Berry Maple Overnight Oats with Cinnamon Crunch
15min
0min
4
410
Chef's Note
This recipe is incredibly versatile - you can prepare it up to 3 days in advance for grab-and-go breakfasts. For the best texture, store the toppings separately and add them just before serving. Feel free to customize with different fruits, nuts, or spices based on your preference. For a dairy-free version, substitute plant-based milk and yogurt.
Tags
Ingredients
2 cups old-fashioned rolled oats
2 cups milk (dairy or plant-based)
1 cup Greek yogurt
3 tablespoons pure maple syrup
2 tablespoons chia seeds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups mixed berries (strawberries, blueberries, raspberries)
1 tablespoon lemon juice
1 tablespoon honey
1 cup granola
1/4 cup sliced almonds
2 tablespoons fresh mint leaves (for garnish)
Instructions
- 1
In a large bowl, combine the rolled oats, milk, Greek yogurt, 2 tablespoons of maple syrup, chia seeds, vanilla extract, 3/4 teaspoon of ground cinnamon, and salt. Stir well until all ingredients are thoroughly mixed.
- 2
Divide the oat mixture evenly among 4 mason jars or airtight containers. Cover and refrigerate overnight or for at least 6 hours.
- 3
For the berry compote, combine 1 1/2 cups of mixed berries, lemon juice, and honey in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Allow to cool completely before refrigerating.
- 4
In a small bowl, mix the granola with the remaining 1/4 teaspoon of cinnamon and 1 tablespoon of maple syrup. Stir well to coat the granola.
- 5
When ready to serve, top each jar of overnight oats with a quarter of the berry compote, a sprinkle of the cinnamon granola, sliced almonds, and the remaining 1/2 cup of fresh berries.
- 6
Garnish with fresh mint leaves if desired. Serve chilled.
Nutrition Information (per serving)
410
15g
62g
13g
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