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Easy Overnight Oats (Basic Recipe)

A no-cook breakfast base: equal parts rolled oats and milk, chilled overnight. Add banana peanut butter, berries or apple cinnamon in the morning.
Print Recipe
Prep Time 5 minutes
Chill 8 hours
Servings: 1 jar
Ingredients Method Notes

Ingredients
  

  • ½ cup old-fashioned rolled oats about 40 g; check your package because weights vary
  • ½ cup milk 120 mL, dairy or unsweetened plant-based milk
  • ¼ cup plain Greek yogurt about 60 g, optional, for a creamier, thicker texture
  • 1 teaspoon chia seeds about 4 g, optional; if using, add 1–2 tablespoons (15–30 mL) extra milk
  • cinnamon or vanilla extract a small pinch or a drop, optional

Method
 

  1. Measure the base. Add the rolled oats and milk to a clean jar or small covered container.
  2. Mix well. Stir in the yogurt and optional chia seeds if using. Make sure all the oats are moistened; scrape down any dry patches along the sides.
  3. Cover and refrigerate promptly. Refrigerate at 40°F (4°C) or below overnight. Quaker recommends at least eight hours of refrigerated soaking for its overnight-oats recipe.
  4. Stir and adjust. The next morning, stir again. Add a splash of milk if the oats are too thick, or let them stand a little longer if they need more time to soften.
  5. Add your chosen flavor. Use one of the combinations below, or keep it simple with fruit and a little cinnamon. Serve cold or warm gently if preferred.

Notes

Flavor ideas (banana peanut butter, berry, apple cinnamon) are in the article below the card. Quaker recommends eating its overnight oats within 24 hours; keep them refrigerated at 40°F (4°C) or colder.