Description
This Strawberries & Cream Overnight Oats recipe is a quick, nutritious, and delicious breakfast option perfect for busy mornings. Creamy Greek yogurt, fresh strawberries, and rolled oats combine with milk and optional chia seeds to create a naturally sweet and satisfying meal that requires no cooking and can be prepared the night before.
Ingredients
Scale
Base Ingredients
- 1/2 cup (45g) old-fashioned rolled oats
- 1/2 cup (120ml) milk of choice (dairy or plant-based)
- 1/4 cup (60g) vanilla Greek yogurt (or plain yogurt with 1/4 tsp vanilla extract)
Fruits & Flavorings
- 1/2 cup (75g) diced fresh strawberries
- 1–2 teaspoons honey or maple syrup (optional, to taste)
- 1/4 teaspoon vanilla extract (only if using plain yogurt)
Optional Add-ins
- 1 tablespoon chia seeds (optional)
Instructions
- Prep the Strawberries: Wash and dice the fresh strawberries. For a smoother texture, you may mash or blend part of the strawberries if desired.
- Combine Ingredients: In a jar or small bowl, combine the rolled oats, milk, Greek yogurt (or plain yogurt with vanilla extract), diced strawberries, sweetener (honey or maple syrup), and chia seeds if using.
- Stir Well: Mix thoroughly until the oats are fully coated and all ingredients are well combined, ensuring a uniform consistency.
- Refrigerate Overnight: Seal the container and refrigerate for at least 4 hours, preferably overnight, allowing the oats to absorb the liquid and flavors to meld.
- Serve: Enjoy the overnight oats cold straight from the fridge. Optionally, warm in the microwave for 30 to 60 seconds. Top with extra strawberries, milk, or granola as desired.
Notes
- Use any milk you prefer, including dairy, almond, soy, or oat milk.
- Adjust sweetness by adding honey or maple syrup to taste, or omit for a naturally sweet breakfast.
- Chia seeds are optional but add extra fiber and a slight thickening effect.
- Overnight oats can be prepared up to 2 days in advance for convenience.
- For a vegan version, use plant-based yogurt and milk, and choose maple syrup as sweetener.
