Overnight Oats Recipe
Make this Overnight Oats Recipe for creamy, grab-and-go breakfasts—customize toppings and enjoy ready-to-eat jars in minutes.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats (not quick-cooking or instant)
- 2 tablespoons (20 g) chia seeds
- 1/2 teaspoon ground cinnamon
- 1 small pinch fine sea salt
- 1 cup (240 ml) cold milk of choice (dairy or unsweetened non-dairy)
- 1/2 cup (120 g) plain Greek yogurt (2% or whole milk), cold
- 3 tablespoons (45 ml) pure maple syrup or liquid honey
- 1 teaspoon pure vanilla extract
- 1/2 cup (75 g) fresh berries, rinsed and patted dry (such as blueberries, raspberries, or sliced strawberries)
- 1 small ripe banana (about 100 g), peeled and sliced just before serving
- 2 tablespoons (15 g) chopped nuts (such as almonds, walnuts, or pecans), lightly toasted and cooled
- 1 tablespoon (10 g) pumpkin seeds or sunflower seeds
- 2 tablespoons (20 g) unsweetened shredded coconut (optional)
- Extra maple syrup or honey, to taste, for serving (optional)
Instructions
Step 1: Prepare the containers
Choose two clean 8-ounce glass jars or small lidded glasses and set them on the counter. Make sure lids and jars are completely dry so no stray moisture changes the texture later; place a small matte grey ceramic mixing bowl and a wooden spoon nearby — these same tools will persist through the next steps. This is simple prep: position everything neatly on the marble-like quartz surface so you can move straight into mixing.
Notes
- Use old-fashioned rolled oats for the best texture; avoid instant if you want chew.
- Add crunchy toppings just before serving to keep them crisp.
- Label jars with dates and consume within 3 days for best freshness.
- Stir in a splash of milk in the morning if the mixture is too thick.
- Toast nuts lightly to deepen flavor, but add them at the end to maintain crunch.