The point of overnight oats is the morning you get back: ten minutes the night before, then breakfast is almost ready. The yoghurt brings tang, the berries brighten the bowl and the almonds provide a pleasing crunch. There is no reason to turn it into a complicated layered jar; mixing everything in an ordinary container works perfectly.
Let's make it.
- Stir the oats, milk, yoghurt and chia seeds in a container until everything is evenly mixed.
- Taste and stir through the maple syrup if you want a little extra sweetness.
- Cover and refrigerate promptly for at least 4 hours or overnight, until the oats soften.
- In the morning, divide between two bowls and loosen with a splash of milk if needed.
- Top with berries and toasted flaked almonds immediately before eating.
Make it your own.
- For a softer texture, leave the oats in the fridge for the full night.
- Frozen berries work well; thaw them in the fridge, not on the bench.
- If nuts are unsuitable, use pumpkin seeds or omit the topping.
Storing and food safety
Keep covered at 5°C or colder and eat within 2 days. Add fruit and almonds just before serving.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
