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A glass jar filled with overnight oats with mixed berries, topped with fresh raspberries, blueberries, and crunchy granola on a marble surface.
Layla

Overnight Oats with Mixed Berries

Creamy, no-cook oats that transform into a grab-and-go breakfast bursting with juicy berries and subtle sweetness.
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Prep Time 10 minutes
Total Time 8 hours
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup rolled oats old-fashioned, not quick or steel-cut
  • 1 cup milk dairy or unsweetened oat milk
  • 0.5 cup Greek yogurt plain, full-fat for creamiest texture
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup or honey
  • 0.5 tsp vanilla extract
Toppings
  • 1.5 cups mixed berries fresh or frozen (strawberries, blueberries, raspberries)
  • 2 tbsp sliced almonds toasted, for crunch

Equipment

  • Two 16-ounce jars with lids
  • Measuring cups and spoons

Method
 

Prep
  1. In a medium bowl, stir together oats, milk, yogurt, chia seeds, maple syrup, and vanilla until thoroughly combined. The mixture will look loose - this is correct, as the oats will absorb liquid overnight.
  2. Pour half the oat mixture into each jar, leaving about 2 inches of headspace for expansion and toppings.
  3. Layer 3/4 cup berries on top of each jar, gently pressing them slightly into the oats so they make contact with the liquid. Reserve remaining berries for morning.
  4. Seal jars and refrigerate for at least 8 hours or up to 5 days. The oats are ready when they have thickened to a pudding-like consistency and no liquid pools on top.
  5. Before eating, stir in the reserved fresh berries and sprinkle with toasted almonds. Add a splash of milk if you prefer a looser texture.

Notes

For the creamiest texture, use full-fat Greek yogurt and old-fashioned rolled oats - steel-cut oats will stay too chewy and quick oats will turn mushy. Frozen berries work beautifully and create a jammy layer as they thaw; just add them still frozen and let them defrost overnight in the fridge. Make a double batch on Sunday for effortless breakfasts all week - the oats actually improve in texture after 24 hours.