetness, chewy texture and crunch of this low-maintenance breakfast food.

Overnight Oats & Berries

Servings: 4


1 cup thick cut old-fashioned oats (gluten free)

3 Tablespoons sliced almonds, toasted

1 teaspoon cinnamon

pinch of salt

1 1/2 cups almond milk

maple syrup 

2 cups berries

1. In an air tight container, mix oats, almonds, cinnamon and salt.  Add milk and stir to combine.

2. Cover and refrigerate for 8 hours and up to 3 days. 

3. When ready to serve, stir well and serve in small bowls or cups. Sweeten with maple syrup to taste, and top with berries.