Oatmeal, whether it's basic or blended baked, is my go-to breakfast food. Overnight oats are best for busy mornings. The classic breakfast is made in minutes with our no-bake variant.
Make them the night before and put them in the fridge to soak for a creamy, chilled breakfast in the morning.
An excellent overnight oats-milk ratio is 1:1, followed by half the yogurt. This recipe calls for 1 cup oats, 1 cup milk, and 1/2 cup plain Greek yogurt.
This provides us the ideal Goldilocks consistency—not too thick or thin. After figuring out the ratio, you may get creative with milk, mix-ins, and toppings.
Oats. For optimum texture, use old-fashioned rolled oats. Breakdown makes quick oats soggy, not perfect for breakfast! However, steel-cut oats take longer to soften and won't be edible overnight. Save steel-cut oats for Instant Pot cooking.
The milk. Select any milk, from 2% to non-dairy! I use oat milk most often to stay on theme. If you go non-dairy, try one with few components (such oats and water without oil or gums) to avoid changing the texture of your overnight oats.
Chia seeds. Chia seeds become gelatinous when soaked, which helps overnight oats keep together without cooking. Oats with chia seeds are nutritious and protein-rich. Win-win!
The yoghurt. I preferred the way yogurt thickened the oats after trying with and without. I prefer Greek yogurt for its protein, but normal yogurt can be utilized. Keep your oats dairy-free by substituting non-dairy yogurt or leaving it out.
1 c. old-fashioned oats 2 tsp. chia seeds 1/4 tsp. ground cinnamon Pinch of kosher salt 1 c. dairy or non-dairy milk 1/2 c. plain Greek yogurt 1 tbsp. honey Peanut butter, jam, chopped walnuts, fresh fruit, and/or cacao nibs, for topping (optional)
In a medium bowl or big glass container, mix oats, chia seeds, cinnamon, and salt. Stir in milk, yogurt, and honey. Cover and chill overnight.
Stir oats and add toppings before serving.
Make Ahead: Oatmeal (without toppings) can be made up to 5 days ahead of time. Store in the refrigerator.