BC Milk and Yogurt Overnight Oats with Apple, Blueberry, Hazelnut and Barley topped with BC Honey

This locally-inspired overnight oats recipe features local dairy, blueberries, hazelnuts, and more. Recipe created by Chef Ned Bell (Naramata Inn, Buy BC Chef Ambassador).


  • small pot
  • serving bowls or cups


  • 2 cups pearl barley
  • 2 cups oats
  • 3 cups whole milk
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 cup full fat yogurt
  • ½ cup honey
  • ½ cup apple juice
  • 3 tbsp apple cider vinegar
  • 2 cups + 1 cup apples (peeled and sliced ¼ inch)
  • 1 cup BC blueberries
  • 1 cups hazelnuts, toasted until golden brown


Since this is an overnight oats recipe, you’ll want to prep this the night before to have ready by morning.

  1. BC apple and blueberry preserve: In a small pot simmer 2 cups of apples, the apple juice, vinegar and the honey together until the apples are tender, remove from the heat and add the other cup of raw sliced apples and the blueberries. Let the mixture cool and set aside   
  2. Cook the barley in a pot of simmering water until the barley is tender, strain and cool the barley.
  3. Combine the barley, oats, milk and salt in a container and ‘soak’ overnight
  4. The following morning, build your bowl or cups with the overnight oats/barley mixture, garnish with a spoon full of BC dairy yogurt, fresh BC blueberries and blueberry preserve, toasted BC hazelnuts and a heaping spoon of BC honey.
Watch Chef Ned Bell’s recipe demonstration on CTV Morning Live in the video below.


You can swap out the blueberry preserve for any other local BC fruit, maple would also be delicious instead of honey and certainly any nut would work as well.