This “big batch” recipe for strawberry almond butter overnight oats relies on nearly all shelf-stable ingredients. In a pinch, you can use strawberry preserves instead of homemade strawberry compote to make the recipe with all shelf-stable ingredients.
Hi, sweet friends. How are you doing out there?
I hope you’re finding as much solace, peace, and comfort as you can right now.
We’ve been hunkered down for well over a week now and decided to put a temporary hold on our nanny for the time being to do our part in isolating. This means I’m on full-time mom duty and only able to work a few hours each day—during naps and at night.
A change I’m happy to embrace but one that’s certainly taking some getting used to.
Because of the change, I’ve spent more time posting quick snippets on Instagram stories about what I’m cooking on a daily basis.
I also shared a roundup of nourishing recipes that can be made with minimal ingredients you’re likely to have on hand. There are nearly 50 recipe ideas there, so I hope you find a thing or two to make during this time at home. You can find the saved roundup in my stories highlight titled “nourish“.
Sloane has been making appearances, too, which she could care less about so long as the vegan blueberry muffins and other goods keep flowing from our kitchen.
Shelf-Stable + Nourishing Overnight Oats
I tested and photographed this recipe weeks ago, before the chaos struck, but it has turned out to be quite the timely recipe as it relies predominantly on shelf-stable ingredients.
In fact, in a pinch, you can forgo the homemade strawberry compote (made with frozen strawberries) and substitute jarred strawberry preserves instead. This would make every ingredient a shelf-stable one. Or you can use whatever frozen berries or fruit you have on hand. Blueberries, cherries, blackberries, raspberries, peaches, even mango would all be wonderful here.
Despite its shelf-friendly origins, there’s so much goodness tucked away inside of these oats…
Oats. High in protein, fiber, manganese, and magnesium (hailed for its ability to reduce blood pressure).
Chia seeds. Detoxifying and digestion-supporting. Packed with magnesium, calcium, and phosphorous (with a punch of immune-boosting zinc, too).
Strawberries. Packed with vitamin c, folate, and heart-healthy Anthocyanins.
Almond butter. Rich with protein, fiber, vitamin e, and antioxidants.
As it turns out, the label of “nutrient powerhouse” isn’t reserved only for fresh, vibrant fruits and veggies. As you can see above, there’s plenty of goodness tucked away within these humble, (mostly) shelf-dwelling ingredients.
How to Make Almond Butter Overnight Oats
Overnight oats are very, very easy to make. You’ll add the ingredients to a bowl, whisk them together, and tuck the bowl into the fridge to chill and thicken the mixture overnight.
To expedite the thickening process to a mere 2- to 4-hour nap (as opposed to a deep overnight slumber), you can use quick cook oats instead. You can even make your own quick cook oats by pulsing rolled oats in a food processor until they’re quite chopped and considerably finer looking (see image above).
In this particular recipe, you’ll add the following ingredients to a bowl:
Old fashioned rolled oats or quick cook oats.
Plant-based yogurt (or omit and add more milk in its place).
Once everything has been added, give it all a good stir or whisk.
Transfer the bowl to the refrigerator and allow the mixture to chill and thicken overnight (or for a few hours if you used quick cook oats).
How to Make Homemade Strawberry Compote
While the oats rest, you’ll get to work on the homemade strawberry compote.
As noted way above, this is a big batch recipe of oats. I don’t know about you, but when it comes to overnight oats, I prefer an equal 1:1 ratio of oats to compote/fruit.
To honor this preference, this recipe makes a generous batch of strawberry compote. If you’re more of a 2:1 kind of overnight oat enjoyer, feel free to halve the amount or reduce as needed.
To make the compote, you’ll add two pounds of frozen strawberries to a sauté pan along with maple syrup and a pinch of sea salt.
Bring the mixture to a rapid simmer. Then, reduce the heat and gently simmer for 15 minutes, or until the fruit begins to break down.
Then, turn off the heat and use the back of a fork to gently smash any large berries or pieces.
Let the compote cool completely. Then, spoon it into a large airtight jar and refrigerate until you’re ready to assemble the goodness.
When you’re ready to serve, layer the oats and compote into glasses or jars, and top as desired.
Nourishing Topping Ideas
Fresh strawberries, bananas, kiwi, blueberries, etc.
Drizzle of almond butter or tahini.
I hope you enjoy this big batch recipe for strawberry almond butter overnight oats. 💗 If you make it, let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #blissfulbasil on Instagram.
Strawberry Almond Butter Overnight Oats
Almond Butter Overnight Oats
- 2 cups old fashioned rolled oats or quick cook oats*
- 2 to 2 1/2 cups unsweetened plant-based milk, more or less as needed
- 2/3 cup unsweetened plain plant-based yogurt**
- 1/3 to 1/2 cup natural "drippy" almond butter, stirred thoroughly before measuring
- 1/4 cup pure maple syrup, more or less to taste
- 3 tablespoons chia seeds
- 1 to 2 teaspoons pure vanilla extract, to taste
- 1/4 teaspoon fine sea salt
- 2 pounds fresh or frozen strawberries***
- 4 to 6 tablespoons pure maple syrup, less or more to taste (will depend on the natural sweetness of your strawberries)
- Pinch sea salt
For the Almond Butter Overnight Oats
- In a large airtight container, whisk together the oats, milk, yogurt, almond butter, maple syrup, chia seeds, vanilla, and sea salt until creamy.
- Refrigerate overnight if you used whole rolled oats or for 2 to 4 hours if you used quick cook oats.
- If the consistency is too thick, whisk in more plant-based milk until desired texture is reached. If the consistency is too thin, whisk in more chia seeds, 1 tablespoon at a time, until desired texture is reached.
- Keep refrigerated until ready to enjoy. Can be stored in the refrigerator for up to 5 days.
For the Strawberry Compote
- In a large walled sauté pan (or shallow saucepan), combine the strawberries, maple syrup, and salt over medium-high heat. Bring to a rapid simmer, reduce the heat to medium-low, cover, and cook for about 15 minutes, or until the fruit begins to break down.
- Remove from the heat and use the back of a fork to roughly mash any remaining large pieces of fruit.
- Let cool completely.
- Transfer to a large airtight glass jar or container and store in the refrigerator. Can be refrigerated for up to 5 days or frozen for up to one month.
- When you're ready to enjoy, layer the overnight oats with the compote and top as desired. My favorite toppings are fresh fruit, nuts + seeds, and a drizzle of drippy almond butter.
**In a pinch, omit the yogurt and use more plant-based milk in its place.
***If you don't have frozen strawberries on hand, use any frozen fruit or berries (just be sure to adjust the maple syrup amount depending on the natural sweetness of the fruit, using more or less to taste). If you don't have frozen fruit on hand, use fruit preserves or jam instead.