Overnight Oats Recipe

Combine dry and wet base ingredients

In a medium bowl or a wide-mouth jar (about 24 oz capacity), add 1 cup rolled oats, 1 cup oat milk, and 1 cup Greek yogurt. Stir or whisk until the oats are evenly moistened and the mixture is smooth.

Adjust consistency

If you prefer a thinner texture, add 1-2 tablespoons additional oat milk and stir to combine. For thicker overnight oats, keep the ratio as written.

Add 2 tablespoons chia seeds and 2 teaspoons honey to the oat-yogurt mixture. Stir well to distribute the chia seeds so they do not clump.

Stir in 2 tablespoons shredded coconut, 1 teaspoon vanilla extract (if using), and a pinch (1/4 tsp) of salt. Taste and add another teaspoon of honey if you prefer it sweeter.

Cover the bowl with a lid or plastic wrap, or seal the jar. Refrigerate for at least 6 hours, preferably overnight (8–12 hours) to allow oats and chia seeds to soften and thicken.

Stir and loosen

In the morning, give the oats a good stir. If mixture is very thick, stir in 1–2 tablespoons oat milk to loosen.

Add toppings

Top with 1 cup fresh fruit (berries, sliced banana, or chopped stone fruit) and 1/2 cup granola for crunch. Sprinkle additional shredded coconut if desired and drizzle the extra 1 teaspoon honey over the top.

Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.