Berry Almond Crumble Overnight Oats with Yogurt and Chia

Why You’ll Love This Recipe

• True overnight ease: Mix, chill, and wake up to breakfast already done.
• Creamy-meets-crunchy texture: Soft oats and berries with an almond-granola “crumble” topping.
• Flexible ingredients: Works with dairy milk or almond milk, and fresh or frozen berries.
• Balanced and satisfying: Oats, Greek yogurt, and chia deliver staying power without feeling heavy.

Grocery List

• Produce: mixed berries (strawberries, blueberries, raspberries, blackberries)
• Dairy: plain Greek yogurt; milk (or choose unsweetened almond milk instead)
• Pantry: rolled oats; chia seeds; ground cinnamon; vanilla extract; maple syrup or honey; fine salt; sliced almonds; granola

Full Ingredients

Overnight Oats Base

• 1 cup (90 g) rolled oats (old-fashioned oats)
• 1 cup (240 ml) milk or unsweetened almond milk
• 1/2 cup (120 g) plain Greek yogurt
• 2 tbsp (20 g) chia seeds
• 1 tbsp (15 ml) maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp fine salt

Berries Layer

• 1 1/2 cups (225 g) mixed berries, fresh or frozen

Morning “Berry-Almond Crumble” Topping

• 2 tbsp (18 g) sliced almonds
• 2 tbsp (10–16 g) granola (use a chunkier granola for best crunch)

Step-by-Step Instructions

Step 1: Choose your container

Set out 2 pint jars (or 2 medium lidded containers), or use one 1-quart (1 L) container if you plan to portion later. Make sure you have lids so the oats can chill without picking up fridge odors.

Step 2: Whisk the creamy base

In a medium bowl, whisk together the milk (or almond milk), Greek yogurt, chia seeds, maple syrup (or honey), vanilla, cinnamon, and salt until smooth and evenly combined. This step helps the chia distribute so you don’t get clumps later.

Step 3: Stir in the oats

Add the rolled oats and stir well until every oat is coated and the mixture looks uniformly thickened. Let it sit for 2 minutes, then stir once more. (That short rest helps the chia start to hydrate and gives you a better sense of the final thickness.)

Step 4: Prep the berries (optional but helpful)

If using fresh berries, rinse and pat dry. Slice any large strawberries into bite-size pieces.

If using frozen berries, measure out 1 1/2 cups (225 g) and let them sit at room temperature for 10 minutes to take the edge off the frost. If they release a lot of juice, you can stir those juices right into the oats for extra berry flavor.

Step 5: Layer for a “crumble” feel

Spoon about 1/4 of the oat mixture into each jar (or half if using one container). Add a layer of berries, then divide the remaining oat mixture on top. Finish with the remaining berries. This layering keeps the berries visible and gives you that dessert-like “berry crumble” look when you dig in.

Step 6: Cover and chill overnight

Cover tightly and refrigerate for at least 8 hours (and up to 4 days). During this time, the oats soften and the chia thickens the mixture into a creamy, spoonable texture.

Step 7: Finish with almonds and granola in the morning

In the morning, uncover and give the oats a gentle stir if you want a more uniform texture, or leave the layers intact for a prettier presentation.

If the oats are thicker than you like, stir in 1–3 tbsp (15–45 ml) of milk to loosen.

Right before serving, sprinkle each portion with 1 tbsp (9 g) sliced almonds and 1 tbsp (5–8 g) granola. Adding the topping at the last second keeps it crisp and “crumble-like.”

Pro Tips

• Use rolled oats, not quick oats: Rolled oats hold their texture overnight. Quick oats can turn pasty, and steel-cut oats stay too firm without extra prep.
• Salt matters: Just 1/8 tsp makes the berries taste brighter and keeps the oats from tasting flat.
• Prevent soggy crunch: Keep the almonds and granola separate until serving. If packing for later, carry them in a small container.
• Adjust sweetness after chilling: Cold dulls sweetness slightly. Taste in the morning and add 1–2 tsp maple syrup if needed.
• For “crumble” vibes: Choose a granola with clusters, and use sliced almonds (not slivered) for a more delicate crunch.

Variations

• Blueberry muffin style: Use all blueberries, add 1 tsp lemon zest, and increase cinnamon to 3/4 tsp.
• Chocolate berry-almond: Whisk 1 tbsp (5 g) unsweetened cocoa powder into the milk-yogurt mixture; top with almonds and a pinch of extra cinnamon.
• Extra-protein version: Add 2 tbsp (16 g) almond butter to the base (whisk well) or stir in 1 scoop (about 25 g) vanilla protein powder and add an extra 2–4 tbsp (30–60 ml) milk to keep it creamy.

Storage & Make-Ahead

Store covered in the refrigerator for up to 4 days. For the best texture, keep the sliced almonds and granola off until serving. If the oats thicken as they sit, loosen each serving with a splash of milk (about 1–3 tbsp / 15–45 ml) and stir. This recipe is ideal for meal prep: assemble two jars at once, or scale up for the week.

Nutrition (per serving)

Approximate, based on 2 servings using unsweetened almond milk, plain Greek yogurt, mixed berries, sliced almonds, and granola: 430 calories, protein 20 g, carbohydrates 56 g, fiber 12 g, sugars 18 g, fat 16 g, saturated fat 4 g, sodium 190 mg.