Overnight oats are stirred at night and eaten cold, or warmed, in the morning. Use rolled oats. Instant oats turn pasty, and steel-cut oats stay too hard for this method.
Prep10 min
Cook0 min
Servings2
DifficultyEasy
Ingredients
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- 1 cup old-fashioned rolled oats
- 1 cup milk
- 1/2 cup plain yogurt
- 1 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1 cup berries
- Pinch of salt
How to make it
- Stir the oats, milk, yogurt, maple syrup, vanilla, and salt in a jar or container.
- Fold in half of the berries. Cover and refrigerate for at least 6 hours, or overnight.
- In the morning, loosen with a splash of milk if the oats are thicker than you like.
- Top with the remaining berries and eat cold, or warm the base gently before adding the fresh berries.
Kitchen note
A 1:1 ratio of oats to milk is a starting point. Add more milk in the morning rather than at night if you want them softer.
Substitutions
- Any milk works. Thicker yogurt makes a denser cup.
- Diced apple and cinnamon can replace the berries.
Storage
Keep covered in the refrigerator for up to 3 days. The berries soften as they sit, which is expected.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
Open meal planner →Food safety note: cooking times vary by appliance and ingredient size. Use a food thermometer where the method gives a temperature, and refrigerate leftovers within two hours.