Classic overnight oats are easy to make, healthy, and highly customizable. Use this basic recipe as a starting point and add your favorite toppings!
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Why you’ll love this recipe
This classic overnight oats recipe is a go-to staple, especially in the warmer months. Set aside a few minutes on Sunday night to whip together a batch and you’ll have a healthy grab-and-go breakfast waiting in the fridge as you kick off the week. Hooray for one less decision on a Monday morning!
What are overnight oats?
Overnight oats are rolled oats (also called old-fashioned oats) that have been soaked in a plant-based liquid overnight. The milk softens them and gives them a smooth, creamy texture. This method of preparing oats gives you the nutritional benefits of oatmeal minus the need to stir a pot over a hot stove!
Ingredients
- Banana: Bananas are a great source of vitamins and nutrients, including vitamin B6 (which helps support brain function and the immune system) and potassium (which can help manage blood pressure). A mashed banana in this recipe adds natural sweetness and helps create a creamy texture.
- Old-fashioned (rolled) oats: Oats are a nutritional powerhouse. High in fiber, they help you feel full longer so you aren’t starving an hour later. They also support healthy arteries and can help lower cholesterol. Be sure to use old-fashioned oats or rolled oats in this recipe. Quick oats are fine to use as an alternative but I prefer the texture of rolled oats in this recipe. Steel-cut oats will not work in this recipe because they require a much longer soaking time.
- Soy milk (or other plant milk): Any plant milk (e.g., almond milk, oat milk) will work fine in this recipe. I prefer soy milk because (in my opinion) it results in a slightly more silky, creamy texture. Soy milk is also high in fiber, iron, and other nutrients.
- Ground flaxseed: Flaxseeds are high in omega-3 fatty acids and help support healthy blood pressure. Given their health benefits, I like to add them to overnight oats. Feel free to omit them if you do not have them on hand.
- Chia seeds: Chia seeds are an awesome source of fiber, antioxidants, and protein. They help thicken the mixture to make it more pudding-like.
- Maple syrup: Maple syrup is higher in antioxidants than refined sugars and adds a touch of sweetness.
How to make classic overnight oats
All you need to prepare overnight oats are a large bowl, a fork, and five minutes. Yep, it’s that easy!
First, peel the banana and use a fork to mash it in a large bowl. Don’t worry about mashing it evenly—a few lumps add texture and little bursts of sweetness to the finished recipe.
Next, add the oats, plant milk, flaxseed, chia seeds, and maple syrup to the bowl.
Using the fork, mix the ingredients well.
You are now done with the prep! If you prefer to make individual grab-and-go servings, divide the mixture into 3 mason jars or small storage containers, cover them, and refrigerate them overnight. Otherwise, simply cover the large bowl and pop it in the fridge to chill overnight.
In the morning, uncover the overnight oats.
Top individual servings with fresh fruit, granola, or other toppings of your choice. The overnight oats are best enjoyed immediately while they are still chilled.
FAQ
Not in this recipe. Steel cut oats require a lot more liquid to soften to the perfect consistency, so save them for other recipes.
Sure! Simply stir in the frozen fruit with the other ingredients and refrigerate overnight. They will thaw and be ready to eat in the morning.
Absolutely! While this version does not call for yogurt, feel free to mix in a couple spoonfuls of your favorite vegan yogurt before refrigerating to boost the protein content and make the oats even more creamy.
While you can do this, I do not recommend it. The flavors of fresh fruit will not stand out as much and crunchy ingredients like granola or cacao nibs will get mushy.
Related
Looking for other breakfast ideas? Try these:
Classic Overnight Oats
Equipment
- 1 large bowl
- 1 fork
Ingredients
- 1 banana
- 1 cup old-fashioned (rolled) oats
- 1 ½ cups unsweetened soy milk or other nondairy milk
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- ½ tablespoon maple syrup
Topping suggestions
- diced strawberries
- shredded coconut
- blueberries
- granola
- cacao nibs
Instructions
- Using a fork, mash the banana in a large bowl.
- Add the oats, plant milk, flaxseed, chia seeds, and maple syrup to the bowl. Mix well.
- Cover the bowl and refrigerate the mixture overnight. Alternatively, to make individual grab-and-go servings, divide the mixture into 3 mason jars or small storage containers, cover, and refrigerate.
- To serve: Top with your desired toppings. Serve chilled.
Notes
- I prefer soy milk in this recipe because (in my opinion) it seems to give the oats a slightly smoother, richer texture. Any plant milk may be substituted with good results.
- This recipe gets a touch of natural sweetness from the banana and maple syrup but it is deliberately not overly sweet. This is so it compliments the toppings without overpowering them.
- Feel free to experiment with the suggested toppings or others! I prefer to mix something crunchy (like granola) with something sweet (like fresh fruit).
- Leftovers keep well in the fridge for up to three days.
