This is our favorite overnight oats recipe, made with just 4 ingredients! This easy recipe is a healthy breakfast that you can make ahead for busy mornings.
Overnight Oats make mornings easier
Overnight oats are a staple in our house, and while I love trying out different flavor variations, this recipe is our go-to favorite. Because it is THE BEST and THE EASIEST. And when it’s 10pm and we’re exhausted from the day, we need easy, right?
I love this recipe because it’s made with just 4 ingredients and 5 minutes (or less) of prep time. I usually don’t even measure when I make these overnight oats. Just pour everything into a mason jar or bowl, stir it up, and refrigerate until morning. When you wake up, add your favorite toppings and enjoy!
Want more meal prep breakfast ideas? Try my Chia Seed Pudding, Instant Pot Steel Cut Oats and Baked Oatmeal next!
What are Overnight Oats?
Overnight oats are made by combining old fashioned rolled oats and milk and then letting the mixture sit overnight in your refrigerator. The oats soak up some of the milk and soften a bit, yet also retain some of their chewy texture.
Do you cook overnight oats?
Overnight oatmeal is not cooked. The oats are soaked in your milk of choice in the refrigerator. It’s not necessary to cook old fashioned oats before eating them.
Do you eat overnight oats cold or warm them up?
It’s up to you! Cold oatmeal might sound strange if you’ve never tried it, but trust me, cold overnight oats are delicious! I especially like to make this overnight oats recipe in the summer when it’s already warm out at breakfast time. In the winter, I’ll sometimes warm this overnight oatmeal in the microwave, but most often I enjoy it cold.
The first time I tried overnight oats I thought I didn’t like it, and almost gave up on it until I found your recipe! Now I can’t get enough of it. I add a teaspoon of chia seeds and then in the morning mix in blueberries, and it’s pure perfection! Thank you so much for sharing this easy and delicious recipe
Jaclyn
How to Make Overnight Oats
Making this quick breakfast is as simple as combining four ingredients in a jar or bowl and letting the mixture sit overnight in your fridge. Here’s a quick rundown of the ingredients you’ll need. Find the full recipe with measurements in the recipe card below.
Ingredients You’ll Need
- Oats: Traditionally, overnight oats are made with old-fashioned (rolled) oats. Do not substitute quick oats or instant oats, as the texture would be less than pleasant. You may use steel cut oats in this recipe. With steel cut oats you can expect a much chewier texture. I recommend soaking your steel cut overnight oats for at least 24 hours.
- Milk: Use your milk of choice in this recipe. Dairy, almond milk, oat milk, soy milk, coconut milk, pea milk, cashew milk… they will all work well! I don’t recommend using water because you need the milk for flavor and creaminess.
- Sweetener: I use pure maple syrup to sweeten my oats. You can also use honey, brown sugar or coconut sugar. Adjust the amount of sweetener to your tastes, or leave it out for a sugar-free breakfast.
- Vanilla Extract: This is my secret ingredient, and I urge you not to skip it! Adding just a tiny splash of vanilla extract to the oats before soaking them makes a huge difference in the flavor. The vanilla adds a subtle sweetness and a hint of… vanilla!
Recipe Variations
This is the fun part! You can stop at just the four ingredients above, or add other mix-ins to your jar of oats.
Optional Add-Ins (Add before soaking the oats):
- Greek Yogurt: Stir in a spoonful or two of plain or vanilla Greek yogurt to add more protein to the oats. The yogurt will also make them creamier.
- Peanut butter or almond butter are other great ways to add protein and flavor. I add 1 tablespoon.
- Stir in chia seeds, flax seeds or hemp seeds for a nutritional boost. I especially love adding 1 teaspoon of chia seeds, since they help to thicken the oats.
- Mix in a sprinkle of ground cinnamon for flavor.
- Make chocolate overnight oats by mixing in about 3/4 tablespoon of cocoa powder per 1/2 cup of oats. Then stir in a few chocolate chips before serving.
Toppings (Add right before serving):
In the morning, add your favorite toppings and enjoy! Try:
- Fresh Fruit: Add fresh berries, sliced banana, chopped apple, chopped peaches or halved cherries.
- Dried fruit: Dried cranberries, cherries, blueberries or raisins would be delicious!
- Nuts and seeds: Almonds, pecans, walnuts, pepitas, or sunflower seeds are a great way to add protein, fiber and crunch.
- Toasted coconut is one of my favorite toppings. Toast coconut flakes in a skillet over low heat until fragrant. Once cool, store in an airtight container and add to the oats right before serving.
See my list of more overnight oats recipes below for my favorite flavor combinations!
Meal Prep and Storage Tips
- Wait to add toppings, such as nuts, berries or other fresh fruit, right before serving. If you are using frozen berries such as blueberries or raspberries, you can add those on top of the oats the night before and they will defrost overnight in the fridge.
- Overnight oats will last for 4 days in the refrigerator, so they are a great option for make ahead meal prep breakfasts. I like to make individual portions of oats in individual serving containers (such as mason jars). The oats in a jar are perfect for grab and go breakfasts to take to work or school.
- As written, this recipe makes one serving. You can scale it up to make a bigger batch for meal prep.
More Overnight Oats Recipes:
- Peanut Butter Overnight Oats
- Strawberry Chia Overnight Oats
- Apple Cinnamon Overnight Oats
- Nectarines and Cream Overnight Oats
- Almond Butter Overnight Oats
Easy Overnight Oats Recipe
Ingredients
- ½ cup old-fashioned oats*
- ½ cup milk, dairy or nondairy, whichever type you prefer
- ½ teaspoon pure maple syrup
- ¼ teaspoon pure vanilla extract
- For serving, optional: fresh fruit, sliced or slivered almonds, other nuts or nut butters, etc.
Instructions
- Combine oats, milk, maple syrup and vanilla in a mason jar or bowl. Seal with a lid and shake to mix, or stir if using a bowl.
- Refrigerate overnight (or at least 6 hours and up to 4 days). Stir and add toppings right before serving. I love to add fresh berries or sliced banana and almonds. See the notes below for more topping ideas and recipe variations.
Notes
- Be sure to use certified gluten-free oats if necessary for dietary needs.
- Recipe makes one serving and can easily be scaled up to make more servings. Overnight oats will last for up to 4 days in the refrigerator.
- Optional Mix-Ins. You can stir in any of these mix-ins before refrigerating the oats: Greek yogurt (add a spoonful or two), peanut butter or almond butter (add 1 tablespoon), 1 teaspoon of chia seeds, flaxseeds, or hemp seeds, a sprinkle of ground cinnamon, or 3/4 tablespoon of cocoa powder.
- Topping Ideas. (Add right before serving): Fresh berries, sliced banana, chopped apple or peach, fresh cherries, dried fruit, almonds, pecans, walnuts, pepitas, or sunflower seeds, toasted coconut, or chocolate chips.
- Nutrition estimate calculated for recipe made with 2% dairy milk and does not include toppings.
I originally shared this recipe in July 2016. Post updated April 2019 and January 2025.
I love overnight oats! So easy, and so healthy! This simple version is perfect!
I absolutely love overnight oats, which is kind of strange, because I am very picky about regular oatmeal! But there’s just something about the sweeter flavor and texture that keeps me coming back for more. I love your gorgeous pictures, Kristine! This is such a perfect breakfast, especially for the summer!
Such festive overnight oats! These individual portions would be perfect for the healthier family members at a Fourth of July brunch 🙂
Delicious overnight oats; Thank you for the recipe! I had mine with banana, and it was wonderful.
Banana is wonderful with overnight oats. I just don’t mixed it in before it sets because you’d shorten the time your batch would stay good in the fridge. I slice it with the spoon I’m going to eat with right into the bowl with the oats just before I eat them.
I love this overnight oats recipe. Delicious!
Thank you, Cherie!
These looks delicious and definitely simple. The perfect combo. So since I haven’t tried over night oats before, I assume I mix everything except the fruit/nuts and then add those items before eating?
Exactly! I hope you enjoy these, Shannon!
Is this supposed to be cooked/heated after refrigeration? Thank you Kristine!
Usually overnight oats are meant to be eaten cold. Sometimes I will warm them up a little in the microwave though. They’re good both ways!
What is the nutritional breakdown for this recipe?
What size jars do you use?
Hi Dolola, I use pint size jars.
Can you use quick oats?
Looks delish!!
Hi Lisa, Thanks! You can’t use quick oats- the texture would not be good.
I use quick oats in mine and I love it, it is a softer texture, I don’t like the steal cut oats, the stay hard!
Hi can you tell me the nutritional info like calories and all in this? I log my food. Thank you so much
I just added nutrition information to the post. The nutrition info will vary based on the type of milk you use and which toppings you add.
I was thinking of making a weeks worth ahead of time, have you done this before? Or do you just prepare each day the night before??
I usually just prepare these the night before because they are so fast! You can make them ahead, though. The oats will last for up to 4 days in the refrigerator. Be sure to add the berries/any toppings right before serving.
Good morning! Can you use steel cut oats in place of regular?
You can, but the texture will be much chewier. I would recommend making these at least 24 hours ahead if you use steel cut oats.
Do I add the fruit at the same time as all the other ingredients or do I wait until morning and then put them in as toppings. Does it matter?
It’s best to wait and add the fruit in the morning. To save time in the morning you can prep your fruit the night before and keep it in a separate container in the fridge.
Hello! This looks like a great recipe. Could brown sugar be used instead of the maple syrup? I’m planning to make this with my Girl Scout troop. I think they will love it.
Yes, you can use whatever sweetener you prefer. I hope the girls enjoy making and eating these! 🙂
Can you use any kind of oat meal or what kind do you use please. We our cooking for the homeless at our church and this sounds like it might go over well for their breakfast
I usually use old fashioned (rolled) oats. The ones that take 5 minutes to cook, not quick cooking 1 minute oats. Although lately I’ve been using steel cut oats sometimes and I really like the chewier texture! You need to let steel cut oats soak for at least 24 hours.
Do you substitute the greek yogurt in place of the milk or do you also add it in if you want to add yogurt?
I add it in as an addition, and also use the milk.
Thanks for this recipe! For some reason I had such a hard time finding basic overnight oats without bananas (allergy) or Greek yogurt (plant-based). These are perfect! I can’t believe how sweet they they taste with just a little maple syrup. I also add raisins and cinnamon and make it in a big Tupperware with a x6 recipe.
The first time I tried overnight oats I thought I didn’t like it, and almost gave up on it until I found your recipe! Now I can’t get enough of it. I add a teaspoon of chia seeds and then in the morning mix in blueberries, and it’s pure perfection! Thank you so much for sharing this easy and delicious recipe
I sometimes add almond extract instead of vanilla to my overnight oatmeal. Gives it a little flavor kick.
Could we use porridge oats?
Porridge oats can refer to different types of oats. If you’re referring to steel cut oats, then yes, you can use them in this recipe. The texture will be very chewy, and I recommend that you allow the oats to soak for 24 hours and up to 2 days before serving to allow the oats to soften a bit more.
Love the recipe. I had blueberries and pecans for toppings. Can’t wait to try other toppings. Thank tou
Oh shoot, I got ahead of myself and added the blueberries before putting them in the fridge. Can I just wait and see if they turn out or should I scratch them and start over? Would hate to waste them if they’ll still be okay.
They’ll still be ok, at least for a day. The blueberries might get a little mushy if you store them for more than 1 day. Enjoy!
Thank you, you are the first overnight oats recipe I have seen without yogurt. I do not have any yogurt in the house, but wanted overnight oats for breakfast tomorrow. In place of the maple syrup I used date syrup. I am planning on adding a banana and almond butter in the morning.
Hi! I haven’t tried your recipe yet, but it sounds wonderful! I’m trying to switch from homemade oatmeal cookies for breakfast to overnight oats. I was wondering if you could tell me how long to microwave them in the morning? I like warm things to start my day – it calms me. If you could let me know, I’d appreciate it. Thx again for the recipe!!
It shouldn’t take too long and will depend on your microwave. I’d start with 20 seconds and then add more time as needed. Enjoy!
What size mason jar do you recommend?
I use pint size (16 ounces). That way, there is some extra room in the jars to add toppings before serving. 🙂
This is my go to recipe! I double the ingredients, use locally sourced honey and add plain Greek yogurt. It’s delicious on its own, but I love top with fruit and nuts. This is simply the best recipe out there!
Can I substitute the oats for granola? The texture of oatmeal is not one I can handle.
No, that will not work in this recipe. If you don’t like oatmeal, then this probably isn’t the recipe for you.
These turn out great. I substituted almond extract with almond slices the 2nd time I made them and it was really yummy!
Really good but could have yogurt
Yes, as I mentioned in the post, Greek yogurt is a great way to add more protein to overnight oats! This is my basic simple recipe that’s ready to customize with whatever optional add-ins you choose – see some of my favorites in the post text. 🙂
Trying for first time in the morning 🙌🏻🙌🏻
Family love this recipe! Thanks for sharing!!