I make birthday cake overnight oats whenever I want dessert vibes at breakfast without fuss. It’s a no-cook, fridge-ready jar of rolled oats sweetened and scented to mimic that fruity, vanilla-y birthday cake flavor — sprinkles included. People love it for celebratory mornings, easy meal prep, or when kids (and adults) want a treat that’s still wholesome. If you enjoy make-ahead breakfasts like Banana Cottage Cheese Pancakes, this is the kind of fridge-friendly recipe you’ll reach for during busy weeks.
Reasons to try it
Birthday Cake Overnight Oats is special because it turns pantry staples into a bright, nostalgic breakfast without turning on a stove. It’s:
- Quick: assemble in under 5 minutes.
- Kid-approved: the vanilla + sprinkles combo feels like a party.
- Flexible: dairy-free options and protein boosters work well.
- Portable: eat from jars on the go or prep a week of breakfasts.
A little nostalgia goes a long way here — kids pack lunches with it, and adults keep a jar in the fridge for a sweet, balanced start to the day.
How this recipe comes together
Step-by-step overview before you dive into the ingredients:
- Combine rolled oats with milk and flavorings (vanilla and almond extracts) plus chia for thickness.
- Add a nut butter for creaminess and a touch of salt to round flavors.
- Sweeten lightly with maple syrup and fold in a few sprinkles for color.
- Seal and chill: the oats hydrate and thicken in the fridge for a few hours or overnight.
- Stir, top, and serve cold — or briefly warm if you prefer.
This process keeps the texture creamy and the flavors bright. Chia seeds act as a natural binder so you don’t need gelatin or any thickening agents.
What you’ll need
- 1 cup rolled oats
- 1 ½ cup unsweetened almond milk (or milk of choice)
- 1 tablespoon chia seeds
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all-natural almond butter or cashew butter (optional but adds more almond flavor)
- Pinch of salt
- 2 tablespoons sprinkles (I used vegan ones)
Notes and substitutions:
- Swap almond milk for cow’s milk or oat milk; use non-dairy yogurt for extra creaminess.
- If you don’t have almond extract, double the vanilla and add a few drops of lemon juice to brighten.
- For added protein, stir in 2 tablespoons of Greek yogurt or a scoop of protein powder.
- See a similar make-ahead breakfast approach in this Cottage Cheese Breakfast Oats recipe for texture ideas.
Step-by-step instructions
- In a medium sealable container or two serving jars, add 1 cup rolled oats and 1 tablespoon chia seeds.
- Pour in 1 ½ cups unsweetened almond milk (or your chosen milk).
- Add 2 teaspoons maple syrup, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract.
- Spoon in 2 tablespoons almond or cashew butter if using. Add a pinch of salt.
- Stir vigorously until oats, chia, and nut butter are evenly combined and the sprinkles are distributed.
- Cover the container tightly and place it in the refrigerator for at least 4 hours, ideally overnight, so the oats soften and thicken.
- When ready to eat, give the mixture a quick stir. Divide into jars or bowls, add extra milk if you want a looser texture, top with more sprinkles, fresh berries, chopped nuts, or a drizzle of nut butter, and enjoy.
Best ways to enjoy it
Serving suggestions to make it feel special:
- Top with fresh strawberries and a few toasted almonds for contrast.
- Add a dollop of whipped coconut cream for a dessert-like finish.
- Layer with yogurt and berries in a parfait jar for a pretty treat.
- Serve chilled for a picnic or in mason jars for an on-the-go breakfast.
If you want a warm bowl, microwave a single serving for 30–45 seconds and stir — texture will be softer than the cold version.
Storage and reheating tips
- Refrigerator: Store in a sealed container for up to 3–4 days. Stir before eating; you may need to add a splash of milk.
- Freezing: I don’t recommend freezing overnight oats — chia can change texture when frozen and thawed. Instead, freeze add-ins like fruit compotes separately.
- Food safety: Always use clean jars and utensils. If milk or yogurt smells sour or the oats develop an off odor, discard.
- Reheating: Microwave briefly (30–60 seconds) and stir, or warm gently on the stovetop with a little extra milk.
Pro chef tips
- Toast the oats lightly in a dry skillet for 2–3 minutes before assembling for a nuttier flavor.
- Use quality extracts; a little almond extract goes a long way.
- If you prefer smoother oats, blend the oats and chia with the milk briefly before refrigerating.
- To keep the sprinkles colorful and less soggy, reserve a portion for adding right before serving.
- For a creamier texture without extra dairy, stir in 1–2 tablespoons of full-fat coconut yogurt.
- For more make-ahead breakfast inspiration that balances flavor and texture, check out this Lemon Cottage Cheese Cake approach to custardy textures.
Creative twists
- Chocolate birthday cake: add 1 tablespoon cocoa powder and use chocolate sprinkles.
- Berry confetti: fold in mashed raspberries and swap almond extract for lemon.
- Protein boost: stir in 2 tablespoons Greek yogurt or your favorite protein powder.
- Vegan: use plant-based milk and yogurt; select vegan sprinkles (some contain confectioner’s glaze).
- Decadent: top with toasted coconut, white chocolate shavings, and a drizzle of hazelnut spread.
Common questions
Q: How long does it take to make?
A: Active assembly takes about 5 minutes. Chill time is 4 hours to overnight — overnight yields the best texture.
Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats absorb faster and can become mushy. If using quick oats, reduce soak time to 2–4 hours and check texture.
Q: Is it safe to eat overnight oats every day?
A: Yes, if stored properly in the fridge and consumed within 3–4 days. Rotate ingredients and toppings to maintain nutritional balance.
Q: Can I sweeten with honey instead of maple syrup?
A: Absolutely. Use approximately 1–1½ teaspoons of honey, adjust to taste. If making vegan, stick to maple syrup or agave.
Q: Will the sprinkles bleed color into the oats?
A: Some sprinkles may bleed slightly, especially if they’re not labeled “non-bleeding”. To keep colors vibrant, add most sprinkles at serving time.
Q: Can kids help make this?
A: Definitely — it’s a safe, no-heat assembly. Let kids measure, stir, and choose toppings for a fun breakfast activity.
Conclusion
If you want a tried-and-true take on a celebratory breakfast, this version of Birthday Cake Overnight Oats is an easy, customizable option — and you can compare other takes on the idea like this detailed version at Birthday Cake Overnight Oats | Savor The Spoonful or another perspective at Birthday Cake Overnight Oats Recipe • The Healthy Toast.
Print
Birthday Cake Overnight Oats
- Total Time: 240 minutes
- Yield: 2 servings
- Diet: Vegetarian, Vegan option
Description
A no-cook, fridge-ready breakfast that captures the nostalgic flavor of birthday cake with rolled oats, almond milk, and sprinkles.
Ingredients
- 1 cup rolled oats
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 1 tablespoon chia seeds
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons almond butter or cashew butter (optional)
- Pinch of salt
- 2 tablespoons sprinkles (vegan if desired)
Instructions
- In a medium sealable container or two serving jars, add 1 cup rolled oats and 1 tablespoon chia seeds.
- Pour in 1 ½ cups unsweetened almond milk.
- Add 2 teaspoons maple syrup, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract.
- Spoon in 2 tablespoons almond or cashew butter if using. Add a pinch of salt.
- Stir vigorously until oats, chia, and nut butter are evenly combined and the sprinkles are distributed.
- Cover the container tightly and place it in the refrigerator for at least 4 hours, ideally overnight.
- When ready to eat, give the mixture a quick stir, divide into bowls, and top with extras as desired.
Notes
For added protein, stir in Greek yogurt or protein powder. Store in the fridge for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American