Easy Overnight Oats
These overnight oats are the breakfast I make when I want something delicious waiting for me in the morning without doing a single thing before coffee. Four ingredients, 5 minutes of prep the night before and you wake up to a creamy, ready-to-eat breakfast.
Rolled oats, chia seeds, milk and honey. That’s it. The oats and chia seeds soak in the milk overnight, softening into a thick, creamy, pudding-like texture by morning. The chia seeds add fiber and nutrients and give the oats a slightly thicker consistency. From there you can eat them exactly as they are or top with whatever you love: my easy berry sauce, fresh fruit, berries, nut butter, granola, seeds, yogurt, the list is endless.
Ingredients and Substitutions
- Rolled oats. Use regular rolled oats, not instant and not steel cut. Instant oats become too mushy overnight and lose their texture. Steel cut oats don’t soften enough and stay too chewy.
- Chia seeds. Optional but recommended. Two tablespoons for a batch of four servings. The chia seeds absorb liquid and swell overnight, which thickens the oats and adds a boost of fiber, omega-3s and protein. You can swap them for flax seeds, hemp seeds or leave them out entirely. The oats are delicious without them.
- Milk. Any milk works. Dairy milk gives the creamiest result. Oat milk, almond milk, coconut milk and soy milk all work well. The oats absorb the milk overnight so the type you choose will subtly flavor the finished result. Use whatever you drink and enjoy.
- Honey. Maple syrup is a good substitute. Agave works too. Adjust to your taste or leave it out if you prefer unsweetened oats and plan to sweeten with toppings instead.
Topping Ideas
- Fruit: Sliced banana, fresh berries, diced mango, sliced strawberries, stewed apples. Add bananas right before serving as they will oxidize and brown overnight.
- Nut butter: A spoonful of peanut butter, almond butter or cashew butter stirred through or drizzled on top.
- Crunch: Granola, toasted coconut, chopped nuts, seeds.
- Sweet: A drizzle of extra honey, maple syrup, a sprinkle of cinnamon, chocolate chips, cocoa powder.
- Creamy: A dollop of yogurt (Greek yogurt adds protein) is a great idea.
How to Make Overnight Oats
Step 1: Combine. In a large bowl, jar or container, combine the rolled oats, chia seeds, milk and honey. Stir until everything is well mixed and the honey is dissolved. Cover with plastic and place in the fridge for 1 hour. Give the mixture a good stir. This first soak allows everything to start to soften before you layer into serving jars. If you’re not making individual servings, you can skip this step and just allow the oats to soak for 6 hours or overnight.
Step 2: Portion. Divide evenly among 4 jars, containers or bowls, layering with the berry sauce or fruit of your choice. Cover tightly.
Step 3: Refrigerate overnight. Place in the fridge for at least 6 hours or overnight. The oats absorb the milk and soften into a thick, creamy consistency.
Step 4: Serve. Top with whatever you love and eat cold straight from the fridge.
How to Store
Prepared overnight oats keep in the fridge for up to 4 days in airtight containers. They thicken slightly each day as the oats continue to absorb liquid. Add a splash of milk before eating if they’ve become too thick.
Tips
- Make a full batch on Sunday. Four servings covers Monday through Thursday. Make a second batch on Wednesday night if you want to extend through the week. They keep in the fridge for up to 4 days.
- Use jars for grab-and-go. Mason jars or small containers with lids make overnight oats completely portable. Grab one from the fridge, throw a spoon in your bag and eat at your desk or on the go.
- Eat them cold. Overnight oats are designed to be eaten cold, straight from the fridge.
- The ratio to remember. For a single serving: half a cup of oats, half a tablespoon of chia seeds, a generous half cup of milk and a tablespoon of honey. Scale up or down from there. You can also play around with the finished texture to your preference. Some people might like it thicker (use less milk) or creamier (more milk).
Ingredients
- 2 cups rolled oats
- 2 tbsp chia seeds
- 2½ cups milk
- 4 tbsp honey
For the berry sauce
- 1 lb (500g) frozen berries
- ¼ cup water
- ½ cup sugar feel free to use any sweetener you prefer
- 2 tbsp lemon juice
Instructions
- In a large bowl, combine the oats, chia seeds milk and honey. Mix well until the honey is dissolved.
- Cover and place in the fridge for 1 hour.
- Stir well then portion into individual jars or containers with lids. Layer with fruit (or the berry sauce, if using).
- Place in the fridge for at least 6 hours but ideally overnight.
For the berry sauce
- Combine the frozen berries, water, sugar and lemon juice in a medium saucepan over medium-high heat.
- Bring to a simmer then reduce the heat and cook for 10 minutes until slightly reduced.
- Transfer to a heat-safe storage jar or container and allow to cool completely.
- Store in the fridge for up to 2 weeks.
Nutrition
Frequently Asked Questions
I wouldn’t recommend it. Instant oats absorb liquid too quickly and become mushy and porridge-like rather than holding their texture. Rolled oats give you the best consistency: creamy but still with a slight bite.
You can but the result will be thinner and less creamy. If you’re avoiding dairy, a plant-based milk (oat milk is especially good here) gives you a much better result than water.
No. The chia seeds add thickness, fiber and nutrients but the oats are delicious without them. Swap for flax seeds or hemp seeds if you prefer, or leave them out entirely and add a splash less milk to compensate.
Yes. Microwave for 1 to 2 minutes, stir and eat. They taste like a creamier version of porridge. Most people prefer them cold but warm works too.
They’re a solid, balanced breakfast. Oats are high in fiber and keep you full for hours. The chia seeds add omega-3s, fiber and protein. The milk adds calcium and protein. The honey adds some sugar but you control how much. Overall, it’s a significantly better breakfast than most grab-and-go options.