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Breakfast recipe · from the recipe book

Mixed Berry Vanilla Overnight Oats with Soy Milk

Creamy, vanilla-scented oats soaked in soy milk and layered with a quick mashed raspberry compote and fresh blueberries and strawberries for a bright, jammy, juicy spoonful.

Mixed Berry Vanilla Overnight Oats with Soy Milk

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gSoy milk, original
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1¼ cups150 gRaspberries
  • 1 cup150 gBlueberries
  • 1¼ cups sliced200 gStrawberriessliced
  • 1 oz24 gChia seeds
  • 2 tbsp40 gMaple syrup
  • 2 tsp8 gVanilla extract
  • 1 tsp2 gLemon zest
  • ¼ cup32 gPumpkin seeds (pepitas)
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: rinse the raspberries, blueberries and strawberries, then hull and slice the strawberries.
  2. In a large bowl, whisk the soy milk, Greek yogurt, vanilla, half of the maple syrup and the salt until smooth.
  3. Stir the oats and chia seeds into the soy milk mixture until every oat is moistened.
  4. In a small bowl, mash the raspberries with a fork, then stir in the remaining half of the maple syrup and the lemon zest to make a raw raspberry compote.
  5. Divide half of the oat mixture among 4 jars, spoon in all of the raspberry compote evenly, then top with the remaining half of the oat mixture.
  6. Cover the jars and refrigerate for at least 8 hours or overnight, until the oats are soft and thick.
  7. In the morning, stir each jar if you like a loose consistency, adding a splash of extra soy milk is not needed but the oats should be spoonable.
  8. Top each jar with the blueberries, the sliced strawberries and the pumpkin seeds, and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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