Overnight Oat Bowl with Fresh Berries and Nuts
Gluten-free overnight oats topped with fresh and dried fruits, nuts, and a dusting of cocoa. Soak oats overnight or briefly in water or plant-based milk for a creamy, pudding-like breakfast bowl with natural sweetness from maple syrup and goji berries.
Ingredients
- 1 cups gluten-free rolled oats
- 1 tablespoon chia seeds
- 1 banana, sliced
- ½ apple, diced
- 1 teaspoon goji berries, driedraisins1:1dried_fruit
same drying level and sweetness
- 6 blueberries, fresh
- 8 almonds, whole or sliced
- 4 strawberries, sliced
- 4 raspberries, fresh
- 4 macadamia nuts, whole
- 1 teaspoon cocoa powder, unsweetened
- 2 teaspoon maple syrup
Instructions
- 1
Soak oats in water overnight, or for at least 15 minutes before serving. For creamier results, use a ratio of 3 cups water to 1 cup oats, or soak in your preferred plant-based milk instead.
- 2
Add soaked chia seeds to the bowl with soaked oats.
- 3
Top with fresh fruits and nuts: sliced banana, diced apple, goji berries, blueberries, almonds, sliced strawberries, raspberries, and macadamia nuts.
- 4
Dust with cocoa powder and drizzle with maple syrup.
Tips
Overnight soaking yields softer oats and natural oat milk; 15-minute soak is faster but less creamy.
Prep all components the night before for a grab-and-go breakfast.
Good to Know
Cover bowl; refrigerate soaked oats up to 3 days. Assemble with fresh toppings just before eating.
Soak oats overnight. Pre-chop hard fruits and toast nuts the evening before.
Serve chilled or at room temperature. Add extra milk before serving if mixture has thickened.
Common Mistakes
Do not skip soaking to avoid dense, hard oats.
Add cocoa and syrup just before serving to avoid them dissolving into the liquid.
Substitutions
3