# Easy Overnight Oats Recipe (Base Ratio + 6 Flavors) Source: https://trevorfarias.com/recipes/overnight-oats Author: Trevor (Trevor's Kitchen) Published: 2026-09-08 · Updated: 2026-09-08 Category: Breakfast · Cuisine: American > The best overnight oats use a ratio of 1/2 cup old-fashioned rolled oats to 1/2 cup milk, plus 1/4 cup plain yogurt for creaminess, 1 tablespoon chia seeds to thicken, 1 tablespoon maple syrup and a pinch of salt. Stir everything in a jar, refrigerate for at least 4 hours or overnight, and top with fruit and nuts in the morning. Rolled oats, not instant or steel-cut, give the right texture, and the chia and yogurt keep them thick and spoonable instead of watery. ## At a glance - Prep time: 5 minutes - Cook time: No cooking - Total time: 4 hours 5 minutes (Includes at least 4 hours of chilling) - Yield: 1 jar (1 serving); scale up for the week - Servings: 1 - Calories per serving: 370 ## Ingredients ### Base recipe (1 serving) - 1/2 cup old-fashioned rolled oats, 45 g - 1/2 cup milk of choice, 120 ml - 1/4 cup plain Greek yogurt, 60 g - 1 tablespoon chia seeds - 1 tablespoon maple syrup or honey - 1/4 teaspoon vanilla extract - Pinch of fine salt ### To serve - 1/2 cup fresh berries or sliced fruit - 1 tablespoon chopped nuts or seeds ## Instructions 1. **Combine.** In a 12- to 16-ounce jar or container with a lid, combine the oats, milk, yogurt, chia seeds, maple syrup, vanilla and salt. Stir well, making sure no dry oats or chia are stuck to the bottom. _Tip: Stir again after 5 minutes if you can; it stops the chia seeds from clumping._ 2. **Chill.** Cover and refrigerate for at least 4 hours, preferably overnight. 3. **Finish.** In the morning, stir the oats. If they are thicker than you like, add a splash of milk. Top with fruit and nuts and eat cold, or warm in the microwave for 60 to 90 seconds. ## Equipment - Jar or container with a lid (12 to 16 ounces) - Measuring cups and spoons - Spoon ## Notes - Use rolled oats, not instant or steel-cut. - Do not skip the salt; it makes every other flavor stronger. - Add crunchy toppings in the morning so they stay crunchy. ## Why this recipe works - Old-fashioned rolled oats soften overnight without turning to mush the way instant oats do, and unlike steel-cut oats they need no cooking. - A 1:1 ratio of oats to milk, plus chia seeds that absorb ten times their weight in liquid, gives a thick texture that holds on a spoon. - Yogurt adds protein, tang and creaminess that milk alone cannot. - A pinch of salt and a little maple syrup make the oats taste like breakfast rather than a health experiment. ## Which oats to use Old-fashioned rolled oats are the right choice. Quick oats work but go soft and pasty; instant oats dissolve. Steel-cut oats stay hard and chewy after a night in milk, so they are not suitable without cooking first. Buy certified gluten-free rolled oats if that matters to you; oats are naturally gluten-free but often processed alongside wheat. ## Milk, yogurt and dairy-free options Any milk works: whole, 2 percent, skim, oat, almond, soy or coconut. Whole milk and oat milk make the creamiest oats; almond milk makes the lightest. Greek yogurt adds the most protein and thickness; regular plain yogurt makes them a little looser. For dairy-free oats, use a plant milk and a coconut or almond yogurt, or skip the yogurt and add an extra teaspoon of chia. ## Six flavor variations Make the base, then stir in one of these before chilling. Add fresh toppings in the morning. - Berry: 1/2 cup mixed berries stirred in, more on top, and a spoonful of homemade raspberry jam. - Peanut butter banana: 1 tablespoon peanut butter and half a mashed banana, sliced banana on top. - Apple cinnamon: 1/2 grated apple, 1/2 teaspoon cinnamon, chopped walnuts on top. - Chocolate: 1 tablespoon cocoa powder and an extra teaspoon of maple syrup, cacao nibs or chocolate chips on top. - Carrot cake: 2 tablespoons grated carrot, a pinch each of cinnamon and nutmeg, raisins and pecans on top. - Tropical: coconut milk instead of dairy, 1/4 cup diced mango or pineapple, toasted coconut on top. ## Cold or warm? Overnight oats are meant to be eaten cold, like a thick porridge pudding, but they are just as good warm. Microwave the jar, lid off, for 60 to 90 seconds and stir, adding a splash of milk if they are thick. This makes them a good winter breakfast too. ## Storage - Keeps refrigerated for up to 5 days, so make a batch of jars on Sunday. - Fruit stirred in before chilling is fine for 3 days; add delicate fruit like banana in the morning. - Do not freeze; the texture becomes watery when thawed. ## Variations - High protein: add 1 scoop of vanilla protein powder and 2 extra tablespoons of milk. - Vegan: use plant milk and a dairy-free yogurt, and maple syrup rather than honey. - Lower sugar: skip the sweetener and rely on mashed banana or fruit stirred in. - Blended: blend everything before chilling for a smooth, pudding-like texture. ## Frequently asked questions **What is the correct ratio for overnight oats?** One part rolled oats to one part milk by volume, so 1/2 cup of each per serving. Add 1/4 cup yogurt and 1 tablespoon chia seeds for a thick, creamy result. For thinner oats, add a splash more milk in the morning rather than the night before. **How long do overnight oats need to soak?** At least 4 hours to soften the oats fully, and overnight is ideal. They can also be made in the morning and eaten at lunch. **Can I use quick oats or steel-cut oats?** Quick oats work but the texture is softer and pastier. Steel-cut oats stay hard without cooking, so they are not recommended for overnight oats unless you cook them first. **Are overnight oats healthy?** Yes. The base recipe has about 10 grams of fiber and 15 grams of protein, with slow-digesting carbohydrates from whole oats. Control the sugar by choosing your sweetener and toppings. **How long do overnight oats last in the fridge?** Up to 5 days in a sealed jar. The texture is best on days one through three. ## Nutrition (per serving, estimated) - Calories: 370 - Fat: 9 g - Saturated fat: 2.5 g - Carbohydrates: 58 g - Fiber: 10 g - Sugar: 20 g - Protein: 15 g - Sodium: 190 mg - Cholesterol: 8 mg --- Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/overnight-oats Structured data (JSON): https://trevorfarias.com/recipes/overnight-oats/recipe.json