Almond Butter Berry Overnight Oats

By Shelly Rose  , , , , ,

July 5, 2017

I recommend doubling or tripling this recipe to have a light but filling summer breakfast ready to go. They keep up to 3 days.

  • Prep: 5 mins
  • Yields: 1 serving


3/4 cup homemade unsweetened nut or coconut milk

1 tbsp chia seeds

2 tbsp almond butter, salted (or add a pinch of sea salt if not)

1 medjool date, pitted and chopped as small as you can

1/4 tsp pure vanilla extract

1/2 cups gluten free rolled oats

blueberries and blackberries to top

2 tsp unsweetened raw cacao powder (optional)


1In a mason jar or small glass dish, combine all ingredients except for oats and berries. Still with a fork to combine.

2Add oats and stir well to ensure all oats are coated.

3Cover and allow oats to sit overnight or for ~6 hours.

4Top with berries and enjoy!

You can also use crunchy or creamy almond butter. Not evenly distributing it creates a nice swirl of butter. For a little more crunch, add cocoa nibs and chia seed to the topping. And for an even creamier, richer oat blend, try adding a couple of tablespoons of Greek yogurt to the mix. Play with the combination to adjust to your liking!