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8 Classic Overnight Oats Recipes You Should Try

8 Classic Overnight Oats Recipes You Should Try
8 Classic Overnight Oats Recipes You Should Try

This post right here has been a LONG time coming. I first wrote about overnight oats waaayyy back in 2011, and my love for them has never wavered. I’ve been meaning to get all my favorite overnight oats recipes on the blog for quite some time, and today, it’s happening!

If you’ve never heard of overnight oats before, let me give you a quick little primer. Overnight oats are a no-cook method of making oatmeal. Instead of cooking your oats with liquid on the stove or in the microwave, you mix rolled (AKA: old-fashioned) oats with the liquid and other mix-ins, and let it rest in the fridge overnight.

In the morning, you have a pudding-like porridge that is perfect for easy grab-and-go breakfasts. It doesn’t have the same texture as hot/stove-top oats. It’s creamier, denser, and in my opinion, so much tastier. I’d take a jar of overnight oats over hot oats any day!

8 Classic Overnight Oats Recipes You Should Try

There are a million-and-one recipes and methods for making overnight oats out there, so I’m not planning on reinventing the wheel here. Instead, I’m going to show you how to make eight of my favorite overnight oats recipes. These are the recipes that I come back and use over and over and over again. You can’t go wrong with these!

MY OTHER RECIPES

Before I get started though, I want to talk a little bit about overnight oats equipment. You can easily whip up overnight oats in just a regular bowl or a food storage container with a lid. But you know me, I love a good canning jar!

8 Classic Overnight Oats Recipes You Should Try

These recipes are designed to fit in a pint/half-liter size canning jar. It’s a big serving for big appetites, perfect for refueling after a big workout or keeping you full for hours. If your appetite isn’t quite as big as mine, you can definitely get by with dividing these recipes into two. Here are the jars I recommend:

For the Full Batches:

  • Weck 742—Half Liter* (pictured) /// I love these jars because there are no disposable parts, and they are just so darn cute, but they are priiiiicceeyyy. If you take care of them though, they’ll last a lifetime (or even more).
  • Ball Wide Mouth—Pint* /// These are classic and for good reason. They are affordable, readily available, and great quality. The wide mouth makes it easy to scoop in (and get out!) the oats. They come with the metal two-piece lids, but I recommend getting using the Ball plastic caps* to go with them. You can’t preserve with those caps, but they are great for storage use.

For Half Batches:

  • Weck 762 Jelly Jar—1/5 Liter* /// How cute are these guys? They are a touch less than half of the full batch, so you might have a scoop or two leftover, but if you really pack the oats in, you should be just fine!
  • Kerr Wide Mouth—Half Pint* /// These can sometimes be hard to track down in stores, but they are a great jar to have around the house. We use these for everything from overnight oats to storing thumbtacks to actual jelly canning. I like them because they have clear sides. In the summer, you should be able to find them at most small-town hardware stores (they always have the BEST selection of canning jars). Again, I recommend the Ball plastic caps* to go with them.

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Okay, now that you have your jars, let’s move onto the actual recipes. Like I said above, each of these recipes makes one very large serving. Great for a big breakfast. If you’re looking for a lighter meal or a snack option, half ’em.

Recommended Products to Help You Rock Your Overnight Oats


Classic Overnight Oats: Your Base Recipe

Classic Overnight Oats

First, I’m going to talk you through my overnight oats “base” recipe. This recipe is simple, easy, and delicious on its own. If you’re a vanilla fan, you’ll love it! But this recipe is also good to know because it serves as a base to get imaginative. Mix in whatever fruit or seeds you like. Change up the milk. Leave out the sweetener. Make this recipe your own!

Suggested Dietary Swaps

  • Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and add 1/2 mashed ripe banana.
  • Make it gluten-free: Use gluten-free oats.
Classic Overnight Oats Recipe Print

Classic Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flaxmeal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Chocolate Peanut Butter Overnight Oats

Chocolate Peanut Butter Overnight Oats

Chocolate peanut butter might be a more classic combination than the classic recipe! This is a great way to feel like you are getting a decadent dessert without actually eating a decadent dessert. And there is some sort of awesome chemical reaction that happens with the cocoa powder and the yogurt that makes chocolate overnight oats super fluffy and AMAZING.

Suggested Dietary Swaps

  • Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener, make sure to use unsweetened peanut butter, and add 1/2 mashed ripe banana.
  • Make it gluten-free: Use gluten-free oats.
Chocolate Peanut Butter Overnight Oats Print

Chocolate Peanut Butter Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flaxmeal
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons natural peanut butter
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats

Another example of a dessert you could totally eat for breakfast! These Carrot Cake Overnight oats have all the flavor of a dense, sweet piece of carrot cake, with the added bonus of a ton of nutritional value!

Suggested Dietary Swaps

  • Make it vegan: Use plant-based milk, plant-based yogurt, plant-based cream cheese, and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and double the carrots and raisins.
  • Make it gluten-free: Use gluten-free oats.
Carrot Cake Overnight Oats Print

Carrot Cake Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 1 large carrot, peeled and shredded
  • 2 tablespoons softened cream cheese
  • 1/4 cup raisins
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Banana Chocolate Chip

Banana Chocolate Chip Overnight Oats

This is one of my favorite ones in this post, because the chocolate chips give you just a little taste of decadence, but overall, it still feels nice and healthy. Balance, people! I prefer using chopped banana in this, because I like running into the banana chunks, but if you want a smoother texture and a more consistent banana flavor, mash your banana before mixing in. And make sure to use a nice, ripe banana! If your banana is trending to the un-ripe side, you’ll probably want to add more sweetener.

Suggested Dietary Swaps

  • Make it vegan: Use plant-based milk, plant-based yogurt, dairy-free chocolate chips, and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and use a whole banana.
  • Make it gluten-free: Use gluten-free oats.
Banana Chocolate Chip Overnight Oats Print

Banana Chocolate Chip Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 1/2 ripe banana, chopped or mashed
  • 2 tablespoons chocolate chips

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Tropical Fruit

Tropical Fruit Overnight Oats

These are the overnight oats I make when it is 15 degrees outside, and I am dreaming of lounging on a beach somewhere. In most of these overnight oats recipes, you can get by with using whatever milk makes your heart happy, but I highly recommend using full-fat coconut milk from the can in this one—the flavor really helps with the whole tropical illusion. I always get Native Forest* brand.

Suggested Dietary Swaps

  • Make it vegan: Use plant-based yogurt and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and use a whole banana.
  • Make it gluten-free: Use gluten-free oats.
Tropical Fruit Overnight Oats Print

Tropical Fruit Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup full-fat coconut milk (in the can)
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 1/3 cup chopped fresh or canned pineapple
  • 1/3 cup chopped ripe mango
  • 1/2 ripe banana, chopped or mashed
  • 2 tablespoons unsweetened flaked coconut

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Strawberry Cheesecake

Strawberry Cheesecake Overnight Oats

Are you sensing a trend with desserts and overnight oats? My sweet tooth loves recreating my favorite desserts in a healthy, eat-it-for-breakfast kind of way. I’m a big fan of the combo of strawberries and lemons, so this has a nice tart pucker thanks to the lemon zest and juice. If you aren’t as wild about lemon as I am, cut back on it or leave it out completely.

Suggested Dietary Swaps

  • Make it vegan: Use plant-based milk, plant-based yogurt, plant-based cream cheese, and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and double the strawberries.
  • Make it gluten-free: Use gluten-free oats.
Strawberry Cheesecake Overnight Oats Print

Strawberry Cheesecake Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 1/4 cup chopped fresh strawberries
  • 3 tablespoons softened cream cheese
  • Zest and juice of 1/2 lemon

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats

I’m gonna let you in on a little secret: I eat pumpkin spice things all-year ’round. I make my own pumpkin puree when the pumpkins come off, stash it in the freezer, and happily enjoy my pumpkin-loving brains out 365 days a year. These oats are great for Fall—or whenever you’re feeling the pumpkin pull. If you have some pumpkin pie spice around, you can leave out all the spices, and instead just put in 1/2 teaspoon of that.

Suggested Dietary Swaps

  • Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and add 1/2 mashed ripe banana.
  • Make it gluten-free: Use gluten-free oats.
Pumpkin Spice Overnight Oats Print

Pumpkin Spice Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 1/2 cup plain pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Chocolate Coconut Overnight Oats

Chocolate Coconut Overnight Oats

A version of this overnight oats recipe is already on my blog, but I had to include it here, too, because it’s such a favorite in our house! Like with the Tropical Fruit Overnight Oats, I highly recommend using full-fat coconut milk in the can for your milk base. It adds a ton of flavor and creaminess!

Suggested Dietary Swaps

  • Make it vegan: Use plant-based yogurt and maple syrup for sweetener.
  • Make it sugar-free: Drop the sweetener and add 1/2 a mashed banana.
  • Make it gluten-free: Use gluten-free oats.
Chocolate Coconut Overnight Oats Print

Chocolate Coconut Overnight Oats


  • Author: Cassie Johnston
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 large serving or 2 small

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup full-fat coconut milk (in the can)
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup unsweetened flaked coconut

Instructions

  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Phew! That’s a whole lot of overnight oats recipes! I hope you were able to find something in there that’ll make your breakfasts a little bit more exciting. Since I get a lot of questions about overnight oats, I also wanted to include a Q&A section to see if I can help cover some of the issues that come up. As always, feel free to ask questions in the comments or shoot me an email.

FAOOQ: Frequently Asked Overnight Oats Questions

Do I have to use the chia seeds or flax meal?

Have to? Nope. Do I highly recommend you do? Yuppers. Adding in chia or flax seeds helps the overnight oats thicken and get nice and creamy. If you don’t have them around to add, cut back on the liquid by about 1/4 cup on each recipe, and be aware that your final oats won’t be as dreamy creamy. Oh, and make sure to use ground flax meal instead of whole flaxseeds. The whole ones don’t have the same thickening properties as the ground stuff.

Do I really have to chill the oats overnight?

Psssh. Nah. They start to thicken up nicely in about two hours. I’d recommend going at least four hours to get the optimal yumminess. I think most people just recommend overnight because it’s easy to put it together in the evening, and then wake up to an awesome, pre-made breakfast.

What’s the nutrition info for these?

I don’t track calories or calculate nutrition info for my recipes, but you are welcome to take the ingredients and input them into an online nutrition calculator. I really like this calculator from Calorie Count because it’s as easy as copy and paste.

To give you a ballpark estimate, the base/classic recipe with unsweetened almond milk, 2% yogurt, and one tablespoon maple syrup is 350 calories, 10g fat, 51g carbs, and 15.5g protein. Plus 40% of your calcium, 20% of your iron, and 33% of your fiber.

I don’t like/have Greek yogurt, what can I sub in?

Regular plain yogurt will work, too, although your end result will be a bit thinner. If you aren’t a fan of yogurt at all, you can leave it out all together, double the chia and flax, and add an extra 1/3 cup of milk. Your final result won’t be as creamy or pudding-like, but it’ll still be good!

Sugar is pretty evil, why do you include it in these recipes?

I know lots of folks are against added sugar in our diet, but I’m a big believer in moderation. I believe a tablespoon of maple syrup in my overnight oats isn’t going to be the death of me. If you disagree, that’s totally cool! Just leave out the added sweeteners when you go to make the recipes. I’ve also included suggestions for how to sweeten each recipe without added sugars.

Can I make these ahead of time?

You certainly can! Overnight oats are PERFECT for weekend food prep. Back when I was working in an office, I’d make up 8-10 jars of overnight oats on the weekend to grab for quick breakfasts and snacks during the week. The recipes with fruit mix-ins, I’d eat within 3-5 days, the ones without, you could get by with letting them chill in the fridge for 7-10.

8 Classic Overnight Oats Recipes You Should Try

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396 comments

Leave a Comment

  • grace SAYS

    you are officially my overnight oats guru!

  • Ali SAYS

    Awesome! Thank you!

    Crazy question: If you were making these for a family, would you just use a bigger container, or use more small ones? As in, does the size of the container matter at all to the oats’ ability to absorb liquid? I know in some jam recipes, for example, the size of the jar actually matters..

    I’m making for two hungry adults and a one-year old.

    • Cassie SAYS

      Just as long as you mix it up really well, you can divide it into as many containers as you like! For your family, I would recommend doubling the recipes, and then dividing that between 2 pint/half-liters for the adults and then a 4 ounce jar for your little nugget (like this: http://amzn.to/1M4JAwc). I also use those small jars to make homemade chia pudding packs and homemade fruit-on-the-bottom yogurts!

      • Ali SAYS

        Thanks!

      • Virginia SAYS

        FYI depending on the age of the little one is you may want to omit the honey. Off the top of my head I can’t remember how old a child has to be before he/she can have honey. I also forget why they can’t have honey, lol.

      • Saye SAYS

        Kids cant have raw honey due to rare botulism caused by botulinum toxin commonly found in honey. Above 1 year olds its ok, but just better to substitute as its a pain dealing with sick bubs generally :’)

      • Darla SAYS

        Any child over a year will not get botulism from eating honey. You won’t be dealing with a sick bub. The botulism comes from spores that infants can’t ingest, but over a year, there is no issue. Don’t substitute honey unless you’re doing so for another reason.

      • Michelle Hardway SAYS

        Can i use NUTIVA ground hemp seeds instead of the flaxmeal?

      • Cassie SAYS

        The ground hemp seeds won’t have the same thickening properties as flax or chia, but if you’re fine with a thinner end product, go for it!

      • Sindu SAYS

        Awesome recipes!

        Its suggested that children below the age of 3 do not consume honey. Early research points to some co-relation between honey and Autism. Though its not been proved yet to the best of my knowledge, Better be cautious. More Over they arent missing anything by missing honey for 3 years!

      • Cassie SAYS

        Please share your research! I’ve never heard of this connection or read this suggestion before. I personally feed my 2 year old honey all the time.

      • so SAYS

        Just remember causation and correlation are very different things.

      • Autism Researcher SAYS

        As regards the claim about an association between honey and autism, I’m not sure where the commenter got this idea but there is no veracity to it whatsoever.

      • John SAYS

        Does the container have to be a mason jar or even a jar at all? Is there some reason this wouldn’t work in a bowl with a lid (or plastic wrap)? I understand the grab’n’go feature of a mason jar, just curious if there was something else at play here.

      • Cassie SAYS

        Yup, you can use whatever container with a lid makes you happy. I prefer to store my food in glass, and I’m a canner, so I always have canning jars! :)

  • These look so good! Who would have thought of carrots!!!

  • Sarah D. SAYS

    These looks so yummy! I failed at making overnight oats once, and I haven’t tried again. Now I will! And those jars…those jars…SO adorable!

  • Melissa SAYS

    There look delicious! Thank you! I am allergic to yogurt (active cultures)–do you think I can just replace it with the same amount of milk? I’m just unsure if the oats need that moisture from the yogurt or if it’s just sort of added for texture/nutrients. Thank you for ALL for your fabulous recipes and articles!

    • Cassie SAYS

      You can leave out the yogurt completely (I’d swap in 1/4 cup of milk for the yogurt), but it won’t be quite as dreamy creamy. But still delicious!

      • Mary Jo SAYS

        We love the coconut milk yogurts available now! You still get the tang without the dairy?

    • Kristal Casey SAYS

      When I make mine. I NEVER add yogurt.. (just the milk).. I fill 1/3 of the jar with OATS.. then add 1tbsp CHIA SEEDS.. then fill the rest of the jar with half CHOPPED APPLES sprinkled with a bit of BROWN SUGAR and half DRIED CRANBERRIES.. then I fill the jar up with ALMOND MILK and give it a really good shaking… they are absolutely PERFECT… : ) [Just make sure to leave a bit of space at the top to make shaking (mixing it) easier]

      • Pamela Chavdarova SAYS

        This is the exact same combination I tried today, excluding the cranberries. There are so many variations, I love it.

  • I love love love making overnight oats for the kids and for me, These look so good!
    Thank you for sharing your simple, healthy, yummy recipe!

  • I have just discovered overnight oats and was on the hunt for more recipes. I am so glad to have found these.

  • Pamela SAYS

    Thanks for the lovely recipes. I do try this style of breakfast frequently. Not sure where to find the lovely jars though. Thank you.

  • Cassie SAYS

    Hey there, just found your blog and I am enjoying it! Also, I thought this was weird… My name is Cassie, I have a baby girl named Rory and a dog named joon that we call joonbug. Too funny!

  • Dale Whittred SAYS

    Thank you for these fab recipes for overnight oats. I was already doing my oats the night before for an early work start the next day, but I wasn’t as creative with my oats as you are. I have printed off the ones I prefer and am on to it, thank you so much.

  • Annabel SAYS

    Great “8 CLASSIC OVERNIGHT OATS RECIPES YOU SHOULD TRY” I adore love making overnight oats for the children and for me, These look so great!
    Much obliged to you for sharing your basic, sound, yummy formula!

    Regards
    Annabel

  • Crystal SAYS

    Just when I thought I’d tried every overnight oats concoction, I find your blog. Hooray! And yum!

  • Jessica SAYS

    Not a fan of the texture of oatmeal. Would blended oats be okay for the recipes?

  • Kim SAYS

    Thank you for so many wonderful oatmeal recipes. We eat oatmeal every morning to replace bread and the more recipes, the merrier.

  • Robin SAYS

    Has anyone ever tried these recipes with steel cut oats?

    • Hazel. SAYS

      I only ever use steel cut outs. I also make my overnight oats slightly different. Fruit, Oats, Yoghurt, Fruit Oats, Yoghurt. Adding seeds into the yoghurt as I go. Don’t add any sugar or even vanilla, honey.

  • Lesley SAYS

    Love that I can print the recipe! What plugin do you use??
    Thanks for sharing☺

  • Rebecca SAYS

    I think Overnight Oats and I, we’re not made for each other. I love them because they’re creamy and yummy and awesome especially for hot days, but they make me bloaty and it seems my stomach just can’t deal with them :( Bad stomach pain for at least half an hour is what I get for eating this creamy goodness *sigh* Porridge on the other hand,… no problem with that … Overnight Oats, just let me love you ;_;

    • Enikö SAYS

      They are too cold for you…try to have a glass of warm (lemon) water in the morning and eat the overnight oats at room temperature, definitely not straight from the fridge. That might work for you!

    • Rebecca SAYS

      I think it sounds like a gluten or dairy intolerance or peraps the overload of fiber is too much for you, I would slowly introcude fiber into your diet and then give them another try, or try them with no dairy or gluten free oats and see if one of those things helps

    • Aimee SAYS

      I feel the same way. Without cooking, they sit like a rock in my stomach. I cheat and cook mine at night, then cool and refrigerate. delicious!

  • Amy Peterson SAYS

    Can you use the quick cook rolled oats? Is there a difference?

    • Cassie SAYS

      They’ll just be a little more mushy, and not quite as pudding-y. Still delicious, though!

      • Tiffany SAYS

        My daughter picked up the groceries for me and accidentally got the quick cooked oats. I was afraid they would be mushy so I cut back on the liquid just a little. They weren’t mushy but they are a very different consistency. Still very yummy just more like cream of wheat vs. oatmeal :)

  • Jennifer SAYS

    Love all the great variations! Also a question, I really like your glass jar/lid with the clips. Where did you find something like that?

  • I have only just discovered the convienence of overnight oats and have been “winging it” in the recipe department. I plan on making the chocolate peanut butter tonight! Thank you for the inspiration!

  • Kylier SAYS

    this is the best list ever! thanks for sharing, off to make oats for the rest of the week :)

  • Marcy SAYS

    Could I substitute protein powder for anything on your list or how would be best to incorporate it if I’m needing more protein in my diet??

  • Cherylann SAYS

    Do you eat these cold, right out of the fridge or do you warm them up like traditional oatmeal. I assume they would probably all taste good hot or cold?? Thanks!

  • This post is amazing.
    I’m trying to eat clean but couldn’t think of any breakfast ideas! So this post literally has sorted out my breakfast plans for the next few months!

    Love love love it! x x

    • Cassie SAYS

      Woohooo! So glad this helped you out. Make sure to come back and let me know which one is your fave!

  • Rachel SAYS

    Do you eat them cold or warm them up?

  • Cynthi SAYS

    Hi Cassie!
    We’re having a ladies craft morning at church on the 21st of May. We provide a simple morning snack.. The last one, Mary brought pull-aparts & fresh fruit. I’ve been trying to think of something different and fun, too. I think I just found it, Thank you very much!
    Gotta put this ? to you. We had 20-30 women the first time around. Would the expense for this be pretty overwhelming, for the ingredients only? Even a ballpark estimate per serving would help in my decision. And, any suggestions to make this endeavor go smoother than I’m envisioning?
    Appreciate your opinion, so thank you!

  • Jeff SAYS

    Would these be diabetic friendly l, if not do u know what I can do too make them diabetic friendly. Thank you

    • Gail SAYS

      If you want to add fruit, make it blueberries. The health benefits out weigh the added sugar, other fruits not so much. Bananas and raisins are definate red flags. Use stevie as your sweetener, because it is an herb there are no chemicals. I also use Kiefer instead of yogurt.

  • FoodGeekGraze SAYS

    this is going to be a much cherished post in my “grab too much from the world of recipes” folder. adore the practicality. drooling over the recipes. beyond happy over the amount of information. thank you, thank you, thank you!

  • FoodGeekGraze SAYS

    oops… and i forgot to say how much i am diggin’ your visual shares!!! love love love :-) cheers~

  • Maria B. SAYS

    Thanks for this amazing recipes for overnight oats, I just made the banana and chocolate chip one for me and my daughters for tomorrow morning, I used agave instead of honey since I’m not a big fan of honey. Any idea how many calories on this one?

  • Rachel SAYS

    Have you ever tried sour cream instead of yogurt?? I would LOVE to try one of these right away, but don’t have the yogurt and have PLENTY of sour cream. Also, if I’m making these for say 11 people can I lessen the “goodies” that go in if I keep the oats/chia/liquids ratio the same?? Thank you from a bored oatmeal-everyday-mom of nine!!

    • Cassie SAYS

      I wouldn’t recommend subbing in all sour cream—it’s going to be very tangy. If you’re going to use sour cream, I would maybe split it half yogurt, half sour cream. And, yes, the oats/chia/liquid/yogurt ratio is what’s most important for the texture. Play with the mix-ins all you want. :)

  • Amy SAYS

    What kind of milk do you use?

  • Debbie SAYS

    Made a few of these for my hubby last week and he LOVED them. Will be trying some more this week. Thanks so much for the great recipes!! <3

  • Sarah SAYS

    I didn’t see this question answered but can you use steel cut oats? I bought a HUGE container of them a while back and haven’t had a use… Thank you love this post!!

  • Wann Afzan SAYS

    Hi! Can I use fruity yogurt such as these ones?

    (http://2.bp.blogspot.com/-2MI9slCCriQ/T_06fsMOUqI/AAAAAAAACu0/zZ8rgIz1GVA/s1600/DSCN8941.JPG)

    Will try to make one tonight and will tell you the result!

    • Wann Afzan SAYS

      Done. Love it. Must try for those who didn’t like plain yogurt. I use full cream milk, strawberry yogurt and bits of cherries on top. Yumm…meee!

  • Nicole SAYS

    Where did you get these awesome jars??

  • Tierney SAYS

    Holy cow your food photography is gorgeous! I’m trying the recipes for my boys to eat in the morning because let’s face it, the less effort the better when it comes to feeding kids in the AM. But seriously I am gaping (gawking?) at your gorgeous photos!

  • Sue Jamieson SAYS

    Never heard of overnight oats until today. Been out to supermarket and bought all ingredients and made strawberry and coconut for breakfast tomorrow morning , can’t wait!

  • Brittany SAYS

    On the tropical fruit recipe is it supposed to be unsweetened milk like the rest of the recipes or is it really supposed to be full fat coconut milk? The photo says unsweetened so I’m just curious if that was typo or if it really is a change in the base recipe. Thanks! :)

  • Kendall Stark SAYS

    I’d heard about overnight oats for quite a few months and been meaning to try them, but all the recipes I saw online were made with non-dairy milk, which I’m not a fan of. (I don’t know why it didn’t occur to me that it would be OK to use regular milk) So, I came across your blog and immediately made the chocolate peanut butter ones and the chocolate coconut the day after. Amazing!! Even using non-fat milk and non-fat yogurt the texture the next morning was sooooo creamy and divine. I used maple syrup in mine, both tablespoons. I’m like you, a little sweetener isn’t going to kill me! Thanks for the delicious recipes; going to try out some of my own ideas soon!

  • Brittany SAYS

    One other question- what do you think this would be like with steel cut oats? I know they are totally different, but I was just wondering if you had ever tried it.

    • Nancy Wilson SAYS

      I usually cook steel cut oats at a ratio of 1 cup oats to 4 cups of water and store them in the fridge for a week’s worth of breakfasts. So, I substituted one cup of cooked steel cut oats for the 1/2 heaping cup of rolled oats. It worked very well.

      • Leah Badgerow SAYS

        Thanks, for that info. I was wondering how I was going to make Steel Cut oats work. You solved that problem.

    • Nancy Wilson SAYS

      Also, I added about 1/4 cup crushed pineapple, 2 T pecan pieces, and 1/4 teaspoon ground nutmeg to the carrot cake recipe. Yum!!

  • Nadine SAYS

    Definitely saving this to Pinterest. I’ve always wanted to make overnight oats – just never got around to it. This gives some great visuals, so I simply must try. Thank you!

  • Marilee Alm SAYS

    wonderful, going to try it!!

  • Yvette SAYS

    Love this! I’m in the USAF and weekdays are pretty busy so this quick and simple breakfast is going to be a lifesaver, thank you for your awesome recipes!

  • Emily SAYS

    The carrot cake recipe is amazing! Looking forward to testing out some of the others, I think the chocolate peanut Butter will be next, followed by one of the coconut ones :)

  • Najoud SAYS

    This is such a great post! Thanks for sharing

  • Megha SAYS

    The recipes look amazing! How long can you store this in the fridge — as in can I make enough for the whole week on Sunday night?

  • Ann SAYS

    I’ve never had this kind of oatmeal. I grew up on hot cereal. Can I heat these oats in the morning?

  • Wulan SAYS

    tried this last weekend, with kiwi and grapes. so yummyyyy.

    Thanks for sharing

  • Lloyd Hines SAYS

    Question: Can you use sugar substitutes? Stevia, Pear or Apple juice? Brown sugar?

  • Erica SAYS

    Do you eat these cold or heat them? I feel like this is a stupid question, I’m just thrown off by cold oatmeal, but these sound delicious and perfect for quick, busy weekday breakfasts.

  • Karen SAYS

    Oh my gosh I made the chocolate peanut butter ones – its like eating dessert for breakfast! They were so good. And because they were a little more rich than I thought they would be I am going to be able to get at least 3 servings out of the recipe. Also added a banana when I ate them. I made overnight oats once before and they were not good, thanks for sharing these recipes! I can’t wait to try the pumpkin!

  • Meghan busch SAYS

    Way too much cloves in the pumpkin one. It’s inedible.

  • Steph SAYS

    I had the strawberry cheesecake for breakfast and omg! it was delicious. Definitely gonna try all the other ones.

    have you tried “chunky monkey”? pb + banana + walnuts + dark chocolate chips on the base. One of my favs. overnight oats are the best

  • Allison K. SAYS

    I made something like these last year when hubby and I were in school, he LOVED them. The ones we made were something like a cherry chia jam as the flavoring but they were still great. Am thinking of seeing if I cannot sub in cherries for the strawberry in that cheese cake one (not because I don’t like strawberries, just as something different and I LOVE cherries) …

  • Brittany Dupart SAYS

    How long do these stay good for in the fridge?

    • Ash SAYS

      I think leaving them for a minimum of 5 hours should be good, it needs time for the oats to soak. Also, to allow all the flavours to come through. Hope that helped. I wrote one similar to these ones here
      http://lavieaxd.com/overnight-oats/

    • stephanie SAYS

      from the article:
      “CAN I MAKE THESE AHEAD OF TIME?
      You certainly can! Overnight oats are PERFECT for weekend food prep. Back when I was working in an office, I’d make up 8-10 jars of overnight oats on the weekend to grab for quick breakfasts and snacks during the week. The recipes with fruit mix-ins, I’d eat within 3-5 days, the ones without, you could get by with letting them chill in the fridge for 7-10.”

      i’ve seen other recipes though that advise to leave “mix=ins” out until the day you want to eat them for the best texture though (unless you want them to blend into the oats, like with mashed banana). so you could make the base which would keep for a week or more and then stir in your fruits the morning of. :)

  • Ash SAYS

    Love the recipes we did one similar to this for those trying to lose weight specifically. After seeing you use Chia seeds in a few of your recipes, I am now inspired to get it incorporated into my next overnight oats

    http://lavieaxd.com/overnight-oats/

  • Allison K. SAYS

    If substituting cherries for the strawberries, would you use approximately the same amount?

  • Bonnie SAYS

    I just wanted to let you know how much I enjoyed your recipe. I made it last night for the first time and loved it. I’m not a great oatmeal lover, it’s a texture thing but I really did enjoy this, I made the classic and just added fresh strawberries on top.

  • Angie Yiannari SAYS

    Could I make these in plastic cups with lids? i have a health food bar and think these would go well. Is it the glass thats the secret?

    • j SAYS

      i was planning on doing the same, angie. hope it works ok. cassie, first, howdie from a fellow proud hoosier. second, what percent fat greek yogurt do you use? do you think nonfat would work, or does it have to have fat? if the latter, is 1% ok?

      • Cassie SAYS

        I prefer whole fat Greek yogurt for taste and nutrition, but you are welcome to use whatever fat you like. :)

      • j SAYS

        thanks for responding re: the fat content, cassie! does the container material — glass or plastic — matter?

      • Cassie SAYS

        Nope, use whatever you have!

      • j SAYS

        awesome, thanks so much! looking forward to making some this weekend, as soon as i get rolled oats and 1% fat greek yogurt :-) (only have quick-cook and non-fat at home…)

  • Sarah SAYS

    HI Cassie… thanks for the awesome recipes. Since we’re moving into the fall, do you think frozen fruit would work for the tropical recipe?

  • Liz SAYS

    I love these recipes. But do you realize your page is routinely serving up ads that routinely navigate the browser away from this page automatically? They don’t even leave a choice to hit back or close the ad. I’ve copied the recipe to a text file just so I don’t have to keep closing and reopening the page due to the ads hijacking my browser.

    • Cassie SAYS

      Oh no! That’s definitely not supposed to be happening. I’m so sorry about that! Next time it happens, can you copy the URL and email it to me at cassie@backtoherroots.com? That’s the only way my ad managers can squash those super annoying ads. Again, I’m so sorry!

  • Judith R Kimmerling SAYS

    Cassie, I was born and raised in Northern Indiana, South Bend.! Say, do you have the nutritional info for these recipes? They all look delicious. However, I need to know the calories, carbs, protein and fat content for each batch. I’d like to know so I can modify some of the ingredients to suit my nutritional needs. Thanks!

    • Autumn Hurd SAYS

      I would also like to know. I’d like to start eating “better”, so I’m looking for some ideas. I’m one of those difficult people that has a hard time with anything that doesn’t taste good, even if it’s good for you?. So, these recipes sound great! Just need to know if they’d be good for a “diet”.

  • Carmen SAYS

    Ooooh girl!! Spot on!! Took one to work yesterday morning and all is right with the world! Had to make an extra one for my Dad to have this morning!! #itscontagious

    Thank you!!

  • Elena SAYS

    Is refrigeration mandatory or can I simply leave the jar on the table overnight? I usually prefer my breakfast warm or room temperature.
    Thank you for the recipes

  • Suzan SAYS

    You can also use ordinary sealing/mason jars which are also cute and a fraction of the price.

  • Monica SAYS

    What an awesome blogpost. This is great for beginners like me!

  • What’s the difference between oats and gluten-free oats?

    • Katherine SAYS

      Oats are naturally gluten free but they’re processed in factories that are contaminated with gluten.

      That wouldn’t bother your average person but someone with a gluten allergy/sensitivity can’t risk it.

      It’s like people with nut allergies not being able to have candies that were created in factories that make products with nuts.

  • Amanda SAYS

    I am so excited to try these! I’ve been wanting to try overnight oats for awhile now and these sound easy and great!

  • Klarka SAYS

    Is it possible for a girl to eat the whole portion at once? And isnt that too many calories for breaky? Thanks so much for the answer ? looking forward to trying all of them

  • Isabel Brewer SAYS

    Does using plain yogurt in this recipe tamper with the coagulation overnight? Does it need to be greek?

  • Kara SAYS

    Thank you! I don’t know how I missed the Overnight Oats trend, but after having some on a trip to Portland (a healthy, quick, protein filled breakfast), I Googled and found your recipes! Easy, healthy and yum, yum, yummy!

  • Toni SAYS

    These are such great ideas! I really cannot wait to try every one of them!!

  • Brooke SAYS

    Love these recipes!!! I am going to try them all. :)

    Brooke | http://beautydecorandmore.com/

  • Allison SAYS

    Thai ginger:

    Crushed Peanuts
    Coconut cream
    Dates
    Fresh ginger

    Also dates are a great way to naturally sweeten!

  • ada SAYS

    this is amazing !! i just ordered myself cute jar and can’t wait to try the recipes !!!

  • Whispersinthegallery SAYS

    I’m a new visitor to your blog and I’ve made three of the recipes : carrot cake, strawberry cheesecake and banana with chocolate chips. All three were wonderful and I made the carrot cake and banana with steel-cut oats, which added a nice chewy texture. Could this be make with quinoa to reduce the carbs and increase the protein?

  • Sofia SAYS

    Your overnight oats look amazing!
    I’ve tried making my overnight oat and the taste was not so good. The texture was greasy and even far from creamy texture.
    I didn’t use yoghurt, but only milk instead and I didn’t use old fashion oat, but instant oat.
    What’s so different ?

    • Britni SAYS

      U really have to ask that? You changed the recipe completely and then what to know why it did not turn out good???

  • Alexis SAYS

    Hi! I love this article. I just made the pumpkin overnight oats, and I only did a teaspoon of honey. Does adding more honey/maple syrup really affect the sweetness? I thought they would be sweeter but I’m guessing bc I didn’t put more honey in that that’s why they weren’t that sweet. Thoughts?

  • Shannon SAYS

    Stupid question…when I take the jar out of the fridge to bring with me to work, should I stir it or just wait til I get to work to open the jar?

  • Elaine SAYS

    I have a stupid question (I think). What is “heaping” rolled oats? Ive always seen that, but I never really knew what it meant. Can you enlighten me? :) And also, can I use almond milk as a substitute?

    • Cassie SAYS

      It just means that you don’t want to level-off the measuring cup. So basically, fill that measuring cup as high as you can!

      • Elaine SAYS

        Ohhh! That cleared it right up. :)

        Anyway, Im using Almond milk, but its sweetened. Should I leave the sweetener out? Or I should still add a bit (to reach that right amount of sweetness)?

        And also, can I use brown sugar? How can I substitute it? Maple or honey is really expensive from where I come from.

  • Tori SAYS

    The chocolate peanut butter overnight oats are to DIE for!!! Making banana chocolate chip tonight!

  • Carin SAYS

    Cassie, these recipes all sound so delicious! What is your preference..maple syrup or honey? You suggest either option but I would like to know your ‘go to’ sweetener. Thank you!

  • chuck velasco SAYS

    It would be really nice if these recipes had Nutrition info such as calories …….

  • Bernadeta Yuni SAYS

    Dear Cassie,

    Can i make a lot of batch and put it into the fridge for let say 3 days? I know this is overnight oat and it is better to consume within a day.

    Thanks

  • Tatiana SAYS

    Hi Cassie! I love the overnight outs idea! I didn’t Know about them until I was looking on Pinterest for oatmeal recipes for my daughter that just turned one year old. She loves oatmeal but I can tell she was getting tired of the same baby otmeal I was feeding her. My question is can I give it to her warm like heating it up on the microwave? Or would that ruin the over night oats? I’m definitely going to try and give it to her cold but if she doesn’t like it because it’s cold and she is not use to it can I warm it up? I was reading through the comments of you had answered the cold or want question but I didn’t see any responds..

  • M SAYS

    I worked out the calories for some of these, and while I do enjoy them I probably won’t be making any of them again except as a mega treat! Calculations come from myfitnesspal.com

    Carrot cake recipe – 431 calories (with 1 tbsp honey)
    Chocolate peanut butter – 548 calories (with 2 tbsp maple syrup)
    Chocolate coconut – 610 calories (with 1 tbsp maple syrup)

    • Stephanie SAYS

      With the protein and fiber, these aren’t that bad for a meal, they’re definitely not a snack. They certainly are a healthier option than something else with the same calorie count, and should keep you full until lunch. They can also be made with less calories, depending on what kind of ingredients you’re using. Not sure which items you’re using, since you didn’t mention your specific ingredients.

  • Gayle SAYS

    Instead of the honey you could use Sweet Leaf Stevia. Thank you for all of these amazing recipes!!

    • June SAYS

      I don’t see why you couldn’t sub your own sweetener. I plan to sub the plain yogurt for the Oikos Triple Zero that is stevia sweetened and skip the sweetener. I think the sweetener in the yogurt will be enough.

  • Melissa SAYS

    Thank you for getting me started! The classic recipe is my base to all of my overnight oats now and I’ve been having a lot of fun experimenting with different fruits and flavors.

  • Mark SAYS

    My favourite is berries dried banana… I mix any plant milk, oats and chia and cover it with frozen berries (raspberries, blueberries, strawberries whatever) and in the morning I add dried banana to make it crunchy and honey… I love them

  • Andy SAYS

    What exactly is unsweetened milk? I assume it’s not the normal gallon of milk I get from the store but what do I know (I’m just a dumb man!).

  • Sarah SAYS

    I added 2 tablespoons Nutella. YUM!

  • jennifer SAYS

    When you say unsweetened milk…what kind of milk would you recommend ?

  • Faye SAYS

    This may sound stupid, but are these suppose to be eaten cold? Or can they be heated up?

  • Faye SAYS

    This may sound stupid, but are they suppose to be eaten cold? Or can they be heated up? Thanks.

  • Lucy SAYS

    These look absolutely gorgeous! Does it have to be unsweetened milk or will regular milk work too?

  • Marianna SAYS

    I love these!! Just made them this morning and came out really delicious, but they weren’t as creamy as I thought they’d be. They seemed a little liquidy. I did all the measurements correctly, and even added a tiny extra chia. Should I maybe cut back on the milk by a little? Thank you <3 :)

  • Joslyn SAYS

    Are these meant to be eaten cold or could they be warmed up?

  • Brooke SAYS

    Thank you so much for posting these! I started making overnight oats a few months ago and they have been filling but kind of boring. I tried the chocolate peanut butter one you listed and it was delicious. I just put a batch of strawberry cheesecake ones in the fridge. I can’t wait to try them. Eventually I will make all of these, they look delicious.

  • Tracey SAYS

    I don’t think salt is needed in any of these recipes. I make overnight oats all the time and never use salt. Salt…no no no

    • Julie @ Wholefully SAYS

      The salt helps bring out the other flavors, but if you want to leave it out, you certainly can!

  • Gloria SAYS

    I first heard of overnight oats last year and completely forgot about them. Now it’s the HOT weather at home and I was looking for a non-tea alternative for breakfast. Thank you for all the recipes! I just bought myself some oats, I can’t wait to start this adventure. :-)

  • Sadie Mae SAYS

    Cassie,
    My adult vegetarian son has been pushing me to try overnight oats. I was’t really motivated until I took a look at your recipes! They look amazing! As we’re going through a kitchen remodel, this is the perfect time to jump in. Thanks!
    I also wanted to mention that regarding sweeteners, natural maple syrup has additional nutrional benefits. Check out http://www.purecanadamaple.com/benefits-of-maple-syrup/maple-syrup-nutrition/ for more info!

  • Rebecca Headley SAYS

    Ok, so I made the chocolate-coconut but added a twist: I crushed up some sliced almonds which gave it a wonderful crunchier texture and now it tastes like almond joy!!

    I also made up a jar of blackberry-vanilla: use french vanilla yogurt, add 1/8 tsp cinnamon, about 1/2-2/3 cup blackberries (fresh crushed with a fork or frozen and thawed with some juice). So creamy yet lightly fruity and yummy!

  • Wioleta SAYS

    In your description for peanut butter overnight outs, you stated that for gluten free dietary substitute you. Should use gf oats however peanut are legumes containing gluten and I suppose should be mentioned too

    • Julie @ Wholefully SAYS

      Peanuts actually don’t contain gluten! Gluten is a protein that is found in wheat, barley, rye, and their derivatives, so peanuts are safe for those eating gluten-free!

      • Ms. Cynical SAYS

        Wow, you sure are perky! Good information… thumbs up, I rarely approve commentators ;)

  • Rachael SAYS

    I made the chocolate peanut butter oats last night and they were delicious. I couldn’t eat the whole serving so I now have a delicious dessert waiting for me tonight when my sweet tooth hits. I didn’t add the vanilla or salt and I only added one tablespoon of maple syrup as I’m trying to cut down my sugar intake. So quick and easy to make. I can’t wait to try a different recipe tonight.

  • Jennifer M SAYS

    Can these be made ahead and FROZEN, then thawed out? I find my mornings to be so irregular that I find shakes work best for me for grab-and-go. .. but I have A LOT of oats that need to get used up. IF ANYONE HAS TRIED FREEZING THEM: what was the texture like, in comparison to one kept in the fridge? Thank you!

  • Sascha K. SAYS

    Just prepped these about 15 minutes ago, and I had one of those moments. You know the ones, in those informercials, where someone is trying to do a simple task but failing miserably at it because they don’t have the gadget that’s up for sale. Or, if you’ll allow me to be more crass, what the Internet refers to as an unclear encounter with a ceiling fan.

    There were two instructions. Mix it all together, and put it in the jars to soak overnight. Simple, right? WRONG! All my chia seeds wanted to float on top, and all my oats sunk to the bottom (I made the plain recipe as a trial one, and good thing, too). When I attempted to spoon my stuff out, which was quite spillerific, I couldn’t help but get too much fluid in the first jar, about 3/4 liquid, nearly all the chia seeds, and 1/4 oats, and the inverse for the second. Ahhh, what has happened, there’s milk everywhere!

    A word of advice to those who are challenged in their manual dexterity. Measure your dry and/or solid stuff (oats, chia, spices, fruit, nuts, etc) into the jars directly as they’re empty. Then mix all your liquids (milk, yogurt, syrup/honey, etc) separately. This is also a great excuse to just mix stuff in your measuring cup, now that you won’t be filling it up as much, and allows for pouring instead of spooning when you go to cover your dry ingredients with the mixture. The yogurt and sticky stuff will come out easily once blended with the milk and you won’t have to scrape it out of your measuring device when you’re ready to move it; just use yogurt > milk > everything else as your order for adding stuff in; you can shake your table spoon around in the milk to make sure you get every last bit of honey or maple syrup out.

    Or you could not be a massive klutz and get your life together enough that you can follow to simple instructions. Whatever.

  • Gwynn SAYS

    Cassie,
    I have three in my family of six that are not oatmeal lovers, so would this method be better to try with them? Also I do not have any chia or flax seeds, so could I just leave them out. Thanks!

  • Tori SAYS

    I’m currently sitting here eating the chocolate and peanut butter overnight oats, my first ever attempt at them, and they are so good! It’s quite rich so I can get 2-3 days out of the one serving. I think I’ll have to cut back on the cocoa powder next time though, I slightly overestimated how much a tablespoon was when using a dessert spoon haha. Can’t wait to try the other recipes!

  • Lorraine E SAYS

    I am enjoying the recipes but my last two batches had problems. Using the basic recipe with unsweetened almond milk, plain yogurt and maple syrup, by morning I had several pieces of oats that had a bluish-green color on them (mold?). Any suggestions are appreciated.

  • Lynne Duncan SAYS

    Can you tell me the nutritional value for the basic overnight oats? I’m counting calories, sodium, and fat.

  • David SAYS

    Ok, so I’m a high school student tryna make more of my meals so I can control what is in what I eat. However breakfast and lunch are major softspots for me but also, as a student, very important. This recipe has done lots to solve my problem because I just whip some up at night and in the morning I just grab and go! Especially because my mornings are often frantic due to me sleeping in, this can give me a great lunch or a breakfast if I’m up early. Or even an after-school snack! Plus it’s so easily customizable. As of right now I recently put a batch with protein powder in the fridge. So really, thanks! This simple concept is incredibly valuable to anyone trying to eat less processed.

  • Kionna SAYS

    I’m very excited to try these recipes! I’ve started with the banana chocolate chip. I had everything on hand except the chia/flax so I’m leaving it out and hoping for the best

  • Mary SAYS

    -Thanks for these recipes! I’ve made overnight oats before, but you have a lot more information than I’ve seen with other recipes, which is really helpful.
    -I tried the chocolate coconut oats! Very yummy! The ratio of cocoa powder was too high for me, though, so the next time I cut that almost in half and then it was perfect.
    -An FYI for other folks: quick oats are not substitutable (is that a word?) for the regular oats. I tried that once in the past and it was way too mushy, not a good texture at all.
    -I’m looking forward to trying your other recipes. Thanks again!

  • Mayra SAYS

    Do you cook the oats first? or put everything in raw?

  • Cristina Gomez SAYS

    I will definitely try these recipes! Have you tried adding protein powder?

  • cindy SAYS

    i tweaked up your classic overnight oats recipe and made it a thai overnight oats recipe!

    switched the greek yogurt for sweetened condensed milk, the unsweetened milk for coconut milk.
    my add ins are diced ataulfo mango w/ sliced strawberries (the morning i eat them) and a sprinkle of shredded coconut!

    delicious and not as sweet as you might think it is!

  • MARCI SAYS

    Do you heat the overnight oats when you go to eat them or eat them cold

  • Lynette SAYS

    I’m a grandmother myself now and I recall my grandmother putting oats , milk & her special secret ingredients ? Into a pot the last thing before she went to bed each night. She would sit it on the side of her slow combustion stove and when she came out in the morning & my grandfather had lit the stove and the gentle warmth that radiated to the side plus overnight absorption meant the oats/porridge would be ready. Now that was in the 50’s.
    That’s the original overnight oats ?

  • Tessa SAYS

    I loved this post. Thank you !

  • Laura SAYS

    Thanks for these recipes! I’ve made most of them and have made variations of them! So delicious and so inspiring!

  • Yesi SAYS

    This is seriously amazing. Thank you for sharing! <3 This was beautifully put together!!!

  • Joanie Bergeron SAYS

    Do i have to use glass jars or can i use plastic with a tight fitting lid.

  • Cindy SAYS

    Can I use can fruit?

  • I tried these oats recipes and it tastes just awesome. I absolutely loved these recipes I also recommend everyone to try these oats recipes at least one time you will love it. Thanks for sharing these recipes.

  • Christina SAYS

    Tried these for the first time this morning and the Chocolate Coconut Overnight Oats are delicious!!! I really felt like I was eating a naughty treat and I can’t believe how filling they are!!! Seriously, kept me full for 6 hours!!!

  • Tracey SAYS

    Does the oats have to be rolled oats?

    also can this be done with soya yoghurt?

    • Julie @ Wholefully SAYS

      Rolled oats typically work best. Quick/instant oats will kind of dissolve overnight, and steel cut oats may not soften up enough. But I’m pretty sure soy yogurt would work!

  • Amy SAYS

    Hi, love the banana chocolate chip recipe. Quick question, if I make the base recipe can I heat it quickly in the morning? I like a nice warm breakfast to wake up to and can always add the fruit later? Thanks Amy

  • gloria SAYS

    Just made the peanut butter-chocolate one and it is extremely delicious!!! I had some problem mixing in the cocoa powder so I just ended up using an electric blender to make sure it was well incorporated into the mix. Cannot wait to try more flavors. I’m so glad I found this blog!

  • Darmansyah Yudi SAYS

    Hey,
    Could you advise which size of the cup?
    Thanks in advance

    • Julie @ Wholefully SAYS

      For a full batch, a 1/2 liter or pint jar works well. For a half batch, try a 1/5 liter or half pint jar!

  • Marla Romine SAYS

    Do you HAVE to use the Chia or flax? Because of diverticulitis I cannot do these…

    • Cassie SAYS

      You don’t absolutely have to—but it does help to thicken them up a bit. If you don’t use them, try reducing the milk by about 1/4 cup.

  • Amrutha SAYS

    Love overnight oats.. Love your recipes…. Love your blog… Love you… Thank you so much!

  • Elaine SAYS

    This might sound silly but why must we put the overnight oats into a jar? What if they are stored overnight in a plastic container?

  • Melissa Shook SAYS

    I bought Bob’s Red Mill Extra Thick Rolled Oats. Will that work?

  • Trish SAYS

    I wonder about adding nuts, walnuts or pecans

  • Agnes Szabo SAYS

    Do I heat them up in the microwave to eat them?

  • Can you give the calorie count on these overnight oats recipes and also the carb and protein count.

  • Kathy SAYS

    I made the classic overnight oats last night and I am in love!!!?? can’t wait to try the other versions. I think the chocolate, peanut butter would make a good dessert.

  • Jenn SAYS

    Hiya, doespecially the banana not go off colour quite quickly? Or if I was to have apple/pear in it?

    • Cassie SAYS

      The banana will make it about 2-3 days before it starts to go—I’d skip adding apple or pear until right before you eat it. :)

  • emilly SAYS

    Carrot cake looks so delicious I will try it tomorrow morning! Nice recipes!

  • Zackary SAYS

    Hi! I recently made the chocolate peanut butter one as a quick grab go breakfast for one busy morning. While I did edit the recipe to my caloric budget (1 tablespoon of peanut butter rather than 2, 1.5 tablespoons of cocoa) It did still taste like a very decadent chocolate pudding. However, nobody wants to, nor has the stomach to eat two and a half cups of rich, chocolatey goodness (guilt free) as a healthy nutritious breakfast, which it is. Fair warning to anyone who tries these recipes, go in expecting a lot of food.

  • Joanna SAYS

    The best post about overnight oats I’ve seen. Thank you. I will start my overnight oat journey with a strawberry cheesecake one.

  • Raven SAYS

    Do you have to use the seal tight jars? or could you use a container that seals just as tight?

  • Melisse SAYS

    Working my way through these (except plain). Chocolate/peanut butter (but I used almond butter) was tasty, but I need to adjust my stevia to make it just a tad sweeter. The carrot cake one I was eating from the spoon before it even made it into the mason jars! One recipe makes two breakfast cups for me, but I also eat an egg along side, usually.
    Can’t wait to try the rest. I wasn’t sure I’d like cold oats, but it’s really more like eating pudding for breakfast! Thanks for these! Just what I was looking for when I Google searched for oats with yogurt. ?

  • Jo SAYS

    Made this last night for Easter morning and my husband went bonkers! He wants it everyday now. I made the plain one and added strawberries and banana slices. So good. Thank you!!

  • Jenn SAYS

    Is there a way to meal prep these for a week at a time?

    • Cassie SAYS

      Sure can. I do it all the time. If you want to do any of the ones with fruit, just leave the fruit out, and add it fresh on the day you plan to eat. :)

  • Christina SAYS

    I’m preparing my shopping list… I eat oats the traditional way so often, I’m glad to try overnight oats. Thanks for these recipes! BTW, I love the layout and fonts on this page.

  • Awesome! I’m not an oat eater but now have a large container of them thanks to a brand. Making my first of these right now for tomorrow’s breakfast and we’ll see if I become an overnight oat eater. :) Thanks.

  • Michelle SAYS

    wow! i tried this for the first time this morning. i felt like i was eating cookie dough/mousse/pudding for breakfast! haha thanks for these new and exciting recipes! half a recipe filled me up and i don’t eat like a bird either…super filling stuff :)

  • Nicole SAYS

    I made this a couple of night ago and it was amazing! I made a chocolate cherry version. Will definitely make the strawberry cheesecake and carrot cake versions! Anything with cream cheese!

  • Edwing SAYS

    Any idea on the calorie counts of these recipes?

    • ak SAYS

      from article:

      What’s the nutrition info for these?

      I don’t track calories or calculate nutrition info for my recipes, but you are welcome to take the ingredients and input them into an online nutrition calculator. I really like this calculator from Calorie Count because it’s as easy as copy and paste.

      To give you a ballpark estimate, the base/classic recipe with unsweetened almond milk, 2% yogurt, and one tablespoon maple syrup is 350 calories, 10g fat, 51g carbs, and 15.5g protein. Plus 40% of your calcium, 20% of your iron, and 33% of your fiber.

  • Sondra SAYS

    Hi Cassie, just come across your site. Love it. I had tried overnight oats before and wasn’t bad. But so bland. You however have encouraged me to try again, I think we see a recipe and forget we can alter it to our tastes. You have encouraged me to do so. I will be trying all your recipes first.. They look so yummy. Thanks for sharing with all. Where did you find those gorgeous jars?

  • Barbara SAYS

    Hi Cassie, Your overnight oats look delicious. I’m going to make some for tomorrow morning!
    I have a question about adding protein powder. I have an egg white protein powder that I love. Do you think I could add a bit of that for extra protein?

  • CakenGifts.in SAYS

    Awesome!!! I am lucky to find your article. thanks for sharing this nice article, really I appreciate your way of writing.

  • Chris K SAYS

    Hey Cassie,

    Really nice blog!

    I just had a quick question — how big of a difference do the chia seeds really make? I don’t have any on hand (never used them in fact), and would like to make this without having to make a store run!

    • Cassie SAYS

      They do a ton to thicken the overnight oats. You can leave them out, but you’re going to have more of a milky, runny texture (still delicious!) than a pudding-like texture. Ground flaxseed would also work!

  • Wow, I loved some of these recipies! Can’t wait to try them out! I was in a need for quick fresh summer breakfast and found a jackpot here :)

    Thanks for sharing!

  • Lexie Casey SAYS

    Made these with regular vanilla yogurt, no chia seeds and half ‘n half instead of ‘unsweetened?’ Milk. Pobably no longer healthy, but tasted luxurious AF. Loving it.

  • Katie SAYS

    I tried the classic with strawberries and blueberries and it was wonderful, I really enjoyed the flavor and the texture. Thanks for sharing these, I will be making that again and trying some others!

  • These sound amazing! Is it possible to use a steel cut oats blend* instead of rolled oats? I have 2 bags in the house at the moment and would prefer to get through those before buying something new. Thanks in advance for any info you can give me! :)

    *ingredients: steel cut oats, large flake oats, oat bran, wheat bran, flaxseed (http://www.rogersfoods.com/product/rogers-porridge-steel-cut-oats-blend/)

  • Amy SAYS

    Anyone else having trouble seeing the actual recipes? I can see the pictures and descriptions but the actual recipes are missing. I bought everything to make the peanut butter chocolate kind and now the recipes are gone. Thanks!

    • Julie @ Wholefully SAYS

      We added a new recipe plugin, and it didn’t immediately transfer to mobile well. It should be fixed now! Sorry about that!

  • Hilary SAYS

    I’ve made these and my family and I love them! I double the recipe and the split into thirds – still huge helpings. My teenager will eat the chocolate peanut butter one every single morning until they are all gone. My little one it’s banana chocolate chip. So much cheaper and healthier than cereal and I can take it to work when I have to go in early. I’m looking forward to trying all the flavors and about to cruise your site for more recipes! Cheers!

  • Julia SAYS

    Hi! Question – OK to use keifer ? And would you sub it for the milk or for the yogurt?

    Thanks!

    • Cassie SAYS

      I think kefir should be okay. I’d sub it for the yogurt, and then leave out 1/3 cup of the milk.

  • Sydnee SAYS

    Hello,

    I was wondering if you could use frozen fruit if fresh fruit is not available at the time? Mostly curious about the strawberries in the strawberry cheesecake recipe.

    Thanks!

    • Julie @ Wholefully SAYS

      I think it would work! The fruit probably won’t hold its texture or shape as well, and the colors might bleed into the oatmeal as the fruit defrosts. But as long as you’re okay with that, frozen should work!

  • Ginger SAYS

    wow, I put the strawberry cheesecake into a recipe analyzer and it came out to 565 calories, 39% fat, 29% sodium and only .5.2 grams fiber. The total carbs were 58g as well. I doubt I would make any of these recipes given these nutritional values.

  • Debra SAYS

    I’m allergic to flax and chia seeds. Is there anything else I could add to absorb more of the liquid so these are creamier?

    • Cassie SAYS

      Hmmmm…honestly, the oats will go a long way! I recommend leaving out the chia/flax, reducing the milk to 1/2 cup, and adding a couple extra tablespoons of oats.

      • Debra SAYS

        Tried it with these adjustments and they turned out great! Much more creamy than when I just left out the flax seeds.

        Thanks.

  • Sri SAYS

    Wow, great!
    Thank you :)

  • Nadezhda SAYS

    Tell me, please, 1 cup is how many milliliters?

  • Geen SAYS

    I’ve made lots of different variations of overnight oats, but these are by far the most delicious!!! Totally love these thank you!

  • Jenny SAYS

    Thank you for taking the time to post all of these tasty sounding recipes!! I can’t wait to make them!!! I never would have dreamed of NOT cooking oats! ?

  • Meg SAYS

    I’m excited to try these! Does it matter what kind of oats I use? Traditional, quick, other?

    • Julie @ Wholefully SAYS

      Traditional is best! You can use quick if that’s all you have, but they will be a little more mushy.

  • Bee SAYS

    @ Cassie

    These recipes were great! Thanks for sharing!

    I tried the classic and the tropical with pineapple, Just have a few Qs

    1. Is the tropical one supposed to be bitter? I used fresh pineapple and canned coconut milk?

    2. are the oats to remain a bit gritty? no entirely soft? I doubled the reciepe so not sure if i didnt include the right amount of liquid.

    • Cassie SAYS

      1) Nope, you might have gotten a bitter pineapple? Sometimes that happens!

      2) I wouldn’t say they are gritty, but they do have a little bit of tooth to them. :)

  • Catherine SAYS

    I hate to sound silly but when you mention unsweetened milk. Do you mean milk alternatives or low fat milk? Thanks ?

    • Julie @ Wholefully SAYS

      Any kind of regular white cow’s milk works, but if you use a milk alternative, use an unsweetened one!

  • Val SAYS

    Actually a question. How do these taste if you hear them up for a minute or two? I generally like hit oatmeal. Does it terribly change the taste or texture?

  • Biddy Mahy SAYS

    Is ther any way I can substitute coconut milk for coconut cream? Thanks :)

  • Samantha SAYS

    Can I use regular yogurt instead of greek yogurt?

  • Jill W. SAYS

    Hi! Thank you for sharing these. I can’t have added sugar like maple syrup and don’t like bananas so can you suggest an alternate natural sweetener? Dates?

    Second, for the chocolate recipes, is there something I could substitute like vanilla? Not a huge chocolate fan (I know, I know.) ;)

    Thanks!

    Jill

    • Cassie SAYS

      Canned pineapple or unsweetened applesauce will work to sweeten! Date paste (if you can track it down, or make your own by food processing dates) would also work.

      When it comes to the chocolate ones, just leave the cocoa powder out, and they’ll still be delicious!

  • Cathy SAYS

    I’m used to eating oatmeal warm, can I warm these, or will that yuk them up?

  • Michelle heck SAYS

    Do you warm them or eat them cold?

  • Erica Ridge SAYS

    These are the best – thanks Cassie! They are a go to. I’m currently on four weeks with no fruit or sugar/sweetener. The pumpkin spice oats (double the vanilla, double the chia, used ginger instead of cloves, pumpkin/sweet potato purée blend I had in the freezer and coconut cream from a can instead of milk) and they are the best! Thanks for making your recipes so flexible ??????

  • Nimmy SAYS

    Can you use steel cut oatmeal
    For this?

  • Jenn SAYS

    Thank you so much! I was researching anti-inflammatory foods and overnight oats kept popping up as something I should do. This post is so very helpful. Thank you!!

  • Rhea K SAYS

    Just tried the strawberry cheesecake one and I can’t stop eating it! Can’t wait to try the other ones.

  • Samantha Raphael SAYS

    What kind of milk do you suggest? I am allergic to nuts so almond milk is out and I shouldn’t really do soy….

  • A SAYS

    I was just looking for a quick recipe for oatmeal that was different and I landing on your AMAZING site! I can’t believe how many wonderful ideas you had for cold oatmeal and then BAM…you threw in the link for the warm ones! I thank you for being so organized. The cold oatmeal reminds me of backpacking through Europe where we were on a shoestring budget and learned a trick from a fellow traveler to keep from feeling hungry overnight when we couldn’t afford a decent meal. Oatmeal, a banana and milk cold for dinner which would expand and fill you up. Simple and good :)

  • Erica SAYS

    Do you suggest 2% Greek yogurt or 0%?

    Can’t wait to try all of these!

  • Linda Nicholas SAYS

    I stopped eating Oats when I was diagnosed with Celiac Disease. Now that certified GF Oats are readily available, I have tried the Chocolate Peanut Butter recipe but I sub Almond Butter and the Strawberry Cream Cheese and I love them. I can’t wait for fall to try the Pumpkin Spice.

    I do heat mine up. I can’t imagine eating cold oatmeal. If the recipe has fruit in it, I do not heat to as high a temperature.

    So easy to make ahead and grab on the way out the door for work. Next step is to have my teenager give them a try.

  • Kevin DeLorenze SAYS

    Delicious, I’m will make them all, thanks for sharing!

  • These are awesome, and I was just planning on enjoying them and not commenting… until I saw you wrote “sugar is pretty evil, so why do you use it?” or something along those lines… and I knew you were pretty darn hilarious! Here’s to moderation! Great post :)

  • Tracy SAYS

    How many calories per serving in these recipes?

  • Madelyn SAYS

    These recipes look great! However, isn’t the whole purpose of soaking oats to protect our guts from phytates that inhibit nutrient absorption? Am I missing something? Because there are all kinds of these things on Pinterest saying “overnight oats” but they don’t add an acid to help break down the oats for easier digesting, and they put it in the fridge. I know the science behind this so I’m wondering if there is something I missed?

    • Cassie SAYS

      If you’d like to/need to soak your oats to aid in digestion, then these aren’t the recipes for you! :) Basically, the idea here is to give you an easy/tasty pre-made breakfast option—you won’t get the benefits of easier digestion from this option.

  • Alisa SAYS

    I just made the banana chocolate chip today. I just tried it before going to bed. It’s amazing! I don’t think I’ve ever been so excited for breakfast before!

  • Jen SAYS

    Where did you get the jars that are pictured??

  • Karen S SAYS

    amazing, amazing! Have tried original and peanut butter choc and put in small mason jars. So cute and so delicious and healthy. AND FAST!

  • Amber SAYS

    Thank you so much for these recipes! I kept trying overnight oat recipes and choking them down because they are healthy, but I hated them. I look forward to eating these, because they are actually really good.

    The only substitution I make is agave syrup as the sweetener.

  • Jessica SAYS

    Is it possible to make these ahead of time and freeze them? Either before they set or after they set?

    • Cassie SAYS

      You know, I’ve never tried it! It might work, although depending on the milk and yogurt you use, you might have separation issues. If you try it, let me know!

  • Sam SAYS

    Do you eat them cold or warm them up in the microwave?

  • Liesa SAYS

    Your overnight oats have changed my breakfast for the better. I used to reach for easy baked goods while running out the door. Now, I make jars of your overnight oats in Sunday and I am good for the week. I love the banana chocolate chip and I took your base recipe and made a cinnamon brown sugar raisin combo. Tastes like a Cinnamon roll. Yummy. Thanks for my healthier breakfast!

  • Miranda SAYS

    I have made four of these recipes so far – banana chocolate chip is my FAVORITE! We had the pumpkin spice this morning – it was a little too moist for my taste (I would cut back on the milk or yogurt next time since the pumpkin puree is also like a liquid – the liquid to oats ratio seem to work best at 2:1) I also thought the spices were a little overpowering on the pumpkin – maybe a little less clove next time? But overall these have been such a delight. Thank you for sharing!

  • Tova Slater SAYS

    I love love love the peanut butter one (only one I tried so far lol) you saved my mornings!!!!!

  • Berta SAYS

    Delicious. Thanks for sharing!

  • Colleen SAYS

    I bought quick 1-minute oats…. so you think they’ll work the same?

    • Julie @ Wholefully SAYS

      You can, but they will be a little more mushy, and not quite as pudding-y. Still delicious, though!

  • Sarah SAYS

    Can you substitute cottage cheese for the Greek yogurt?

  • I just made the chocolate peanut butter oatmeal. Found it way too much cocoa powder….sooo strong and sickening. I usually only use like a tsp in a whole hot chocolate but I trusted the recipe. Nice texture though. I halved the jar and mixed it through another pot of plain oatmeal and I’m still struggling to finish

    • Joppe SAYS

      Had the same experience with the chocolate/peanut butter. If you use 100% unsweetened cocoa powder there is no way you can finish eating that recipe. I only used 1 tablespoon and it was uneatable.

      The recipes are great for inspiration though. Just have to mix and match to your own liking.

  • Erinn SAYS

    Just a note for anyone wondering how these portion sizes work with kids. I have a three-year-old, five-year-old and a six-month-old. The three and five together can eat one of the recipe’s “servings” in one sitting. I have also made it for baby (without honey, vanilla or salt) , and it’s smoothe enough as is. For who may be interested, the single portion amounts will nearly exactly fill 4 baby bullet containers. Also, even with chocolate being an option, my older kids ask for apple cinnamon or raspberry ( just drop a few frozen ones in when I make the jar). Oh! And my husband eats his with kefir instead of yogurt, and my kids can’t tell the difference, so that seems to be an acceptable swap, as well. Good luck, and thanks for a great recipe!

  • Cheryl SAYS

    I too tried the tropical oats this morning…..I used fresh pineapple and coconut milk and it leaves a horrible bitter taste in my mouth but it looks divine. It’s not bad just the oats etc but as soon as I spoon some pineapple init’s so hard to swallow.

    • Cassie SAYS

      For some reason, fresh pineapples tend to go “off” on me every now and again when I use them in recipes. Try using canned next time, and you might have better results. :)

  • Rose SAYS

    I made the base overnight oats with lactose-free milk and joghurt and honey. I added some frozen berries and was super happy with the results – they were delicious. I doubled the recipe because DH gets grumpy if I don’t make fancy stuff for him too ;)

    But then I tried the pumpkin spice, and I agree with other commenters that something is very off with the clove amount. It overpowered the whole thing and my oats even ended up gritty because of the spice (I used measuring spoons, I promise). I ended up having to make a second double batch without cloves to try and make it edible, and even then I had to add a lot of extra sugar, vanilla, and cinnamon to get this to a point where I could eat it. I’m bummed that I had to make so much because in the end I’m not even a big fan of the general taste.

  • Kat SAYS

    Hi!
    These recipes are so great! However, I’ve tried every one of these and I always have the same problem. My batches never come out sweet enough. I’ve tried both maple syrup and honey. I’ve tried adding more than the recommended amount of both maple syrup and/or honey and I can never taste ANY sweetness in my oats. I realize these recipes are not meant to be very sweet (which is PERFECT for me because I don’t like super sweet things) but I can’t taste any sweetness at all. I don’t know what keeps going wrong. I’ve followed the directions exactly. Any suggestions?

  • Abby SAYS

    I’m a high school student with a double zero hour time block, which means that if I want to eat breakfast in the morning I have to wake up at 4:30 am, which is definitely not ideal. I needed something I could throw in the car and eat during class, and I’m so happy to have found these recipes! I made the pumpkin spice one tonight- super easy. I can’t wait to try the other ones. Thank you for somewhat saving my sleep schedule!

  • Diane McCann SAYS

    Can I use steel-cut oats instead of rolled? Will they soften overnight?

  • Rebecca V SAYS

    Holy cow!!! I have been testing various overnight oats recipes and this is THE ONE.
    I work a very physically demanding job and find that I need a big filling & nutritious breakfast in the morning to keep me going. Most overnight oats recipes are too small for me and very difficult to increase by a 1/3 – 1/4 portion. These recipes really fill up the whole pint jar! If I don’t finish, I’m always happy to have a few remaining spoonfuls for an easy snack.
    And then there’s the texture!!! Honestly, if you served the chocolate peanut butter recipe to me at a restaurant as a decadent chocolate mousse dessert, I would believe it and love it. I prepped 2 jars using coconut milk (in the carton), raw honey, and raw cacao and ended up eating both of them in the same day. Literally could not wait for breakfast the next day to dig into jar #2. So unbelievably fluffy and delicious! I am in love!
    Cassie, I am so grateful to you for sharing. Much love & many thanks.

  • Genna SAYS

    Overnight oats!!!! I’m so glad I found this post! So far have tried the peanut butter and chocolate ones and today the carrot cake… Absolutely delicious and sooooo incredibly easy. I’m so excited to keep trying new variations.

  • Amanda SAYS

    Why unsweetened milk? If I use 2% milk will that change the recipe?

  • Deloris "CoCo" SAYS

    Wow, I’ve tried the tropical and the strawberry cheesecake…..yummmmmmmmmmmeeeeeeee

  • Denise F. SAYS

    What purpose does the yogurt serve? Can I omit it and just use a bit of extra almond milk or will it be too runny?

    • Julie @ Wholefully SAYS

      You can leave out the yogurt completely (I’d swap in 1/4 cup of milk for the yogurt), but it won’t be quite as dreamy creamy. But still delicious!

  • Thank you for these! I blog about attempting to stay healthy and sane as a busy mom and will definitely send my readers to this page for the best overnight oat recipes.

  • Jeevan SAYS

    Hi,
    Unsweetened milk is very expensive in Malaysia. Can I use regular fresh milk instead? Thank you.

  • Judy Cross SAYS

    Can you heat these

  • Nathan W SAYS

    I know this has been asked roughly 17 times but, do these have to be eaten cold or can I heat them up?

    Shout out to Cynthia the church going craft lady. You made my day.

  • Cassie – I have been curious about overnight oats and have yet to try it. I am one to always add more milk to my oatmeal and cook for longer to make it extra creamier (I don’t want to be “chewing” my oatmeal). Well, I made my first batch tonight….we’ll see how my boys and I enjoy it in the morning. :)

    Side note – just wanted to say how well designed and pointed your post is! Quick intro, helpful background info (for those of us who don’t quite understand what overnight oats are and what the difference is). Beautiful photography with clear and simple text overlay. Consistency with recipe graphics and text. Helpful substitutions for each recipe and FAQs to close it up. I am am an Interior Designer and my husband is a Brand Strategist and User Interface Designer so I very much appreciate clean visuals, consistency and thorough, thoughtful design. Very well done! Keep it up!

  • Krista SAYS

    So glad I stumbled across these recipes. I have mainly made the basic recipe (added dried sour cherries/frozen sour cherries/blueberries, etc) and the chocolate PB. I am counting macros so I do have to put the recipes into My Fitness Pal to get my nutritional info. I found that using PB Fit powder in the PB and Chocolate one is divine!! I also add a scoop or half scoop of protein powder (dealers choice) to balance out the carbs. I love to add half a banana to every flavor but I leave out the maple syrup sometimes. Perfectly sweet. I am going to have to give some of the other flavors a try….hubby loves carrot cake and strawberries are about to be in season so…..:) Thanks for sharing.

  • Vanessa SAYS

    I’m diabetic and I do tweak these recipes a bit for my needs. But I absolutely love them and so does my blood sugar! I feel full until lunch time so no snacking in between. My blood sugars are ranging between 75-90. The perfect breakfast or fast lunch for me. Thanks for the recipes!

  • Mary Ann SAYS

    This is the best, I cannot wait to make all of these. Just wondering about the chia because I have diverticulitis if if ok for me to have them. I love this site it answered all my questions and I am so grateful you explained everything perfectly. Thank you thank you thank you

    • Julie @ Wholefully SAYS

      I’m not sure – we recommend checking with your doctor if you’re unsure!

  • Tash SAYS

    I’ve almost tried all of the flavours now and they’re all amazing!! It’s like having dessert for breakfast :)

  • Laura SAYS

    I, also, am in love with overnight oats. I have never really liked cooked oats but for some inexplicable reason love these cold. My DH heats them up though. I can’t wait to try some of these recipes, especially the cheesecake one. I usually just dump everything in a jar (pint) and shake it up, this seems to work very well for me but will probably have to use your method with the cream cheese. I love nuts in mine, any kind that is on hand. For anyone who doesn’t want to be totally healthy… try some Nutella.

  • Sher SAYS

    WHat should i use for the rolled oats? Quick cooking one or just the old fashion one?

  • Eva Eberhard SAYS

    What can you use in place of yogurt? I detest yogurt in any form. Thanks.

    • Julie @ Wholefully SAYS

      You can leave out the yogurt completely (we suggest swapping in 1/4 cup of milk for the yogurt), but it won’t be quite as creamy. The flavor will still be good, though!

  • John Andrus SAYS

    I have researched and love Stevia as a replacement for sugar. It is a very safe product and has been used for many years overseas.

  • Yasmin Leischer SAYS

    I’ve been making these every weekend for years now. I use half the milk, and half flavored creamer. I skip the flavored creamer and use flavored yogurt sometimes. My favorite uses Southern Butter Pecan creamer, and chopped pecans, but the possible variations are endless!

  • Jenny SAYS

    I made the pumpkin spice overnight oats last night and chilled for ten hours. This morning I had a runny mess, , the consistency was thinner than pancake batter. The taste was that of unsweetened, bitter spices. If I had had time I would have thrown in some flour and tried to bake it, so as not to waste the money that went into making them. I followed the recipe to the letter. I’m so disappointed that my very first attempt at overnight oats was such a failure. I want to try again with a different recipe. Maybe add a tiny bit of powdered stevia.

  • Hello Cassie,
    I’m looking for a great recipe for my breakfast. I often oversleep in the morning and don’t have time to prepare it. So I found your article :)
    Thank you so much for that. I found my new breakfast!
    Also all the different recipes are very very great. I really feel the love that you have invested here.
    I will buy everything today and try out the recipes right away :)
    Is it possible to prepare the overnight oats 2-3 days in advance or is it better to always make them fresh the evening before?
    Dearest greetings,
    Nadine
    P.S.: My English isn’t the best, but I hope it’s enough :)

  • Lesley SAYS

    Can you heat all of these up in the morning? Or are they meant to be eaten cold?

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