Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 2-4
1 dl = 0,4 cups 1 cup = ~2,4 dl NOTE: Prep time doesn't include overnight time in the fridge.
  • Overnight oats
  • 1 dl gluten-free rolled oats
  • 2 dl plant-based yogurt (soy, oat)
  • 1,5 dl full fat coconut milk
  • 1 dl wild blueberries (fresh or frozen)
  • 1,5 tbsp chia seeds
  • 1 tbsp coconut sugar
  • ½ tsp vanilla
  • pinch of salt
  • Berry cream
  • ~2 dl soy whip or whipped coconut cream
  • 1 dl raspberries (fresh or frozen)
  • sweetener of choice if needed
  • For serving: lots of berries
  1. Mix all overnight oats ingredients in a bowl and let set overnight (or at least 2 hours) in the fridge.
  2. The next day when ready for serving: Whip plant-based cream with a hand mixer until it's thick. Add raspberries, and continue whipping until all berries are incorporated and the cream is pink and fluffy.
  3. Take 2-4 serving jars and put a layer of overnight oats and then berry cream and continue until the berry cream layer is on top.
  4. Serve with fresh berries.
Recipe by My Berry Forest at