Overnight Oats Breakfast Bowl Recipe

In a medium mixing bowl or a jar with a lid, combine 1 cup rolled oats, 1 cup plain Greek yogurt, and 1 cup milk. Stir until evenly combined.

Add 2 tablespoons chia seeds, 2 teaspoons honey or maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk or stir vigorously so chia seeds are evenly distributed and honey dissolves.

If using cinnamon, sprinkle 1/4 teaspoon into the mixture and stir to combine.

Cover the bowl or seal the jar and refrigerate for at least 6 hours or overnight (8–12 hours is ideal) to allow oats and chia to soften and thicken.

About 10–15 minutes before serving, prepare the fruit. Slice 1 ripe banana; reserve half for mixing and half for topping (or adjust to preference).

If using fresh strawberries, hull and quarter them. If using frozen berries, rinse only if you want to defrost a little, or thaw briefly at room temperature for 10 minutes so juices loosen. Measure 3/4 cup mixed berries.

Gently fold half of the banana slices and all of the mixed berries into the chilled overnight oats to distribute fruit flavor and texture through the bowl.

If you like crunch and extra nutrition, fold in 2 tablespoons chopped nuts and 1 tablespoon seeds now, or reserve them for topping.

Spoon the prepared overnight oats into a serving bowl or divide between two smaller bowls (see servings).

Top with remaining banana slices, 1/4 cup extra berries, and 2 tablespoons extra Greek yogurt for creaminess if desired.

Sprinkle additional nuts and seeds on top for texture. Drizzle 1 teaspoon honey or maple syrup over the bowl if you prefer sweeter oats.

Serve chilled. Optionally, let sit 5 minutes at room temperature if you prefer slightly softened chilled oats.