Description
Creamy overnight oats made with rolled oats, almond milk, Greek yogurt, and chia seeds. A simple make-ahead breakfast with four easy flavor variations: Apple Pie, Peach Crisp, PB&J, and Chocolate Banana Bread.
Ingredients
½ cup whole rolled oats
⅔ cup unsweetened almond milk
¼ cup whole milk Greek yogurt
1 tablespoon chia seeds
½ teaspoon maple syrup
Pinch of sea salt
Optional milk swaps: cow’s milk, oat milk, soy milk, or coconut milk
Optional sweeteners: honey or brown sugar
Apple Pie Variation:
2 tablespoons applesauce
¼ teaspoon cinnamon
Toppings: diced apple, pecans, drizzle maple syrup
Peach Crisp Variation:
Toppings: fresh peach slices, granola
PB&J Variation:
Toppings: chia jam, peanut butter, fresh berries, chopped peanuts
Chocolate Banana Bread Variation:
½ mashed banana
1 teaspoon cocoa powder
¼ teaspoon cinnamon
Pinch nutmeg
Toppings: banana slices, walnuts, chocolate chips
Instructions
1. Add oats, chia seeds, salt, maple syrup, and Greek yogurt to a 16-ounce jar. Stir in any base mix-ins for your chosen variation.
2. Pour in almond milk. Stir very well, scraping the bottom to evenly distribute chia seeds. Make sure no dry spots remain.
3. Seal the jar tightly and refrigerate 8 to 12 hours, or overnight, until thick and creamy.
4. In the morning, stir again. If thicker than you like, add a splash of milk and mix.
5. Top with your chosen toppings just before eating. Enjoy cold or warm in the microwave for 30 to 45 seconds with a little extra milk.
Notes
Follow the ½ cup oats to ⅔ cup milk ratio for best texture. Use ¾ cup milk for thinner oats or ½ cup for thicker.
A small pinch of salt enhances sweetness and overall flavor.
Mix thoroughly to prevent chia clumps.
Overnight resting time improves creaminess.
Add crunchy toppings and fresh fruit right before serving for best texture.
Oats keep well refrigerated up to 5 days, making them ideal for meal prep.
- Prep Time: 5 minutes
- Cook Time: 8 hours chill
- Category: Breakfast
- Method: No-Cook / Refrigerated
- Cuisine: American