Overnight Oats

About this recipe

Overnight oats are the ultimate no-cook breakfast. Rolled oats soak in milk and yogurt overnight and soften into a thick, creamy, pudding-like texture, ready to eat cold the moment you wake up.

This base recipe uses an easy ratio you can remember and adapt: equal parts oats and milk, plus a little yogurt and chia for extra creaminess. Make several jars at once for a week of breakfasts.

Equipment you'll need

• 2 jars or containers with lids (about 12 ounces each)

Tips for success

• Use old-fashioned rolled oats. Quick oats turn mushy, and steel-cut oats stay too firm without cooking.
• Chia seeds absorb liquid and thicken the oats; leave them out for a looser texture and reduce the milk slightly.
• Add delicate toppings such as berries or banana just before eating so they stay fresh.

Substitutions and variations

• Use any milk you like; oat and soy milk give the creamiest plant-based results.
• Replace the Greek yogurt with more milk for a lighter, yogurt-free version.
• Flavour ideas: stir in 1 tablespoon of cocoa powder, grated apple and cinnamon, or a spoonful of peanut butter.

Storage and reheating

To store: Refrigerate covered jars for up to 4 days. Add fresh fruit toppings on the day you eat them.

To reheat: Overnight oats are usually eaten cold, but you can warm them in the microwave for 1 to 2 minutes, stirring halfway and adding a splash of milk.