Strawberry & Almond Overnight Oats

Oats are rich in a range of vitamins, minerals and fats and may play an important role in improving satiety (the feeling of fullness), diet quality, and digestive, cardiovascular, and general metabolic health. Almonds offer protein and healthy fats. This breakfast is simple to prepare the night before and is ready to eat in the morning – perfect for a lazy breakfast, or to grab and go when you have a busy day ahead.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 1 Person


  • 1 cup gluten free oats
  • 1 cup almond milk
  • 1 tbsp almond butter
  • 1 tsp brown rice malt syrup, or maple syrup
  • 3 medium strawberries, sliced

For the jam

  • 1/2 cup fresh strawberries
  • 1 tbsp chia seeds
  • 1 tsp brown rice malt syrup, or maple syrup
  • 1/4 cup water
  • 1 tbsp of flaked almonds


  • To make the jam topping, add the strawberries, maple syrup and water to a small saucepan and bring to a boil. Boil rapidly for 2 minutes until the strawberries start to break down.
  • Reduce to a simmer and cook for a further 3 minutes stirring constantly and mashing the strawberries as you go.
  • Once all the liquid has evaporated, you will be left with a thick fruit jam. Remove from the heat and stir through the chia seeds. Allow to cool, then refrigerate overnight.
  • Arrange the sliced strawberry pieces around the inner edge of a clean Mason jar.
  • In a separate bowl, mix the oats, almond milk, almond butter and the brown rice or maple syrup. Stir to combine.
  • Pour the oat mixture into the centre of the Mason jar and push the strawberry slices tightly against the sides.
  • Cover the jar tightly with a lid and transfer to the fridge overnight.
  • In the morning, stir the oat mixture gently and serve, topped with the chia strawberry jam and flaked almonds.