Here is my favorite overnight oats recipe, with just two simple ingredients – old-fashioned rolled oats and milk – that you mix together before bed for an easy, ready-to-eat breakfast in the morning.
This overnight oats recipe is my go-to when I need a quick breakfast that requires zero morning effort. I make a batch every Sunday night so I can grab it straight from the fridge on busy weekdays. Nothing better than breakfast that makes itself, right?
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, so there’s no complicated shopping list or fancy ingredients required.
- Super quick prep – This takes less than 5 minutes to throw together before bed, making it perfect for busy weekdays.
- Flexible and customizable – Use whatever milk you have on hand and add your favorite toppings in the morning to keep things interesting.
- Healthy breakfast option – Packed with fiber and protein, these overnight oats keep you full and energized throughout the morning.
What Kind of Milk Should I Use?
The great thing about overnight oats is that you can truly use any milk you have on hand or prefer. Dairy milk works perfectly and gives you a creamy, classic taste, but almond milk, oat milk, soy milk, or coconut milk are all excellent choices too. If you’re using a thinner milk like almond or cashew milk, you might want to stick closer to the 3/4 cup measurement, while thicker milks like whole dairy or oat milk can handle the full cup. The milk you choose will slightly affect the flavor and creaminess of your oats, so feel free to experiment and find your favorite combination.
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 recipe – they’re really the best choice here. Quick oats will turn mushy, and steel-cut oats won’t soften properly overnight. If you need a gluten-free option, just make sure your oats are certified gluten-free.
- Milk: This is where you can get creative! Dairy milk, almond milk, oat milk, soy milk, coconut milk – they all work great. Just keep in mind that thicker milks like coconut will give you creamier oats, while thinner options like almond milk 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, go with the full cup of milk rather than 3/4 cup, and remember you can always add more liquid in the morning if they seem too thick.
Don’t skip the refrigeration time either – while six hours is the minimum, letting them sit for the full night gives the oats time to soften properly and develop better flavor.
Finally, resist the urge to add sweeteners or fruit before refrigerating, as adding them fresh in the morning keeps your toppings from getting soggy and gives you better texture and taste.
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 sweetness and texture. A drizzle of honey or maple syrup works great if you want things a bit sweeter, and a sprinkle of nuts or granola adds a nice crunch. If you’re really hungry in the morning, pair your oats with a hard-boiled egg or some Greek yogurt on the side for extra protein to keep you full until lunch. Coffee or tea is always a good companion to round out your breakfast!
Storage Instructions
Store: Overnight oats are 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 several jars at once on Sunday night so I have breakfast ready to grab all week long.
Make Ahead: The beauty of this recipe is that it’s meant to be made ahead. Just mix everything together the night before and let the oats soak in the fridge while you sleep. They’ll be perfectly soft and ready to eat straight from the jar in the morning, no cooking needed!
Serve: You can enjoy your overnight oats cold right from the fridge, or warm them up in the microwave for about 30-60 seconds if you prefer them hot. Add your favorite toppings like fresh fruit, nuts, or a drizzle of honey right before eating for the best texture.
| 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: 170-250
- Protein: 8-11 g
- Fat: 3-9 g
- Carbohydrates: 28-36 g
Ingredients
- 3/4 cup old-fashioned rolled oats (I use Bob’s Red Mill for consistent texture)
- 1 cup milk (whole milk creates creamier results; use any milk you prefer)
Step 1: Combine Oats and Milk
- 3/4 cup old-fashioned rolled oats
- 1 cup milk
Pour the rolled oats into a mason jar or container with a lid, then add the milk.
Stir well to combine, making sure all the oats are moistened and there are no dry pockets at the bottom.
I like to use whole milk because it creates a creamier texture overnight, but any milk works well here—dairy or non-dairy.
The oats will absorb the liquid as they sit, so don’t worry if the mixture seems a bit loose at this stage.
Step 2: Refrigerate Overnight
- oat and milk mixture from Step 1
Cover the container with a lid and place it in the refrigerator for at least 6 hours, though overnight (8-12 hours) is ideal.
During this time, the oats will soften and absorb all the milk, transforming into a creamy, pudding-like breakfast.
I find that letting it sit overnight creates the best texture—the oats become tender without becoming mushy, and the flavors meld together nicely.
Step 3: Serve with Toppings
- chilled oat and milk mixture from Step 2
Remove the container from the refrigerator and give it a quick stir, adding a splash more milk if you prefer a looser consistency.
Transfer to a bowl or eat directly from the jar, then customize with your favorite sweeteners (honey, maple syrup, or brown sugar) and toppings (fresh berries, nuts, granola, coconut flakes, or a drizzle of nut butter).
The overnight oats are ready to eat as-is or can be gently warmed in the microwave if you prefer them warm.
Perfect Overnight Oats with Milk
Ingredients
- 3/4 cup old-fashioned rolled oats (I use Bob's Red Mill for consistent texture)
- 1 cup milk (whole milk creates creamier results; use any milk you prefer)
Instructions
- Pour the rolled oats into a mason jar or container with a lid, then add the milk. Stir well to combine, making sure all the oats are moistened and there are no dry pockets at the bottom. I like to use whole milk because it creates a creamier texture overnight, but any milk works well here—dairy or non-dairy. The oats will absorb the liquid as they sit, so don't worry if the mixture seems a bit loose at this stage.
- Cover the container with a lid and place it in the refrigerator for at least 6 hours, though overnight (8-12 hours) is ideal. During this time, the oats will soften and absorb all the milk, transforming into a creamy, pudding-like breakfast. I find that letting it sit overnight creates the best texture—the oats become tender without becoming mushy, and the flavors meld together nicely.
- Remove the container from the refrigerator and give it a quick stir, adding a splash more milk if you prefer a looser consistency. Transfer to a bowl or eat directly from the jar, then customize with your favorite sweeteners (honey, maple syrup, or brown sugar) and toppings (fresh berries, nuts, granola, coconut flakes, or a drizzle of nut butter). The overnight oats are ready to eat as-is or can be gently warmed in the microwave if you prefer them warm.
