Overnight Oats with Greek Yogurt, Berries, Nuts and Seeds

By Culiora

Rolled oats are soaked overnight in milk, Greek yogurt, and chia seeds for a creamy, naturally thick breakfast base. Fresh berries, crunchy toasted nuts, and seeds provide contrasting textures and natural sweetness in every spoonful.

• Servings: 4
• Prep time: 10 min
• Total time: 10 min

Ingredients

• 200 g rolled oats
• 2 tbsp chia seeds
• 1/2 tsp ground cinnamon
• 1 pinch fine sea salt
• 350 ml whole milk (or unsweetened almond milk)
• 200 g plain Greek yogurt (5% or 10% fat)
• 2 tbsp honey or pure maple syrup
• 1 tsp pure vanilla extract
• 150 g fresh mixed berries (blueberries, raspberries, or sliced strawberries)
• 30 g toasted almonds or walnuts, roughly chopped
• 2 tbsp raw pumpkin seeds (pepitas) or sunflower seeds

Instructions

1. In a large mixing bowl, combine the rolled oats, chia seeds, ground cinnamon, and sea salt.
2. Pour in the milk, Greek yogurt, honey or maple syrup, and vanilla extract. Whisk thoroughly until the yogurt is completely incorporated and no dry clumps of oats or chia seeds remain.
3. Divide the oat mixture evenly among 4 individual glass jars (about 250–300 ml capacity each) or leave it covered in the large bowl. Seal tightly with lids or cover with cling film.
4. Refrigerate for at least 4 hours, preferably overnight (around 8 hours), to allow the oats and chia seeds to fully hydrate and soften into a thick, spoonable texture.
5. Before serving, stir the oats. If the mixture has become too thick, loosen it with 1–2 tablespoons of additional milk per serving.
6. Top each portion with fresh berries, chopped toasted nuts, and seeds just before eating to preserve their crisp texture.