Overnight Oats Recipe

Combine dry and wet

In a medium bowl or directly in a 16-24 oz jar, add 1 cup rolled oats, 1 tablespoon chia seeds and a pinch of salt. Stir to distribute the chia and salt evenly through the oats.

Add dairy and flavor

Pour in 1 cup milk and 1/2 cup plain Greek yogurt. Add 1 tablespoon maple syrup (or honey) and 1/2 teaspoon vanilla extract. Stir thoroughly until mixture is uniform and no dry pockets of oats remain. Scrape down the sides.

Adjust thickness

If mixture seems very thick, add up to 2 tablespoons (30 ml) more milk for a looser texture — overnight oats should be moist but not soupy. Remember they will thicken as they refrigerate.

Seal and chill

Cover the bowl tightly with plastic wrap or secure the jar with a lid. Refrigerate for at least 6 hours, preferably 8–10 hours or overnight.

If using fruit, wash and prepare: hull and slice strawberries, rinse blueberries or raspberries, or slice the banana. If using berries, toss them with 1/4 teaspoon lemon zest to brighten flavor (optional).

If you prefer toasted nuts, place 2 tablespoons nuts in a small dry skillet over medium heat and toast, shaking the pan, for 2–3 minutes until fragrant and lightly browned. Cool and roughly chop if desired.

Open the chilled oats and give them a good stir to incorporate any separated liquid. Taste and adjust sweetness with additional maple syrup if desired, or thin with a splash of milk if too thick.

Top the oats with 3/4 cup prepared fruit, 2 tablespoons toasted nuts or granola, 1 tablespoon shredded coconut and a sprinkle (1/4 tsp) of cinnamon if using. Serve cold straight from the jar or bowl.

Storage: Keep covered in the refrigerator for up to 3–4 days. Add fresh toppings just before serving for best texture.