Here is my favorite cinnamon overnight oats recipe, made without yogurt, using rolled oats, milk, flaxseed, raisins, maple syrup, warm cinnamon, and a hint of vanilla.

These overnight oats are my go-to breakfast on busy mornings. I prep them the night before, and they’re ready to grab from the fridge when we’re rushing out the door. Plus, my kids actually eat them without complaining, which is a win in my book!

cinnamon overnight oats without yogurt — Image: theamazingfood.com / All Rights reserved

Why You’ll Love These Cinnamon Overnight Oats

No cooking required – Just mix everything together the night before, pop it in the fridge, and wake up to a ready-made breakfast that’s waiting for you.
Perfect for busy mornings – With only 5 minutes of prep time, you can have a wholesome breakfast ready to grab and go when you’re rushing out the door.
Simple, pantry-friendly ingredients – You probably already have everything you need in your kitchen—no special trips to the store or fancy ingredients required.
Naturally sweetened and filling – The maple syrup and raisins add just the right amount of sweetness, while the oats and flax seed keep you satisfied until lunch.
No yogurt needed – If you’re not a fan of yogurt or simply don’t have any on hand, this recipe is creamy and delicious with just milk.

What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old-fashioned rolled oats, which are the perfect texture for soaking overnight. Steel-cut oats won’t soften properly in the fridge and will stay too chewy, while instant oats tend to get mushy and lose their texture. You can use regular rolled oats or go for the thick-cut variety if you prefer a heartier bite. If you’re gluten-free, just make sure to grab certified gluten-free oats since regular oats can sometimes be processed in facilities that handle wheat.

Options for Substitutions

This simple overnight oats recipe is easy to customize based on what you have in your kitchen:

Oats: Stick with rolled oats or old-fashioned oats for the best texture. Steel-cut oats won’t soften properly overnight, and instant oats can turn mushy, so those aren’t great swaps here.
Milk: Any milk works – dairy, almond, oat, soy, or coconut milk all do the job. Just keep in mind that thicker milks like coconut will give you creamier oats, while thinner ones might need a splash less liquid.
Flax seed: You can swap flax seed with chia seeds in the same amount. Both add thickness and nutrition, though chia seeds will create a slightly more gel-like texture.
Raisins: Feel free to use dried cranberries, chopped dates, dried cherries, or any dried fruit you prefer. Fresh fruit like sliced banana or berries work too, but add them in the morning rather than overnight.
Maple syrup: Honey, agave nectar, or brown sugar all work as sweeteners. Start with the same amount and adjust to your taste.
Vanilla essence: If you’re out of vanilla, you can skip it entirely or add a pinch of nutmeg for extra warmth alongside the cinnamon.

Watch Out for These Mistakes While Making

The biggest mistake people make with overnight oats is not using enough liquid, which leaves you with a thick, pasty texture that’s hard to swallow – if your oats look too dry after soaking, just stir in an extra splash of milk before eating.

Another common error is skipping the minimum soaking time of at least 2 hours, as oats need this time to soften properly and become creamy rather than crunchy and raw-tasting.

To get the best flavor, make sure your cinnamon is fresh (it loses potency after about 6 months), and consider toasting your flax seeds lightly in a dry pan before adding them to boost their nutty taste.

If you find your oats are too thick in the morning, don’t throw them out – simply stir in a bit more milk until you reach your preferred consistency.

What to Serve With Overnight Oats?

Overnight oats make a pretty complete breakfast on their own, but I love adding fresh fruit on top right before eating – sliced bananas, berries, or diced apples all work great with the cinnamon flavor. If you want something on the side, a handful of nuts like almonds or walnuts adds a nice crunch and keeps you full longer. A cup of coffee or hot tea is my go-to drink pairing, and if you’re really hungry, a hard-boiled egg or some turkey sausage on the side turns it into a more filling meal. You can also drizzle a little extra maple syrup or add a spoonful of nut butter right before eating for extra richness.

Storage Instructions

Refrigerate: These overnight oats are meant to be made ahead, which is the whole point! Mix everything together in a jar or container with a lid and let it sit in the fridge overnight, or for at least 4 hours. They’ll stay fresh in the refrigerator for up to 5 days, so you can easily prep a few jars at once for grab-and-go breakfasts throughout the week.

Serve: You can eat your overnight oats straight from the fridge if you like them cold, or warm them up in the microwave for about 30-45 seconds if you prefer a cozy breakfast. Add a splash of milk if they seem too thick after sitting, and top with fresh fruit or nuts right before eating.

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: 270-320
Protein: 7-9 g
Fat: 6-8 g
Carbohydrates: 48-56 g

Ingredients

1/2 cup rolled oats
3/4 cup milk (dairy or non-dairy)
1 tbsp flaxseed (I use Bob’s Red Mill whole flaxseed)
2 tbsp raisins
4 tsp maple syrup (pure, Grade A is best)
1/2 tsp cinnamon
1/4 tsp vanilla extract
Pinch of salt

Step 1: Combine Dry Ingredients and Flavorings

1/2 cup rolled oats
1 tbsp flaxseed
1/2 tsp cinnamon
Pinch of salt
2 tbsp raisins

In a jar or container, combine the rolled oats, flaxseed, cinnamon, salt, and raisins.

Stir well to distribute the cinnamon and salt evenly throughout—this ensures you won’t get pockets of intense cinnamon flavor.

The flaxseed adds a nutty richness, and I like to use whole flaxseed rather than ground because it stays fresher longer and creates a nicer texture.

Step 2: Add Liquid and Sweetener

3/4 cup milk
4 tsp maple syrup
1/4 tsp vanilla extract
dry ingredient mixture from Step 1

Pour the milk over the dry mixture from Step 1, then add the maple syrup and vanilla extract.

Stir thoroughly until everything is well combined and there are no dry pockets of oats—this helps the oats absorb liquid evenly.

The maple syrup dissolves better when stirred in with the milk rather than added later.

Step 3: Chill and Absorb Overnight

Cover the jar and place it in the refrigerator for at least 2-3 hours, though overnight (8-12 hours) is ideal.

During this time, the oats absorb the milk and soften to a creamy, pudding-like consistency.

I find overnight oats taste best when given the full overnight time—the flavors meld together beautifully and the texture becomes perfectly thick and satisfying.

Step 4: Adjust Consistency and Serve

chilled overnight oat mixture from Step 3

Remove the jar from the refrigerator and give it a good stir.

If the oats are too thick for your preference, add a splash more milk and stir until you reach your desired consistency.

Eat straight from the jar or transfer to a bowl, add any toppings you like, and enjoy cold or gently warmed.