Method
Combine base ingredients. In a jar or container with a lid, add oats, milk, yoghurt, chia seeds, honey, salt, and vanilla if using. Stir well to combine. Ensure all oats are submerged in liquid.
Seal and refrigerate. Cover tightly. Place in fridge. Set for at least 8 hours, ideally overnight. The oats will absorb liquid and soften whilst you sleep.
Wait. The chia seeds gel. The oats hydrate. The flavours meld. Time does all the work. You do nothing. This is the entire point of overnight oats — cooking through patience, not heat.
Remove from fridge. Give the oats a quick stir. They should be thick, creamy, and porridge-like. If too thick, add a splash of milk and stir.
Add toppings. Layer on fresh berries, sliced banana, nuts, seeds, extra honey — whatever you like. The base is neutral; customise as desired.
Eat straight from the jar or transfer to a bowl. Overnight oats are served cold. If you prefer warm, microwave for 30–60 seconds, but this is optional.
Process Notes
- Use rolled oats, not instant. Instant oats turn to mush. Steel-cut oats stay too firm. Rolled oats are the perfect texture.
- Chia seeds are optional but recommended. They add gel-like thickness and nutrition. Without them, oats are wetter.
- The base is endlessly adaptable. Add cocoa powder, cinnamon, nut butter, mashed banana, or protein powder before refrigerating.
- Make multiple jars at once. This recipe scales perfectly. Prep 3–5 jars on Sunday; grab one each morning.
- Lasts 5 days in the fridge. The oats stay fresh and safe for nearly a week. Meal prep efficiency.
- No cooking means no cleanup. One jar, one spoon. This is breakfast for people who don't have time in the morning.
