Fork WeeklyBreakfast
Vanilla Overnight Oats
This is the breakfast that makes weekday mornings frictionless: five minutes of stirring the night before, and you wake up to a creamy, ready-to-eat jar.
The chia seeds do the quiet work here — they absorb liquid overnight and thicken everything into a pudding-like texture without any cooking.
Vanilla Overnight Oats
Creamy, make-ahead oats you stir together in five minutes tonight and eat cold tomorrow — endlessly customizable and genuinely good for you.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (240 ml) milk of choice
- ⅓ cup (80 g) plain or vanilla yogurt
- 1 tbsp chia seeds
- 1 tbsp maple syrup or honey
- ½ tsp vanilla extract
- Pinch of salt
Toppings
- Fresh berries
- Sliced banana
- Nut butter or chopped nuts
Instructions
- Combine the oats, milk, yogurt, chia seeds, maple syrup, vanilla and salt in a jar or bowl.
- Stir well, making sure no dry oats stick to the sides.
- Cover and refrigerate overnight, or at least 4 hours.
- In the morning, stir and loosen with a splash of milk if too thick. Top and eat cold.
Recipe notes & tips
- Keeps 4 days in the fridge — make a double batch on Sunday.
- Use certified gluten-free oats to keep it gluten-free.
- Swap the chia for 1 extra tbsp oats if you don't have any; the texture will be a little looser.
312 kcalCalories
13 gProtein
48 gCarbs
9 gFat