Every summer our blackberry vine creeps a bit further and grows more tendrils that become robust branches heaving with juicy black fruit at the peak of the season. It is amazing how many berries you can stuff in your mouth when you are picking them off the vines. As a result, I am never left over with any blackberries to freeze. Luckily, our local supermarket stocks an organic brand of frozen blackberries which is a key fixture in my freezer for this particular recipe - Blackberry Overnight Oats.
I first made this recipe about a year ago from the Green Kitchen Smoothies cookbook. At that time I had just brought home a bag of organic frozen blackberries for the very first time and was clueless about using them. The blackberry overnight oats recipe really jumped out at me. I made the smoothie blend and had a taste. It tasted like the best berry ice cream I had ever had. It was that wonderful combination of blackberry and vanilla. Yum! This recipe has become a staple in my breakfast repertoire during the warmer months. I have consumed more blackberries in this past year than I have in my entire life and my body literally thanks me for it.
Blackberries are known for their cancer preventing/fighting qualities. In addition, the manganese in blackberries is vital to brain health. They can also reduce inflammation within the body and boost immunity. If heavy and painful periods are something you struggle with, this recipe can help calm some of the symptoms if had regularly as blackberries are known to reduce menstrual symptoms. Coupled with the antibacterial and gut-health promoting qualities of yoghurt and the high fibre/high protein nature of chia; these Blackberry Overnight Oats are a complete nourishing breakfast for your busy mornings. I always double the recipe below and pack little glass jars and BPA free containers for Nick and the boys who grab one on their way out to work and school.
Recipe
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Blackberry Overnight Oats
Ingredients
- 1 cup (150 g) frozen blackberries
- 1 cup (250 g) unsweetened Greek yoghurt
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla powder, or extract
- 1/2 cup (50 g) rolled oats
- 2 tablespoons black chia seeds
Instructions
- Place blackberries, yoghurt, maple syrup and vanilla in the jug of a blender and process until smooth.
- Place oats and chia seeds in a medium mixing bowl. Add the blackberry smoothie to the oats and mix well.
- Pour the prepared blackberry oat mixture in 4 X 200ml capacity glass jars with sealed lids and place overnight in the refrigerator.
- Oats will keep in the fridge for up to 3 days.
Notes
ONE YEAR AGO – SPELT SOUR CREAM BANANA CAKE
TWO YEARS AGO – TRAY BAKED FRENCH TOAST WITH YUZU CURD
FOUR YEARS AGO – HUNTER VALLEY ADVENTURE - HOT AIR BALLOONING, PASTA MAKING, LAKE PICNIC
FIVE YEARS AGO – BROWN BUTTER LEMON FRIAND CAKE
SIX YEARS AGO – TABOULI AND THE PANTRY GAME
This looks so good! We don't grow blackberries in North Queensland but my mulberry tree is full at the moment, I might try this with those. Love your blog!
Can you tell me the blueberry species you grow? You call it a vine but I thought it was a small bush. I have not had luck with blueberries as they need acidic soul. Do you grow them in pots?
Hi Jan, We have a blackberry vine that I am talking about in this post. I have a blueberry bush in a pot that isn't doing great. I only got a handful of blueberries last season when I first planted it. Looks better this season, I have got Potassium to scatter at the base which seems to be helping with the first flush of fruit. They also need a lot of sun, so I have moved my pot to a sunnier spot. Hoping we'll get more blueberries this year.
Made it and it looks DELICIOUS and beautiful. Thank you-cannot wait til tomorrow!
yayy! hope you love it x