Easy Overnight Oats

Whether I’m making classic oatmeal or the ever-popular blended baked oats, versatile oats continue to be a favorite breakfast staple of mine. But, when busy mornings hit, nothing beats overnight oats. They’re an easy, no-bake version of the classic breakfast that only takes a few minutes to prepare. Prep them the night before, tuck them into your fridge to soak, and you’ll have a chilled, creamy, on-the-go breakfast waiting for you in the morning. 

The best part? Because these are so fast, you can easily change them up with different flavors and toppings every time you make them. Read on for our tips to make your overnight oats turn out great every time, then have fun making them your own:

The perfect overnight oats ratio:
Our ideal overnight oats ratio is 1:1 of oats to milk, then half the amount of yogurt. So in this recipe, we use 1 c. of oats, 1 c. of milk, then 1/2 c. of plain Greek yogurt. This gives us the perfect Goldilocks consistency we’re looking for: not-too-thick, and not-too-thin. Once you’ve got the ratio down, the possibilities are endless when it comes to getting creative with your milk, mix-ins and toppings.

How to make overnight oats:
—The oats. Old-fashioned rolled oats are the best choice for optimal texture here. Quick oats are already broken down and will turn out much soggier—not ideal for your breakfast! On the contrary, steel-cut oats take much longer to soften and even overnight won’t break them down enough to enjoyably eat. Reserve your steel-cut oats for cooking in your Instant Pot instead.
—The milk. Use any type of milk you like, from 2% to non-dairy! I use oat milk most often, just to keep on theme. If you do go non-dairy, try and find an option that is made of as few ingredients as possible (for example, just oats and water with no added oil or gums), so it doesn’t interfere with the texture of your overnight oats.
—The chia seeds. When you soak chia seeds in liquid, they become gelatinous, which helps hold your overnight oats together without ever having to cook them. Additionally, chia seeds add nutrients and protein to your oats. Win-win!
—The yogurt. After testing with and without yogurt, I really preferred how the yogurt thickened the oats. Greek yogurt is my preference (can’t say no to the added protein), but regular yogurt can be used as well. Feel free to sub for non-dairy yogurt or leave it out entirely to keep your oats dairy-free.

Add-ins & toppings:
This is the fun part—once you’ve got your base down, you can feel free to add additional toppings and mix-ins. Some of my favorite toppings include peanut butter and raspberry jam for a PB&J vibe, classic banana and walnuts (à la banana bread), or even a little espresso powder stirred in for an extra pick-me-up, but get creative! Here are some guidelines:
—Don’t skimp on the seasonings. Cold foods like overnight oats need a little added oomph, so the honey and pinch of salt go a long way here. You can feel free to swap the sweetener for something else, but don’t skip them!
—Save some of your mix-ins for the morning. Anything that you want for crunch or texture—like fresh fruit or nuts—should be added into your overnight oats in the morning. Pull your oats from the fridge, give ’em a good stir, then go to town with your toppings.

Overnight oats variations:
Follow our guide above, and you can create any overnight oats combo you can dream of. If you’re looking for some more specific inspo however, try our mango overnight oats, applesauce overnight oats, cinnamon roll overnight oats, or PB&J overnight oats. 

Storage.
Oats—without toppings—will keep in the fridge for around 5 days, making this a perfect make-ahead breakfast you can store in the fridge all week, then grab when you need it! 

Made this recipe? Let us know how it went (and what toppings you used!) in the comments below.