This classic recipe for no-cook overnight oats offers meal prep convenience and is loaded with fruit, fiber, and protein-packed staying power!
Overnight oats have a lot going for them.
The no-cook, prep-ahead recipe makes the morning routine a breeze with its winning combination of protein, calcium, fiber, and Omega-3s. And it tastes great!
In fact, I enjoy this easy breakfast-in-a jar so much that I’ve created many seasonal versions. The following recipe is my original, however, and I find myself returning to it every fall.
Fresh berries and juicy peaches are a mainstay of our summer breakfasts, and I’m always a little sad when their season comes to an end. But frozen fruit can ease the transition, and it works surprisingly well in these grab-and-go cups.
Because they maintain their plump sweetness, frozen blueberries are my favorite. Unlike their perishable counterparts, the quality of frozen blueberries is consistently good, as they’re frozen at the peak of ripeness. You can keep a stash of them on hand and transfer the berries directly to the oat cups. No thawing, washing, or chopping is needed.
Now, I know what some of you may be thinking. Uncooked oats? Eat them cold? And you’re right. It sounds strange–until you try.
Think of this as a cold, fruity porridge–refreshing and filling at the same time. After an overnight soak, the oats become creamy. I like the texture to be fairly thick with the slightest bit of soupiness. The first time around, I suggest following the recipe. Then, if you prefer your oatmeal cup a bit thicker or thinner, simply add or subtract a tablespoon of milk or a teaspoon or two of oats until you have the perfect consistency for you.
The recipe is quite flexible, so feel free to experiment further. For example, almond extract is a nice option to the vanilla. It delivers a bigger flavor punch, so when using, you may wish to start with just 1/4 teaspoon. With regard to sweetness, I like two teaspoons of pure maple syrup, but feel free to adjust to your taste buds. If you like a little crunch, toss in some toasted nuts or granola before digging in. Chopped banana is another welcome addition. Reheating is an option but not necessary (I never do).
However you mix your personal-size oatmeal cup, I am willing to bet that if you eat one for a few days in a row and find the combination that suits you best, you will find yourself looking forward to these–maybe even craving them. I’m always happy to quickly mix a few jars in the evening and have breakfast ready and waiting!
When fresh berries or peaches aren’t in season, frozen blueberries work especially well.
Add the dry ingredients to as many jars as you wish and store in a cupboard or pantry. That way, the quick, night-before prep is even quicker!
I made this variation in 2013 as a part of a strawberry feature in the June issue of Susquehanna Style. A big appeal of these healthy cups (beyond the convenience and great taste, of course!), is their versatility.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!
Yield: 1 serving
- ⅓ cup (32g) old-fashioned oats (the kind that cook in 5 minutes, gluten-free if necessary) plus an extra teaspoonful for topping
- ⅓ cup (80g) Greek yogurt (nonfat, 2%, or whole; plain or vanilla, as desired)
- ⅓ cup (80ml) milk (I use almond milk but, again, use what you prefer)
- 1 teaspoon (4g) chia seeds (may omit if you don’t have them)
- ½ teaspoon vanilla extract (or ¼ teaspoon almond extract)
- 1-2 teaspoons pure maple syrup (optional/to taste; may sub sweetener of choice)
- ½ cup fruit, frozen or fresh (see notes)
Add the oats, yogurt, milk, chia seeds, vanilla or almond extract, and maple syrup to a 12- to 16-ounce jar. (You may use a cereal bowl or large mug if preferred.) Stir to thoroughly combine.
Fold in the fruit. Sprinkle an extra teaspoon of oats (I like a slightly rounded teaspoon) over the top and do not stir. In the morning, stir and enjoy straight from the jar.
Storage: The jars can be stored in the refrigerator for up to 5 days.
For serving: In the morning, feel free to stir in other traditional oatmeal toppings. Lately, I’ve been adding a tablespoon of toasted, slivered almonds (which I toast in bulk, cool, and store in an airtight container in the fridge, where they will keep for several months) and a rounded tablespoon of homemade granola.
•While I do vary the fruit, my personal favorite when using frozen fruit is blueberries, and I sometimes add half of a chopped banana in the morning. Strawberries, peaches, mango, raspberries, and cherries are also delicious. I keep bags of frozen fruit on hand and add while still frozen. For the larger pieces of fruit, chop before adding. Frozen fruit can be cut fairly easily without thawing.
Would this be fine if I just used water instead of milk?
It will have a bit less flavor and creaminess, but I think it’s worth a try. You could always stir in an extra spoonful or two of yogurt if needed in the morning. I’d love to know how you make out!
this was the best breakfast Ive had I didn’t have blueberries but I did use frozen blackberries and strawberry flavored greek yogurt 80 cal’s, I will get other fruit & healthy seeds, Chai & flax seed thank you
Woo hoo! So glad this is a new favorite, Linda. Thanks for letting me know.
Ive been looking for this recipe for so long the frozen fruit is what I wanted, Im gonna make as soon as I can get me some mason jars. 🙂
So glad you found it, Linda! If you’re in a hurry, feel free to use another jar or bowl.
oh, I did I used my blender cup that has a lid about 1/2 filled 2 of them yum…:)
My sister in law has been making these for several months now. She does one with canned pumpkin with pumpkin spice and pecans. It’s delicious! Talk about healthy.
I’m so happy these are a hit, Cheryl. A pumpkin version sounds especially good this time of year!
I’ve tried this before and this is awesome
So glad, Ciara!
Is there an option to go without yogurt at all?
Hi Deanna, I’ve made several versions with no yogurt. In this recipe, you can play around with using all milk and more chia seeds, and/or you can substitute some mashed banana for added thickness and sweetness. Also, here is a yogurt-free recipe that I really like: https://fountainavenuekitchen.com/bircher-muesli-jars/. Oats can be used in place of the muesli, but the muesli does add a little something extra.
I love your recipe and I made up five jars every Sunday night for the week. I have been doing this for a month and I have lost 10 pounds, when I want something sweet a night I grab a jar and that takes away my craving. Thank you for sharing your recipe.
That is such great news, Caroline! I’m delighted that you like the recipe and thrilled for your accomplishment. Way to go!
Caroline, I will also try at night for some sweet stuff. I’ve had a problem with chocolate. I’m addicted to it, but Im trying to give it up by Easter. I hope I can lose some weight as well. I need to lose 50 lbs. I already lost 85 lbs, but the last 50 have been hard, gain 5 lose 5. That’s all its been for a year now so if I eat these & give up the chocolate I’m sure I will meet my goal. Good luck to both. 🙂
Great work, Linda. Eight-five pounds is a huge accomplishment and I admire your perseverance.
if i made like 5 would it still be good on the 5th day?
I have a friend who makes five of these every Sunday night to eat throughout the week and she says they are still good on day five. If you store them in the coldest part of your fridge, they should be fine. I’ve kept them up to three days with very good results.
The cooking time for steel cut oats is 30 min. Do you know if you Recipe will work with steel cut oats?
The proportion of liquid to oats is different for steel cut and rolled oats, so the recipe doesn’t work with a direct substitution, Debe. You could experiment with a slightly smaller amount of oats although the texture will also be different.
Thank you for the article, overnight oats is something that was brought to my attention, recently, and I’m interested in trying. Yours is the first article that showed up that wasn’t obviously a product advertisement. Again, thank you for that.
Ps: you have “in” instead of “if” in “if necessary”
First off, thank you for catching and mentioning my typo! I just corrected it. Also, I’m delighted that you found this recipe and hope you enjoy it as much as we do. Feel free to report back.
So I have the mason jars with no lids… can I use plastic wrap or aluminum foil???
Absolutely, Ana. I would use a piece of plastic wrap to cover the jar. And you could use a bowl instead — I’ve just gotten in the habit of using a jar!
Awesome site!
Thank you!
Trying tonight…sounds like a healthy way to reduce my cholesterol and delicious too. Thanks for sharing.
You’re welcome, Joyce. I hope you like it as much as I do!
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Thank you for all the great recipes. I’ve seen these on tv and wondered how to prepare!!! God bless you!!
I’m so glad you found the recipe, Barbara. Enjoy!
I go organic all the way with the oatmeal and all the fruits–that would be strawberry, blueberry and mango.
Four soup spoons of Stonyfield yogurt goes to the bottom. Then I add either milk or coconut milk. Then I add the fruit then finish it with a little more milk. Finally I add one soup spoon full of golden raisins and sprinkle some cinnamon on top. That’s it–put it in the fridge overnight and you have a wonderful, healthy breakfast.
I think your fruit picks sound delicious and I love the addition of raisins, Fred. So glad these have become a welcome breakfast for you!
I have eaten oatmeal in the past, for all the right reasons. But honestly, I despise it. I tried this recipe following directions…but omitted almond or vanilla extract, used unflavored yogurt, soy eggnog, and frozen berry mix from Costco…and I LOVE IT!!! I would not believe it contains oatmeal had I not made it myself!
Thank You for a wonderful alternative to my least favorite breakfast food!!
An oatmeal game-changer…how awesome! Thanks for letting me know, Liz. I’m delighted that it was a surprise hit!
the Overnight No-Cook Oatmeal Yogurt Cups
looks yummy can i eat after few hours? thanks
As long as the oats have softened to your liking, you’re good to go. My guess is you’d want to wait at least 3-4 hours…but let me know if you find otherwise!
I love these oatmeal cups! I’m not a breakfast person but the chewy texture of the oats, the creamy yogurt and bursts of sweet fruit are awesome. I eat this cold from the fridge. Perfect summer breakfast or snack.
Thanks for the great feedback, Donna. So happy you like them as much as we do!
I like this version of no cook over night oatmeal
So glad you like!
Do you know the nutritional content? I’m diabetic and the carb and sugar count are a big deal for me. Thank you.
Hi Gerardo, This tool is a good one for those needing the nutritional breakdown of various recipes, and it allows you to adjust for the specific ingredients you use: https://www.caloriecount.com/cc/recipe_analysis.php.