How to Make Overnight Oats (Plus 15 Easy and Delicious Overnight Oatmeal Recipes)

Overhead shot of eight different flavors of overnight oats, each in its own glass jar.
This blog post is sponsored by Almond Breeze. The content and opinions expressed here are mine.
Recipe At-A-Glance
meal prep, gluten-freeOvernight
Simplify your morning by learning how to make overnight oats! We have 15 easy overnight oatmeal recipes that make for a delicious, nourishing breakfast.

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I first discovered overnight oatmeal more than a decade ago, when I was desperate for a speedy, healthy breakfast that I could grab-and-go before my heinous commute to work. Once I realized the magic that is overnight oats, I never looked back. The crappy job with the terrible commute is no longer in my life, but overnight oats still are!

There are a million-and-one websites that show you how to make overnight oats out there, so I’m not planning on reinventing the wheel here. I am going to tell you that my overnight oatmeal recipes have been pinned nearly a million times, and I literally get stopped on the street now by complete strangers saying “HEY! I know you! I make overnight oats from your website!” #truestory #hashappenedmorethanonce

I promise, you can’t go wrong with these! There are no weird ingredients or crazy mix-ins. You can do this! These overnight oats recipes have been tested, loved, and used by thousands of people. These are the recipes that I come back and use over and over and over again. 

Eight different flavors of overnight oats, each in its own glass jar.

Before I get started though, I want to dive into an overnight oats tutorial. I’m going to answer all the most frequently asked oats questions, tell you exactly how to make overnight oats, and give you my favorite tricks and tips for perfect oatmeal. Let’s dig in! 

What are overnight oats?

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. 

What do overnight oats taste like? Do they taste good?

This is a question I get asked all the time, and my response is, if overnight oats didn’t taste good, I wouldn’t eat them! I get it though—after a lifetime of eating hot oatmeal, switching to eating cold overnight oatmeal can take a bit of getting used to. I promise, it is worth a shot. I’ve converted even the most skeptical people into total overnight oats fanatics. What seals the deal: the ease (you don’t have to do anything in the morning) and the texture. Overnight oatmeal doesn’t have the same texture as hot/stovetop 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!

My best comparison is coffee—iced coffee and hot coffee are both coffee, and they are both totally tasty, but they are also inherently different. Overnight oats are the iced coffee of your breakfast plate!

Speaking of that, do you eat overnight oats warm or cold?

That all being said, you absolutely can heat up your overnight oats if you prefer. I eat them cold straight out of the fridge, and I think most overnight oatmeal aficionados do as well. It’s part of the convenience of overnight oats—grab and go!  However, if you want them warm, just heat them in the microwave for 30-60 seconds, stirring frequently, or in a small saucepan on the stove until heated to your liking.

Tight view of a Coconut Chocolate Overnight Oats in a glass jar with a spoon in it.

Are overnight oats good for you?

Yes, with one caveat—overnight oats are inherently customizable, so if you fill your overnight oats with candy and lots of added sugar, it quickly turns from breakfast to dessert. Some of my overnight oats recipes below actually trend a bit more toward dessert-land, but that’s up to you to decide. Remember, you can always reduce or completely remove the amount of added honey or maple syrup.

Does soaking the oats make them easier to digest?

Did you know until very recently (as in, the past half-century or so), it was customary to soak and even ferment oatmeal before you ate it? Oats contain one of the highest levels of phytic acid of all grains—meaning they can be quite hard to digest for some folks. If you’ve ever had tummy troubles after a morning bowl of oatmeal, you might have good luck soaking your rolled oats in warm water overnight at room temp—bonus points if you mix in a few tablespoons of yogurt, kefir, or whey, and actually let your oats ferment for 8-12 hours in a warm spot. I’ve personally had a lot of luck soaking and fermenting oats! Both my husband and daughter (and occasionally myself) suffer from lots of stomach cramps after eating oats, and when we soak and ferment them, no cramps! If you’re interested in more information about how to traditionally prepare grains like oats for easier digestion, I highly recommend reading Nourishing Traditions by Sally Fallon. 

And while making overnight oats doesn’t do quite the same amount of predigesting as soaking at room temperature and fermenting, it does definitely help! The time spent in the fridge soaking in the liquid helps to break down some of the compounds that cause digestive issues. 

How do you make overnight oats?

The process for making overnight oats is really one of the simplest meal preps you can do. In a jar or small bowl, whisk together the following ingredients:

  • Old-Fashioned/Rolled Oats—Obviously, you’re gonna need some oats in that overnight oatmeal! While you can make overnight oatmeal with steel cut oats or quick cook oats (more on that in a sec), we’ve found the best results come from old-fashioned or rolled oats. If you need to eat gluten-free, make sure to get certified gluten-free oats.
  • Milk—This can be dairy milk or any plant-based milk you enjoy. I prefer to stick to unsweetened milk so I can customize the sweetness later. Unsweetened almondmilk is what we use in our house!
  • Yogurt–I prefer to use 24 hour strained whole milk yogurt, but you can easily use plant-based yogurt if you want to make this free from animal products. Just try to make sure you use plain, unsweetened yogurt—again, to control the final sweetness of your overnight oats. You can see how “stacking” sweetened products like milk and yogurt could quickly result in a super sugar-heavy breakfast! You don’t have to use yogurt in your overnight oats, but I find it gives the final oats a much creamier texture—plus, getting a nice dose of probiotics is never a bad thing!
  • Chia Seeds or Ground Flax Meal—Again, you don’t have to use these plant-based thickeners in your overnight oats, but I find the finished product is a lot creamier and thicker if I do add them. Plus, both chia seeds and flax have wonderful nutritional benefits of their own. I’m all about making my overnight oats as nutrient-dense as possible!
  • Maple Syrup or Honey—Everyone requires different levels of sweetness to satisfy their sweet tooth, so I leave the sweetening of your overnight oats completely up to you. I do recommend a natural, liquid sweetener (like honey or maple syrup), just because it blends much easier. 
  • Salt–If you ever make something sweet and it tastes “flat,” try adding a pinch of salt! Adding a bit of salt to your overnight oats will really help balance the sweet flavor. 
  • Flavoring—In my base recipe down below, I use just vanilla extract, but the possibilities are really limitless! We have seven more overnight oats recipes at the end of this post to help spark your imagination (Strawberry Cheesecake Overnight Oats are my favorite!) 

Stirring together the ingredients for overnight oats in a small white mixing bowl with a spoon. The mixing bowl in on a gray marble countertop.

Overnight Oats Substitution Questions

Can you make overnight oatmeal dairy-free or vegan?

You can definitely make your oats both vegan and dairy-free! Just make sure to use plant-based milk and yogurt and choose to use maple syrup as your sweetener if shooting for vegan overnight oats. Easy, delicious, and 100% plant-based!

Can overnight oatmeal be made with water?

Yes, if you’re running low on milk, you can swap out the milk for just plain water. The final texture won’t be quite as creamy or rich, but it’ll work in a pinch. 

Can you make overnight oats with steel cut oats?

Short answer: yes, you can use steel cut oats to make overnight oats. Steel cut oats are the whole grain groats from the oat plant (the groat is the whole kernel of a grain after it’s been hulled) that have been roughly cut by—you guessed it—a steel disc. Basically, steel cut oats are one of the least processed versions of oats you can get, which makes them a healthy option for folks who tolerate oats. Because steel cut oats are inherently less processed, you should increase the amount of liquid by 1/4 cup, and prepare for a chewier oatmeal in the morning. 

What about instant or quick cooking oats?

Quick cooking oats will work for overnight oats, but the resulting oatmeal will be a bit less thick and creamy. If you choose to use quick cooking oats, think about reducing the liquid by a tablespoon or two. Instant oatmeal (the kind in the little packets) is a highly processed food with tons of additives. I can’t recommend you use it to make overnight oats. 

Closed jars of different flavors of overnight oats are stacked against a white background

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

Have to? Nope. Do I highly recommend you do? Yes. 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 you have to use Greek yogurt, or 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 altogether, double the chia or 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!

Can you make sugar-free overnight oats?

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 or if your health situation requires you to be more stringent with your sugar intake, 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. Feel free to use stevia or monk fruit sweetener if you prefer.

8 glass jars filled with different flavors of overnight oats stacked in a pyramid.

How long do overnight oats take? Do I really have to chill them overnight?

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. The fridge does the work for you while you’re sleeping.

Can I make these ahead of time for meal prep?

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 on the weekend to grab for quick breakfasts and snacks during the week. 

How long do overnight oats last in the fridge?

The recipes with fruit mix-ins, I’d eat within three days. The ones without, you could get by with letting them chill in the fridge for up to a week.

What else can you mix in?

Once you get the hang of overnight oats (by using the base Classic Vanilla Overnight Oats recipe below), you really can let your imagination run wild with what you mix in and flavor your oats with. Check out our full recipes at the bottom of this post, but here are a few ideas for mix-ins that might strike your fancy:

  • Collagen powder, protein powder, or other dietary boosts—Check out our How to Make Smoothie Booster Packs post for a good rundown of nutritional mix-ins—usually whatever you’d use in a smoothie, you could use in overnight oats.
  • Flavored extracts—Try peppermint extract around the holidays, almond extract, coconut extract, lemon extract, oh my!
  • Espresso powder—Get your boost of caffeine IN your breakfast (plus, yum!).
  • Citrus juice and zest—Key lime pie overnight oats? Lemon poppyseed overnight oats? Orange cardamon overnight oats? Yum, yum, and yum!
  • Eggnog—Swap out the milk for eggnog at Christmas time. You won’t be sorry.

What jars do you use for overnight oats?

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:

Jars for Overnight Oats:

  • Weck 742 Half Liter (fits full batch, 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 (fits full batch): 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 the Ball plastic caps to go with them. You can’t preserve with those caps, but they are great for storage use. 
  • Weck 762 Jelly Jar 1/5 Liter (fits half batch): 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 (fits half batch): 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.

Okay, now that you have your jars and all your questions answered, let’s move on to 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, halve ’em.

Classic Vanilla Overnight Oats Recipe

A clear glass jar filled with overnight oats, with a spoon sticking out. A text overlay reads "Classic Vanilla 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 Vanilla Overnight Oats

Yield: 1 large serving or 2 small
Prep Time: 2 minutes
Total Time: 2 minutes

Classic Vanilla Overnight Oats are a wonderful healthy breakfast! Eat it as is, or mix it up with adding fruit or other flavorings.


  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.


I like using unsweetened Almond Breeze Almondmilk for my oats, but feel free to use whatever milk you'd like—soy, oat, dairy, coconut—it'll all work!

Nutrition Information:
Yield: 2 Serving Size: 1 half batch
Amount Per Serving: Calories: 177Total Fat: 5.8gSaturated Fat: 1.1gTrans Fat: 0gCholesterol: 4mgSodium: 152mgCarbohydrates: 25.9gFiber: 4.9gSugar: 7.8gProtein: 8.4g

Nutrition Information is calculated for 1 small serving of the Classic Overnight Oats Recipe with 2% Greek yogurt, unsweetened almond milk, chia seeds, and 1 tablespoon maple syrup. At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

More Easy and Delicious Overnight Oats Recipes

Wholefully is your one-stop-shop for all kinds of delicious and healthy overnight oats recipes! Click on any flavor that looks good to you to head on over and get the full printable recipe:

Phew! That’s a whole lot of overnight oats recipes and information! I hope you were able to find something in there that’ll make your breakfasts a little bit more exciting. Enjoy!

This blog post is sponsored by Almond Breeze. The content and opinions expressed here are mine.
This blog post is sponsored by Almond Breeze. The content and opinions expressed here are mine.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

449 Responses
  1. Ali

    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.

    1. Cassie

      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: I also use those small jars to make homemade chia pudding packs and homemade fruit-on-the-bottom yogurts!

      1. Virginia

        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.

      2. Saye

        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 :’)

      3. Darla

        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.

        1. Cassie

          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!

      4. Sindu

        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!

        1. Cassie

          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.

      5. Autism Researcher

        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.

      6. John

        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.

        1. Cassie

          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! 🙂

  2. Sarah D.

    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!

  3. Melissa

    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!

    1. Cassie

      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!

    2. Kristal Casey

      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]

      1. Pamela Chavdarova

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

  4. Pamela

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

  5. Cassie

    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!

  6. Dale Whittred

    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.

  7. 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!


  8. Kim

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

    1. 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.

  9. Rebecca

    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 ;_;

    1. Enikö

      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!

    2. Rebecca

      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

    3. Aimee

      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!

      1. Tiffany

        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 🙂

  10. Jennifer

    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?

  11. Marcy

    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??

  12. Cherylann

    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!

  13. 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

      1. Kelley

        I also wondered if I would like them heated although I don’t like to microwave anything. I wasn’t worried about heating because of the yogurt, I put Greek yogurt in my egg frittatas and they are so thick, creamy and satisfying! I might make 2 jars, 1 to heat and a spare to eat if I don’t like it that way!!

  14. Cynthi

    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!

  15. Jeff

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

    1. Gail

      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.

  16. FoodGeekGraze

    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!

  17. FoodGeekGraze

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

  18. Maria B.

    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?

  19. 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!!

    1. Cassie

      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. 🙂

    2. Elizabeth

      Tried the vanilla overnight oats. It was only my second attempt at overnight oats ever (first one from a different recipe was a disaster and too soupy). They were wonderful! I didn’t have any almond milk and wanted to avoid dairy milk (I have to be mindful of sugar), so I used water and Greek yogurt and they turned out great! I couldn’t decide on chia or flax so I added a bit of both. Thanks for the great tips! 🙂

      1. Gretchen

        I’m not sure almond milk agrees with me, but I can do regular dairy. Do you suppose skim or 1% milk would work? Just curious! Love these recipes!

  20. Debbie

    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

  21. Sarah

    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!!

    1. Cassie

      You can, but they’ll have more of a chewy/porridge texture instead of the pudding texture of just regular rolled oats. 🙂

    1. Wann Afzan

      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!

  22. 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!

  23. Sue Jamieson

    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!

  24. Brittany

    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! 🙂

  25. Kendall Stark

    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!

  26. Brittany

    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.

    1. Nancy Wilson

      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.

    2. Nancy Wilson

      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!!

  27. 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!

  28. Yvette

    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!

  29. Emily

    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 🙂

  30. Megha

    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?

  31. Erica

    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.

  32. Karen

    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!

  33. Steph

    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

  34. Allison K.

    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) …

    1. stephanie

      from the article:
      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. 🙂

  35. Bonnie

    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.

  36. Angie Yiannari

    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?

    1. j

      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?

      1. j

        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…)

  37. Sarah

    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?

  38. Liz

    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.

    1. Cassie

      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 That’s the only way my ad managers can squash those super annoying ads. Again, I’m so sorry!

  39. Judith R Kimmerling

    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!

    1. Autumn Hurd

      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”.

  40. Carmen

    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!!

  41. Elena

    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

    1. Katherine

      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.

  42. Klarka

    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

  43. Kara

    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!

  44. Whispersinthegallery

    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?

  45. Sofia

    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 ?

  46. Alexis

    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?

  47. Elaine

    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?

      1. Elaine

        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.

  48. Carin

    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!

  49. Bernadeta Yuni

    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.


  50. Tatiana

    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..

  51. M

    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

    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)

    1. Stephanie

      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.

    1. June

      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.

  52. Melissa

    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.

  53. Mark

    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

  54. Andy

    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!).

  55. Marianna

    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 🙂

  56. Brooke

    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.

  57. Tracey

    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

  58. Gloria

    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. 🙂

  59. Sadie Mae

    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 for more info!

  60. Rebecca Headley

    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!

  61. Wioleta

    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

    1. Julie @ Wholefully

      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!

  62. Rachael

    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.

  63. Jennifer M

    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!

  64. Sascha K.

    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.

  65. Gwynn

    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!

  66. Tori

    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!

  67. Lorraine E

    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.

  68. David

    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.

  69. Kionna

    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

  70. Mary

    -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!

  71. cindy

    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!

  72. Lynette

    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 ?

  73. 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.

  74. Christina

    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!!!

    1. Julie @ Wholefully

      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!

  75. Amy

    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

  76. gloria

    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!

    1. Cassie

      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.

  77. Elaine

    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?

  78. Kathy

    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.

    1. Cassie

      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. 🙂

  79. Zackary

    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.

  80. 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. ?

  81. Jo

    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!!

    1. Cassie

      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. 🙂

  82. Christina

    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.

  83. 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.

  84. Michelle

    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 🙂

  85. Nicole

    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!

    1. ak

      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.

  86. Sondra

    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?

  87. Barbara

    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?


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

  89. Chris K

    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!

    1. Cassie

      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!

  90. 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!

  91. Lexie Casey

    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.

  92. Katie

    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!

  93. Amy

    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!

    1. Julie @ Wholefully

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

  94. Hilary

    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!

  95. Sydnee


    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.


    1. Julie @ Wholefully

      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!

  96. Ginger

    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.

  97. Debra

    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?

    1. Cassie

      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.

      1. Debra

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


  98. Geen

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

  99. Jenny

    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! ?

    1. Julie @ Wholefully

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

  100. Bee

    @ 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.

    1. Cassie

      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. 🙂

  101. Catherine

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

    1. Julie @ Wholefully

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

  102. Val

    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?

  103. Jill W.

    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.) 😉



    1. Cassie

      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!

  104. Erica Ridge

    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 ??????

  105. Jenn

    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!!

  106. A

    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 🙂

  107. Linda Nicholas

    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.

  108. 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 🙂

  109. Madelyn

    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?

    1. Cassie

      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.

  110. Alisa

    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!

  111. Karen S

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

  112. Amber

    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.

    1. Cassie

      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!

  113. Liesa

    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!

  114. Miranda

    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!

  115. 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

    1. Joppe

      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.

  116. Erinn

    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!

  117. Cheryl

    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.

    1. Cassie

      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. 🙂

  118. Rose

    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.

  119. Kat

    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?

  120. Abby

    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!

  121. Rebecca V

    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.

  122. Genna

    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.

    1. Julie @ Wholefully

      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!

  123. Nathan W

    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.

  124. 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!

  125. Krista

    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.

  126. 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!

  127. Mary Ann

    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

  128. Tash

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

  129. Laura

    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.

    1. Julie @ Wholefully

      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!

  130. John Andrus

    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.

  131. Yasmin Leischer

    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!

  132. Jenny

    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.

  133. 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,
    P.S.: My English isn’t the best, but I hope it’s enough 🙂

      1. Danielle @Wholefully

        Hi, Caitlin! You can definitely use frozen fruit. Just add it in like you would fresh fruit and stir it all up the same! Depending on which fruit you’re using it might not hold its shape, as well (strawberries tend to break down more, but blueberries hold their shape better). So as long as you don’t mind that, the flavor should still be spot on! I use frozen fruit in mine all the time =)

  134. Lidia

    Where I live is hadr to find a nice 250 ml jars but I found 300 ml. Would it be okay if the jars were a bit bigger or do they have to be fully filled?
    Sorry if that question is stupid 🙁 I’m just starting my overnight oats adventure! 😀

  135. Jayne Koehler

    Absolutely delicious combinations and recipes for everyone’s tastebuds, and a serious breakfast. Easily 3 to 4 portions for those who want to use this as a side instead. Very filling, and unbelievably gratifying tastes. (coming from an non oatmeal lover!) Kudos to you for this mind changing post;-) J

  136. Teresa killeen

    Hey Cassie – I love these overnight oats! I just have a couple of questions; is ground flax the same as LSA? also, we don’t have ready access to plant-based yoghurt in Western Australia, so is Greek yoghurt ok on most occasions? Thanks 🙂 teresa

  137. Lala762

    Thank you for these. I’d never made overnight oats, and these recipes prompted me to try.
    I liked the chocolate peanut butter so much, I whipped up the classic – with a little added cinnamon – this morning.

  138. cj

    I love making these. I actually didn’t like oatmeal too much until I attempted overnight oats. I’ve even been recommending these recipes to friends over the past few months. I make them all the time to take with me for lunch, or when I know I’m going to need something quick to eat the following day (or days). There’s one I do, where I take the Basic Overnight Oat recipe and add the juice and zest from 1/2 an orange, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves.

  139. fran

    There is something magical about adding yogurt to overnight oats (I used Soy Delicious coconut milk brand), it just makes everything so crazy creamy and comforting! (fresh chia seeds are a must, too!) I’ve been making overnight oats for a while now, using different recipes I’ve found online, and I gotta say, this is THE BEST recipe by far! The ratios of wet to dry ingredients are perfect, the sweetness level is just right (I went with 1 Tbs of the maple syrup… I may drop it down to 1/2 Tbs, even), and the serving size was on point. I made the basic, and added banana slices and a sprinkling of chopped walnuts, and omg! I enjoyed it in silence -no online/phone distractions- and savored every last bit. I also made the chocolate peanut butter, and pumpkin spice ones and those are waiting in my fridge. I’m going to try making my own yogurt this week. I can only imagine it will take these overnight oats right over the top. Thank you Cassie! I just found you, and already I’m in love with Wholefully. ❤️

  140. Maggie

    Hi Cassie,
    Great article and tips. Question though – for improved digestion, do you soak the oats with warm water and then make the overnight oats recipe? So basically 2 nights? Thank you!

  141. overnight oats lover

    I’ve made your OOs recipes several times and love them, but I’ve got a question about the nutritional info. It states 25.9g carbs, 4.9g fiber, but 0g net carbs. Is there something I’m missing?

    I sure hope so because we’re cutting out carbs more due to our health (I have several inflammatory AI conditions and hubs has an inflammatory intestinal nerve issue) and I’d love to continue to eat my favorite quick breakfast!

  142. Sue

    Hi! Can you soak the oaks to make overnight oats?

    Also, is a batch 8 ounces? The recipe says it yields 2 servings. , but I get one 8-ounce jar. Are the serving 4 ounces?

    1. Julie Grice

      A batch should make enough to fill a pint jar, so about 16 ounces. That can be 1 large serving or two smaller servings, depending on how hungry you are!

  143. Vicky

    Hi! Just discoverd these and ofcourse had to try them! I started with the vanilla oats, But when i was preparing them i noticed that i brought home a flavord kind of greek yoghurt… so now instead of vanilla oats They Will be salted caramel oats :d hahaha
    Coudn’t resist tasting them and they tasted sooo yummie! Why isn’t it morning yet?! (I’m from belgium btw)

  144. Oks

    Thank you so much.
    It’s a lifesaver recipe for quarantined work-from-home parents of 2 small kids. They think it’s a dessert that they’re (for some puzzling reason) allowed to have WHENEVER, so they make a run for the fridge first thing in the morning ))

    We’re based in Europe and I’m glad to report the quantities are perfect for the ingredients available here as well. ‘Had to google US cup sizes, though.

  145. Allison

    I wanted to try one of your recipes, however, when I followed the arrow there was nothing but advertisements for packaged product. Please explain.

    1. Julie Grice

      That link should be fixed now, and take you to the overnight oats recipe, rather than the page for all of our recipes!

  146. Isabelle

    I found your amazing overnight oats recipes years ago and many of them became breakfast staples (strawberry cheesecake, carrot cake, pumpkin pie), and the peanut butter one is wonderful as an evening treat. But I just discovered that you added 7 more recipes!! I am so exited I want to try them all! 😀

  147. Lourdes

    I’ve tried overnight oats once with yogurt, oats and some fruit and it wasn’t bad but I didn’t love it , however I tried your base recipe with using dairy milk, regular yogurt and ommitted the vanilla… and boy it was a completely new experience! The ground flax seeds were a revelation! They do make a difference! And to think that we kept it at home just like a remedy for a bloated tummy! I can hardly wait to try some new combinations for my next breakfasts! Thank you for sharing!

  148. Thanks so much for including me in this round-up! I love overnight oats, probably my most favorite breakfast ever, so I can’t wait to try some (or all of these)!

  149. April Vocke

    I made these for the first time yesterday and had them for breakfast this morning. I used the basic vanilla recipe and added sliced strawberries in the morning. SO GOOD! I used agave rather than honey. I made a batch for tomorrow and tried adding protein powder. Thank you for sharing the recipe!

  150. Wendy

    I found this recipe a few weeks ago and I have been having it every weekday since. Thank you so much this great recipe, I have just been having the vanilla but plan to try to add some other items to it soon to switch it up. I have to say it’s great all on it’s own. Love!

  151. Sarah Linnea Aagaard

    I love these recipes thank you. And thanks for adding the nutritional count. Is the 177 cal pr serving including the maple syrup? I am confused since it says 0-2 tablespoons.

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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