Cinnamon Overnight Oats with Berries and Almond Butter
Lalkila Kitchen · Vegetarian · Breakfast · Western influenced · Contemporary cooking
Soaked oats make a cold breakfast that can be assembled before the morning rush. Cinnamon goes into the oats; yoghurt, berries and almond butter remain separate toppings. There is no cooking step in this version. It belongs alongside warm breakfasts in Lalkila Kitchen, reflecting the different routines and ingredients in homes abroad.
Ingredients
- 50 g rolled porridge oats
- 1/4 tsp ground cinnamon
- 100 ml water, plus more if needed
- 1 small pinch salt
- 2 tbsp plain yoghurt
- 50 g mixed berries, washed
- 1 small drizzle honey, optional
- 1/2 tbsp almond butter
Method
- Mix oats, cinnamon, water and salt in a clean container. Cover and refrigerate overnight.
- Loosen with a little water if needed. Add yoghurt, berries, optional honey and almond butter, then serve cold.
Cooking notes
Keep the container in the refrigerator rather than on the kitchen counter. Rolled oats give a different texture from coarse steel-cut oats, which are not a direct swap here. Use fresh washed berries; follow package directions if choosing frozen fruit. Almond butter is a nut ingredient, and yoghurt is dairy. Do not describe this breakfast as suitable for an allergy without checking the actual packages.
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Source and adaptation
Adapted from Sophie Godwin’s Overnight oats, Good Food. Original recipe.
Chose water and almond butter from the source’s alternatives, specified refrigerated soaking and kept honey optional. No nutrition or serving claim is repeated.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.