We love these blackberry chip overnight oats! Easy to prepare ahead for breakfast, chewy and satisfying oats swirled with a quick blackberry sauce and studded with chocolate chips. Truly delicious.
Summer mornings call for bright, effortless breakfasts.
These blackberry chip overnight oats are a perfect warm-weather treat—cool, refreshing and pleasantly chewy, with ribbons of blackberry sauce and pops of chocolate throughout.
This is an easy go-to for hot summer mornings. Make it the night before and you’ll appreciate the grab-and-go simplicity.
I love waking up to a breakfast that’s ready in minutes—perfect to enjoy at the table or take with me on the run.
This idea actually grew out of a love for blackberry chip ice cream. That combination—juicy blackberries and chocolate chips—feels like summer, so it made sense to try it in overnight oats.
I’m a big fan of overnight oats because I prefer cold, chewy oats to hot oatmeal. Straight from the fridge, they have the texture I love, and even on cool days I often reach for them over warm oatmeal.
They’re effortless to eat—just grab and go. No reheating required. Add extra toppings as you like: nuts, seeds, or fresh fruit are all great options.
No cooking is needed for the oats; just assemble, chill, and top. The blackberry sauce doubles as a fantastic topping for ice cream or yogurt, too.
This is easy! Here’s how we do it.
Start by making a simple blackberry sauce—fresh or frozen berries simmered with a little honey and lemon until saucy. Then combine the overnight oats base using reliable ratios: oats, milk, chia seeds and a touch of sweetener.
Chill the oats for at least a few hours or overnight. In the morning, spoon in the blackberry sauce and give it a gentle swirl. Finish with extra chocolate chips or any toppings you prefer.
That’s it—ridiculously simple and really tasty.
Breakfast just became much easier.
Blackberry Chip Overnight Oats
Blackberry Chip Overnight Oats
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Ingredients
overnight oats
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or plant-based), plus more for drizzling
- 1 tablespoon chia seeds
- 1 tablespoon hemp hearts
- 2 teaspoons honey or maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup mini chocolate chips, plus more for topping
blackberry sauce
- 2 cups fresh or frozen blackberries
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
Instructions
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In a bowl, stir together the oats, milk, chia seeds, hemp hearts, maple syrup, vanilla extract, salt and chocolate chips. Cover and refrigerate for at least 4 hours, or overnight.
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To make the blackberry sauce, combine the berries, honey and lemon juice in a saucepan over medium-low heat. Cook, stirring occasionally, until the berries begin to break down and become saucy, about 10 minutes. Remove from heat and let cool completely. The sauce keeps in the fridge for several days.
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When ready to serve, spoon a few tablespoons of blackberry sauce into the bottom of a bowl or jar. Add half of the overnight oat mixture, swirl in more sauce and sprinkle extra chocolate chips if desired. Stir and enjoy.
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Pink oats for the win.