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.
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
- Total Time: 22 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A simple, make-ahead breakfast brimming with berry goodness. Perfect for a busy weekday or a relaxed weekend morning.
Ingredients
- 1.5 cups (355 ml) steel-cut oats
- 5 cups (1183 ml) almond milk
- ⅛ tsp salt
- 0.5 tsp ground cinnamon
- 3 cups (710 ml) frozen mixed berries
- 5 tbsp all-natural orange juice
- 2.5 tsp chia seeds
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, stirring 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.
Notes
- For creamier oats, use a higher ratio of almond milk to oats.
- If frozen berries aren’t available, use fresh berries and reduce cooking time for the compote.
- Store leftover oats and compote separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 10
Frequently Asked Questions
Can I use steel cut oats instead of rolled oats for this recipe?
No, steel cut oats take much longer to cook and will result in a soggy mess if used in this slow-cooked recipe.
Why is it important to include chia seeds in the berry compote?
Chia seeds help thicken the compote by producing a gel when mixed with liquid, and they also add protein, fiber, and omega-3s.
How sweet should the berry compote be?
Only sweeten the compote if you feel it’s necessary; the recipe suggests to taste it first and adjust based on your preference.
I’m confused— the recipe calls for steel cut oats but your note says NOT to use them
Thank you for catching that! It is an editing mistake – the words were thrown around unintentionally. Corrected – steel cut oats is what you should use.