Overnight Berry Chia Oats
Creamy oats and chia seeds soaked overnight in milk, layered with juicy thawed berries and a touch of vanilla. A cool, spoonable breakfast you build the night before and grab straight from the fridge.
- Total
- 498 min
- Prep 10 · Cook 8 · Rest 480
- Serves
- 1
- Difficulty
- Easy
You'll practice: Seasoning in layers
- Sweet
- No cook
Instructions
-
Put 40 g oats, 1 tbsp chia seeds, 180 ml milk, 0.25 tsp vanilla and a pinch of salt into a jar or bowl. Stir well, scraping the bottom, until no dry chia clumps remain.
~4 min
Stirring thoroughly prevents dry chia clumps, which would stay crunchy and fail to thicken the mixture evenly.
Seasoning in layers Add a pinch of salt to the soaking liquid to season the oats from within; taste after soaking and adjust before serving.
-
Cover the jar and refrigerate at least 8 hours or overnight, until the oats are soft and the mixture is thick and creamy.
~480 min
Chia seeds need hours to absorb liquid and swell, creating the gel that thickens the oats.
The chia needs those 8 hours to swell and thicken the oats; a shorter soak leaves a thin, watery jar.
-
The next morning, put 100 g frozen berries in a small bowl and leave them at room temperature for 10 minutes, until thawed and sitting in their own juice.
~10 min
Thaw the berries in the fridge overnight in a small bowl if you want them ready the moment you wake up.
-
Stir the oat mixture: it should be thick enough to hold a spoon. If it is stiffer than you like, stir in 1 to 2 tbsp milk.
~2 min
Chia and oats continue absorbing liquid overnight, so loosening with milk restores a creamy, spoonable texture.
-
Spoon the thawed berries and their juices over the oats and eat cold.
~2 min