Overnight oats are mostly a texture question, and this version gets it right. Rolled oats soaked in almond milk with a spoonful of yogurt to thicken things, maple syrup instead of honey, and cardamom working quietly in the background. Berries go in before refrigerating so they bleed into the oats overnight, which is exactly what you want. Assembly takes about three minutes the night before. Morning can be slow.
How to Make Maple Berry Overnight Oats
The yogurt ratio
Two tablespoons of plain yogurt makes the oats noticeably creamier without turning them tangy. Greek or regular both work; skip the flavored kind. If the oats look too thick in the morning, stir in a little almond milk to loosen them.
On the berries
Frozen berries work just as well as fresh, and sometimes better since they release more juice overnight. If using fresh strawberries, slice them rather than leaving them whole so they soften into the oats. Raspberries or blueberries can go in as-is.
Maple Berry Overnight Oats
- Total Time: 5 minutes
- Yield: Serves 1
- Diet: Vegetarian, Gluten-Free
Description
Creamy oats soaked overnight with berries and maple syrup. A quick and healthy make-ahead breakfast.
Ingredients
- 1/3 cups (79 ml) rolled oats
- 1/3+ cups (79+ ml) unsweetened vanilla almond milk
- 2 Tbsp plain yogurt
- 1-2 Tbsp maple syrup
- 1/2 tsp vanilla bean paste or extract
- pinch cardamom
- 1-2 handfuls berries
Instructions
- In a pint mason jar or airtight container, combine the rolled oats, almond milk, yogurt, maple syrup, vanilla, and cardamom. Stir well until everything is thoroughly mixed and no dry oats remain.
- Add the berries and stir gently to distribute them evenly throughout the oat mixture.
- Seal the container tightly and place in the refrigerator for at least 4 hours, or overnight for the best texture.
- In the morning, give the oats a stir. If they’re too thick, add a splash more almond milk. If too thin, let them sit for another 30 minutes. Eat cold straight from the jar or transfer to a bowl and top with extra berries.
Notes
- For a thicker consistency, use less almond milk or add chia seeds for extra thickness and nutrition.
- Substitute other berries (strawberries, blueberries, raspberries) or chopped fruit (peaches, apples) for variety.
- Store leftover oats in the refrigerator for up to 3 days. They may thicken slightly over time.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 5
Frequently Asked Questions
Can I use regular milk instead of almond milk?
Yes. Any milk works, whether dairy, oat, or coconut. The almond milk keeps it lighter, but whole milk will make the oats richer and creamier.
How long do these need to sit before they’re ready?
A minimum of a few hours, but overnight (8 to 12 hours) gives the best texture. The oats fully soften and the flavors meld together.
What berries work best here?
Blueberries, raspberries, and blackberries all work well. Strawberries are good too if you quarter them first. Frozen berries are fine and will thaw as the oats chill overnight.
Also, there is a typo in the serving size. This recipe makes a single serving.
So, do I eat them cold or warm? (or is it taster’s choice?) :)
I’ve never tried to warm them, but I suppose you could if you like. If you try it, let me know they turn out!
I LOVE overnight oats! probably my most favorite breakfast food of all time! I’m definitely going to have to try this one!