Elderberry & Blueberry Overnight Oats — Café-Worthy, Pantry-Made

If a neighborhood café offered this, you’d order it twice.

This isn’t your usual overnight oats. It’s a layered, culinary-forward breakfast made from just a handful of whole, honest ingredients with a flavor profile that tastes like something crafted by a pastry chef who prefers to shop the farmer’s market.

Juicy blueberries and our elderberry extraction swirl together into something greater than the sum of their parts: a soft violet hue, gently sweetened, with the kind of depth you only get from fruit skins, not fruit juice. No added sugar bombs. No artificial shortcuts. Just clean & complex.

Rolled oats soak overnight in almond milk (or your favorite plant-based alternative), transforming into a creamy, pudding-like base that sets the stage. Add a touch of honey, a sprinkle of seeds, a twist of lemon zest if you’re feeling playful. Or don’t. It’s that good on its own.

This is how breakfast should feel: indulgent, effortless, and rooted in real food.

Elderberry and Blueberry Overnight Oats

Ingredients
1/2 cup rolled oats
1/2 cup almond milk
1/4 cup fresh blueberries

1 tablespoon Trisha’s Elderberries Elderberry Syrup
1 teaspoon honey

Directions
In a jar or container with a lid, combine the rolled oats, almond milk, blueberries, elderberry syrup, and honey.
Stir well to combine, cover with a lid, and place in the refrigerator overnight.
In the morning, give the oats a good stir and enjoy!

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