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Easy High-Fiber Overnight Chia Oats with Berries

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Creamy, no-cook overnight oats with chia seeds and berries that keep you full until lunch. A healthy, make-ahead breakfast that takes five minutes to prepare and tastes like a treat.

Ingredients

Scale
  • ½ cup (45g) rolled oats (old-fashioned oats)
  • 2 tablespoons (20g) chia seeds
  • ¾ cup (180ml) milk of choice (dairy or plant-based)
  • ¼ cup (60g) Greek yogurt (plain, full-fat or 2%)
  • 1–2 tablespoons (15-30ml) pure maple syrup
  • ½ teaspoon vanilla extract
  • A tiny pinch of salt
  • ½ cup (75g) mixed berries (fresh or frozen; blueberries, raspberries, sliced strawberries)

Instructions

  1. Grab a clean, dry 16-ounce (pint-sized) mason jar or airtight container.
  2. Add dry ingredients first: ½ cup rolled oats and 2 tablespoons chia seeds.
  3. Add wet ingredients: ¾ cup milk, ¼ cup Greek yogurt, 1-2 tablespoons maple syrup, ½ teaspoon vanilla extract, and a tiny pinch of salt.
  4. Stir thoroughly with a small whisk or fork, scraping the bottom and corners to prevent chia seeds from clumping.
  5. Gently fold in ½ cup mixed berries. If using frozen berries, add them straight from the freezer.
  6. Seal the jar tightly and shake well to ensure even distribution.
  7. Refrigerate for at least 6 hours, preferably overnight (8-12 hours).
  8. In the morning, stir the oats. If too thick, add an extra tablespoon or two of milk.
  9. Add desired toppings (e.g., fresh berries, chopped nuts, nut butter, cinnamon) and enjoy cold or at room temperature.

Notes

For best texture, use rolled oats (not steel-cut or instant). The ratio of oats to liquid is key: ½ cup oats to ¾ cup liquid (milk + yogurt). Oats keep in the fridge for up to 5 days; add toppings just before serving. If too thick, thin with extra milk. For a vegan version, use plant-based milk and yogurt or omit yogurt and add extra milk.

Nutrition

Keywords: overnight oats, chia oats, high fiber breakfast, healthy breakfast, meal prep breakfast, berry oats, no cook breakfast

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