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Mary Berry Overnight Oats

Mary Berry Overnight Oats
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A classic British no-cook breakfast inspired by Mary Berry’s simple, elegant style. Rolled oats soak overnight in a creamy blend of whole milk and Greek yogurt, sweetened with honey and vanilla, then topped with fresh berries and sliced almonds for a satisfyingly crunchy finish.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 2 tablespoons chia seeds
  • 1/4 teaspoon kosher salt
  • 2 cups whole milk
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1 cup mixed fresh berries (blueberries, raspberries, strawberries), halved if large
  • 2 tablespoons sliced almonds

Instructions

  1. Begin by selecting old-fashioned rolled oats, not instant or steel-cut. Rolled oats absorb liquid evenly overnight and yield a creamy yet chewy texture; steel-cut would remain too firm, and instant would turn mushy.
  2. In a medium mixing bowl, combine the rolled oats, chia seeds, and kosher salt. Whisk thoroughly to break up any clumps in the chia seeds and ensure the salt is evenly distributed.
  3. In a separate liquid measuring cup, whisk together the whole milk, full-fat Greek yogurt, honey, and vanilla extract until completely smooth. The yogurt adds tangy richness and additional protein, while honey provides natural sweetness.
  4. Pour the liquid mixture over the dry ingredients. Using a rubber spatula, fold gently until every oat is moistened and no dry streaks remain. The mixture will appear thin initially but will thicken significantly as the oats and chia absorb liquid.
  5. Taste the base for sweetness at this point. If you prefer a sweeter breakfast, stir in an extra teaspoon of honey or maple syrup. Remember that the berries will add some sweetness as well.
  6. Divide the mixture evenly among four 8-ounce (240 ml) jars or airtight containers. Leave about 1 inch (2.5 cm) of headspace to allow for expansion; the oats will nearly double in volume overnight.
  7. Top each jar with a quarter of the fresh mixed berries and sliced almonds. Press the toppings gently into the surface so they are partially submerged; this helps the berries release their juices and flavor the oats.
  8. Seal the jars tightly with lids and place them in the refrigerator. Allow to rest for at least 6 hours, but preferably overnight (8-12 hours). Do not leave at room temperature for more than 30 minutes before refrigerating.
  9. The next morning, remove one jar from the refrigerator. Stir the oats thoroughly from the bottom up to redistribute any settled chia seeds and berries. The texture should be thick and creamy, similar to pudding.
  10. If the oats are too thick for your preference, stir in 1 to 2 tablespoons of milk per serving until desired consistency is reached. Conversely, if too thin, let sit an additional hour in the fridge to thicken further.
  11. Serve cold directly from the jar, or microwave gently on low power (50% power) for 30-45 seconds for a warm breakfast. Stir before eating to even out temperature.
  12. For meal prep, these overnight oats keep well in the refrigerator for up to 4 days. Store without toppings and add fresh fruit and nuts just before serving for best texture.

Notes

Store in airtight containers in the refrigerator for up to 4 days. Freezing is not recommended as the texture of chia seeds and yogurt changes upon thawing. To reheat, microwave on low power (50%) in 15-second increments until just warm, or enjoy cold straight from the fridge.

Nutrition

Keywords: Mary Berry overnight oats, overnight oats recipe, British breakfast, no-cook breakfast, make ahead breakfast, creamy oats, chia seed oats, Greek yogurt oats, healthy breakfast, quick breakfast, berry almond oats

Find it online: https://britishrecipes.uk/mary-berry-overnight-oats-recipe/