Overnight oats recipe
This overnight oats recipe is creamy, filling, customizable, and ridiculously easy to make. With just 5 minutes of prep the night before, you’ll wake up to a healthy, ready-to-eat breakfast.
Ingredients
- ½ cup old-fashioned rolled oats not quick oats or steel cut oats
- ½ cup milk any kind — almond milk, oat milk, cow’s milk, or coconut milk all work
- ¼ cup Greek yogurt optional, for extra creaminess and protein
- 1 tablespoon chia seeds helps thicken & adds omega-3s
- 1 tablespoon maple syrup or honey adjust sweetness to taste
- ½ teaspoon vanilla extract optional, but makes it taste like dessert!
- Pinch of salt balances flavors
- Optional toppings: fresh fruit ,sliced bananas, nut butters, shredded coconut, nuts & seeds, or mini chocolate chips.
Instructions
- Mix ingredients – In a mason jar or container, add oats, milk, yogurt, chia seeds, maple syrup, vanilla, and a pinch of salt.
- Stir well – Mix until everything is evenly combined.
- Seal & chill – Cover with a lid or plastic wrap, then refrigerate for at least 4 hours, but ideally overnight (8–12 hours).
- Stir again – In the morning, give it a good stir. Add a splash of milk if it’s too thick.
- Top & enjoy – Add fresh fruit, nut butter, granola, or anything you like before eating.
Notes
- Rolled oats give the best texture — avoid quick oats as they get mushy.
- Too thick? Add more milk in the morning.
- Too thin? Add extra chia seeds or yogurt next time.
- Fresh fruit is best added right before serving so it doesn’t get soggy.
- Make 3–4 jars at once to meal prep breakfast for the week.
- Can be stored in the fridge up to 5 days or frozen up to 3 months.