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Home / Recipes / Breakfast / Overnight Oats
Breakfast
Overnight Oats
Overnight oats are the easiest make-ahead breakfast there is. Stir everything in a jar at night and it is ready cold in the morning, no cooking. The base is a simple one-to-one ratio of rolled oats to milk. This makes one big serving and doubles easily.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice
- 1/4 cup Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- pinch of salt
- toppings: berries, banana, nut butter
Directions
- Add the oats, milk, yogurt, chia seeds, maple syrup, vanilla, and salt to a jar or container.
- Stir well, making sure no dry oats stick to the sides.
- Seal and refrigerate at least 8 hours or overnight.
- In the morning, stir, loosen with a splash of milk if needed, and add toppings.
Tips and variations
- Use old-fashioned rolled oats. Quick oats turn mushy and steel-cut stay too firm.
- Chia seeds thicken the oats and add staying power. Skip them for a looser texture.
- Make a few jars at once for the week. They keep up to four days.
- For a tidy fridge-and-freezer meal-prep routine, reusable silicone bags hold portions flat and save space.
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Common questions
- Can I eat overnight oats warm
- Yes. Microwave 60 to 90 seconds, stirring once.
- How long do overnight oats last
- Up to four days covered in the fridge.
- Do I have to use yogurt
- No, but it adds protein and creaminess. Add a little more milk if you skip it.
- Which oats are best
- Old-fashioned rolled oats. Quick oats get mushy and steel-cut stay hard.
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