Overnight Oats

Creamy, wholesome Overnight Oats are as simple as refrigerating oats, milk, yogurt, and your favorite flavors overnight for an instant, no-cook breakfast. Try them in three yummy flavor options: Peanut Butter Banana, Raspberry Nutella, and Coconut Almond!

Course Breakfast

Cuisine American

Prep Time 5 minutes

Minimum Time to Chill 4 hours

Total Time 4 hours 5 minutes

Servings serving

Calories 201kcal

Author Samantha Skaggs

Ingredients

Peanut Butter Banana

1/3 cup rolled oats
1/3 cup milk
1/3 cup plain yogurt
1/2 cup mashed banana approximately 1 large banana
2 tablespoons peanut butter smooth or crunchy
1 teaspoon honey more or less to taste
1/8 teaspoon ground cinnamon
Pinch of salt
Optional Toppings: banana slices, dollop of PB, chopped peanuts, mini chocolate chips

Raspberry Nutella

1/3 cup rolled oats
1/3 cup milk
1/3 cup plain yogurt
2 tablespoons Nutella
Pinch of salt
1/2 cup raspberries
Optional Toppings: additional raspberries, drizzle of Nutella, toasted almond slices or other nuts

Coconut Almond

1/3 cup rolled oats
1/3 cup coconut milk
1/3 cup vanilla yogurt
1/4 cup shredded coconut
1/8 teaspoon pure vanilla extract
Pinch of salt
Optional Toppings: additional shredded coconut, 1/4 cup toasted almond slices, mini chocolate chips

Instructions

In a bowl or a jar, mix together oats, milk, and yogurt. Stir in any additional ingredients and flavorings (but not the toppings). Cover and refrigerate for at least four hours and up to overnight. Before serving, garnish with desired toppings.

Notes

The Nutrition Facts below have been calculated for one serving of plain Overnight Oats without add-ins or toppings.
You may use your favorite type of milk in Overnight Oats. You may use regular or Greek yogurt, but if using Greek, it might be necessary to add a bit more milk to thin it out. You may use plain or vanilla yogurt. Honey or maple syrup may be used to sweeten the oats to taste, if you wish.
For the Coconut Almond variation, I use the type of coconut milk that is sold in a carton in the refrigerated section (near the soy milk, etc.). Canned coconut milk would also work but will make for richer/more decadent oatmeal.
For the Raspberry Nutella version, I don't stir in the raspberries at the same time as the oats and other ingredients, so as not to break them up. Rather, I just pile them on top of the oats and then gently stir them in before serving.
To boost the nutrition even more, you may add a teaspoon or two of chia seeds or flaxseeds to your oat mixture.
I don't recommend using quick oats as they will get too mushy. Steel cut oats are not recommended either, as they won't soften adequately.

Nutrition