Easy Blackberry Chocolate Chip Overnight Oats (Print version)
Creamy make-ahead oats layered with quick blackberry sauce, chia seeds, hemp hearts, and mini chocolate chips.
# Ingredients:
For the blackberry sauce
01 -
2 cups (285 g) fresh or frozen blackberries
02 -
1 tablespoon maple syrup
03 -
1 teaspoon fresh lemon juice
04 -
Pinch of fine salt
For the overnight oats
05 -
1 cup (90 g) certified gluten-free old-fashioned rolled oats
06 -
1 cup (240 ml) unsweetened almond milk, plus more for serving
07 -
1 tablespoon chia seeds
08 -
1 tablespoon hemp hearts
09 -
2 teaspoons maple syrup
10 -
1/2 teaspoon vanilla extract
11 -
1/8 teaspoon fine salt
12 -
1/4 cup (45 g) mini dairy-free dark chocolate chips, plus more for topping
For serving
13 -
1/2 cup (70 g) fresh blackberries
14 -
Extra mini chocolate chips, optional
# Instructions:
01 -
Combine blackberries, maple syrup, lemon juice, and salt in a small saucepan over medium-low heat. Cook for 6-8 minutes, stirring and gently crushing the berries, until saucy. Cool completely.
02 -
In a bowl or large jar, stir together the rolled oats, almond milk, chia seeds, hemp hearts, maple syrup, vanilla, salt, and mini chocolate chips until evenly mixed.
03 -
Cover and refrigerate for at least 4 hours, or overnight, until the oats are thick and creamy.
04 -
Spoon the cooled blackberry sauce into 2 jars or bowls. Add the chilled oat mixture over the sauce, then top with fresh blackberries and extra chocolate chips if desired.
05 -
Stir lightly before eating, or leave the layers visible. Add a splash of almond milk if you prefer looser oats.
# Good to know:
01 -
Chill at least 4 hours for the best texture.
02 -
Best eaten within 3 days, though the jars keep up to 4 days refrigerated.
03 -
Nutrition is an estimate per serving.