Overnight Oats with Berries
Rolled oats and chia seeds soaked cold in almond milk until they thicken to a soft pudding, then topped with fresh berries. Ten minutes of work the night before, no cooking.
- 1
Stir the oats, almond milk, chia seeds, maple syrup, and salt together in a bowl, or divide them straight among four jars and stir each one.
- 2
Fold in half the berries, keeping the rest for the top. Cover the bowl or seal the jars.
- 3
Refrigerate at least 8 hours or overnight. The chia swells and sets the mixture into a soft pudding around the softened oats.
- 4
Stir well before eating and loosen with a splash more almond milk if it has gone stiff. Top with the remaining berries. Keeps 4 days refrigerated.
Ingredients
- 2 cups gluten-free rolled oats
- 2 cups unsweetened almond milk
- 3 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 1/2 cups mixed fresh berries
Instructions
- 1
Stir the oats, almond milk, chia seeds, maple syrup, and salt together in a bowl, or divide them straight among four jars and stir each one.
- 2
Fold in half the berries, keeping the rest for the top. Cover the bowl or seal the jars.
- 3
Refrigerate at least 8 hours or overnight. The chia swells and sets the mixture into a soft pudding around the softened oats.
- 4
Stir well before eating and loosen with a splash more almond milk if it has gone stiff. Top with the remaining berries. Keeps 4 days refrigerated.