Easy Overnight Oats
Old-fashioned oats are mixed with milk and yogurt for a portable, make-ahead breakfast that's cool, creamy, and subtly sweet.
Serves4
Prep5 minutes
As the weather warms and the summer months draw closer, my breakfast routine is one of the first things to change. I make the switch from hot coffee to iced coffee, and I swap my warm bowl of oatmeal for a pre-packed jar of refreshingly creamy overnight oats. I highly suggest you do the same.
Overnight oats are the easy, healthy breakfast you’ll always feel good about eating. They’re high in protein and fiber — which will keep you full throughout the morning — and they’re perfect for taking on the go. Here’s our foolproof formula for making the very best overnight oats every time.
Why You’ll Love It
- Overnight oats are incredibly easy to make. They take no more than five minutes to prep, and then the breakfast makes itself while you sleep.
- It’s perfect for meal prep. If you stir together a batch during your weekend meal prep, you’ll be left with four grab-and-go breakfasts to eat throughout the week.
What are Overnight Oats?
Unlike a bowl of warm oatmeal, overnight oats are meant to be eaten cold, straight from the refrigerator (no reheating necessary). To make them, you’ll soak rolled oats in milk and yogurt overnight, which gives them a soft, slightly toothsome texture that’s ultra-creamy and subtly sweet. In the morning, you’ll add your favorite toppings — fresh or dried fruit, nuts, seeds, and nut butters are all fair game.
Key Ingredients for Overnight Oats
- Old-fashioned rolled oats: Old-fashioned rolled oats are the best choice for overnight oats. They soak up the liquid overnight, leaving you with a creamy (but not mushy) texture. Save steel-cut and quick-cooking oats for another time.
- Milk: You can make overnight oats with any kind of milk — dairy or non-dairy. If using non-dairy milk, it’s best to stick with unsweetened.
- Greek yogurt: Not only does Greek yogurt make overnight oats more filling, but it also gives the oats a super-creamy texture. To make the oats vegan, swap in an equal amount of your favorite dairy-free yogurt.
- Chia seeds: While chia seeds are an optional ingredient, they add a boost of fiber, protein, and omega-3’s. They plump as they soak, giving the oats a thicker consistency.
- Flavorings: This is what makes your oats taste really good. Ground cinnamon is a classic add-in, maple syrup or honey add a hint of sweetness, and a pinch of kosher salt is necessary for a balanced flavor.
How to Make Overnight Oats
- Add ingredients to a large bowl. Place all the ingredients in a large bowl.
- Stir together. Stir together until well combined.
- Cover and refrigerate overnight. You can divide the oats into individual jars at this point if desired. Cover and refrigerate for at least 4 hours, preferably overnight.
- Stir before serving. Stir again before serving with desired toppings.
The Best Ratio for Overnight Oats
Making overnight oats is actually as easy as memorizing a simple ratio: Use equal parts old-fashioned rolled oats and milk, plus half as much yogurt. For example, the recipe below calls for 2 cups old-fashioned rolled oats, 2 cups milk, and 1 cup yogurt. From there, you can add whatever toppings you prefer (more on those below).
Toppings for Overnight Oats
While you can certainly eat them as is (just give the bowl a good stir, first), overnight oats are even better with toppings like:
- Fresh fruit
- Dried fruit
- Nuts
- Seeds
- Nut butter
- Granola
While nut butter, dried fruit, some fresh fruit (like blueberries, apples, and citrus) can be added in advance, you’ll want to wait to add delicate or crunchy toppings, such as nuts, seeds, and toasted coconut, until the morning you plan to eat them. When mixed with the oats upfront, the long soak leaves nuts and seeds with a soft, chewy texture. The same goes for most berries, which can get mushy when soaked for too long.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days.
More Overnight Oats to Try
Overnight Oats Recipe
Old-fashioned oats are mixed with milk and yogurt for a portable, make-ahead breakfast that's cool, creamy, and subtly sweet.
Prep time 5 minutes
Serves 4
Nutritional Info
Ingredients
- 2 cups
old-fashioned rolled oats
- 2 cups
dairy milk or unsweetened non-dairy milk
- 1 cup
plain Greek or non-dairy yogurt
- 3 tablespoons
maple syrup or honey
- 1 tablespoon
chia seeds (optional)
- 1/4 teaspoon
ground cinnamon
- 1/4 teaspoon
kosher salt
Optional toppings: fruits, nuts, seeds, nut butter
Instructions
Place 2 cups old-fashioned rolled oats, 2 cups dairy milk or unsweetened non-dairy milk, 1 cup plain Greek or non-dairy yogurt, 3 tablespoons maple syrup or honey, 1 tablespoon chia seeds (optional), 1/4 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt in a large bowl.
Stir together until well combined.
You can divide the oats into individual jars at this point if desired. Cover and refrigerate for at least 4 hours, preferably overnight.
Stir again before serving with desired toppings.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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