Berry overnight oats

Name: Berry overnight oats
Prep time: 5 min
Total time: 485 min
Yield: 1 portions
Ingredients: 80 g porridge oats; 250 g plain natural skyr; 150 g unsweetened soya milk; 100 g frozen blueberries, ready to eat after defrosting (weigh frozen, then defrost in the fridge and retain the juice; packet must allow eating after defrosting); 30 g water (cold; for loosening the oats before serving) — optional

No cooking needed

Oats softened overnight in skyr and soya milk, with blueberries stirred through in the morning.

8 hr 5 minuntil ready

5 minhands-on for base batch

1 portionone main-meal portion

1 batchalso works cold

Start with berries defrosted in the fridge for the full packet time. Choose fruit labelled ready to eat after defrosting. The ready-in time starts with that preparation done.

Ingredients

Portions

For 1 portion. Tick what you already have.

80 g porridge oats
250 g plain natural skyr
150 g unsweetened soya milk
100 g frozen blueberries, ready to eat after defrostingweigh frozen, then defrost in the fridge and retain the juice; packet must allow eating after defrosting
30 g watercold; for loosening the oats before servingOptional · not included in nutrition

One ingredient per line, with shopping notes, ready to paste into Notes.

Shopping notes

Start at Lidl UK; buy elsewhere when needed. Amounts are recipe weights, not pack sizes. Shopping guide.

Lidl food cupboard: Plain porridge oats. Choose unsweetened oats, not instant flavoured sachets.
Lidl chilled: Milbona natural skyr. Choose plain, unsweetened natural skyr.
Lidl food cupboard: Vemondo Soya Drink Unsweetened. 1 litre carton; use the recipe amount.
Check the freezer: Plain frozen blueberries. Check Lidl first; buy elsewhere if unavailable. Choose plain frozen produce without sauce or added oil. For cold recipes, choose fruit labelled ready to eat after defrosting.
At home: Tap water

Export meal for food tracking

Items and estimated macros for the selected portions. Optional extras are excluded from both.

Meal to copy

Berry overnight oats
1 portion

Items
80 g porridge oats
250 g plain natural skyr
150 g unsweetened soya milk
100 g frozen blueberries, ready to eat after defrosting

Estimated nutrition (total)
Calories: 536 kcal
Carbs: 76.4 g
Fat: 9.6 g
Protein: 38.2 g
Fibre: 8.5 g

Based on ingredient reference values. Optional extras excluded; packet values may differ.

Cooking this amount

Use separate containers for up to four portions.

Method

Mix tonight
Mix the oats, skyr and soya milk in a lidded container. Refrigerate for at least 8 hours.
Finish tomorrow
Stir the defrosted blueberries and their juice into the oats. Skyr makes thick overnight oats. Stir in up to 30 g cold water, a little at a time, if you prefer them looser.

Keeping the rest

Keep refrigerated and eat the following day.

Cooking and packing guidance

Washing up

A spoon and food container.

Appliance settings

No appliance needed. Assemble by hand and follow the recipe’s chilling instructions where given.

Nutrition estimate

Portions

Estimated nutrition per portion and for the selected portions
Nutrient	Per portion	Total for 1
Calories	536 kcal	536 kcal
Carbs	76.4 g	76.4 g
Fat	9.6 g	9.6 g
Protein	38.2 g	38.2 g
Fibre	8.5 g	8.5 g

Copy macros includes the total for 1 portion. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated

Reference values and assumptions

Plain natural skyr. Uses Arla Skyr Natural as a reference: 61 kcal, 10 g protein, 4 g carbs and 0.2 g fat per 100 g. Fibre is assumed zero for plain milk skyr, not declared on the label. Check your tub: brands, flavoured skyr and creamy versions can differ. Source

Recipe notes

Use plain, unsweetened skyr. Nutrition uses Arla Skyr Natural as a reference; check your tub if you use a different brand or variety.
If the packet requires cooking before eating, use a ready-to-eat alternative for this recipe. Do not blend cook-first frozen fruit raw.

Sources & further reading

Added 17 September 2026.