A delicious energy burst to start your day right. The best part? You can prep it all the night before with minimal effort.

I don’t know about you, but I’m SUPER lazy when it comes to breakfast. Actually, it’s kind of a new issue; I used to throw down in the kitchen for breakfast. Waffles and homemade sausage were a regular thing…but not anymore. Those recipes are now reserved for special occasions. I know we’re all pretty busy these days, and what we need are uber quick and faceplantable breakfast options before heading out the door. As for me, I need something quick to devour when I come back from my morning runs. Most of the time, that means a quick concoction of scrambled eggs and veggies, but it sure is nice to switch it up every once in a while. This recipe is the perfect solution to my breakfast conundrum. It’s easier than almost any other recipe, it’s absolutely delicious, and it provides a perfect energy burst to get my day started right.

A Few Notes

Don’t sub rolled oats for steel cut oats – That is unless you fancy a big soggy mess. Steel cut oats take much longer to cook since the oat groat is simply cut in pieces vs being steamed and rolled flat.

Don’t skip the chia! Chia seeds produce a gel when introduced to liquid, and this is exactly how you’ll naturally thicken the berry compote. You’ll also benefit from the extra dose of protein, fiber and omega 3s.

Sweeten only if you REALLY need to – Like if you feel like you’re gonna die if your compote isn’t sweeter, then go ahead and add a natural sweetener like raw honey during step 3 of the cooking process. But, the natural sweetness from the fruit is pretty darn good.

Slow Cooked Overnight Oats with Berry Compote

Step by Step Guide to Making Slow Cooked Overnight Oats with Berry Compote

Preparing the Oats:

Combine steel-cut oats, almond milk, salt, and optional cinnamon in a slow cooker. Stir to ensure the ingredients are well mixed.
Secure the lid of the slow cooker and set it to low. Allow the oats to cook for 8 hours. Stir well after cooking.

Making the Berry Compote:

In a small saucepan, combine frozen berries and orange juice. Cook over medium heat for 10-12 minutes. Stir occasionally until the juice from the berries has reduced and sweetened.
Remove the saucepan from heat. Transfer the berry mixture to a storage bowl.
Stir in chia seeds. Allow the compote to cool, then refrigerate.

Serving:

In the morning, serve the chilled berry compote over the cooked oats.
If preferred, warm the compote in the microwave for about a minute before serving.

Slow Cooked Overnight Oats with Berry Compote

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Author: Christine Arel
Total Time: 10 hours 10 minutes
Yield: 4-6 portions 1x

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Description

A delicious energy burst to start your day right. The best part? You can prep it all the night before with minimal effort.

Ingredients

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For the Oats:

1.5 cups steel-cut oats
5 cups almond milk
? tsp salt
1/2 tsp ground cinnamon (optional)

For the Berry Compote:

3 cups frozen mixed berries (blackberries and blueberries mix recommended)
5 tbsp all-natural orange juice (about 3 medium oranges if freshly squeezed)
2 1/2 tsp chia seeds

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Instructions

Preparing the Oats:

Combine steel-cut oats, almond milk, salt, and optional cinnamon in a slow cooker. Stir to ensure the ingredients are well mixed.
Secure the lid of the slow cooker and set it to low. Allow the oats to cook for 8 hours. Stir well after cooking.

Making the Berry Compote:

In a small saucepan, combine frozen berries and orange juice. Cook over medium heat for 10-12 minutes. Stir occasionally until the juice from the berries has reduced and sweetened.
Remove the saucepan from heat. Transfer the berry mixture to a storage bowl.
Stir in chia seeds. Allow the compote to cool, then refrigerate.

Serving:

In the morning, serve the chilled berry compote over the cooked oats.
If preferred, warm the compote in the microwave for about a minute before serving.