Overnight Oats with Chia Pudding and Fruit Puree
No-cook layered breakfast combining rolled oats, soy yogurt, chia seed pudding, and fruit puree. Prepare in jars the night before for grab-and-go mornings. The chia pudding thickens as it sits, creating a creamy texture throughout. Eat directly from the jar with a long spoon, mixing layers or eating them in sequence.
Ingredients
- 6 oz fruit (fresh berries or mango)frozen berries1:1
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- 4 tablespoon chia seeds
- 10 tbsp plant milk (oat or rice milk), for chia puddingdairy milk1:1confidence:5Full guide →
- 7 tbsp plant milk, additional if needed(optional)dairy milk1:1confidence:5Full guide →
- 8 tablespoon rolled oats, heaping
- 1 cups soy yogurtGreek yogurt1:1confidence:5
Instructions
- 1
Puree fruit in a blender until smooth.
- 2
Stir chia seeds into plant milk, let sit for two minutes, then stir again to prevent lumps. Repeat 1-2 times, adding more milk as needed until pudding slowly drips from a spoon without flowing.
- 3
Divide oats between two jars.
- 4
Layer soy yogurt over oats, then chia pudding, then fruit puree.
- 5
Cover jars and refrigerate overnight.
- 6
In the morning, eat with a long spoon, either mixing all layers or scooping from bottom up to combine each layer.
Tips
Chia pudding reaches the right consistency when it slowly drips from a spoon but does not flow freely.
Stir chia pudding multiple times during soaking to prevent clumping.
Use a long-handled spoon for easier eating from the jar.
Good to Know
Covered jars refrigerate up to 5 days.
Assemble jars entirely the night before.
Eat directly from jar with long spoon.
Common Mistakes
Do not skip the multiple stir-and-soak cycles for chia pudding to avoid lumps forming.
Do not underfill jars to avoid oats drying out overnight.
Substitutions
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