Make-ahead
Berry almond overnight oats
Oats soaked overnight with milk, then topped with berries, toasted almonds, and yogurt. Mixed the night before so breakfast is already in the jar.
Allergens: Milk and tree nuts (almonds). Oats are often processed near wheat; use certified gluten-free oats if needed.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk, dairy or unsweetened soy or almond
- 1/2 cup plain yogurt, plus more to serve
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 cup blueberries or mixed berries
- 3 tablespoons toasted sliced almonds
Method
- Stir oats, milk, yogurt, maple syrup, vanilla, and salt in a bowl. Divide between two jars or containers.
- Cover and refrigerate at least 6 hours, or overnight. The oats should look thick, not dry. If they are stiff, stir in a splash of milk.
- In the morning, top with berries and almonds. Add another spoon of yogurt if you like.
Kitchen notes
- This is a breakfast, not a meal plan. Portion it the way you actually eat in the morning.
- Jars keep 2 days in the refrigerator. Add the nuts just before eating so they stay crisp.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.