I used to think meal prep meant spending my entire Sunday in the kitchen cooking complicated dishes. Then I discovered overnight oats, and honestly, it changed my mornings completely.
The thing about overnight oats is they’re almost too easy. You literally mix two ingredients in a jar the night before, stick it in the fridge, and wake up to breakfast that’s already done. No cooking, no standing over the stove half-asleep, no nothing. Just grab and go.
I started making them when my mornings got too hectic to even think about breakfast. Now I make a few jars at once and have breakfast sorted for half the week. The basic recipe is just oats and milk—that’s it. Everything else is extra.
Why You’ll Love These Overnight Oats
- Make-ahead breakfast – Prep these the night before and wake up to a ready-to-eat breakfast that saves you precious morning time.
- Just two ingredients – You only need oats and milk to make this work, making it one of the simplest recipes you’ll ever try.
- No cooking required – Skip turning on the stove entirely. Just mix, refrigerate, and enjoy cold or warmed up the next day.
- Customizable base – This basic recipe is like a blank canvas for whatever toppings you’re craving, from fresh fruit to nut butter to chocolate chips.
- Healthy and filling – The oats keep you satisfied all morning long, and you can use any type of milk that fits your dietary needs.
What Kind of Oats Should I Use?
For overnight oats, you’ll want to stick with old-fashioned rolled oats rather than quick oats or steel-cut oats. Quick oats tend to get too mushy and lose their texture after sitting overnight, while steel-cut oats won’t soften enough and will stay too chewy. Old-fashioned rolled oats hit that sweet spot where they absorb the milk perfectly and give you a creamy but still slightly chewy texture in the morning. You can find them in any grocery store, usually in the cereal or baking aisle, and they’re pretty affordable too.
Options for Substitutions
This simple recipe is super flexible, so feel free to make these swaps:
- Old-fashioned rolled oats: Stick with old-fashioned rolled oats for this one – they’re really what makes overnight oats work. Quick oats will get too mushy, and steel-cut oats won’t soften enough overnight. If you need a gluten-free option, just make sure your oats are certified gluten-free.
- Milk: Any milk works here – dairy, almond, oat, soy, coconut, or cashew milk all do the job. Keep in mind that thicker milks like coconut or oat milk will give you creamier oats, while thinner milks like almond might need a bit less liquid. Start with 3/4 cup and add more if needed.
Watch Out for These Mistakes While Making
The biggest mistake people make with overnight oats is using quick oats or instant oats instead of old-fashioned rolled oats, which will turn your breakfast into a mushy, unappetizing paste – stick with the rolled oats for the best texture.
Another common error is not using enough liquid, so if you prefer creamier oats, start with a full cup of milk rather than 3/4 cup, and you can always add a splash more in the morning if they seem too thick.
Don’t skip the refrigeration time either – while six hours is the minimum, overnight oats really do taste better after a full eight to twelve hours, as this gives the oats time to soften properly and develop better flavor.
Finally, remember that overnight oats are meant to be eaten cold or at room temperature, so if you’re tempted to heat them up, you might as well just make regular oatmeal instead.
What to Serve With Overnight Oats?
Overnight oats are pretty filling on their own, but I love adding fresh fruit on top like sliced bananas, berries, or diced apples for extra flavor and texture. A drizzle of honey or maple syrup adds a nice touch of sweetness, and a sprinkle of nuts or seeds like almonds, walnuts, or chia seeds gives you some crunch. If you want to make it feel more like a complete breakfast spread, pair your oats with a cup of coffee or tea and maybe some yogurt on the side. You can also stir in a spoonful of nut butter right before eating for extra protein and creaminess.
Storage Instructions
Refrigerate: Overnight oats are meant to be made ahead, so they’re perfect for meal prep! Keep them in an airtight container or mason jar in the fridge for up to 5 days. I like to make a few jars at once for easy grab-and-go breakfasts throughout the week.
Serve: You can enjoy your overnight oats straight from the fridge for a cool, refreshing breakfast. If you prefer them warm, just pop them in the microwave for 30-60 seconds and give them a good stir. Add your favorite toppings right before eating for the best texture and flavor.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 1 serving |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 190-250
- Protein: 8-11 g
- Fat: 3-8 g
- Carbohydrates: 30-38 g
Ingredients
- 3/4 cup rolled oats (old-fashioned oats work best for creamier texture)
- 1 cup milk (dairy or non-dairy like almond or oat milk)
Step 1: Combine Oats and Milk
- 3/4 cup rolled oats
- 1 cup milk
Pour the rolled oats and milk into a container with a lid—I prefer a mason jar or small bowl that you’ll be happy looking at in the morning since you’ll be eating straight from it.
Stir well to combine, making sure all the oats are evenly moistened and there are no dry pockets.
The mixture will seem a bit loose at this stage, which is exactly what you want.
Step 2: Refrigerate Overnight
- oat and milk mixture from Step 1
Cover the container and place it in the refrigerator for at least 6 hours, but ideally overnight (8-12 hours).
During this time, the oats will absorb the milk and transform into a creamy, pudding-like consistency.
The longer it sits, the thicker and more custard-like it becomes.
I find that overnight oats are actually better the next morning than they are immediately after mixing—the flavors meld and the texture becomes perfectly smooth and spoonable.
Step 3: Add Sweetener and Toppings
- chilled oat and milk mixture from Step 2
- sweetener
- toppings
Remove the overnight oats from the refrigerator and give them a stir—add a splash more milk if you prefer a thinner consistency.
Stir in your desired sweetener (honey, maple syrup, brown sugar, or a drizzle of jam all work beautifully) and top with your favorite additions like fresh berries, sliced banana, granola, nuts, or a drizzle of nut butter.
Eat directly from the container or transfer to a bowl, and enjoy.
Basic Overnight Oats with Milk
Ingredients
- 3/4 cup rolled oats (old-fashioned oats work best for creamier texture)
- 1 cup milk (dairy or non-dairy like almond or oat milk)
Instructions
- Pour the rolled oats and milk into a container with a lid—I prefer a mason jar or small bowl that you'll be happy looking at in the morning since you'll be eating straight from it. Stir well to combine, making sure all the oats are evenly moistened and there are no dry pockets. The mixture will seem a bit loose at this stage, which is exactly what you want.
- Cover the container and place it in the refrigerator for at least 6 hours, but ideally overnight (8-12 hours). During this time, the oats will absorb the milk and transform into a creamy, pudding-like consistency. The longer it sits, the thicker and more custard-like it becomes. I find that overnight oats are actually better the next morning than they are immediately after mixing—the flavors meld and the texture becomes perfectly smooth and spoonable.
- Remove the overnight oats from the refrigerator and give them a stir—add a splash more milk if you prefer a thinner consistency. Stir in your desired sweetener (honey, maple syrup, brown sugar, or a drizzle of jam all work beautifully) and top with your favorite additions like fresh berries, sliced banana, granola, nuts, or a drizzle of nut butter. Eat directly from the container or transfer to a bowl, and enjoy.
