- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 1
Ingredients
What you’ll need — tap to tick off as you go
- 50 g
- 120 ml
- 60 g
- 1 tbsp
- 1 tsp
- ½ tsp
- 1 pinch
- 80 g
Process
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In a jar or bowl, combine the rolled oats, milk, plain yogurt, honey, chia seeds (if using), vanilla extract, and salt. Stir well until everything is evenly mixed.
Cover the jar or bowl and refrigerate for at least 6 hours or overnight, up to 12 hours. The oats will soften and absorb the liquid.
In the morning, stir the mixture. If it is too thick, add a little extra milk to reach your desired consistency.
Top with the mixed berries just before serving. Enjoy cold.
Kitchen notes
Kitchen notes
- The most common mistake is using instant or quick oats instead of rolled oats; instant oats turn to paste after 6 hours, so check the label says rolled or old-fashioned oats.
- The oats are properly soaked when the mixture is thick, creamy, and the oats are tender with no dry or chalky center; if they still taste raw after 6 hours, stir and refrigerate another 2 hours.
- Stir the chia seeds in immediately with the other ingredients, otherwise they clump at the bottom of the jar and never hydrate evenly.
- Do not soak longer than 12 hours; past that point the oats break down and the mixture turns gluey and slightly sour from the yogurt.
Substitutions
- milk→unsweetened oat milk or soy milk for a dairy-free version
- plain-yogurt→coconut yogurt or a dairy-free plain yogurt
- honey→maple syrup or agave nectar
- mixed-berries→sliced banana, diced mango, or chopped strawberries
Storage & reheating
Keep the oats in a sealed glass jar or airtight container in the fridge for up to 3 days, but add the berries only right before eating so they do not bleed and soften. For freezing, portion into freezer-safe jars, leave 2 cm of headspace, and freeze for up to 2 months; thaw overnight in the fridge. To reheat, if you prefer them warm, microwave the oats (without berries) in 30-second bursts on high, stirring between each, until they reach about 60°C, then thin with a splash of milk and top with fresh berries.
Gallery
FAQ
The questions we get asked most
Why are my overnight oats still hard in the morning?
You likely used instant or steel-cut oats instead of rolled oats, or the ratio of liquid was too low. Rolled oats need at least 6 hours with 120 ml milk per 50 g oats. Stir in an extra 2 to 3 tbsp milk and refrigerate another 2 hours if they are still firm.
Can I use quick oats or steel-cut oats instead of rolled oats?
Quick oats will work but turn mushy and pasty after 6 hours, so eat them within 4 hours of soaking. Steel-cut oats stay hard overnight and need 24 hours or a brief simmer first, so they are not a direct swap for this recipe.
Can I make these overnight oats ahead of time?
Yes, mix the oats, milk, yogurt, honey, chia, vanilla, and salt up to 3 days ahead and keep the jar sealed in the fridge. Add the berries only just before serving, because they release juice and soften after a day.
How long do overnight oats last in the fridge?
They keep for up to 3 days in an airtight container at 4°C or below. After 3 days the oats become overly soft and the yogurt can taste sour, so discard anything older.
Can I freeze overnight oats?
Yes, portion into freezer-safe jars with 2 cm headspace and freeze for up to 2 months. Thaw overnight in the fridge, then stir well and add a splash of milk, since freezing makes the texture slightly grainy.
Why are my overnight oats too thick or too runny?
Too thick means the oats absorbed more liquid than expected, so stir in 1 tbsp milk at a time until creamy. Too runny means too much liquid or not enough chia, so add 1 tsp chia seeds, wait 15 minutes, and stir again.
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