Overnight Oats with Berries

Name: Overnight Oats with Berries
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (180 g) old-fashioned rolled oats; 2 cups (480 ml) milk, any kind (dairy, soy, or oat), cold; plus about 2 tablespoons more for loosening in the morning; 1 cup (240 g) plain Greek yogurt, whole-milk or low-fat, cold; 3 tablespoons (63 g) honey, or maple syrup; 2 tablespoons (24 g) chia seeds (optional); 1 teaspoon (5 ml) pure vanilla extract; ¼ teaspoon (1½ g) fine salt; 2 cups (300 g) mixed berries (strawberries, blueberries, raspberries), fresh or frozen; strawberries hulled and cut into ½-inch (1 cm) pieces; 1 tablespoon (21 g) honey, for drizzling in the morning (optional)

From the MyKitchenBank Kitchen

Creamy, no-cook oats soaked overnight in milk and yogurt, lightly sweetened with honey and topped with juicy mixed berries. Make four jars on Sunday and breakfast is ready all week.

Prep: 10 min
Cook: —
Wait: 8 hr
Total: 8 hr 10 min
Makes: 4 jars (about 1¼ cups / 300 ml of oats each, plus berries)

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Ingredients

4 servings

2 cups (180 g) old-fashioned rolled oats
2 cups (480 ml) milk, any kind (dairy, soy, or oat), cold; plus about 2 tablespoons more for loosening in the morning
1 cup (240 g) plain Greek yogurt, whole-milk or low-fat, cold
3 tablespoons (63 g) honey, or maple syrup
2 tablespoons (24 g) chia seeds (optional)
1 teaspoon (5 ml) pure vanilla extract
¼ teaspoon (1.5 g) fine salt
2 cups (300 g) mixed berries (strawberries, blueberries, raspberries), fresh or frozen; strawberries hulled and cut into ½-inch (1 cm) pieces
1 tablespoon (21 g) honey, for drizzling in the morning (optional)

Equipment (5)

Large mixing bowl, at least 2-quart (2 L) capacity
Whisk or spoon
4 lidded jars or containers, 16 ounces (475 ml) each
Measuring cups and spoons
Cutting board and knife (if using strawberries)

Steps

Before you start

Plan for at least 6 hours of chilling; 8 hours (overnight) gives the best texture.
Use old-fashioned rolled oats. Instant oats turn mushy and steel-cut oats stay hard.
Have four 16-ounce (475 ml) jars or containers with lids ready. Smaller 12-ounce jars are too tight once toppings go on.
If using frozen berries, measure them out but do not thaw; they thaw in the fridge as the oats soak.

1
Prep the berries
- Set out four 16-ounce (475 ml) jars with lids.
- If using fresh strawberries, hull them and cut into ½-inch (1 cm) pieces.
- Rinse other fresh berries and pat dry.
- Measure the berries and split them into two equal piles of 1 cup (150 g): one for layering tonight, one for topping in the morning.
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Ready when: Berries are bite-size and dry on the surface.
Tip: Dry berries keep the oats from turning watery and pink.
2
Mix the base
- In a large bowl (at least 2 quarts / 2 L), whisk together 2 cups (480 ml) milk, the Greek yogurt, 3 tablespoons honey, vanilla, and salt until smooth with no yogurt lumps remaining.
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Ready when: The mixture is uniform, pourable, and pale with no white streaks.
Tip: Whisking the liquids first spreads the sweetness evenly so you don't get bland pockets.
3
Stir in oats
- Add the rolled oats and chia seeds (if using) to the bowl.
- Stir well for 30 seconds, scraping the bottom, so every oat is coated and the chia is not clumped.
- You will have about 5 cups (1.2 L) of mixture.
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Ready when: The mixture looks loose and soupy, with the oats just submerged.
Tip: It will look too wet at first. The oats and chia absorb a lot of liquid overnight.
4
Layer the jars
- Divide half the oat mixture among the four jars (about ⅔ cup / 150 ml each).
- Add ¼ cup (about 4 tablespoons) of the layering berries to each jar, then stir the bowl again and divide the remaining oat mixture on top.
- Cover and keep the other cup of berries in the fridge for the morning.
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Ready when: Each jar is about three-quarters full (roughly 360 ml in a 475 ml jar), leaving about an inch of headspace.
Tip: Stir the bowl again before ladling the second half, since the oats settle quickly.
5
Chill overnight
- Seal the jars and refrigerate for at least 6 hours, ideally 8 hours or overnight.
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Ready when: The oats are thick, creamy, and tender with no hard center when you taste one.
Tip: If it's still too liquid after 6 hours, give it another hour or two.
6
Top and serve
- Stir each jar, then loosen with 1 to 2 tablespoons of milk if it seems too thick.
- Top with the reserved berries (about ¼ cup per jar) and drizzle with the remaining 1 tablespoon honey, if using.
- Eat cold, or let sit at room temperature for 10 minutes first.
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Ready when: The oats are creamy and spoonable, with fresh berries on top.
Tip: Stir before adding the berries so they stay whole and bright. If the jar feels too full, tip the oats into a bowl.

Good to know

Tips

Keep the ratio at 1:1 oats to milk by volume plus yogurt for a thick, spoonable texture; add more milk for a looser result.
Frozen berries work well and release a natural fruit syrup as they thaw.
Add crunchy toppings like nuts, seeds, or granola just before eating so they stay crisp.
Taste before serving and add a pinch more honey if your berries are tart.

Make ahead

Prepare the jars without the reserved berry topping up to 4 days ahead. Add the topping berries, milk, and honey just before eating.

Storage & reheating

Refrigerator: covered, up to 4 days (texture softens each day). Room temperature: do not leave out more than 2 hours. Freezer: not recommended because yogurt separates and the oats turn grainy. Serve cold, or microwave a jar (transfer to a microwave-safe bowl if it has a metal lid) uncovered in 30-second bursts for 1 to 2 minutes if you prefer it warm.

Substitutions

plain Greek yogurt → dairy-free coconut or soy yogurt. Keeps it vegan when paired with plant milk and maple syrup; texture is slightly looser.
honey → maple syrup. Use the same amount; gives a more caramel-like flavor and makes it vegan.
chia seeds → ground flaxseed. Use 2 tablespoons; thickens similarly but gives a nuttier flavor.
mixed berries (strawberries, blueberries, raspberries) → diced peaches, banana, or mango. Use the same weight; add banana in the morning so it doesn't brown.