Overnight No-Cook Oatmeal Yogurt Cups
A 12-ounce jelly or Mason jar is an ideal size for this healthy, make-ahead meal. Put the lid on and store in your refrigerator for up to three days for a speedy yet satisfying breakfast. Frozen fruit is a surprisingly delicious option and allows you to whip up these single-serve cups any time of year.

Yield: 1 serving


  • 1/3 cup (1 ounce) old-fashioned oats (the kind that cook in 5 minutes, gluten-free if necessary) plus an extra teaspoonful for topping
  • 1/3 cup (2 3/4 ounces) Greek yogurt (I often use plain, nonfat; you may use 2%, whole, or flavored, as desired)
  • 1/3 cup (2 3/4 ounces) milk (I use almond milk but, again, use what you prefer)
  • 1 teaspoon chia seeds (may omit if you don’t have them)
  • 1/2 teaspoon vanilla extract (or 1/4 teaspoon almond extract)
  • 2 teaspoons maple syrup (or sweetener of choice, to taste)
  • 1/2 cup fruit, frozen or fresh (see notes)


  1. Add oats, yogurt, milk, chia seeds, vanilla or almond extract, and maple syrup to the jar. Screw the lid on tightly and shake well.
  2. Stir in the fruit and mix to distribute throughout the jar. Sprinkle an extra teaspoon of oats (I like a slightly rounded teaspoon) over the top and do not stir.
  3. Replace the lid and store in the refrigerator for up to three days. In the morning, stir and enjoy straight from the jar.


  • While I do vary the fruit, my personal favorite when using frozen fruit is blueberries, and I often add half of a chopped banana in the morning. Strawberries, mango, raspberries, and peaches are also delicious. I keep bags of frozen, organic fruit on hand and add while still frozen. For the larger pieces of fruit, chop before adding. The fruit can be cut fairly easily while still frozen.
  • In the morning, feel free to also add other traditional oatmeal toppings, from toasted almonds to shredded coconut.

More recipes at FountainAvenueKitchen.com