7 Awesome Ways with Overnight Oats – Find out what all the fuss is about. Overnight oats are a delicious make-ahead breakfast the whole family will love. And with this many flavors (and inspiration for more!), you’ll never run out of ideas!
Overnight oats are nothing new–they’ve been on the scene for years–but it seems like they’re going through a big revival lately, as I see recipes popping up all over the place. Everyone makes their oats a bit differently–some people love adding yogurt for a more muesli effect, some people always add chia seeds, some only add mix-ins right before serving.
I thought I’d walk you through the basics of overnight oats, as well as 7 different ways to make them (one for every day of the week!). Let’s get to it!
The Basics
Which oats to choose? You can use rolled oats or quick-cooking oats for these bowls, depending on the texture you prefer. My kids find rolled oats a little too…textured…for their liking, so for them, I stick with the quick cooking oats. For myself, I use whichever I have on hand! Also, if you’re gluten free, be sure to use certified gluten free oats. We love Bob’s Red Mill and Trader Joe’s has great-quality rolled oats too.
What about steel-cut oats? Aren’t they healthier? Few things are more awesome than an incredible bowl of steel-cut oats! However, I’ve found that steel cut oats don’t soften enough for most people when used for overnight oats. Maybe you like the chewy texture, and if so, more power to you! Do your thing! For my family, the end result is still too chewy, so I save those for the colder months when I’m making warm oatmeal.
As a side note: It’s a myth that quick-cooking oats are less nutritious than old-fashioned or steel-cut oats. All of these forms of oats are whole grain oats. The different forms are simply a matter of preparation. Steel-cut oats are whole oat kernels cut with a large steel blade into larger pieces. Old-fashioned oats are steamed and rolled to press them thin. Quick cooking oats are steamed and rolled even thinner/finer to cook more quickly. ALL are whole-grain oats.
One thing that *is* true is that steel-cut oats digest a bit more slowly and rank lower on the glycemic index than other forms of oats because they take longer for your digestive enzymes to reach the starch inside. (see here or here for more on this)
Get toasty. I prefer to make my overnight oats with toasted oats. This is a REALLY quick step that makes a big difference for me. I love the subtle toasted flavor and I think it adds something nice to the texture. I do this when I’m washing dishes after dinner. I shake 3-4 cups of oats (old-fashioned or quick-cooking) onto a baking sheet and bake at 350 degrees for 10-15 minutes. Let them cool completely and transfer to a jar (these are the ones I used) or airtight container to use throughout the week. You can totally skip this step if you forgot or don’t have time.
As for ways to top and flavor them, here are a few of our very favorites…
Chunky Monkey Overnight Oats
- Yield: 1 serving 1x
Print Recipe
Pin RecipeIngredients
- 3/4 cup milk (I prefer unsweetened almond or coconut milk)
- 1/3–1/2 cup uncooked oatmeal (old-fashioned or quick-cooking)
- 1/2 small banana
- 2 Tbsp coconut
- 1 Tbsp peanut butter (can sub other nut/seed butter)
- 1 tsp honey
- chocolate chips
Instructions
- Combine all ingredients in a jar. Refrigerate at least 2 hours or overnight. Add additional milk, if needed and top with chocolate chips!
Blueberry Muffin Overnight Oats
- Yield: 1 serving 1x
Ingredients
- 3/4 cup milk (I prefer unsweetened almond or coconut milk)
- 1/3–1/2 cup oatmeal
- 3–4 Tbsp blueberries (frozen or fresh)
- 2 Tbsp chopped almonds or pecans
- 1 tsp pure maple syrup
- pinch cinnamon and nutmeg or pinch chai spice mixture
Instructions
- Combine all ingredients and store in a bowl, jar, cup, or airtight container fitted with a lid/plastic wrap. Refrigerate at least 2 hours, preferably overnight.
Strawberry Banana Overnight Oats
- Yield: 1 serving 1x
Description
Fresh or freeze-dried strawberries work well for this recipe. If you haven’t tried them, freeze-dried strawberries are crunchy when eaten plain (they’re not the same as dehydrated). They soften up nicely in overnight oats, and they’ll lend more pink color if fresh ones aren’t in season.
Ingredients
- 1/3–1/2 cup oats (old fashioned or quick cooking)
- 1/2 small banana, sliced or diced small
- 3 Tbsp diced fresh or freeze-dried strawberries
- 3/4–1 cup milk (I like unsweetened almond or coconut milk)
- 1 tsp honey (if needed)
Instructions
- Combine all ingredients and place into a jar, cup, or airtight container. Cover with lid or plastic wrap and refrigerate at least 2 hours, preferably overnight. Stir before serving and add more milk, if desired.
Honey Nut Overnight Oats
- Yield: 1 serving 1x
Description
This is a GREAT basic recipe. It may sound strange to top with with granola at the end (oatmeal on oatmeal?) but the texture contrast is SO yummy!
Ingredients
- 1/3–1/2 cup oats (old-fashioned or quick-cooking)
- 3 Tbsp sliced or chopped almonds
- 1 tsp honey
- 1–2 drops vanilla extract
- 3/4–1 cup milk (I prefer unseated almond or coconut milk)
To top:
- A little granola
Instructions
- Combine all ingredients and transfer to a jar, cup, bowl, or airtight container fitted with a lid/plastic wrap. Refrigerate at least 2 hours, preferably overnight. Top with a little bit of granola before serving.
Oatmeal Cookie Overnight Oats
- Yield: 1 serving 1x
Ingredients
- 1/3–1/2 cup uncooked oats (old-fashioned or quick-cooking)
- 2 Tbsp pecans or almonds
- 2 Tbsp raisins (or dried cranberries)
- 1 tsp pure maple syrup
- pinch cinnamon and nutmeg (or chai spice mixture)
- 3/4–1 cup milk (I prefer unsweetened almond or coconut milk)
Instructions
- Combine all ingredients and place in a jar, airtight container or bowl. Cover with lid or plastic wrap and refrigerate at least 2 hours, preferably overnight.
Cherry Almond Overnight Oats
- Yield: 1 serving. 1x
Ingredients
- 1/3–1/2 cup uncooked oats (old-fashioned or quick-cooking)
- 2 Tbsp sliced or chopped almonds
- 2 Tbsp dried cherries (tart or sweet)
- 1 tsp honey (optional)
- 3/4–1 cup milk (I prefer unsweetened almond or coconut milk)
Instructions
- Combine all ingredients and place in a jar, cup, or airtight container. Cover with lid or plastic wrap and refrigerate at least 2 hours, preferably overnight.
Chocolate Hazelnut Overnight Oats
- Yield: 1 serving 1x
Description
The unsweetened cocoa powder in this recipe mixes best if you stir it into the oats before adding the milk. Also, the longer this sits, the sweeter it gets, so it will taste better after resting overnight than it will after just 2 hours.
Ingredients
- 1/3–1/2 cup uncooked oats (old-fashioned or quick-cooking)
- 2 Tbsp chopped hazelnuts
- 2 Tbsp dried cherries (can sub raisins, etc.)
- 1–1 1/2 tsp unsweetened cocoa powder
- 1 tsp pure maple syrup
- 3/4–1 cup milk (I prefer unsweetened almond or coconut milk)
Instructions
- Stir the cocoa powder into the oats. Add remaining ingredients and stir together. Store in an airtight container, jar, cup, or bowl fitted with a lid or plastic wrap. Refrigerate at least 2 hours, preferably overnight.
Paige says
March 15, 2016 at 10:01 amI’ve always wanted to try overnight oats because they look so delicious! One question, do you eat them cold, or do you heat them up in the morning… was that dumb? They look like you would eat them cold, but I just wanted to make sure!
Emily says
March 15, 2016 at 1:15 pmNot a dumb question! I eat them cold (it’s like a parfait or rice pudding), but (as long as you haven’t put any yogurt in them) you can pop them right in the microwave like normal oatmeal. Just add an extra splash of milk. They’ll cook faster since the oats have been soaking all night.
Vickie says
October 16, 2018 at 8:33 pmJust curious…why can’t you put them in the microwave if you use yogurt?
Emily says
October 17, 2018 at 5:41 amVickie – Mostly, I know that when I’ve tried it with our yogurt (dairy free) it can sometimes sort of “curdle” in the microwave or take on a sour taste. But that’s largely personal preference! I know lots of folks who like to add yogurt to their hot oatmeal. It’s up to you!
Tera says
January 9, 2017 at 12:48 amI was wondering the same thing lol
Sarah says
March 15, 2016 at 11:15 amI know it’s really weird, but I do flax and spinach, then throw a little cheese in and an egg on top while I microwave them the next morning (or microwave with egg whites). I just prefer savory to sweet and I love getting some greens in my breakfast!
Emily says
March 15, 2016 at 1:16 pmThat sounds great! I’m almost always a savory breakfast over a sweet breakfast kind of girl myself!
Heather says
March 16, 2016 at 12:12 pmLove your photos! Very pretty! And tasty looking too. Thanks!
Emily says
March 16, 2016 at 3:35 pmThank you so much Heather!
melanie serre says
March 16, 2016 at 3:00 pmThank you, thank you, thank you so much for posting these delicious, easy and nutritious overnight oat recipes! Love them! =)
Emily says
March 16, 2016 at 3:35 pmMy pleasure! Thank YOU for such a lovely comment. You made my day!
Natalie says
March 16, 2016 at 4:39 pmYou’ve inspired me to finally try some overnight oats. The only problem is deciding which one to try first 🙂 Thanks for these easy & healthy recipes!
Nicole says
April 17, 2016 at 12:05 pmDo you ever add Chia seeds to your overnight oats? If so do you increase the amount of milk?
Emily says
April 17, 2016 at 7:21 pmI do! – only 1 tsp or so to each serving. Then I do make sure to add a little extra milk as needed.
Paige says
April 17, 2016 at 12:11 pmThese look beautiful and delicious! Where did you purchase your darling jars?
Emily says
April 17, 2016 at 7:23 pmThank you so much! They’re Weck jars. I got them here for a good price (waited for a sale and stacked a coupon). They last forever and they’re so cute!
Paige says
April 17, 2016 at 7:36 pmThank you!
Marie says
April 17, 2016 at 7:07 pmThese look great and I am always looking for new ideas with my oats! I have some in the fridge right now that have chia seeds, pineapple, and coconut! I can’t wait to dig into them tomorrow!
Emily says
April 17, 2016 at 7:23 pmThat combination sounds amazing!!!
Amy Hinkson says
May 10, 2016 at 1:39 pmFor the recipes with peanut butter, have you tried the powdered pb2 in them? I’m wondering with the milk if I would need to add the water normally used to mix the peanut butter. These recipes look great and thanks for the great explanation of what they are for us newbies!
★★★★★
Emily says
May 10, 2016 at 3:23 pmAmy – I haven’t tried them with pb2, but I would think you’d probably at least want to add a little extra liquid (since the powder would be absorbing some of the liquid).
If you give it a try, I’d love to know how it turns out for you!
Sarah says
May 11, 2016 at 4:33 pmI have a question, I’m wanting to try these but was thinking about prepping more than one so I can just grab them and go. Is it bad if they stay in the fridge for more than one night? Would they get soggy? Thanks so much for the recipe this is one I’m definetly going to try 🙂
★★★★★
Emily says
May 11, 2016 at 6:09 pmSarah – Great question! They do get a bit soggy, but I don’t mind. I can do two at a time without feeling like I’m losing much in the way of texture of flavor.
I like prepping ahead of time, too, so I mix up all the dry ingredients in jars (usually for about a week’s worth of jars at a time) and then usually just add the milk and pop them in the fridge right after dinner the night before. Does that help at all? I hope so!
Sarah says
May 11, 2016 at 6:36 pmOh okay awesome! Thank you so much I will give that a try 🙂
Tristan says
July 5, 2016 at 5:11 amHow long do they stay good for? Do you make a couple at a time or do you make a single serving each night?
Emily says
July 5, 2016 at 5:53 amI find that the texture starts to get too mushy for my taste after the 3 day mark. What I like to do is pre-measure all the dry ingredients for a week’s worth at a time (they’re shelf stable when dry), then I add milk and any fresh ingredients (like banana or berries) about twice a week making about 3 days at a time.
alison says
July 7, 2016 at 2:04 pmDo you layer everything in the jar, or do u stir it all together before putting in the frig overnight?
Emily says
July 8, 2016 at 5:48 amAlison – I stir everything together before putting it in the refrigerator. Hope that helps!
Mollie says
July 11, 2016 at 7:23 amDo you have any information on calories on any of these?
★★★★★
Emily says
July 11, 2016 at 7:33 amMollie – I’m so sorry I don’t have nutrition facts readily available. You can plug the ingredients into any online calculator. My favorite is MyFitnessPal (either the free app or the website). You can even import recipes straight from the web!
Erica says
February 16, 2019 at 11:08 amHow do I import them?
Emily says
February 17, 2019 at 5:07 amErica – In the MyFitnessPal app, you click the three dots on the right hand side over “more.” Then, select “Meals, Recipes & Foods.”
From there, you can click “Create a Recipe” and it’ll give you the option to “Add from the Web” or “Enter Ingredients Manually.” I highly recommend entering the ingredients manually for the most accurate results.
(Lately, the “Add from the web” option hasn’t been working for me on any site that I’ve tried (I don’t think it’s compatible with the modern/current recipe plug-ins most bloggers are running these days)
I hope that helps!
Erin says
August 22, 2016 at 9:05 pmWhen you toasted the oats do you put them on parchment paper or anything? Or just straight onto the baking sheet?
Emily says
August 23, 2016 at 5:27 amI’ve never had mine stick since there’s nothing wet on them (no honey or coconut oil, etc.). I just put them right on the baking sheet! If you’re nervous, you can always put parchment or a silicone baking mat under them. Best of luck!
Poppy says
September 5, 2016 at 10:16 amThese look amazing! Thank you so much Emily.
★★★★★
Emily says
September 5, 2016 at 10:45 amMy pleasure, Poppy! I hope you enjoy them!
Mia says
September 8, 2016 at 9:53 amHi, they look lovely! Can you put them into the freezer or only the fridge?
★★★★★
Emily says
September 8, 2016 at 10:50 amMia – For overnight oats, they will not work well frozen. Only the refrigerator works for these. You CAN freeze cooked steel-cut oats, so if you’re looking for a make-ahead freezer breakfast, I’d go the steel cut oats route. Hope that helps!
Mia says
September 8, 2016 at 11:41 amThanks 🙂
Cali says
March 6, 2017 at 3:44 pmWhat size is the jars?
Emily says
March 6, 2017 at 4:19 pmMine were 7oz jars, which can hold just under 1 cup. You can put them into any size jars you like!
Cali says
March 6, 2017 at 4:39 pmThank You?
Emily says
March 6, 2017 at 6:57 pmMy pleasure!
Kris P says
March 16, 2017 at 6:49 pmI have my strawberry/banana oats in my fridge for breakfast tomorrow. So excited for breakfast tomorrow.
Emily says
March 16, 2017 at 7:09 pmI hope you love them as much as I do!
betty says
March 22, 2017 at 9:14 pmThank you for the information provided on the variety of oats, I have Quick Cooking Oats at home and I never knew that these can be used for overnight oat recipes.
Emily says
March 23, 2017 at 5:44 amMy pleasure, Betty! I hope you enjoy them!
Pyrope says
November 25, 2017 at 8:56 amI’ve been wanting to try overnight oats for a while! This gives me a great start!
Does it have to be a glass container, or can it be plastic?
★★★★★
Emily says
November 25, 2017 at 1:31 pmYou can absolutely make it in a plastic container! Hope you love them!
Deneza says
December 9, 2017 at 2:03 pmIS it possible to make overnight oats from raw oats? Or do you have to toast them? I tried making overnight oats before but it was too soggy and mushy for me. I prefer chunk, super dry oats. How would you recommend I alter a recipe for say, chocolate banana overnight oats, if i don’t like water, liquidy, soggy oatmeal, however still need the convenience of making oats overnight as opposed to in the morning? Please help! Haven’t been able to figure this out.
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Emily says
December 9, 2017 at 4:47 pmDeneza – It sounds from this that overnight oats aren’t for you. The texture on these will always be soft because of the nature of the recipe. You might instead prefer doing something like slow-cooker oats or a baked oatmeal recipe (like this berry or pumpkin version). Or, you might prefer making a batch of granola, which will last for several days. I hope this helps!
Lauren says
March 13, 2018 at 4:54 pmHi Emily ,I eat Hot Oatmeal everyday, I smash a banana & cut up an Apple in a bowl as my oatmeal cooks on the stove for 20 min adding milk as needed, I pour the Hot oatmeal over the banana & Apple, chia seeds ,flax seeds ,cinnamon,some brown sugar Yummy! Your recipes are inspiring me to go cold Lol You did a GREAT PRESENTATION & Great Job Thanks 😊
Emily says
March 13, 2018 at 7:10 pmThat sounds DELICIOUS! I’m totally trying your oatmeal!!!
shelly says
April 25, 2018 at 10:14 amThis is a great recipe.
Thank you very much
Village Bakery says
May 23, 2018 at 11:36 amEmily this is awesome. Thank you so much for sharing
★★★★★
Emily says
May 23, 2018 at 2:43 pmThank you so much!!
Kelly says
July 17, 2018 at 6:50 pmWow this is so great I have been in to the Quaker Oats ones this is a way better way of controlling what is in them as well as sugar and calories and Oatmeal Cookie omg yummmm going to the market tomorrow !!!!! Thanks for this!!!
★★★★
Emily says
July 18, 2018 at 8:07 amOh, I hope you love it!
Jennifer says
July 25, 2018 at 9:32 amI have overnight oat about 4 times a week and I have never thought to toast the oats first. I am definitely going to try this!!
Emily says
July 25, 2018 at 12:08 pmIt’s a subtle difference, but I really like it that way!
Jessica Flory says
August 1, 2018 at 6:17 pmI just made the blueberry version and added peaches!!! YUM!! I want to make the chocolate hazelnut version – looks amazing!! Where do you buy your hazelnuts, Emily?
Emily says
August 2, 2018 at 1:18 pmJessica – I’m so glad you enjoyed the blueberry version. Adding peaches sounds amazing! As for the hazelnuts…you can find them in the bulk bins at Sprouts or Whole Foods often (Which is great, since you can buy just what you need). Otherwise, Trader Joe’s and Costco have great prices!
Jessica Flory says
August 2, 2018 at 6:22 pmThank you so much I will check those places!! Love your stuff – my kids are especially crazy for your popsicle recipes 😀
Emily says
August 2, 2018 at 7:40 pmI’m so happy to hear that! Thank you for sharing!
Kelly says
August 13, 2018 at 12:08 pmSo excited to try these!! Do you think adding steel cut oats will help with the mushiness that some others have said they don’t like? Or do you think preparing them at lunch time instead of dinnerime would help soak up some more of the liquid do they wouldn’t be too chewy?
Emily says
August 13, 2018 at 7:05 pmKelly – You could certainly try it. I haven’t personally liked the chewiness of the steel cut oats for overnight oats. But that could very well be personal preference!
Aeniah says
September 8, 2018 at 7:56 amI love this recipe, its perfect
Sarah says
October 29, 2018 at 6:21 pmDo you happen to have a calorie count on the overnight oats?
Emily says
October 30, 2018 at 5:11 amEach one is different, based on what you add to it. You can choose the one you like and plug the ingredients into a free calculator–My Fitness Pal is my favorite (the app or the website). 🙂
Elizabeth says
April 15, 2019 at 7:57 pmHello! I was curious if you ever use frozen berries?
Emily says
April 16, 2019 at 10:13 amElizabeth – I haven’t, but if you don’t mind soft fruit, it’d work great! (Fruit softens quite a bit upon thawing).
Ga'elwyn says
April 27, 2019 at 12:59 amTried this with 8oz wide mouth Ball mason jars, and they were not large enough. The oats and milk fit, but the jar was full to the top. Ended up transferring to a 16oz container, which was bigger than needed, but plenty of room to add spices and nuts/fruit, and to stir it all up. Recommend using at least a 12oz container to accomondate all the ingredients.
Teresa says
May 11, 2019 at 7:33 amI am confused with the milk measurement. It is 3/4 of a cup or 3/4 and a cup of milk?
Thank you for the recipes
Emily says
May 12, 2019 at 11:48 amTeresa – Sorry for the confusion! It’s 3/4 of a cup. (3/4 cup = Three fourths of 1 cup. Not 1 3/4 cups.) I hope that helps!
Teresa Aleman says
May 13, 2019 at 3:25 pmThank you, Emily
Emily says
May 14, 2019 at 1:29 pmMy pleasure 🙂
Lori says
May 25, 2019 at 8:18 amHi Emily!
This is my first time to make overnight oats and I am really looking forward to it! I am starting with the Chunky Monkey recipe. However, I have one quick question. When you are adding the ingredients at night, do you include the chocolate chips or do you save them to top it right before eating? You do add all of the other ingredients at night, right (including fruit)? Thank you so much for posting these recipes! I can’t wait to look at the rest of your recipes! Also, what kind of dairy free yogurt do you use and where do you get it? Thanks again!
Emily says
May 25, 2019 at 11:49 amLori – yay! I usually add everything the night before (including chocolate chips, fruit, etc.). And as for dairy free yogurt, when I use it, we often use So Delicious Dairy Free Coconut Milk Yogurt. I can find it at Sprouts, Target, Walmart, WholeFoods, Natural Grocers, Kroger, and Safeway 🙂