- old-fashioned oats ⅓ cup
- Chia seeds 1 tablespoon
- Milk ½-⅔ cup of choice,* such as dairy milk, almond milk or soy milk • 49 kcal
- maple syrup or honey Drizzle, if desired
- Ground cinnamon ¼ teaspoon, nutmeg or pumpkin pie spice
- almond butter or peanut butter 1 tablespoon creamy or chunky
- fresh, frozen or dried fruit ½ cup, such as fresh or frozen blueberries or raspberries, sliced fresh strawberries, diced mango or sliced figs
Overnight oats are a healthy, satisfying, and make-ahead breakfast or snack you’ll love. Cook them or eat them cold, however you prepare the oats, they’re creamy, flavorful, and a delicious way to start your day.
Make a big batch of this recipe for meal prep over the weekend, and you’ll have a healthy, fiber-full and satisfying breakfast every morning.
What Kind of Oats are Best for Overnight Oats?
Because your oats will sit overnight, it’s best to use old-fashioned oats instead of the quick-cooking variety. Quick oats are more likely to turn to mush, while old-fashioned oats will hold their shape well and have more of a creamy porridge texture.
What are Overnight Oats?
Overnight oats are a method of preparing oatmeal in which you soak the oats for at least 12 hours in milk or another liquid. While they sit, the oats absorb the liquid and become creamy and soft. You an flavor the oats however you like, which makes them a versatile breakfast option to enjoy all week long.
Ingredients For Homemade Overnight Oats
You can use whatever flavoring agents you like to make this recipe your own. At the very least, you’ll need these ingredients for overnight oats:
- Old-fashioned oats
- Chia sees, which gel and help the oats stay creamy
- Milk, such as dairy milk or a nut-based milk like almond, cashew, or coconut milk
- A sweetener, such as brown sugar, honey, maple syrup or agave
For extra ingredients that add texture and flavor, try mix-ins like:
- Almond butter, peanut butter or another nut butter
- Cocoa powder Cinnamon, nutmeg or pumpkin pie spice
- Fresh fruit, like berries, diced mango or peaches
- Nuts, such as almonds, pecans or hazelnuts
How to make easy overnight oats
To make this simple recipe, start with the jar or container you’ll store the oats in. Add the old-fashioned oats, chia seeds and any other flavorings, such as spices, fruit, nuts or nut butter. Stir this well to combine.
Next, pour in the milk and sweetener of choice. Stir well so all of the oats get covered in liquid. Cover the jar and store for at least 12 hours. When you’re ready to serve, top the oats with more crunchy toppings, fruit or another drizzle of sweetener like maple syrup. Enjoy!
Do you eat overnight oats cold?
You can enjoy your oats fresh out of the refridgerator, nice and chilled. Or, you’re more than welcome to warm them in a small pot on the stove or inthe microwave if you prefer ahot breakfast.
What does soaking oats overnight do?
Soaking the oats allows them to absorb liquid, which reults in a very creamy, lucious texture like a soft porridge.
How long are overnight oats good for?
You can prepare a big batch ooats on a dunday and enjoy them for breakfast all week long. They’ll last for 7 days in the fridge. Out of the fridge, the oats should be consumed within 2 hours to avoid potential spoialge with dairy.
How to store overnight oats?
The best way to store your prepared oats is in one big or multiple individual airtight containers in the fridge. If you portion the oats out ahead of time, all you have to do is grab a jar in the morning and get out the door.
In a jar or bowl with a lid, combine the old-fashioned oats, chia seeds and any mix-ins you’re using.
Add a the milk and stir to combine.
Top the jar with sliced fruit if you like choice, such as sliced berries or bananas.
You can also add the sweetener on top now if you like.
Place the lid on the jar and refrigerate overnight, or up to 5 days.
To serve, add another drizzle of maple syrup or honey if you’d like, and enjoy chilled or warmed in the microwave or on the stove.
*For a thicker consistency, use ½ cup liquid. For a more liquid texture, use up to ⅔ cup of milk