Easy Overnight Oats 5 Ingredients

Love overnight oatmeal? Try my tiramisu overnight oats, Snickers overnight oats, or protein overnight oats next. I’ve eaten more breakfasts in my car than I care to admit, and a majority of said breakfasts have been overnight oatmeal. That’s because it’s SO convenient, yet unlike most grab-and-go breakfast options, it’s full of healthy ingredients, and it keeps me full for hours (so I don’t have to have lunch in my car, too!).

Why I love this recipe

Healthy and filling. Oats are full of fiber and whole grains, and when you add protein from the yogurt, it’s even more filling. The easiest make-ahead breakfast. Every Sunday, I like to spend 5 minutes making a week’s worth of oats (in different flavors, of course). That way, I can grab one on my way out the door. Endless ways to customize. I’m giving you the base recipe plus dozens of ways to customize your oats so you never get breakfast fatigue again. The perfect texture. Unlike cooked oats, overnight oatmeal has a chewy texture while remaining creamy. They can be ready in a couple of hours. ‘Overnight’ may be in the name, but you can in fact get a similar texture in as little as 3-4 hours.

Ingredients needed

Oats. I tested all different kinds of oats, and I strongly recommend using rolled oats, AKA old-fashioned oats, for this recipe. Quick oats are too mushy, and steel cut oats need a different preparation method (so try my overnight steel cut oats). Chia seeds. They add extra fiber, texture, and protein. Salt. To balance the sweet flavors. Yogurt. Adds a creamy element and also helps to soften the oats. I used unsweetened Greek yogurt. Milk. Softens the oats. You could also use water, but I find milk adds more creaminess. I used unsweetened almond milk, but oat milk, coconut milk, and soy milk are great. Sweetener. On its own, overnight oatmeal can be a little bland, so I like to drizzle on some honey or maple syrup. You can use granulated sugar, but it takes more to sweeten.

How to make overnight oats

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Instead of cooking oats with liquid on a stovetop or a microwave, oats are soaked in milk for a few hours. They absorb the liquid, become soft, and can be enjoyed uncooked. “I make these every night for morning. These overnight oats are the best” – Suzanne Step 3- Serve. Remove the bowl from the fridge and give everything a good mix. Add any toppings and enjoy.

Arman’s recipe tips

Follow my ratio. Depending on how much oats you want, I suggest following the ratio of 1 part oats to 1 part milk. That way, you can make as much or as little as you want. Adjust the consistency. Oats will soak up a lot of liquid, so if your oats are too thick, add a splash of milk and give it a stir. Vegan. Use dairy-free milk and plant-based yogurt (I love coconut yogurt!). Gluten-free. Use certified gluten-free oats.

Storage instructions

To store: Store leftover oats in an airtight container in the refrigerator for 3-5 days.

Chocolate-covered banana. Stir melted chocolate chips into the oat mixture and top with fresh bananas and chopped walnuts. PB&J. Stir in strawberry jam and top with a drizzle of creamy peanut butter and fresh strawberries. Fall spices. Stir 1 teaspoon of pumpkin pie spice (or a mix of cinnamon and nutmeg) into the oat mixture along with 1 tablespoon of almond butter and top with candied pecans. Vanilla berry. Add ½ teaspoon of vanilla extract to the oat mixture and stir in fresh blueberries and raspberries.

To freeze: I rarely freeze my oats. But you can do so by distributing them in single-serve portions and freezing them for up to two months.