This is my go-to breakfast for busy office days when I know I’ll be rushing out the door. It’s simple, nourishing, and takes just two minutes to throw together the night before. Pop it in a jar, leave it in the fridge, and it’s ready to grab and go by morning.
There’s often a misconception that overnight oats are low in protein, but that’s not true. It’s all about the ingredients you choose. In this recipe, every component contributes to the overall balance – oats, chia seeds, soy milk and yoghurt all provide plant-based protein. Even the berries have a little! It’s proof that you don’t need protein powders to make a breakfast that fuels you for hours.
The texture is creamy and satisfying, the berries add freshness and a little natural sweetness, and the whole jar feels like you’re eating dessert for breakfast – but with better ingredients. It’s fibre-rich, high-protein, and completely customisable. I love this one because it always makes me feel full, energised, and ready to start the day.
Why Overnight Oats Are A Game-Changer
Overnight oats are a simple, no-fuss breakfast made by soaking oats in liquid overnight – usually milk or yoghurt. While they rest in the fridge, the oats soften and thicken, turning into a creamy, ready-to-eat breakfast by morning. They’re ideal if you want something nutritious without the rush. You can customise them with fruit, spices or toppings, and they’re naturally high in fibre, which supports digestion and helps keep you full. What I love most is that they take just minutes to prepare and taste different every time depending on what you add.
Tips
- Use Rolled Oats: They absorb liquid best and give the creamiest result – avoid steel-cut oats for overnight recipes.
- Layer Smart: Mix everything except the berries – place them on top to keep them fresh and colourful.
- Skip the Sweetener: Taste before adding honey – the natural sweetness from berries and yoghurt might be enough.
- Use a Leak-Proof Jar: Perfect for taking to work or eating on the go.
- Give It A Stir: Mix again in the morning if the ingredients have settled – this helps get that perfect creamy texture.
Swaps
Oats: Use gluten-free oats if needed.
Chia seeds: Ground flaxseed also works, though the texture will be slightly less pudding-like.
Soy milk: Oat milk, almond milk or dairy milk all work – choose what suits your taste and dietary needs.
Yoghurt: Use coconut or almond yoghurt for a dairy-free version.
Berries: Any fruit works – try chopped banana, mango or frozen cherries for a twist.
Honey: Maple syrup or agave are great alternatives if you prefer plant-based sweeteners.
Storage
Fridge: Store in a sealed jar or container for up to 3 days. Stir before eating and add a splash of milk if needed.
Freezer: Not recommended. Overnight oats don’t freeze well and may become watery or separate once thawed.
More Overnight Oats
- Tiramisù Overnight Oats
- Coconut & Mango Overnight Oats
- Apple & Cinnamon Overnight Oats
- Blueberry & Lemon Overnight Oats
Berries Overnight Oats
Ingredients
- 40 g rolled oats
- 1 tbsp chia seeds
- 1/2 cup soya milk
- 50 g yoghurt
- handful of berries
- honey, to taste
Instructions
- Add all your ingredients to take away jar and mix, except from the berries which will go on top.
- Leave to set overnight.
- I added some honey but I don’t think is really needed, it really taste like a pudding and I always looking forward to it