There’s something especially lovely about a breakfast that feels prepared before the day even begins.
Our overnight oats are simple in the best way: wholesome ingredients, warming spices, and a texture that feels both comforting and nourishing. Paired with warm fruit compote, they bring a quiet sense of comfort to mornings gathered around the dining room table at the Williams House.
Serves 4
Ingredients
For the Oats
- 4½ ounces old-fashioned oats (We love Bob’s Red Mill Gluten-Free Oats)
- 1 ounce black chia seeds
- 12 ounces unsweetened vanilla almond milk
- 1½ ounces maple syrup
- A pinch of salt
- A pinch of cinnamon and nutmeg
- 6 ounces vanilla Greek yogurt (or coconut yogurt for a dairy-free option)
For the Fruit compote
- About 4 cups of fresh fruit (my favorites are sliced peaches, plums, nectarines, or berries)
- Half a cup of orange juice
- Half a cup of brown sugar
- Pinch of salt, cinnamon, nutmeg, and ginger
- Cinnamon sticks and/or granola as a garnish
Directions
- In a large bowl, combine the oats, chia seeds, almond milk, maple syrup, yogurt, salt, cinnamon, and nutmeg. Stir well until everything is fully incorporated.
- Cover and refrigerate overnight.
- By morning, the oats will have softened into a creamy, lightly spiced breakfast ready to enjoy. We often warm them slightly before serving, though they are equally lovely chilled.
- Top with seasonal fruit compote and, if desired, a sprinkle of granola for added texture. (see below for fruit compote recipe)
Seasonal Fruit Compote
- In a saucepan over medium heat, bring the orange juice and brown sugar to a gentle boil.
- Add the fruit and spices, stirring to combine. Reduce the heat slightly and simmer until the fruit softens and the mixture becomes rich and fragrant, about 20 minutes, depending on the fruit you choose.
