Raspberry & Blackberry Overnight Oats
Thick vanilla yoghurt, porridge oats and frozen berries prepared in minutes and left overnight for a cold, filling breakfast.
Ratings are Kitchen notes, not internet theatre.
Portions
Exact quantities, rounded for an actual kitchen.
Buy
What you need and exactly how much.
Base
- 50 gporridge oats
- 150 gvanilla Skyr or Greek yoghurt
- 60 mlmilkplus a little to finish
Fruit
- 90 gfrozen raspberries and blackberries
Flavour
- 7 ghoney or maple syrupabout 1 tsp
- cinnamonoptional
- 10 gchopped chocolate or chocolate chipsoptional
Prep
Do this before the pan gets hot.
- Milk
Measure the starting amount and keep a little extra available for adjustment.
- Frozen berries
Keep frozen; break apart any large clumps.
- Chocolate
Chop into small pieces if using a bar rather than chips.
- Container
Use a lidded bowl or jar with enough room to stir again before eating.
Cook
Follow the sequence. The detail is here because it matters.
- 01
Build the base
2 minAdd the porridge oats, vanilla Skyr or Greek yoghurt and milk to the container. Stir until completely combined, scraping the base and corners so no dry oats remain.
- 02
Add flavour
2 minFold in the frozen raspberries and blackberries, then add the honey or maple syrup. Add cinnamon and chocolate if using, and stir again. Add a small splash of reserved milk if the mixture already feels too stiff.
- 03
Chill
4 hr+Cover and refrigerate for at least four hours, ideally overnight. The oats will hydrate, the berries will soften and release their colour, and the mixture will become considerably thicker.
- 04
Finish
1 minStir thoroughly before eating. Add a little more milk until the texture is thick but spoonable.