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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Aug 17, 2023
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Old-fashioned oats are mixed with milk and yogurt for a portable, make-ahead breakfast that's cool, creamy, and subtly sweet.
Serves4Prep5 minutesJump to Recipe
Jump to Recipe
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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, 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.
What’s the Difference Between Oatmeal and 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.
Don’t let that overnight soak fool you — overnight oats are incredibly simple to make. They take no more than five minutes to prep, and then the breakfast makes itself while you sleep. 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 (the oats last about four days in the fridge). You can also scale the recipe down and make single servings instead.
What Ingredients Do I Need 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.
What’s 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).
How Do I Serve 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.
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
Equipment
Large bowl
Measuring cups and spoons
Spoon
Instructions
Show Images
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.
Recipe Notes
Storage: Leftovers will keep in the refrigerator for up to 4 days.
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