Do your future self a favor and prep these Blackberry Overnight Oats for the week ahead.
Sponsored by So Delicious®. As always, all opinions are my own.
These days, I’m all about quick and easy breakfasts. I’ve been drinking a lot of smoothies, but whenever I want something a little more substantial, I go with overnight oats. Since they’re ready to grab and go, they’re ideal for busy mornings. You can also prep them up to five days in advance, so you can batch cook enough to last all week.
I like to make these Blackberry Overnight Oats the night before an early hike or ski trip. They’re hearty and energizing but still easy enough to digest before doing something active.
You can make overnight oats with pretty much any type of fresh, frozen, canned, or dried fruit. This version with simmered blackberries from Sprouts has been my personal favorite lately.
Are Blackberries Healthy?
Blackberries are high in fiber and packed with vitamin C, which supports your immune system and works as an antioxidant to fight free radicals. Along with oats, coconut milk, and chia seeds, blackberries are a great choice for breakfast since they provide energizing nutrients to get you going.
How to Make Blackberry Overnight Oats
There are three main steps to making these Blackberry Overnight Oats.
1. Simmer the blackberries
The first step is simmering fresh berries with So Delicious® Coconutmilk, lemon, maple syrup, and cinnamon. Sweet, tart, nutty, and warming. It’s the best combination.
Once you simmer the berries in a saucepan for about 20 minutes, they’ll start to break down into a syrupy sauce that goes directly into jars with the overnight oats. You can use a wooden spoon to break apart the berries as they cook if you want.
2. Mix overnight oats
While the berries are cooking, get started on the overnight oats. This part only takes a couple of minutes.
Divide oats, chia seeds, and coconut milk between two pint-size jars with lids. Cover and shake the jars to mix all of the ingredients together.
Once the berries are cooked down, divide the sauce between each of the jars of overnight oats. Stir gently to swirl the blackberries into the oat mixture. You can do this just once or twice for a swirl or stir more if you want everything to be mixed together.
The finals step is just refrigerating the jars overnight, or until the oats are softened.
The next morning, feel free to top with a few extra fresh blackberries, along with toasted almonds and coconut flakes for a little nutty flavor and crunchy texture. You can also add these to the jars the night before, but they’ll soften and won’t provide the same crunchy texture. They’re optional but in my opinion, totally worth it.
Can you use frozen blackberries or other types of fruit to make overnight oats?
If you don’t have fresh blackberries, feel free to swap in frozen berries or another type of fresh fruit. Chop larger fruits into pieces before you cook them according to the recipe.
What’s the best way to store Blackberry Overnight Oats?
I make and store overnight oats in the same pint-size wide-mouth glass jars with lids. This way you can just shake up the overnight oats instead of having to dirty another spoon or whisk to mix everything together.
How long do overnight oats last in the fridge?
Cover jars and refrigerate for up to five days. This means you can prep enough to last all week if you want.
What’s the best milk to use for Blackberry Overnight Oats?
I love using So Delicious® Coconutmilk for this recipe because the nutty flavor and creamy texture are ideal for overnight oats. So Delicious® is also part of Danone North America, a Certified B Corporation®.
Looking for more make-ahead breakfast ideas?
Try these vegetarian recipes:
- Roasted Apple and Pear Overnight Oats
- Whole Wheat Lemon Blueberry Muffins
- Pumpkin Coconut Cream Overnight Oats
- Sweet Potato Energy Bars
- Banana Pecan Oat Muffins
- ½ cup So Delicious Unsweetened Vanilla Coconutmilk
- 2 cups blackberries (12 ounces)
- 1 teaspoon grated lemon peel (optional)
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- Salt to taste
- ⅔ cup rolled oats
- 2 tablespoons chia seeds
- 2 cups So Delicious Unsweetened Vanilla Coconutmilk
- 2 tablespoons unsweetened coconut flakes, toasted if desired (optional)
- 2 tablespoons slivered almonds, toasted if desired (optional)
- Additional blackberries for garnish (optional)
- Heat coconutmilk, blackberries, lemon peel, lemon juice, maple syrup, cinnamon, and salt in a saucepan. Bring to a simmer and cook over low-medium heat for 20 minutes, stirring occasionally, or until reduced. Remove from heat and allow to cool 5 minutes.
- In the meantime, divide oats, chia seeds, and coconutmilk between two pint-size jars with lids. Cover and shake to mix. Uncover the jars and divide the cooked blackberry mixture between them. Stir gently once or twice to swirl the blackberries into the oat mixture. Cover and refrigerate overnight. Top with coconut flakes, slivered almonds, and additional blackberries immediately before serving if desired (see note). Store in the refrigerator for up to 5 days.
To toast coconut and almonds: Preheat oven to 350 degrees Fahrenheit and spread almonds and coconut in a single layer on a lined baking sheet. Bake 5 minutes or until golden. Store in an airtight container for up to 1 month.
It’s okay to add the toasted coconut and almonds before refrigerating the overnight oats if you don’t mind that they’ll soften in the jars. To maintain the crunchy texture of the almonds and coconut, add them immediately before serving.
Recipe as written creates overnight oats that are on the liquidy side, which I prefer. Use less coconutmilk (about ¾ cup per jar) if you prefer thicker overnight oats.
Substitute frozen blackberries for fresh if desired.
Did you try this recipe?
Rate the recipe and leave a comment below. You can also tag me (@GratefulGrazer) if you share a pic on Instagram. I’d love to see your creation!