About this recipe
Overnight oats with chia seeds are the ultimate make-ahead breakfast: creamy, filling, and endlessly customizable. This version keeps it simple — a base of oats and chia soaked overnight in plant-based milk, lightly sweetened, and finished with fresh berries. The best part? You prep everything the night before, and when morning comes, your breakfast is ready and waiting in the fridge.
Why you will love this recipe
- Meal prep friendly: Make a big batch on Sunday and enjoy breakfast all week.
- Nutritious: Packed with fiber, plant-based protein, and omega-3s from chia.
- Customizable: Top with any fruit, nuts, or seeds you love.
Ingredient notes
- Rolled oats: Old-fashioned oats work best. They soak up liquid without turning mushy.
- Chia seeds
- Milk: Any plant-based milk works — almond, oat, soy, or coconut. Regular milk is fine too.
- Vanilla extract
- Sweetener: Maple syrup, honey, or agave — adjust to taste.
Serve with berries
Blueberries and strawberries are a classic combo, but raspberries, blackberries, or a mix all work beautifully. Use fresh berries when they’re in season for the best flavor, or frozen berries if you’re meal prepping ahead of time. Frozen berries will thaw overnight in the fridge, adding extra juiciness to the oats. For a little crunch, you can also add dried berries like cranberries or goji berries right before serving. Be creative and add any combination that you love.
How to make overnight oats with chia seeds
- Mix the base: In a large jar or airtight container, mix all the ingredients until well combined.
- Chill: Cover and refrigerate for at least 4 hours, or overnight for best results.
- Top + serve: In the morning, stir the oats and top with blueberries, sliced strawberries, or your favorite fruit.
Variations
- Protein boost: Add a scoop of vanilla or chocolate protein powder.
- Nutty oats: Stir in almond butter, peanut butter, or tahini.
- Tropical twist: Top with mango, pineapple, and shredded coconut.
- Chocolate version: Mix 1 Tbsp cocoa powder into the base before chilling.
Home-cook to home-cook tips
- Batch prep: This recipe makes about 4 servings. Divide into jars or containers for grab-and-go breakfasts.
- Texture: If the oats are too thick in the morning, stir in a splash of extra milk. If too thin, add an extra spoonful of chia and let it sit a bit longer.
- Fresh toppings: Add fruit and nuts right before serving to keep them crisp and vibrant.
- Storage: Keeps up to 5 days in the fridge.
Overnight Oats with Chia Seeds and Berries
Equipment
- 1 overnight oats container or one jar with a lid
Ingredients
- ¼ cup rolled oats
- 2 tsp chia seeds
- ¾ cup plant-based milk
- ¼ –½ tsp vanilla extract
- 1 tsp to 1 Tbsp maple syrup or honey
- ½ cup berries blueberries, strawberries, raspberries, or a mix
Instructions
- In a jar or small container, stir together oats, chia, milk, vanilla, and sweetener.
- Cover and refrigerate for at least 4 hours or overnight.
- Top with berries before serving.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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