The first time I made these blackberry pie overnight oats I fell asleep to the smell of cinnamon and woke up to a breakfast that tasted like a quick slice of summer pie.
It’s a simple, no-cook jar meal that feels indulgent but requires almost no effort.
This recipe is a winner because it balances creamy oats, tangy yogurt, and bright blackberries for texture and flavor without fuss.
You can prep it in five minutes the night before and eat it on the go, at your desk, or at a slow weekend breakfast.
Why You’ll Love This Recipe
- Ready in minutes the night before and completely hands-off by morning.
- Natural sweetness from blackberries and honey keeps added sugar low.
- A balanced, portable breakfast with protein, fiber, and antioxidants.
- Flexible: swap yogurt or milk and still get great results.
- Texturally interesting: creamy base with juicy berry pops.
The texture is creamy and scoopable, not mushy.
Rolled oats absorb the yogurt and milk to create a soft, pudding-like body, while the blackberries retain little pockets of juiciness and tiny seeds that add a gentle crunch.
A hint of cinnamon brightens the fruit and rounds out the sweetness so each spoonful tastes like a deconstructed blackberry pie.
"Five stars — I prepped three jars at once and they stayed perfect in the fridge all week. Fresh, tangy, and not too sweet." — reader review
Key Ingredients
Rolled oats
Rolled oats are the backbone here because they soak up liquid and hold texture without turning gluey.
I prefer old-fashioned rolled oats over quick oats for best mouthfeel; they become tender but still hold a little bite after overnight soaking.
Yogurt
Yogurt adds creaminess and tang while boosting protein.
Choose a thick Greek yogurt for a rich, custardy result, or use plain whole-milk yogurt for a gentler tang and silkier texture.
Fresh blackberries
Fresh blackberries provide bright acidity, color, and tiny seeds that give a pleasant contrast to the creamy base.
If berries aren’t perfectly sweet, stir in a touch more honey in the morning or give them a gentle maceration with a teaspoon of maple syrup before folding them in.
Honey or maple syrup
A tablespoon of honey or maple syrup lightly sweetens without overpowering the fruit.
Use pure maple syrup for a deeper, caramel note or local wildflower honey for floral highlights.
Full ingredient list:
- 1 cup rolled oats
- 1 cup yogurt
- 1 cup milk
- 1 cup fresh blackberries
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon chia seeds (optional)
Step-by-Step Instructions
Step 1: Combine the base
In a mason jar or medium bowl, add 1 cup rolled oats, 1 cup yogurt, and 1 cup milk.
Stir in 1 tablespoon honey or maple syrup and 1/2 teaspoon cinnamon until the oats are evenly coated.
If using chia seeds, sprinkle in 1 tablespoon and mix to distribute.
Pro Tip: Use a wide-mouth mason jar so you can stir easily.
Visual cue: the mixture should look evenly milky and slightly thickened after stirring.
Step 2: Fold in the blackberries
Gently fold the 1 cup fresh blackberries into the oat mixture.
Be gentle to avoid smashing all the berries—leave some intact for juicy bursts in the morning.
Pro Tip: If your blackberries are very large, halve them so they distribute evenly.
Visual cue: You should see pockets of dark berry against the pale oat mixture rather than a uniformly purple mass.
Step 3: Cover and chill
Cover the jar or bowl tightly with a lid or plastic wrap.
Place it in the refrigerator and let the oats soak overnight, at least 6–8 hours.
Pro Tip: If you’re prepping multiple jars, label them with the date so you use the oldest first.
Visual cue: In the morning the oats will have expanded and thickened noticeably.
Step 4: Stir and serve
In the morning, give the oats a good stir.
Adjust texture with a splash of milk if you prefer looser oats, and taste for sweetness, adding a drizzle of honey or maple syrup if needed.
Pro Tip: Top with extra blackberries, a sprinkle of cinnamon, or a handful of chopped nuts for crunch.
Visual cue: The oats should be creamy and scoopable, with whole or partially crushed blackberries throughout.
Expert Tips for Success
- Measure liquids and oats accurately. A 1:1 ratio of oats to combined yogurt and milk yields a creamy, spoonable texture. If you like a thicker, pudding-like consistency, increase yogurt slightly or reduce milk by a few tablespoons.
- Choose the right oats. Old-fashioned rolled oats are the best match; quick oats will turn too soft and steel-cut oats will remain too chewy unless pre-cooked. Always avoid instant oats for overnight jars if you want texture.
- Mind the yogurt type. Full-fat Greek yogurt creates the creamiest results and balances the tang of berries well. For lower-calorie options, use plain low-fat yogurt but expect a slightly looser mouthfeel. Strained yogurts or skyr give extra silkiness.
- Adjust sweetness by fruit ripeness. Blackberries vary in sugar; taste before adding sweetener and add honey or maple syrup gradually. A teaspoon at a time prevents over-sweetening.
- Use chia seeds strategically. Chia seeds act as a binder and thicken the mixture while adding fiber. If you like a firmer, spoonable jar, include chia; skip them for a silkier texture. If using chia, allow a full 8 hours for them to gel.
- Layer for texture variety. For maximum contrast, layer half the oats, add a few berries, then top with remaining oats and berries. This preserves more intact fruit throughout the jar.
- Avoid crushing berries too early. Crushing releases juices that can over-stain the oats and alter texture. Fold them in gently and only slightly mash a few if you want swirls of purée.
- Equipment matters. Wide-mouth jars and small whisk or fork are the easiest tools. A funnel helps when prepping multiple jars to avoid drips and keep rims clean.
- Make-ahead planning. These jars keep well in the fridge for up to 4–5 days. Prep a week’s worth on Sunday and enjoy breakfasts that are ready faster than a coffee run.
- Troubleshooting watery oats. If your oats are watery in the morning, stir vigorously and chill an additional hour to allow chia to absorb more liquid, or add a spoonful of yogurt to thicken.
Storage & Freezing
Fridge storage: Store prepared overnight oats in sealed jars or airtight containers in the refrigerator.
They keep well for up to 4–5 days, though texture is best within 2–3 days.
Tip: If you plan to eat from the jar throughout the week, keep toppings like extra blackberries or nuts separate and add them just before eating.
This prevents sogginess and preserves crunch.
Freezer storage: Overnight oats can be frozen but with caveats.
Divide portions into freezer-safe jars or containers and freeze for up to 1 month.
How to thaw: Thaw in the refrigerator overnight.
Once thawed, stir vigorously and add a splash of milk or yogurt to refresh the texture.
If freezing, skip chia seeds as they can make the thawed oats overly gelatinous for some palates.
Reheating: These oats are meant to be eaten cold or at room temperature.
If you prefer them warm, microwave briefly (30–60 seconds) after stirring in a little milk, then check temperature and texture. Do not overheat, as dairy can separate and the berries may break down.
Variations & Substitutions
Blackberry pie to crumble: Add a teaspoon of vanilla extract and top with a crumb mixture of oats, melted butter, and brown sugar before eating for a dessert-like experience.
This gives a toasted, streusel note that mimics a pie topping.
Dairy-free swap: Replace yogurt with coconut yogurt and use almond or oat milk.
Expect a slightly tropical note from coconut yogurt that pairs beautifully with the tart blackberries.
Protein-boosted jar: Stir in a scoop of vanilla whey or plant-based protein powder when mixing the base.
You may need an extra splash of milk to compensate for the powder and maintain spoonsability.
Mixed-berry cobbler style: Substitute half the blackberries with diced strawberries or blueberries.
Mixing berries gives layered fruit flavors and a fuller, more complex jammy finish.
Frequently Asked Questions
Q: Can I use frozen blackberries instead of fresh?
A: Yes, but there are differences. Frozen blackberries will release more juice as they thaw, which can color and slightly sweeten the oats.
If using frozen, fold them in while still partly frozen to limit extra liquid, or thaw and drain excess juice before folding in.
Q: How long can I keep overnight oats in the fridge?
A: Properly sealed in a jar or airtight container, they last 4–5 days.
For best texture and flavor, eat them within 2–3 days, especially if using delicate fresh fruit.
Q: Are overnight oats healthy for weight loss?
A: They can be, depending on portions and ingredients. Rolled oats provide fiber, yogurt adds protein, and berries contribute vitamins and antioxidants.
Control portions and limit high-calorie toppings to keep it within your calorie goals.
Q: Can I make these without yogurt?
A: Yes—use extra milk or a dairy-free cultured yogurt alternative.
Coconut yogurt will add creaminess but also a coconut flavor. For similar thickness, consider adding a tablespoon of chia seeds or a scoop of protein powder.
Q: My oats are too thick or too thin in the morning. How do I fix that?
A: If too thick, stir in a tablespoon or two of milk until you reach the desired creaminess.
If too thin, add a spoonful of yogurt and let sit an hour, or include chia seeds next time to thicken the mixture overnight.
Final Thoughts
This blackberry pie overnight oats recipe is one of those make-ahead breakfasts that feels like a treat but eats like real food.
Please leave a star rating in the recipe card below if you tried it, and pin the recipe to your breakfast board.
Conclusion
If you want another quick blackberry overnight oats idea, check out this concise version with prep notes at 5-Minute Blackberry Pie Overnight Oats – Desiree Nielsen for a different texture approach.
For a berry-cobbler twist and topping inspiration, see the recipe roundup at Blackberry Cobbler Easy Overnight Oats • A Sweet Pea Chef.
Blackberry Pie Overnight Oats
Ingredients
Base Ingredients
- 1 cup rolled oats Old-fashioned rolled oats are preferred for best texture.
- 1 cup yogurt Choose thick Greek yogurt for creaminess.
- 1 cup milk Dairy or non-dairy alternatives can be used.
- 1 tablespoon honey or maple syrup Lightly sweetens the mixture without overpowering.
- 1/2 teaspoon cinnamon Adds warmth and enhances sweetness.
- 1 tablespoon chia seeds (optional) Helps to thicken the mixture.
Fruit Ingredient
- 1 cup fresh blackberries Bright acidity; macerate if not sweet enough.
Instructions
Preparation
- In a mason jar or medium bowl, add rolled oats, yogurt, and milk.
- Stir in honey or maple syrup and cinnamon until the oats are evenly coated.
- If using chia seeds, sprinkle them in and mix to distribute.
Combine
- Gently fold in the fresh blackberries into the oat mixture, avoiding smashing all the berries.
Chill
- Cover the jar or bowl tightly and place it in the refrigerator to soak overnight (at least 6–8 hours).
Serve
- In the morning, stir the oats, adjusting texture with a splash of milk if needed.
- Top with extra blackberries, a sprinkle of cinnamon, or a handful of chopped nuts before serving.
