Overnight Oats with Berries from Jacked on the Beanstalk

Serves 1

60 Minute Prep Time

By Samantha Shorkey on February 25, 2014 , categorized in Breakfast

Overnight Oats with Blueberries and Raspberries in Mason Jar

When I (Samantha Shorkey) was training for my bikini (bodybuilding) competition last year, I kept seeing recipe posts for this new breakfast craze called “overnight oats.” They looked so cool and I wanted in on the action too so I came up with my own “competition diet” version.

I think this recipe tastes delish and preparing it the night before saves me so much time in the morning.

If you’re a big fan of raw oatmeal, here’s another one of our favorite varieties: Raw Oatmeal with Coconut and Ginger


  • 1/2 cup oats
  • 1 serving Vanilla Vega Sport® Performance Protein
  • 1/4 cup fresh or frozen blueberries/raspberries
  • 1 Tbsp almond butter
  • 1/2-1 tsp ground cinnamon (whatever your preference)
  • 1 cup water or unsweetened almond milk


  1. Layer ingredients (in order listed above) into a pint-sized, glass Mason jar. Oats should be on the bottom, water/almond milk poured over everything last.

  2. Place in fridge and leave overnight.

  3. If mixture needs more liquid in the morning, add a bit of unsweetened almond milk to it.

  4. Stir and enjoy straight out of the jar!

Samantha Shorkey

Samantha Shorkey is a vegan bikini/fitness competitor (read her story), Director of Marketing forThe Vegan Project and author of “Jacked on the Beanstalk: Plant-Based Fuel for Vegan Athletes.” Growing up in a small hunting village just outside of Ottawa, Ontario (Canada) she became vegetarian at the tender age of eight and went vegan in 2011. When she isn’t winning fitness competitions, she can be found nuzzling kittens’ noses, thrashing to death metal, wasting time online or watching the original Star Wars trilogy.