Chia Overnight Oats Recipe

Combine dry ingredients

In a medium bowl or a 24–32 oz (700–950 ml) jar, add 1 cup rolled oats, 3 tablespoons chia seeds and a pinch of fine sea salt. Stir briefly to combine so the chia seeds are distributed evenly through the oats.

Add liquids and flavor

Add 1 cup unsweetened oat milk and 1 teaspoon vanilla (if using a vanilla bean, scrape the seeds and add the seeds and the pod for extra fragrance). Add 1 tablespoon maple syrup or honey if you want sweetness. Whisk or stir vigorously until the mixture is uniform and the chia seeds start to disperse.

Rest to thicken

Cover the bowl or screw the jar lid on and refrigerate at least 4 hours, ideally overnight (8–10 hours). During the first 10–15 minutes, stir once more to prevent chia from clumping at the bottom. The mixture should thicken to a spoonable, pudding-like consistency overnight.

Make the strawberry puree

Place 1 cup hulled strawberries and 1 teaspoon lemon juice in a blender or food processor. Pulse until smooth. If you prefer a slightly textured puree, pulse to a chunky consistency. Taste and add up to 1 teaspoon maple syrup if your strawberries are not sweet enough.

Layer and combine

Remove the chilled chia-oat mixture from the refrigerator. If it is very thick, stir in 1–2 tablespoons extra oat milk to loosen. Spoon about half of the chia-oat base into serving glasses or jars, add 2–3 tablespoons strawberry puree, then top with the remaining chia-oat mixture. Swirl gently with a spoon to create ribboned layers if desired.

Garnish and serve

Top each serving with a sprinkle of granola (about 2–4 tablespoons), toasted sliced almonds (about 1 tablespoon) and 2–3 fresh strawberry slices. Serve immediately or refrigerate up to 24–48 hours. If left longer, stir before serving and add a splash of oat milk if it has thickened too much.