How to Make Overnight Oats [and 15+ Simple & Seasonal Variations]
Stir, chill, and wake up to breakfast.
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Overnight oats might sound like just another trendy breakfast, but they’re just a simple, nutritious, make-ahead meal you can grab straight from the fridge in the morning.
This guide walks you through everything you need to know to make great overnight oats — the kind that taste balanced, creamy, and not at all boring.
You’ll learn the base formula, how to adjust texture and flavor, and how to tailor your oats to your nutrition goals (vegan, high-protein, high-fiber — all covered). Plus, there’s a library of 15+ flavor ideas to keep breakfast interesting for quite a while.
Here for the how-to? Start from the top.
Just want flavor inspiration? Jump straight to the flavors section.
Editor’s Note: I spent 9+ hours putting this guide together, and that’s not counting testing recipes or shooting photos. My goal was to make this your one-stop resource for anything overnight-oats-related: the base setup, flavor variations, and all the tips you need to create your own. Bookmark it, use it, and if there’s anything you’d love to see added, drop a comment below — I’ll keep updating this guide as the oats library grows.
Base Recipe: Overnight Oats Oatmeal
Here’s the simplest version of overnight oats. No bells, no whistles, just a solid base you can customize any way you like.
Ingredients
You’ll need:
- ½ cup (50 g) rolled oats
- ½ cup (120 g) milk of choice
- 1⁄16 teaspoon salt (a small pinch)
- 2 teaspoons sweetener, or to taste
- ½ tablespoon (6 g) chia seeds, optional
Method
Follow these steps to make perfectly creamy oats every time:
- Combine dry ingredients. In a jar or bowl, add oats, chia seeds, and salt. Stir to mix evenly.
- Add wet ingredients. Pour in your milk and sweetener. Stir well to combine — no dry pockets left.
- Refrigerate overnight. Cover and refrigerate for at least 6 hours, preferably overnight.
- Stir, top, and enjoy. In the morning, give the oats a quick stir, adjust consistency with a splash of milk if needed, add your favorite toppings, and dig in.
It’s that simple, and that simplicity is exactly why overnight oats have become a breakfast classic.
Next up: a few techniques and tweaks that’ll help you master texture, sweetness, and flavor balance every time.
Overnight Oats Tips & Tricks
The tips below are completely optional, but they’ll help you level up your overnight oats game. Use them case by case, depending on your ingredients and preferences.
How to Use Granulated Sweeteners
Most overnight oats recipes recommend liquid sweeteners. They dissolve easily in cold milk, so it makes sense.
But here’s the thing: granulated sweeteners (like sugar or sugar substitutes) can work just as well if you help them dissolve, and they often bring better flavor (i.e., not compete with the main flavoring).
Here are two easy ways to dissolve granulated sweeteners:
- Stir like a madman. A good, vigorous stir will dissolve most of the sugar, even in cold milk. I often use a handheld milk frother for this. It makes a bit of foam, but it tends to settle quickly.
- Warm the milk slightly. A minute on the stovetop or 15–20 seconds in the microwave brings it to room temperature and makes dissolving sugar effortless. No need to cook the milk – we’re not making oatmeal here.
When using granulated sweeteners, make sure the sugar fully dissolves. If you’d rather avoid using a separate bowl to mix milk with sugar, tweak the order a bit: mix the milk, sugar, and salt first, stir until dissolved, then add oats and the rest. Simple.
Fixing Texture
When it comes to texture, overnight oats usually land in one of three categories:
- Perfect. Congrats — just give the oats a quick stir, and you’re good to go.
- A bit dry or dense. Easy fix. Add a tablespoon of milk, stir, and check again. Add a little more if needed until you reach your ideal consistency.
- Too soaky or runny. That’s trickier. You can strain out the extra milk, but that’s messy. Not ideal on a busy morning. A quicker fix is to stir in a spoonful of thick yogurt or granola to thicken things up. It won’t be perfect, but it’ll do the job. If you’ve got a few hours (i.e., another breakfast option handy), add 2 tablespoons of oats, stir, and refrigerate for 6+ hours — that usually balances it out. And for next time, make a note to reduce the liquid or increase oats/chia seeds slightly in your recipe.
Add Yogurt for Creaminess
Roughly one-third of overnight oats recipes online (I checked) include yogurt, and for good reason. A tablespoon or two makes oats creamier, tangier, and more satisfying.
Best part? You can add yogurt either during prep or just before serving — both work great. So even if you forget or run out, you can always stir it in later.
And if you’re wondering which type to use, check the Ingredients & Substitutes section for a full breakdown.
Meal Prep Like a Pro
Overnight oats are meal-prep royalty. Just multiply the ingredients by however many servings you want, and you’ve got breakfast ready for the next few days.
To meal prep, you can either:
- Batch-prep in one big bowl, then portion after soaking, or
- Assemble individual jars from the start, which are perfect for grab-and-go mornings.
When meal-prepping, keep these in mind:
- Watch your toppings. Granola loses its crunch if it sits too long in the jar. Add it right before serving. Fresh fruit (especially berries) can spoil quickly, so add those the day you eat.
- Mix it up. Make four jars, then switch toppings daily. It keeps it interesting all week, plus you’ll quickly find your favorite add-ins for any flavor.
- Prep up to 4 days in advance. Overnight oats, like most refrigerated foods, stay fresh for 3 to 4 days. If you want to eat them all week, plan a quick second prep session around Wednesday or Thursday.
Adjusting for Your Nutrition Goals
Overnight oats are incredibly adaptable. Whether you want to make them vegan, higher in protein, or packed with extra fiber, you don’t need a new recipe — just a few smart tweaks to the recipe you’re using.
Here’s how to tailor your oats to your goals.
Making It Vegan
To make your overnight oats fully plant-based:
- Replace the milk. Oat milk is the best all-around swap and works in nearly every recipe. Almond milk is also versatile, while soy and coconut milk only fit certain flavor profiles (like tropical or chocolate oats). When in doubt, choose oat.
- Use a vegan sweetener. White sugar (check that it’s vegan — some brands aren’t) is the most universal option. Neutral-tasting plant-based branded sweeteners work too. Maple syrup — often the “vegan default” — tastes great in fall and cozy flavors but can feel out of place in brighter ones. If the recipe doesn’t specifically call for it, it’s usually better to choose something else.
- Swap the toppings. Replace yogurt with plant-based yogurt, blended silken tofu, or coconut yogurt. Note: Vegan yogurts are typically lower in protein than dairy ones. You’ll get the creamy texture, but not necessarily the same nutrition.
Making It Higher in Protein
Overnight oats aren’t known for their protein content — there’s a bit, but not much. Fortunately, it’s easy to fix that with protein powder.
Here’s how:
- Add one serving (about 30 g) of protein powder to the milk mixture and blend well before pouring it over the oats. A shaker bottle works great if stirring with a fork doesn’t cut it. Choose a flavor that complements your oats, or stick with vanilla — it works with nearly everything. This adds roughly 20 g of protein.
- Reduce the sweetener by half. Most protein powders are already sweetened, so cut back to avoid overly sweet oats.
- Decrease the milk by 2 tablespoons to maintain the right consistency. It sounds counterintuitive, but that’s how it works. Keeping the full amount of milk will leave you with thin, soupy oats. Been there, done that.
For a smaller boost (around +10 g protein), halve the protein powder, reduce sweetener by ¼, and milk by 1 tablespoon.
Keep in mind that protein powder can make oats taste slightly chalky, especially in larger amounts. Try it with a flavor or two, or start with half a scoop and see how it feels. If it’s not your thing, have your protein shake on the side instead.
Note #1: Skip nut butters if you’re going for pure protein. They’re great for flavor and healthy fats but not efficient for boosting protein.
Note #2: These ratios are based on whey protein. Plant-based powders tend to absorb liquid differently — if your oats end up soupy with visible milk pockets, reduce the milk further next time.
Adding More Fiber
Oats already contain fiber, but you can easily increase it — and chia seeds are your best bet.
They don’t change the flavor, they thicken the texture beautifully, and using them is as simple as sprinkling some over the oats before adding milk. That’s why they’re a staple in all my overnight oat recipes.
I typically use ½ to 1 tablespoon of chia seeds per serving, which adds about 2–4 grams of fiber. A full tablespoon brings your total to 8+ grams of fiber, even before adding fruit.
Here’s how to adjust the chia–milk balance in a recipe:
- Add more milk if adding more chia. Chia seeds absorb liquid, so if you don’t want dry oats, add at least 1 tablespoon of milk for every extra ½ tablespoon of chia. You’ll probably need a bit more milk when stirring in the morning. Note: Don’t overdo it — this is overnight oats, not chia pudding.
- Reduce milk if skipping chia. If you omit chia seeds, reduce milk by 1-2 tablespoons. You can always add more later, but it’s harder to fix soupy oats than slightly thick ones.
Ingredients & Substitutes
Here’s a deep dive into the ingredients that make overnight oats work — and how to swap them without ruining the texture or flavor balance.
If you want to learn how to adapt recipes to whatever’s in your fridge (and confidently build any flavor combo you imagine), this section is a must-read.
Oats
Oats are the backbone of overnight oats.
There are a few types to choose from, but most recipes call for rolled oats, and that’s your best bet. Here’s a quick summary:
| Type | Good for Overnight Oats? |
|---|---|
| Rolled (Old-Fashioned) | The all-around best option. Soft but still chewy after soaking, and reliable every time. |
| Quick | Smaller flakes make for a smoother, pudding-like texture. Great if you like blended or creamier oats. Start with slightly less liquid and adjust after soaking. |
| Instant | Not designed to soak overnight — they’ll break down into mush. Use these only if you want oats ASAP. |
Milk
Most recipes say “use milk of choice,” which sounds simple enough — but not all milks fit well in all overnight oats.
Here’s a breakdown of the most common options:
| Type | The Good | The Bad |
|---|---|---|
| Dairy | Neutral flavor that pairs with almost anything. Full-fat milk gives the creamiest texture. | Not suitable for vegan or lactose-free diets. |
| Oat | Naturally sweet and creamy; complements oats perfectly. Works with almost all flavor profiles. | Naturally sweet and creamy; complements oats perfectly. Works with almost all flavor profiles. |
| Almond | Lightly nutty but still mild. Great with flavors like chocolate, cinnamon, or maple, but works okay with many more. | No go for nut-free diets. |
| Coconut (the carton variety) | Distinct coconut flavor that shines in tropical or dessert-style oats (mango, pineapple, chocolate). | Can overpower delicate or fruity flavors — best for tropical pairings. |
| Soy | Slightly earthy and rich. Excellent with chocolate, coffee, or spiced oats. | The earthy note can clash with tart fruits. No good if you’re allergic to soy. |
Takeaway: If you’re testing a new flavor, start with dairy or oat milk. Almond milk also works well, but save coconut or soy for recipes that specifically call for them — or if you’re in the mood to experiment.
Sweeteners
Most recipes say “liquid sweetener of choice,” but if you want your oats to taste cohesive — not just sweet — it helps to pick one that complements your flavor base.
Here’s what you need to know:
| Type | The Good | The Bad |
|---|---|---|
| White sugar | Clean, neutral sweetness that lets other ingredients shine. | Clean, neutral sweetness that lets other ingredients shine. |
| Brown sugar | Deep, caramel-like sweetness with a cozy feel. Perfect for spiced or nutty flavors like pumpkin, apple cinnamon, banana, or gingerbread. | Doesn’t blend well with bright or fruity flavors such as citrus, berries, or mango. Also slow to dissolve. |
| Honey | Lightly floral and aromatic — lovely with fruit-based oats (berries, banana) or to make plain oats interesting. | Clashes with darker, roasted, or nutty flavors. |
| Maple syrup | Complex, slightly smoky sweetness (especially dark varieties). Great for fall and winter flavors like pumpkin, apple, or gingerbread. | Can overpower delicate flavors or feel out of place in fresh, fruity oats. |
| Erythritol | Mild and neutral. Great for low-calorie oats where you want a balanced base. | Doesn’t dissolve easily in cold milk. |
Note: Maple syrup and erythritol are noticeably less sweet than sugar (roughly 60–70%), so you may need to use a bit more for the same sweetness.
Salt
Oats need salt — without it, they taste flat. Unless you add a ton of sugar, that is.
A little salt balances the sweetness and brings out the flavor of everything else.
Use regular table salt or sea salt: about half of ⅛ teaspoon per ½ cup of rolled oats is a solid starting point (i.e., ⅛ teaspoon per two portions). Adjust to your own taste and keep that ratio consistent in all your recipes (i.e., use it instead of what the recipe suggests).
Yogurt
Yogurt is a popular overnight oats add-in — and for good reason. It improves texture (making oats creamier), adds a pleasant tang, and boosts the nutritional value.
Plus, you only need a tablespoon or two per ½ cup of rolled oats to notice the difference.
The downside? While yogurt works well with most flavors, it can sometimes clash — especially with earthy or spiced recipes. For example, I like my pumpkin overnight oats much better without yogurt mixed in.
Here are your main yogurt options and their pros and cons:
| Type | The Good | The Bad |
|---|---|---|
| Full-fat dairy yogurt | Smooth, slightly tangy, and adds rich creaminess. | Adds extra fat and calories. Not suitable for vegan diets. |
| No-fat greek yogurt | Thick, creamy texture with high protein and minimal fat. | Noticeably tangier than full-fat versions, so you may need extra sweetener to balance flavors. Not vegan. |
| Plant-based yogurt | Adds creaminess and works for all diets. | Usually low in protein and nutrients compared to dairy yogurt. Texture varies by brand and the flavor usually has some undertones of the plant base used. |
| Flavored yogurt | Can really enhance or complement the oat flavor. | Only works if flavors match. Often high in sugar, so you’ll need to reduce the amount of sugar you add. |
Takeaway: For most flavor combos, plain full-fat or Greek yogurt gives the best balance of creaminess and nutrition. Use flavored or plant-based versions when they suit the recipe or your dietary needs. And as always, taste and adjust salt and sweetness accordingly.
Overnight Oats Flavors
From chocolate-banana comfort to tropical mango or zesty lime, here are some of my favorite flavor ideas to keep overnight oats interesting.
Click to jump to the flavor you’re interested in or scroll for inspiration.
- Base
- Cottage Cheese Base
- Protein Powder Base
- Chocolate
- Chocolate Banana
- PB Banana
- Pumpkin
- Pumpkin Latte
- Pumpkin Mocha
- Strawberry
- Raspberry
- Lime
- Mango
- Coconut
- Coconut Chocolate
- Chai
Basic Overnight Oats
This basic overnight oats recipe is the simplest version you can make — oats, chia seeds, salt, milk of choice, and your favorite sweetener. Add toppings in the morning, and you’re good to go.
Equipment
Ingredients
- 1/2 cup rolled oats 50 g
- 1/2 cup milk of choice 120 g
- 1 tablespoon chia seeds optional, 12 g
- pinch of salt half of 1/8 teaspoon
- 2 teaspoons liquid sweetener 12-14 g
- 1/8 tsp vanilla extract optional
Instructions
- Mix dry ingredients. Into a bowl or jar, add rolled oats, chia seeds, and salt. Give it a quick stir.1/2 cup rolled oats, 1 tablespoon chia seeds, pinch of salt
- Add wet ingredients and mix. Pour in milk of choice, sweetener, and vanilla extract (if using). Stir well.1/2 cup milk of choice, 2 teaspoons liquid sweetener, 1/8 tsp vanilla extract
- Refrigerate overnight. Cover the jar or bowl and refrigerate for at least 6 hours.
- Top and eat. Take the oats out of the fridge, top with your favorite topping options and dig in.
Notes
- Macronutrients calculated with chia seeds, using full fat milk as the milk of choice and honey as the sweetener. Treat it as a rough estimate.
Nutrition
Cottage Cheese Overnight Oats
Cottage cheese overnight oats replace some of the milk with cottage cheese for a creamy, protein-packed twist. A smart way to use up that half-open tub in the fridge.
Protein Powder Overnight Oats
Protein powder overnight oats are perfect when you want your breakfast to deliver a protein punch — think 30+ grams per serving. Just add your favorite protein powder to the base mix, adjust the amount of milk, and you’re set.
Now that we’ve covered the “vanilla” bases, let’s dive into the more indulgent flavors.
Chocolate Overnight Oats
Chocolate overnight oats are the ultimate easy indulgence — just stir in cocoa powder for deep, rich flavor. Top with chocolate chips or shaved chocolate for extra decadence.
Chocolate Banana Overnight Oats
Chocolate banana overnight oats upgrade the classic with ripe banana sweetness and milk chocolate instead of cocoa powder. A little extra time in the kitchen, but totally worth it.
PB Banana Overnight Oats
PB banana overnight oats are creamy, filling, and with a sweetness boost from bananas. A cozy breakfast that never gets old.
Pumpkin Overnight Oats
Pumpkin season? Say no more.
These pumpkin overnight oats blend real pumpkin purée with cozy fall flavors: brown sugar, maple syrup, cinnamon, and nutmeg. They take just a couple of extra minutes compared to classic overnight oats, since you’ll simmer the pumpkin with the milk first. After that, it’s business as usual. Absolutely worth it.
Ingredients
- ½ cup rolled oats 50 g
- ½ tablespoon chia seeds 6 g
- ⅛ teaspoon salt
- 3 tablespoons pumpkin purée 45 g
- 2 teaspoons brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- ½ cup milk 120 g, recommended dairy or oat
- ¼ teaspoon cinnamon
- pinch nutmeg
Instructions
- Heat Pumpkin Milk: Combine two-thirds of the milk, pumpkin purée, salt, and brown sugar in a pot, stir well, bring to a boil, then immediately remove from the heat.½ cup milk, 3 tablespoons pumpkin purée, ⅛ teaspoon salt, 2 teaspoons brown sugar
- Stir In Flavorings: Stir in the maple syrup, cinnamon, nutmeg, and the remaining cold milk, then carefully taste and add more spice or sweetener if needed — the mixture should be a bit sweeter than you'd like.1 teaspoon maple syrup, ¼ teaspoon cinnamon, pinch nutmeg
- Cool Mixture: Let the pumpkin-milk mixture sit until it’s no longer hot; if you’re in a hurry, set the pot in a cold water bath for about 10 minutes.
- Combine Oats: In a glass jar, combine the rolled oats and chia seeds.½ cup rolled oats, ½ tablespoon chia seeds
- Pour Over Oats: Pour the cooled pumpkin-milk mixture over the oats and chia, then stir well to combine.
- Refrigerate 6+ Hours: Cover and chill the jar in the refrigerator for at least 6 hours, or overnight, so the oats soften and the flavors meld.
- Serve: Give the oats a final stir and enjoy cold straight from the jar; add any toppings you like.
Notes
- Cook the milk with the pumpkin puree. Don’t skip this step as it noticeably improves the flavor of finished oats.
- Setting aside one third of the milk only speeds cooling. You can cook all the milk if you prefer.
- Swap in your favorite pumpkin spice for the cinnamon and nutmeg, starting with 1/4 tsp.
- If you don’t have maple syrup, replace it with more brown sugar.
- If your pumpkin puree is salted, reduce added salt to 1/16 tsp.
Nutrition
Pumpkin Latte Overnight Oats
This pumpkin latte overnight oats recipe channels that familiar pumpkin-latte profile, with maple sweetness and a tiny cocoa boost to make the coffee notes pop.
This one works best on cool mornings, long commutes, or when you want a portable version of your seasonal latte habit. Top with a dollop of yogurt or whipped cream if you want to push it toward dessert.
Ingredients
- ½ cup rolled oats 50 g
- ½ tablespoon chia seeds 6 g
- ⅛ teaspoon salt
- 2 tablespoons pumpkin purée 30 g
- ½ teaspoon instant coffee
- pinch cocoa powder optional but recommended, helps make the coffee flavor stand out more
- 2 teaspoons brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- ½ cup milk of choice 120 g; recommended dairy or oat
- ⅛ teaspoon vanilla extract optional
Instructions
- Cook Pumpkin Milk: Combine two-thirds of the milk, pumpkin purée, salt, and brown sugar in a pot. Stir well and bring to a boil, then immediately remove the pot from the heat.½ cup milk of choice, 2 tablespoons pumpkin purée, ⅛ teaspoon salt, 2 teaspoons brown sugar
- Stir In Flavors: Stir in the maple syrup, instant coffee, cocoa powder, vanilla, and the remaining cold milk. Carefully taste the mixture and add more spices, coffee, or sweetener if needed — at this point it should be sweeter than you’d like.½ teaspoon instant coffee, pinch cocoa powder, 1 teaspoon maple syrup, ⅛ teaspoon vanilla extract
- Cool Mixture: Let the pumpkin-milk mixture cool until it’s no longer hot. If you’re in a hurry, set the pot in a cold tap-water bath for about 10 minutes to speed cooling.
- Mix Oats And Chia: In a glass jar, combine the rolled oats and chia seeds.½ cup rolled oats, ½ tablespoon chia seeds
- Pour Pumpkin Mixture: Pour the cooled pumpkin milk mixture over the oats and chia, then stir well to combine.
- Chill Overnight: Refrigerate the jar for at least 6 hours (or overnight) to let the oats and chia soften and thicken.
- Serve And Enjoy: Give the oats a final stir and serve cold. Add any toppings you like, then enjoy.
Notes
- Cook the milk with the pumpkin puree. It made a big difference in my tests.
- Set aside one third of the milk to cool the mixture faster (as the recipe suggest), or cook all the milk if you prefer.
- Adjust seasoning at the tasting step and add pumpkin spice or your favorite spice blend if you like.
- No maple syrup? Replace it with brown sugar.
- If your pumpkin puree is salted, reduce added salt to 1/16 tsp.
- Top with yogurt for breakfast or whipped cream for a more dessert-like bowl.
Nutrition
Pumpkin Mocha Overnight Oats
Pumpkin mocha overnight oats pairs the bitter edge of instant coffee and cocoa with mellow pumpkin puree and a hint of maple sweetness. It’s meant for mornings when you want a gentle caffeine lift wrapped in autumnal flavors.
Ideal for anyone who loves a chocolatey mocha with a seasonal twist.
Ingredients
- ½ cup rolled oats 50 g
- ½ tablespoon chia seeds 6 g
- ⅛ teaspoon salt
- 2 tablespoon pumpkin purée 30 g
- ½ teaspoon instant coffee
- 1 teaspoon cocoa powder
- 2 teaspoon brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- ½ cup milk of choice 120 g; recommended dairy or oat
- ⅛ teaspoon vanilla extract optional
Instructions
- Heat Pumpkin Milk: Combine two-thirds of the milk, pumpkin purée, salt, and brown sugar in a pot, stir well, bring to a boil, then immediately remove from the heat.½ cup milk of choice, 2 tablespoon pumpkin purée, ⅛ teaspoon salt, 2 teaspoon brown sugar
- Mix Coffee Cocoa: In a separate bowl, stir the remaining cold milk with the instant coffee and cocoa powder until smooth and lump-free.½ teaspoon instant coffee, 1 teaspoon cocoa powder
- Sweeten And Combine: Stir the maple syrup, vanilla extract, and the milk–cocoa mixture into the pot with the pumpkin milk, taste carefully, and add more coffee, cocoa, or sweetener if needed (it should be slightly sweeter than you want).1 teaspoon maple syrup, ⅛ teaspoon vanilla extract
- Cool The Mixture: Let the pumpkin milk cool until it is no longer hot; if you’re in a hurry, set the pot in a cold water bath for about 10 minutes.
- Add Oats And Chia: In a glass jar, combine the rolled oats and chia seeds.½ cup rolled oats, ½ tablespoon chia seeds
- Combine And Stir: Pour the cooled pumpkin milk mixture over the oats and chia, then stir well to combine.
- Refrigerate Overnight: Cover and refrigerate for at least 6 hours to let the oats soften and the flavors meld.
- Serve: Give the oats a final stir and enjoy cold straight from the jar.
Notes
- Cook the milk with the pumpkin puree before chilling — it made a big difference in flavor in testing.
- Add pumpkin spice or a mix of your favorite spices during the tasting step if you like. I don’t.
- If you don’t have maple syrup, replace it with brown sugar.
- If your pumpkin puree is salted, reduce added salt to 1/16 tsp.
Nutrition
Strawberry Overnight Oats
Strawberry overnight oats are naturally sweet and slightly tangy. Use fresh or frozen berries so you can enjoy them any time of year.
Raspberry Overnight Oats
Raspberry overnight oats offer a vibrant pop of flavor with every bite. Perfect if you love tart, berry-forward breakfasts (or light desserts!).
Lime Overnight Oats
Lime overnight oats are as simple as it sounds. Grab your regular overnight oats ingredients, add in a bit of freshly squeezed lime juice and zest, mix everything, and grab a zesty and refreshing breakfast the next morning.
Mango Overnight Oats
Mango overnight oats are best made with sweet, ripe mango, or one that’s been frozen in peak mango season. Blend the mango into a puree and mix with the milk, or try a two layer approach I show you in my mango chia pudding recipe.
Coconut Overnight Oats
Coconut overnight oats combine carton coconut milk with shredded coconut for tropical sweetness without the heaviness of canned coconut milk. Perfect with a few pineapple or mango chunks on top.
Coconut Chocolate Overnight Oats
Coconut chocolate overnight oats bring together rich cocoa and tropical coconut for a flavor combo that’s both indulgent and refreshing. Sprinkle on a little toasted coconut for even more crunch.
Chai Overnight Oats
If you’re a chai tea fan, chai overnight oats will be right up your alley. Use store-bought chai masala blend or your own spice mix, brew it, then mix it into the oats for a cozy, fragrant breakfast.
Frequently Asked Questions
How to store overnight oats?
Overnight oats keep well in the fridge for 3 to 4 days. Store them in a sealed jar or airtight container so they don’t absorb any fridge smells.
That 3–4 day window works perfectly for the oats themselves, but toppings are another story — some hold up, others don’t.
Here’s what to keep in mind:
- Crunchy toppings (like granola or nuts) absorb moisture over time and lose their crunch. Add them right before serving.
- Fresh fruit, especially berries, usually lasts only a couple of days. The same is true for any cut fruit. Add those the day you plan to eat the oats.
Rule of thumb: Add anything that’s not meant to be stirred in — toppings, fresh fruit, or crunch elements — just before serving for the best texture and flavor.
Can I use water instead of milk?
Technically yes, but flavor and texture won’t be as good. If you’re cutting calories, try using half milk, half water, and opt for a low calorie milk (say, oat instead of full fat dairy).
Got any topping ideas?
You can top your overnight oats with almost anything. Here’s a list of popular choices to get you started, and don’t be afraid to mix and match based on what you have on hand:
- Greek yogurt. Adds creaminess and protein—stir it in or dollop on top.
- Nuts. Great for crunch and healthy fats. Try walnuts, peanuts, pecans, pistachios, or cashews.
- Granola. Crunchy, flavorful, and even better if it’s homemade. Add granola right before serving so it doesn’t get soggy and lose crunch. Watch out for the sugar amount if using store-bought.
- Fresh fruit. Whatever’s in season or in your fridge—sliced, diced, or tossed in whole.
- Fruit compote. Fresh (or frozen!) fruit gently cooked with a bit of sugar and spices. Super easy to make, highly customizable, and makes your overnight oats feel special. Check out my mega guide to making fruit compote to learn more.
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Chia Pudding 101. If you love the simple prep and creamy goodness of overnight oats, wait till you try chia pudding—no oats, just pure silky seed power. Check it out for a fresh breakfast vibe!
- Baked Oats. Another meal-prep-friendly oats recipe. The setup and ingredients are similar to overnight oats, but you bake this one instead of waiting overnight. Highly recommended if you never tried.
- Oatmeal. Love oats and want something to eat in 15 to 20 minutes? Oatmeal it is. It’s another mega guide that teaches you everything you need about making oatmeal instead of just tossing a few recipes your way.