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–+ servings
Overnight oats with summer berries in a glass mason jar, layered with Greek yogurt, strawberries, blueberries, and raspberries, topped with honey drizzle, photographed on a bright white marble surface with fresh mint garnish

Overnight Oats with Summer Berries

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Prep Time 5 minutes
Total Time 8 hours 5 minutes
Servings 2 jars
Calories 340 kcal

Equipment

  • 2 wide-mouth pint mason jars with lids
  • Medium mixing bowl
  • Measuring cups and spoons
  • Spoon or spatula for stirring

Ingredients
  

Oat Base

  • 1 cup old-fashioned rolled oats do not use quick oats or steel-cut
  • 1 cup plain Greek yogurt full-fat or 2% recommended
  • 1 cup unsweetened almond milk or any milk of choice
  • 2 tablespoons chia seeds
  • 2 tablespoons honey or pure maple syrup; adjust to taste
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Toppings

  • 1/2 cup fresh strawberries hulled and sliced
  • 1/2 cup fresh blueberries rinsed
  • 1/2 cup fresh raspberries or blackberries
  • 2 tablespoons granola optional, for crunch
  • 1 tablespoon honey for drizzling on top
  • 4 leaves fresh mint optional garnish

Instructions
 

Mix the Oat Base

  • In a medium bowl or large measuring cup, combine the rolled oats, Greek yogurt, almond milk, chia seeds, honey, vanilla extract, and sea salt. Stir well until everything is fully combined and no dry oats remain at the bottom.
  • Taste the mixture and adjust sweetness to your preference — add an extra drizzle of honey if you'd like it sweeter.

Fill the Jars

  • Divide the oat mixture evenly between 2 wide-mouth pint mason jars (or airtight containers). Each jar should be about half to two-thirds full to leave room for toppings.
  • Optionally, add a small handful of blueberries or sliced strawberries directly into the oat mixture at this stage and gently fold them in for berry flavor throughout.

Refrigerate Overnight

  • Seal the jars with lids and refrigerate for a minimum of 4 hours, or ideally overnight (8–12 hours). The oats will absorb the liquid and thicken into a creamy, pudding-like consistency.

Top and Serve

  • Remove the jars from the refrigerator. Give the oats a quick stir — if they seem too thick, stir in a tablespoon of milk to loosen.
  • Top each jar generously with fresh strawberries, blueberries, and raspberries. Add a drizzle of honey, a sprinkle of granola for crunch if using, and a few fresh mint leaves for garnish.
  • Serve immediately straight from the jar, or pack with a lid for an on-the-go breakfast.

Notes

MAKE-AHEAD: Oat base keeps refrigerated for up to 5 days — perfect for weekly meal prep. Add fresh berry toppings within 24 hours of serving for best texture and appearance.
FROZEN BERRIES: Frozen berries work beautifully — place them frozen on top of the oat base before refrigerating and they'll thaw perfectly overnight.
VEGAN OPTION: Use thick coconut yogurt instead of Greek yogurt and swap honey for maple syrup.
PROTEIN BOOST: Stir in a scoop of vanilla protein powder with the oat base mixture before refrigerating.
TEXTURE TIP: Old-fashioned rolled oats are essential — quick oats become mushy and steel-cut oats stay too firm without extended soaking.

Nutrition

Calories: 340kcalCarbohydrates: 52gProtein: 18gFat: 8gSodium: 95mgFiber: 9gSugar: 22g
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