Simple Overnight Oats

Ingredients

• 45 g (½ cup, heaped)old-fashioned rolled oats
• 160 ml (⅔ cup)milk of your choice
• 80 g (⅓ cup)plain Greek yoghurt
• 0–30 ml (0–2 tablespoons)honey
• 2.5 ml (½ teaspoon)vanilla extract
• A pinchsalt

Instructions

1. 1

   Mix the ingredients

   Combine all the ingredients in a small bowl and mix them together.

2. 2

   Portion into jars

   Spoon the mixture into two small jars or one large jar.

3. 3

   Chill before eating

   Refrigerate for at least four hours before serving.

What are overnight oats?

Overnight oats are rolled oats softened in liquid in the fridge rather than cooked on the hob. This American-style version combines oats with milk and Greek yoghurt for a creamy, make-ahead breakfast.

The short ingredient list keeps the base simple, while honey and vanilla add sweetness and flavour. Once chilled, it is easy to customise with toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 8g protein, 18g carbs, 4g fat.

The oats provide most of the carbohydrate, while milk and Greek yoghurt contribute protein; the yoghurt and milk also contribute some fat, depending on the type you choose. Honey adds carbohydrate if used. Add fresh fruit and a small handful of nuts or seeds to round out the serving.

Choosing the ingredients

Rolled oats: Old-fashioned oats soften overnight while keeping some texture. Quick oats will turn softer, while steel-cut oats may not soften enough in this short chilling time.

Milk and yoghurt: Milk hydrates the oats, and Greek yoghurt gives the mixture a thicker, tangier finish. Choose dairy or plant-based milk to suit your preference.

Getting the consistency right

Mix thoroughly so the oats are evenly coated with milk and yoghurt. If the mixture seems loose at first, give it the full chilling time before deciding whether it needs adjustment.

For a thicker result, use less milk next time; for a softer, looser bowl, stir in a splash more before eating.

Sweetness and flavour

Honey: The amount is flexible, so start with none or a little and taste before serving. You can also leave it out and let fruit provide the sweetness.

Vanilla and salt: Vanilla rounds out the flavour, while a pinch of salt helps keep the oats from tasting flat. Mix them in with the other ingredients so they are distributed throughout.

Plan the chilling time

The hands-on preparation takes only a few minutes, but the oats need at least four hours in the refrigerator to soften. Making them the evening before gives them time to chill before breakfast.

Divide the mixture between two small jars for individual portions, or use one larger jar and portion it later.

Toppings and serving ideas

Add sliced banana, berries or grated apple just before eating for fresh fruit and a different texture. Nuts and seeds bring crunch; stir them in at serving time if you want them to stay crisp.

Serve the oats cold straight from the fridge. A little extra milk can loosen the mixture if it has thickened more than you like.

Recipe notes & tips

• Use a jar with enough room to stir the oats and add toppings.
• Stir well before portioning so each serving has an even mix of oats and yoghurt.
• Start without honey if your toppings are already sweet.
• Add crunchy toppings just before eating to preserve their texture.
• Loosen chilled oats with a splash of milk if they seem too thick.

Variations

• Berry topping: Add fresh or frozen berries just before serving.
• Banana and nuts: Top with sliced banana and chopped nuts for sweetness and crunch.
• Chia seeds: Stir in a small spoonful and add extra milk if the mixture becomes too thick.
• Cinnamon: Mix a pinch of ground cinnamon into the oats before chilling.
• Dairy-free: Use plant-based milk and a plain plant-based yoghurt.

Common mistakes to avoid

• Using steel-cut oats: They can stay too firm after a short soak; choose rolled oats for this method.
• Skipping the chill: The oats need at least four hours to soften; prepare them ahead rather than serving immediately.
• Adding too much honey: The mixture can become overly sweet; begin with less and adjust when serving.
• Expecting a fixed consistency: Milk and yoghurt vary; stir in a splash of milk or use less next time to suit your preference.
• Adding nuts too early: They can lose their crunch in the mixture; add them just before eating.

How to store

Keep the oats covered in the refrigerator and eat within three days. Stir before serving, adding a splash of milk if needed; they are intended to be eaten cold.

Frequently asked questions