Creamy Overnight Oats with Yogurt
Rolled oats soak overnight in a mix of plain yogurt and milk with chia seeds and maple syrup, turning thick, creamy and ready to eat straight from the fridge. Make four jars on Sunday and breakfast is sorted for the week.
- Prep
- 10 min
- Cook
- —
- Wait
- 8 hr
- Total
- 8 hr 10 min
- Makes
- 4 jars (about 1 cup / 240 ml each)
Steps
Before you start
- Use old-fashioned rolled oats, not instant (they turn mushy) and not steel-cut (they stay hard).
- Plan for at least 6 hours of chilling; 8 hours or overnight gives the best texture.
- Have four 12-ounce (350 ml) jars or containers with lids ready.
- Wash and cut any fresh fruit just before serving so it stays fresh and firm.
Set out jars
- Line up four 12-ounce (350 ml) jars or containers with lids on the counter.
- Measure all ingredients so everything is ready to mix.
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Ready when: All ingredients measured and jars ready.
Tip: Wide-mouth jars make stirring and eating much easier.
Whisk the wet mix
- In a large bowl, whisk the yogurt, milk, maple syrup, vanilla and salt for about 30 seconds.
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Ready when: The mixture is smooth with no streaks or lumps of yogurt.
Tip: Whisking the yogurt into the milk first prevents clumps later.
Stir in oats and chia
- Add the rolled oats and chia seeds to the bowl.
- Stir with a spatula for 1 minute, scraping the bottom, so every oat is wet and the chia seeds are spread evenly.
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Ready when: No dry oats or clumps of chia seeds remain, and the mixture looks loose and pourable.
Tip: Chia seeds sink and clump if not stirred well, so scrape the bottom of the bowl.
Rest then restir
- Let the mixture sit for 5 minutes so the chia begins to gel, then stir again.
- This keeps the seeds from settling at the bottom of the jars.
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Ready when: The mixture is slightly thicker than when first mixed.
Fill the jars
- Divide the mixture evenly among the four jars, about 1 cup (240 ml) each.
- Leave about 1 inch (2.5 cm) of space at the top.
- Tap each jar on the counter to settle it, then cover with lids.
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Ready when: Each jar is filled evenly with room left at the top.
Tip: Leaving headspace lets you stir in toppings or extra milk in the morning.
Chill overnight
- Refrigerate the jars for at least 6 hours, ideally 8 hours or overnight.
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Ready when: The oats are thick and creamy, hold a spoon upright briefly, and taste tender with no hard center.
Tip: If the oats are still chewy after 6 hours, give them 2 more hours.
Stir and adjust
- Remove a jar from the fridge and stir well.
- If it is too thick, stir in 1 to 2 tablespoons (15 to 30 ml) of cold milk until it reaches a spoonable consistency like thick porridge.
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Ready when: The oats are creamy and loosen easily when stirred.
Tip: Oats keep thickening in the fridge, so later-in-the-week jars may need a little more milk.
Top and serve
- Top each jar with about ½ cup (75 g) berries and 2 tablespoons (15 g) chopped nuts.
- Drizzle with extra maple syrup if you want it sweeter.
- Eat cold, or warm in the microwave for 60 to 90 seconds, stirring halfway.
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Ready when: Toppings are evenly spread and the oats are cold, or steaming gently if warmed.
Tip: Add nuts just before eating so they stay crunchy.
Good to know
Tips
- Use a 1:1 ratio of oats to total liquid by volume (yogurt plus milk) with chia added for reliably creamy, not soupy, results.
- Stir the mixture a second time after 5 minutes so chia seeds do not sink and clump.
- Do not add fresh fruit before chilling; it softens and bleeds into the oats.
- For a flavor variation, stir in 1 teaspoon cinnamon or 2 tablespoons peanut butter per batch.
Make ahead
"Prepare the jars without toppings up to 4 days ahead and keep them covered in the fridge. Add fruit and nuts just before eating."
Storage & reheating
"Refrigerator: keep covered for up to 4 days (without toppings); stir in a splash of milk before eating. Room temperature: do not leave out more than 2 hours. Freezer: not recommended because the texture turns watery after thawing. To reheat: microwave 60 to 90 seconds, stirring halfway, adding a splash of milk."
Substitutions
- plain yogurt (whole milk or low-fat, unsweetened) → Greek yogurt or dairy-free plain yogurt. Greek yogurt makes a thicker result; add 2 to 3 extra tablespoons of milk per jar if needed.
- pure maple syrup → honey or agave. Use the same amount; honey is not suitable for infants under 1 year.
- chia seeds → ground flaxseed. Use the same amount; the texture will be slightly less gel-like.
- milk (dairy or unsweetened plant-based) → unsweetened almond or oat milk. Use the same amount; oat milk gives a creamier result.
