9 Overnight Oats Recipes
I am sure you’ve seen a hundred recipes online for overnight oats. You may have even tried a few and thought that there must be a way to make them that doesn’t require a lot of prep work or tons of ingredients. You’re not alone. When I used to make recipes for overnight oats, I felt like what was billed as an easy breakfast was actually super involved and didn’t turn out quite the way I expected. Well, not anymore! Here is my simple overnight oats recipe plus some variations so that you can create your own tasty, simple, and quick version.
Base recipe
- ½ cup oats (any kind – instant, steel cut)
- ½ cup low-fat milk (any kind – regular, almond, soy)
- 2 Tbsp. plain Greek yogurt
- 2 tsp. chia seeds
Directions
- Layer a jar or container as follows: Oatmeal, Greek yogurt, Chia seeds, Milk
- Let sit overnight or at least four hours before enjoying.
Add-ins
To top off your overnight oats, add in some flavor! This is my favorite part and it doesn’t require anything fancy. Sometimes I just add whatever fresh or frozen fruit I have. Be aware that adding in a lot of extras adds calories as well. I recommend avoiding sweets and syrups. Here are a few of my favorite add-ins:
Mixed Berry
- ½ cup mixed berries
- 1 drizzle of honey
Peanut Butter and Jelly
- 1 Tbsp. peanut butter
- 1 tsp. jelly or natural preserves
Coconut Mango
- 2 Tbsp. shredded coconut
- ½ cup fresh mango
- 1 drizzle of honey
Cherry Delight
- ½ cup cherries
- Drizzle of honey
Chocolate Chip Banana
- 1 banana, sliced
- 3 Tbsp. mini chocolate chips
Strawberry Kiwi
- 1 medium kiwi
- ¼ cup strawberries
- Drizzle of honey
Apple Cinnamon
- A dash of cinnamon (to taste)
- ½ cup chopped apples
Cranberry Pecan
- ½ cup cranberries
- 3-4 Tbsp. pecans
Pumpkin Pie
- ½ cup pumpkin puree
- Cinnamon to taste
- Drizzle of honey
Nutrition information for the base recipe only
- Serving Size: 1 Serving
- Calories: 233
- Fat: 3
- Carbohydrate: 32
- Protein: 18
- Remember that any of the add-ins increase the calorie amount so consider that when meal planning.