Your morning breakfast just got even easier with these Blackberry Pie Overnight Oats! Overnight oats are the easiest way to meal prep your breakfasts for the week - you can make them ahead of time and keep them in the fridge for easy grab-n-go breakfasts. They're also super delish as a preworkout or afternoon snack!
jam or fruit preservessee below for homemade blackberry jam recipe
almond or peanut butter
slivered almonds
chia seeds
fresh fruit
granola
muesli
OPTIONAL: BLACKBERRY JAM
yields about 1.5 cups of jam
3cfresh blackberriesabout 2 small punnets
2tbshoney
juice of ½ lemon
Instructions
MAKE THE OATS: Combine oats, yogurt, almond milk, maple syrup, vanilla extract, cinnamon and salt in a small lidded container and mix until well combined. For a thicker more custard-like consistency use ⅓ cup almond milk (my preferred method) or for looser consistency with less textured oats, opt for closer to ½ cup almond milk. Cover and let sit in the refrigerator overnight (until the oats will have soaked long enough to soften and the mixture has softly set).
MAKE THE BLACKBERRY JAM: Put blackberries into a small saucepot on the stove over medium-high heat. Smash with a fork, potato masher or large spoon. Add honey and lemon juice, stir, and bring mixture to a low boil. Turn down to low and simmer (uncovered) for 15-20 minutes or until thickened. Stir every few minutes or so. Test if the jam mixture is done thickening by using a spatula to push down the center of the mixture, dividing it into two sides, and briefly exposing the bottom of the pan surface. If the jam stays put for a few seconds and doesn’t immediately rush back to cover the open pan space, then it’s done. Pour into a small Tupperware, let cool. Then seal and refrigerate.
TOP AND EAT: Layer with blackberry jam (or other as preferred), and add in optional toppings like peanut butter, slivered almonds, granola, fresh fruit, coconut, white chocolate chips, and chia seeds. Eat chilled straight from the fridge or microwave until just warmed through for a hot breakfast.
Notes
*You can use any type of Greek Yogurt for this recipe as far as 0%, 2% or full fat dairy yogurt. I prefer full fat dairy since it tends to be the most satisfying but it's totally up to you!
The cooking time for the jam just depends on how much juice your berries give off while in the pan and therefore how long it takes for that liquid to reduce down and thicken. The sweet spot for me tends to be closer to 20 minutes, since I prefer a thicker consistency.
If you’re using frozen berries, let them thaw before adding to the pan.
Taste your berries before using, if you think they need a little bit more sweetener you can add another tablespoon of honey (or coconut nectar, coconut sugar, or regular white sugar). Alternatively, if the berries are very sweet you can use less honey as preferred.