My go-to overnight oats recipe— it’s simple, creamy, and satisfying, with easy-to-remember ingredients. Layer in a parfait or top with your favorite fruits!
One recipe makes enough for a standard 16 oz mason jar: one full meal serving or two snack servings. Pictured here served in mini jam jars with a vanilla bean beet compote and fresh figs.
Basic Overnight Oats
[cooked-sharing]
1 cup (90g) old-fashioned rolled oats
1 cup (250 mL) unsweetened non-dairy milk
1 tablespoon chia seeds
1 tablespoon maple syrup (or half a banana, mashed)
½ teaspoon vanilla extract
1 tablespoon nut butter
1
Whisk together all ingredients in a jar until combined.
2
Refrigerate overnight (or for at least 4 hours). Serve cold.
Notes
- There are so many possible variations:
- add 1 tablespoon of your favorite jam and peanut butter for a PB+J version
- add 1 tablespoon cocoa powder for chocolate oats
- use coconut milk instead and add pineapple or mango chunks for a tropical version
- add ½ teaspoon pumpkin spice for pumpkin spice oats
- add ½ teaspoon cinnamon and top with chopped apples for apple n' cinnamon oats
- etc.
- Sometimes I don't stir in the nut butter but just put a dollop of it on the top so I can get a bite with each spoonful.
CategoryBreakfast, Desserts and Sweets, Gluten Free, Snacks
Ingredients
1 cup (90g) old-fashioned rolled oats
1 cup (250 mL) unsweetened non-dairy milk
1 tablespoon chia seeds
1 tablespoon maple syrup (or half a banana, mashed)
½ teaspoon vanilla extract
1 tablespoon nut butter
Directions
1
Whisk together all ingredients in a jar until combined.
2
Refrigerate overnight (or for at least 4 hours). Serve cold.
Notes
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