Blackberry and Coconut Overnight Oats

Vegan, FODMAP friendly and bursting full of antioxidants, vitamins and fibre, this pimped up plants Blackberry breakfast pot is one you’re going to want on your breakfast table.

As September rolls in, so do these delicious juicy morsels. Sprinkling blackberries over a healthy breakfast is the perfect way to indulge in them, but with just a tiny bit of advance prep work, we’re able to turn it in to a delicious breakfast of your dreams.

Eating Seasonally

Eating seasonally is far more than following a calendar. For me it’s about reconnecting with our native plants, nourishing our body with the nutrients it needs for the season ahead (oh yes to the vitamin C!) and let’s face it, it also makes planetary sense too!

Over here in the UK, our hedge grows are positively brimming full of these dark berries and let’s face it, you don’t have to be a seasoned forager to know how to pick these. Blackberries are quite possibly the most familiar food we forage for and its easy to see why. They’re in abundance, free and super tasty. In fact its a wonder we manage to bring so many home with us!

If foraging for your own is too time consuming, fear not, there’s equally an abundance at your local farmers market or in your local supermarket.

Health Benefits

Blackberries are bursting full of antioxidants, vitamins and minerals that are designed to set your body for the colder months ahead – think vitamins C, E and K along with calcium and manganese. Antioxidants such as anthocyanin, present in fruit and veg rich in the colours red, blue and purple, hold many anti-inflammatory and anti-microbial properties helping to relieve our body of stress.

But it’s the Blackberries fibre profile that’s most impressive – just 1 cup provides you with 8g of fibre and considering the recommended daily target is to hit 30g per day, a breakfast brimming full of these ripe berries will get you off to a great start.

Recipe Notes

Personally I love the balance both the cardamom and ginger bring to the blackberries in this overnight oats pot with each spice bringing with them a wealth of health benefits. It can be made without the cardamom but I think it’s worth that little extra effort because it tastes so flipping good!

Coconut and blackberries make for a really pairing so I used coconut yogurt in this recipe, but it can easily be swapped for another plant based yogurt if required. I find oat yogurt a delicious alternative but there’s no denying that the coconut and blackberry combo just works.

I haven’t added any sweetener to this recipe, personally I don’t think it needs it. But if you would prefer a little sweetener, I recommend adding a drizzle of maple syrup as you’re making the oats the night before. Maple syrup keeps the recipe refined sugar free but gives it that little sweet lift you may be craving.

The toasted coconut and hazelnuts aren’t a deal breaker, but if you have the time I highly recommend toasting a few. Adding them evaluates your morning breakfast pot to a whole new level!

Blackberry Overnight Oats
Healthy, fibre filled breakfast pots

Super simple to make and requiring no special equipment, all you need is 10 minutes and you’ll have a deliciously healthy Blackberry & Coconut Breakfast Pot waiting for you to indulge on when you wake up!

Blackberry & Coconut Overnight Oats

Vegan, Gluten Free, FODMAP friendly, Refined Sugar Free

50g Jumbo Oats

1tbsp Chia Seeds

100ml Coconut Milk

50g Blackberries

1 Cardamom Pod, seeds removed and crushed

1tsp Ground Ginger

1tsp Vanilla Essence

To Serve:

Coconut Yog


Coconut, toasted

Hazelnuts, toasted

Blackberry Overnight oats
Pimped up plant breakfast pots


  1. Place the oats together with the chia seeds in a jar and place to one side.
  2. Place the blackberries in a bowl and roughly mash together using a fork. Add the spices and mix well.
  3. Pour the mashed blackberries and spices in to the oats, pour over the milk, vanilla essence and stir (if you wish to add a little maple syrup for sweetness, now is the time to drizzle it in.) before placing the lid on top and placing in the fridge overnight.
  4. Toast the coconut and hazelnut gently over a frying pan on a low heat being careful not to burn by tossing regularly. Once golden brown and smelling delicious, remove and set to one side to cool down.
  5. The next morning, grab your jar of oats, place a generous dollop of coconut yogurt on top along with a handful of berries and a sprinkling of toasted coconut and hazelnut. Enjoy!

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