At first glance, you might expect a hearty fry-up to be the go-to breakfast at an event like The Open, but the unexpected star was this simple, plant-based option. These berry overnight oats are vegan, gluten-free, and packed with slow-release energy — ideal for early mornings when you need something sustaining but not heavy.
The beauty is in the ease: swirl jam around your jar, add oats, oat milk, and chia seeds, then let the fridge do the rest. In the morning, just top with berries and nuts for freshness and crunch. It’s wholesome, colourful, and endlessly adaptable — whether for golfers at dawn or busy weekday mornings at home.
As seen on the BBC Radio Foyle's Mark Patterson Show on 11th July 2025.
Ingredients
- ½ cup rolled oats
- ½ cup oat milk (or ⅓ cup cow’s milk if preferred)
- 1–2 tsp chia seeds
- 1 tbsp berry jam
- A handful of fresh or frozen berries (raspberries, blueberries, strawberries)
- A few chopped nuts (almonds, walnuts, hazelnuts — optional)
Method
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Jam Layer – Use a spoon to swirl the berry jam around the inner walls of your jar or glass.
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Oat Base – Add the oats to the bottom of the jar.
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Liquid & Seeds – Pour in the oat milk and sprinkle over the chia seeds. Stir gently to combine without disturbing the jam too much.
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Chill – Cover and refrigerate overnight to allow the oats and chia to absorb the liquid.
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Morning Toppings – Before serving, add fresh or frozen berries and chopped nuts. Optional: drizzle with maple syrup, add a spoonful of yoghurt, or even top with berry compote and cream cheese for a richer finish.
Chef’s Notes
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Make a few jars ahead of time — they’ll last 2–3 days in the fridge.
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Swap the jam for nut butter or honey for a different flavour profile.
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Great as a post-workout snack as well as a breakfast.
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