Making Overnight oats is so easy! We combine uncooked oats with milk and other ingredients and set in the refrigerator overnight. By morning, your oats will have soaked up the liquid and be soft, sweet, and creamy.
And if you’d like a warm make-ahead breakfast for a crowd, give my Blueberry Breakfast Casserole a try – prep it the night before and bake it in the morning for an effortless brunch treat.
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Overnight oats consist of adding uncooked oats with milk and softening overnight. By morning, your oats will have soaked up the liquid and be soft, sweet, and have a lovely creamy texture and consistency.
Overnight oats are not a new thing, but if you’ve never had them – you are definitely missing out!
If you like this kind of recipe, you’ll also enjoy my Breakfast Quinoa (with Blackberries). It’s kind of epic.
Why you’ll love this recipe
- Make ahead. In case that wasn’t clear. This overnight oatmeal recipe is best left in the fridge to soften before eating the next day.
- Easy. Just mix up the ingredients and let them sit!
- Healthy. A hearty healthy breakfast that you don’t have to put any thought into in the morning!
- Adaptable. You can add whatever your heart desires! Adding in protein powder to the base recipe will also boost this, and is perfect for meal prep.
Kylee’s Notes & FAQs
- Are overnight oats eaten hot or cold? You can eat your oats hot or cold depending on your preference. To eat them hot, heat in the microwave for about a minute. Stir and heat until it reaches your desired temperature.
- How do overnight oats work? Traditionally in order to soften and eat oats, you will need to boil your oats until they are soft enough to eat.
- What kind of oats to use? I use old fashioned oats. The long soak time means they get super soft
- How do I store overnight oatmeal? You can make this 2-3 days in advance. They are good for 3 days after you make them, but taste best when eaten within the first 12-24 hours.
Equipment Needed:
- 8 oz mason jar or any jar or container with a lid
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Milk. Whichever milk makes you happy, be it almond milk, coconut milk, soy milk, whole milk or 2% dairy milk. You just do you.
- CHIA SEEDS. These have 2 purposes: they are super healthy and add fiber, but also make your oatmeal nice and thick.
- Peanut Butter – any nut butter will work. Try my Homemade Almond Butter in this recipe!
- Yogurt– I like to use greek yogurt in this to boost the protein content.
- Honey. Totally optional, you can go sugar-free if you’d like to. Maple syrup, agave syrup, and even white or brown sugar will all work.
- Vanilla Extract. Optional, but tasty.
- Oats. Old fashioned rolled raw oats is what we use here. You can use steel-cut oats or quick-cooking oats, but I highly recommend the old fashioned rolled oats. The instant oatmeal, for example, will get super soft.
- Optional Toppings. Any kind of fruit like banana, strawberries, raspberries, blueberries, or blackberries. You can also add 1/4 cup granola, some flaxseed meal, or extra chia seeds. If you are feeling it, go with some mini chocolate chips or shredded coconut.
How to make overnight oats
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- In a jar that has a lid, add whichever milk you are using, chia seeds, peanut butter, yogurt, maple syrup, and vanilla extract and stir. (The peanut butter doesn’t have to be completely mixed in before adding the oats.) Add oats and stir until just combined.
- Press down on oats to make sure they are completely covered with almond milk.
- Cover with lid or seal well and set in refrigerator overnight (they’ll need at least 4 hours).
- To eat – just take off the lid and add any desired toppings.
Some of our favorite easy breakfast recipes:
- Peanut Butter Protein Balls – all you need to do is mix, roll and chill.
- Trail Mix Muffins – Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
- Pumpkin Oatmeal – Simple to make and so hearty, your breakfast just got a makeover!
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Overnight Oats Recipe – an easy make-ahead breakfast
Recommended Equipment
Ingredients
- 1/2 cup almond milk (or milk of choice)
- 1 tablespoon chia seeds
- 2 tablespoons peanut butter
- ½ cup Greek yogurt (or vanilla yogurt)
- 1 tablespoon honey (or maple syrup (you can add more or less to taste))
- 1 teaspoon vanilla extract
- 1/2 cup old fashioned rolled oats
Optional toppings:
- banana, strawberries, raspberries, blueberries, or blackberries. You can also add granola, flaxseed meal, or chia seeds
Directions
- Add 1/2 cup almond milk, 2 tablespoons peanut butter1 tablespoon chia seeds2 tablespoons peanut butter, ½ cup Greek yogurt, 1 tablespoon honey, and 1 teaspoon vanilla extract and stir. The peanut butter doesn’t have to be completely mixed in before adding the oats.
- Add 1/2 cup old fashioned rolled oatsand stir until just combined.
- Press down on oats to make sure they are completely covered with almond milk.
- Cover with lid or seal well and set in the fridge for 4 hours to overnight.
- Take off the lid and garnish with banana, strawberries, raspberries, blueberries, or blackberries. You can also add granola, flaxseed meal, or chia seeds.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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