Overnight oats in a bamboo bowl topped with frosty frozen redcurrants and blackcurrants, set on a beige linen cloth. — Photo: bubithebear · Pixabay Content License · Pixabay

American · Breakfast · Snack

Overnight Oats with Berries

Name: Overnight Oats with Berries
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup Rolled oats; 1 cup Skim milk; 1/2 cup Plain nonfat Greek yogurt; 1 tbsp Chia seeds; 2 tsp Honey; 1/2 tsp Vanilla extract; 1/4 tsp Ground cinnamon; 1 pinch Salt; 1/2 cup Blueberries; 1/2 cup Raspberries; 1/2 cup Strawberries, sliced

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Creamy, no-cook oats soaked in milk and Greek yogurt with a hint of vanilla and cinnamon, topped with juicy fresh berries. Make them the night before and breakfast is ready when you are.

Prep: 10 min
Cook: No cooking
Total: 10 min
Serves: 2

Easy
Vegetarian

16%

Per serving312kcal16% of a 2,000 kcal day

18gProtein

51gCarbs

5gFat

10gFiber

Calories come from: Carbs 63% · Fat 15% · Protein 22%

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Ingredients

For 2 servings

1 cup80 gRolled oats
1 cup245 gSkim milk
1/2 cup120 gPlain nonfat Greek yogurt
1 tbsp12 gChia seeds
2 tsp14 gHoney (optional)
1/2 tspVanilla extract
1/4 tspGround cinnamon
1 pinchSalt
1/2 cup74 gBlueberries
1/2 cup62 gRaspberries
1/2 cup83 gStrawberries, sliced

Steps

1
In a bowl, stir together the oats, chia seeds, cinnamon and salt.
2
Add the milk, Greek yogurt, vanilla and honey (if using), and mix until smooth with no dry pockets.
3
Divide the mixture between two jars or lidded containers.
4
Cover and refrigerate for at least 6 hours or overnight so the oats soften.
5
Rinse the blueberries and raspberries, and hull and slice the strawberries.
6
In the morning, stir the oats, adding a splash of water if they are too thick.
7
Top with the berries and eat cold, within 3 days of making.

Swaps, storage and make-ahead

Swaps

Use unsweetened soy milk and a plain soy yogurt instead of skim milk and Greek yogurt for a dairy-free version.
For a vegan version, use soy milk and soy yogurt and swap the honey for maple syrup.
Use oats labelled certified gluten-free to make it gluten-free, since regular oats are often cross-contaminated with wheat.
Swap the fresh berries for a frozen mixed-berry blend, which is often cheaper and easier to find year-round.

Storage

Keep the soaked oats covered in the fridge and eat within 3 days of making, refrigerating any leftovers within 2 hours. Add the berries just before eating, and don't freeze the finished oats, as the texture turns watery.

Make ahead

Mix the oats and divide them into jars up to 3 days ahead, keeping them covered in the fridge. Wash and prep the berries the night before, then store them separately in a lidded container lined with paper towel.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (340 g)	Per 100 g
Calories	312 kcal	92 kcal
Protein	17.5 g	5.1 g
Carbohydrates	50.5 g	14.9 g
of which sugars	15.9 g	4.7 g
Fiber	10 g	2.9 g
Fat	5.2 g	1.5 g
of which saturated	0.8 g	0.2 g
Sodium	155 mg	46 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.