About this recipe

A creamy, no-cook breakfast that comes together in minutes the night before. Rolled oats soak overnight in plant-based milk, creating a thick, pudding-like texture that's layered with fresh mixed berries and a drizzle of maple syrup. Completely vegan, naturally sweetened, and perfect for busy mornings—just grab and go.

Instructions

1. 1

   In a mixing bowl or large measuring cups, whisk together the unsweetened oat milk, coconut yogurt, maple syrup, pure vanilla extract, cinnamon, and a pinch of kosher salt until smooth and well combined.

2. 2

   Add the old-fashioned rolled oats and chia seeds to the liquid mixture and stir well to combine, making sure no dry oats remain at the bottom. The chia seeds will help thicken the mixture overnight.

3. 3

   Divide the oat mixture evenly between two quart jar or airtight container. Seal tightly and refrigerate for at least 6 hours, or overnight (up to 4 days). The oats will absorb the liquid and become thick and creamy.

4. 4

   When ready to serve, give the oats a good stir. If they seem too thick, loosen with a splash of unsweetened oat milk. Top each jar with half the fresh mixed strawberries, blueberries, raspberries, and blackberries, a sprinkle of sliced almonds or almonds for crunch if using, and a light drizzle of maple syrup. Serve cold.