What I Ate This Week + Vanilla Blackberry Overnight Oatmeal Recipe

I am still on my overnight oatmeal kick–I’ve eaten it for breakfast every morning this week. In fact, I like it so much that the thought of eating warm oatmeal is now unpalatable to me. (Who knew it was so much better cold?!) Having exhausted my supply of cheap mangoes, I’ve moved onto other fruits, like blackberries. Which I used in this…

Vanilla Blackberry Overnight Oatmeal Vanilla Blackberry Overnight Oatmeal // Coconut Mango Overnight Oatmeal is still my favorite, but this one is pretty darn good too. You’ll need 1/2 cup of vanilla soymilk (or any other kind of vanilla milk you like), 1/2 cup of rolled oats, and 1/2 cup of fresh blackberries. Stir them all together and put them in the fridge in a resealable container overnight. In the morning, stir again and add additional milk (if you want a thinner oatmeal) and your sweetener of choice, if needed.

And here’s what else I ate this week:

Deconstructed Breaded Zucchini (alt) Deconstructed Breaded Zucchini // We had this as a side with veggie burgers. It’s everything you love about breaded zucchini, but without the whole dipping in egg mess.

Black Bean & Edamame Sliders Black Bean and Edamame Sliders + Alexia Rosemary & Garlic Fries // My husband made this meal because I had to work late. The sliders were kind of like making veggie burgers with the mix instead of forming them into patties and cooking them. I suppose that doesn’t sound very appetizing, but it’s a pretty good idea–it takes a lot less time to make them this way.

Thai Tofu Soup Thai Chicken Tofu Soup // This has been my lunch all week. I used tofu instead of chicken and added a lot of extra bok choy and cilantro. It’s a good, light soup–perfect for lunch!


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  1. says

    The blog ‘facelift’ looks great, my blog definitely needs a new look, but I just haven’t had time! I also need to start making overnight oats again….thanks for the reminder πŸ™‚

  2. Racine says

    Hello! Try this!

    1 Cup oats
    2 Cups water
    1/2 Cup raisins
    1 mashed banana
    optional a few pieces of chopped apple

    Soak the oats overnight with the apples and
    add raisins and banana in the morning. You can eat this raw or simmer it for 20-30 minutes. <3

    • Kiersten says

      Thank you! I’ve been having soup for lunch all the time lately. I’m sure it’s just a matter of time before I get tired of it, but it hasn’t happened yet. πŸ˜‰

  3. says

    Your overnight oats look so good! I tried making some with steel-cut oats, but they were still very hard in the morning. Not at all what I was expecting. Do the rolled oats soften up more? I’d really love to try this with some blueberries and almond milk.

    • Kiersten says

      Yes, I did that too! The Kitchn had an overnight steel-cut oats recipe, but I thought it was awful. I have TMJ and my jaw hurt from trying to eat them for the rest of the day! The rolled oats soften up much more–try making it again with those & I think you’ll be happier with the results.

    • Kiersten says

      Yup, it’s a lot lighter. When my mom made baked breaded zucchini, she would put a pat of butter on each zucchini slice (!)–this has a tablespoon of oil in the whole recipe!

    • Kiersten says

      Ha! I said the same thing before trying this–the first few times I made overnight oats, I heated them in the microwave. But then I tried a spoonful of them cold & was converted. πŸ™‚

  4. says

    I’ve got to get on this oatmeal trend. I make it lots for the kiddos – and wouldn’t you know they scarf it down when I add a little brown sugar. But I made the mistake of adding blueberries and letting them eat it on the couch – BAD IDEA.

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