Overnight Oats with Berry Compote

Ingredients

• 1 cup rolled oats (not instant)
• 1 cup milk (dairy or oat milk)
• 1/2 cup Greek yogurt
• 2 tablespoons chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup mixed frozen berries (blueberries, raspberries, strawberries)
• 1 tablespoon sugar (for compote)
• 1 teaspoon lemon juice
• Pinch of cinnamon
• Toasted almonds or granola for topping

Instructions

1. In a jar or bowl, combine rolled oats, milk, Greek yogurt, chia seeds, honey, vanilla extract, and a pinch of cinnamon. Stir well.
2. Cover and refrigerate overnight (or at least 4 hours). The oats and chia seeds will absorb the liquid and become creamy.
3. In the morning, make the berry compote: combine frozen berries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the berries break down into a thick, jammy sauce.
4. Give the oats a stir. If they're too thick, add a splash of milk to loosen.
5. Divide between two bowls or jars. Spoon warm berry compote over the top.
6. Finish with toasted almonds or granola for crunch. Serve immediately.

Notes

• Overnight oats keep in the fridge for up to 3 days - great for meal prep.
• Use coconut milk and skip the yogurt for a fully vegan version.
• The compote can also be made ahead and reheated, or served cold.
• Try adding a tablespoon of peanut butter to the oat mixture for extra protein and richness.