I’ve been making this overnight oats recipe for quick weekday breakfasts for years. It’s the kind of thing I assemble in a jar the night before and reach for when the morning routine is hectic — creamy, balanced, and endlessly adaptable. The texture is thick from the oats and chia, the banana and berries add freshness, and a spoonful of Greek yogurt makes it feel indulgent without much effort. If you like breakfast that travels well and actually gets you out the door on time, you’ll appreciate this version. For another make-ahead breakfast idea that swaps in dairy differently, see my take on cottage cheese breakfast oats.
Why you’ll love this dish
Overnight oats are a no-cook, low-fuss breakfast that actually improves overnight. They’re:
- Time-saving: prepare in 5 minutes and refrigerate.
- Nutrient-dense: oats + chia + Greek yogurt give fiber, protein, and healthy fats to keep you full.
- Budget-friendly: pantry-stable staples, easy to double or scale.
- Kid-friendly and portable: served in jars, they’re great for school lunches or work commutes.
This recipe is perfect for busy weekdays, post-workout refueling, or lazy weekend brunches when you want something satisfying without standing over the stove.
How this recipe comes together
Step-by-step overview before you start so the whole process makes sense:
- Combine dry oats and chia in a jar or bowl — these establish the base texture.
- Add milk, then mix in sweetener, vanilla, and nut butter for flavor and creaminess.
- Top with banana, berries, nuts, and Greek yogurt to layer freshness and protein.
- Refrigerate at least 8 hours so the oats hydrate and thicken.
- Serve straight from the jar or gently warm if you prefer.
Knowing this flow helps when you want to tweak textures (more milk = looser oats, extra chia = gel-like firmness).
What you’ll need
- 1 small Banana — sliced on top (or mashed into the base for sweeter oats)
- 1/2 cup fresh Berries — any mix of strawberries, blueberries, or raspberries
- 1 cup Rolled oats — old-fashioned rolled oats give the best overnight texture
- 1 tbsp Honey or maple syrup — to taste; use maple for a vegan option
- 1 tbsp Nut butter — almond, peanut, or sunflower seed butter for nut-free
- 1/2 tsp pure Vanilla extract — adds depth (use alcohol-free vanilla if preferred)
- 2 tbsp Chia seeds — thickener and omega-3 boost
- 2 tbsp Nuts — chopped almonds, walnuts, or pecans for crunch
- 1/2 cup Greek yogurt — plain or lightly sweetened for protein and tang
- 1 cup unsweetened Milk — cow’s milk or plant milk (almond, oat, soy) to hydrate
Notes: Rolled oats are recommended over quick oats for a chewier finish. If you need a gluten-free version, be sure to use certified gluten-free oats.
Step-by-step instructions
- In a jar or bowl, combine the rolled oats and chia seeds with the milk. Stir so the chia starts to hydrate evenly.
- Add the honey or maple syrup, vanilla extract, and the nut butter. Mix until everything is evenly incorporated and the nut butter is dispersed.
- Nestle the sliced banana and fresh berries on top, then sprinkle the chopped nuts and dollop the Greek yogurt over the fruit.
- Cover the jar or bowl and refrigerate overnight, or for at least 8 hours, so the oats soften and the chia thickens the mixture.
- The next morning, give the oats a quick stir. Enjoy them cold straight from the fridge, or warm gently in the microwave for 30–60 seconds if you prefer them heated.
Best ways to enjoy it
- Eat straight from the jar for on-the-go convenience.
- Add a splash of extra milk and a spoonful of yogurt if the oats have thickened too much.
- Top with a dusting of cinnamon, a drizzle of extra maple syrup, or a spoonful of extra nut butter for richness.
- Pair with a piece of fruit or a boiled egg for a more substantial breakfast.
Storage and reheating tips
- Store: Keep jars or airtight containers in the refrigerator for up to 4 days. Use clean utensils each time you eat to avoid contamination.
- Reheat: If you like warm oats, microwave a jar-safe container for 30–90 seconds, stirring halfway. Add a splash of milk to loosen the texture.
- Freeze: Prepared overnight oats don’t freeze well because the texture changes on thawing. Instead, freeze dry ingredients (oats + chia) in a zip-top bag for quick assembly later.
- Food safety: Because this recipe contains dairy and fruit, consume within 4 days and keep refrigerated at 40°F (4°C) or below.
Pro chef tips
- For creamier oats, stir in an extra tablespoon of nut butter or a spoonful of yogurt before refrigerating.
- If you want a lighter, mousse-like texture, whip the Greek yogurt until airy before adding it on top.
- To avoid brown banana slices, toss banana with a tiny squeeze of lemon juice before adding, or add banana right before eating.
- Use a wide-mouth jar so you can eat directly from it and layer ingredients attractively.
For another overnight breakfast idea that emphasizes dairy and texture contrasts, check out this cottage cheese breakfast oats.
Creative twists
- Chocolate-banana: stir 1 tsp cocoa powder into the milk and add sliced banana.
- Tropical: use coconut milk, chopped mango, and a sprinkle of shredded coconut.
- Berry-chia jam: mash half the berries with a teaspoon of honey and fold into the oats before refrigerating.
- Vegan / dairy-free: replace Greek yogurt with coconut yogurt and use maple syrup as the sweetener.
- High-protein: fold in a scoop of unflavored protein powder or use skyr instead of yogurt.
Your questions answered
Q: How long does this take to prep?
A: Active prep is about 5 minutes. The resting time is at least 8 hours in the fridge.
Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats absorb more liquid and can become mushier. If you prefer a softer texture, quick oats work fine; reduce chia slightly if texture gets too thick.
Q: Is it safe to keep overnight oats for several days?
A: Store in the refrigerator and consume within 4 days. Use clean utensils each serving and keep the container sealed to prevent contamination.
Q: Can I sweeten with sugar-free alternatives?
A: Absolutely. Use a sugar-free syrup or a small amount of stevia or monk fruit to taste. Be aware sweetness levels vary by sweetener.
Q: What if I don’t like chia seeds?
A: Omit them; the oats will be looser in the morning. You can add an extra tablespoon of oats or a bit more yogurt to compensate.
Q: Can I prepare multiple servings at once?
A: Yes. Scale ingredients linearly and store in separate jars for grab-and-go breakfasts.
Conclusion
If you want a reliable, nourishing breakfast that you can prep the night before and customize endlessly, this overnight oats formula delivers. For more oat-focused ideas and convenient oatmeal options, visit Oats Overnight | Nutritious, Delicious, Convenient Oatmeal Breakfast.
Print
Overnight Oats
- Total Time: 480 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Quick and nutritious overnight oats recipe that’s creamy, filling, and perfect for busy mornings.
Ingredients
- 1 small Banana — sliced on top
- 1/2 cup fresh Berries — any mix of strawberries, blueberries, or raspberries
- 1 cup Rolled oats — old-fashioned rolled oats
- 1 tbsp Honey or maple syrup — to taste
- 1 tbsp Nut butter — almond, peanut, or sunflower seed butter
- 1/2 tsp pure Vanilla extract
- 2 tbsp Chia seeds
- 2 tbsp Nuts — chopped almonds, walnuts, or pecans
- 1/2 cup Greek yogurt — plain or lightly sweetened
- 1 cup unsweetened Milk — cow’s milk or plant milk
Instructions
- In a jar or bowl, combine the rolled oats and chia seeds with the milk. Stir to hydrate the chia evenly.
- Add the honey/maple syrup, vanilla extract, and nut butter. Mix until well combined.
- Top with sliced banana, berries, chopped nuts, and Greek yogurt.
- Cover and refrigerate overnight, or for at least 8 hours.
- The next morning, stir and enjoy cold or warm in the microwave for 30–60 seconds.
Notes
Rolled oats are recommended for a chewier finish. Use certified gluten-free oats for gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American