Overnight Oats with Yogurt & Chia Seeds
If you’re looking for a quick, nourishing breakfast that’s ready to go as soon as you wake up, overnight oats are a true lifesaver. This version with yogurt and chia seeds is creamy, filling, and endlessly customisable, making it a staple for busy mornings, meal prep, or anyone who wants a healthy start without fuss.
What makes overnight oats special is how simple they are. With just a handful of pantry and fridge staples — oats, chia seeds, yogurt, and milk — you can create a balanced meal that’s rich in fibre, protein, and healthy fats. The chia seeds swell overnight, giving the oats a thick, pudding-like texture, while Greek yogurt adds creaminess and a protein boost. The optional protein powder, honey, or vanilla make it easy to tailor the recipe to your taste and nutrition goals.
This recipe is also family-friendly and versatile. Kids will love it with berries and a drizzle of honey, while adults might prefer nuts, seeds, or a dusting of cinnamon for extra flavour. Because it’s made in a jar or airtight container, it’s portable too. Ideal for work, school, or on-the-go breakfasts.
The best part is that the toppings are up to you. Fresh fruit, frozen berries, nuts, coconut, or even a swirl of nut butter can transform the base recipe into something new every time. Think of it as a blank canvas: keep it simple with raspberries and almonds, or load it up with tropical fruits, spices, or even dark chocolate for a treat.
Whether you’re short on time, trying to eat healthier, or simply want a no-cook breakfast that feels satisfying and wholesome, these overnight oats will quickly become part of your weekly routine. They’re quick to prepare, endlessly flexible, and always delicious, exactly the kind of recipe that makes mornings easier.
Overnight Oats with Yogurt & Chia Seeds
Rate this RecipeEquipment
- Jar or Airtight Container
- Spoon (for mixing and serving)
- Measuring Cups & Spoons
Ingredients
- ½ cup rolled oats
- 1-2 tablespoons chia seeds
- 1 scoop protein powder optional
- 1/2 to 2/3 cup milk adjust based on desired thickness
- 1/3 cup Greek yogurt
- 1 teaspoon honey or maple syrup optional
- 1/4 teaspoon vanilla extract optional
Topping ideas
- Raspberries fresh or frozen
- Chopped almonds roasted or raw
- A splash of vanilla or sprinkle of cinnamon
Instructions
- In a jar or airtight container, combine the oats, chia seeds, protein powder (if using), milk, Greek yogurt, honey or maple syrup, and vanilla.
- Stir well to ensure everything is evenly mixed.
- Add your desired toppings such as raspberries, almonds, or a splash of vanilla on top.
- Cover and refrigerate for at least 4 hours or overnight, allowing the oats and chia to absorb the liquid and soften.
- In the morning, stir through if needed and enjoy straight from the jar or bowl. Feel free to add milk if you want to loosen it up or thin the consistency at all.
Notes
Practical Cooking Tips & Tricks
- Mix thoroughly so chia seeds don’t sink and clump.
- Use a jar with room for stirring (not completely full).
- Prep 3–4 jars at once for an easy week of breakfasts.
- For extra creaminess, use half milk and half yogurt.
- Frozen berries work just as well as fresh — they’ll thaw overnight.
Serving Suggestions
- Top with nut butter and sliced banana for a heartier breakfast.
- Add shredded coconut and pineapple for a tropical version.
- Sprinkle with cinnamon and apple slices for a “breakfast apple pie” vibe.
- Stir in cocoa powder and berries for a chocolate fix.
- Add pumpkin purée and nutmeg in autumn for a seasonal twist.
Make Ahead / Prepare Ahead
- Prep multiple jars on Sunday night for 3–4 days of breakfasts.
- Store toppings separately if you prefer crunch and freshness.
Freezer Friendly
- Not recommended. Oats and chia become mushy when frozen.
Storage Advice
- Fridge: Store sealed jars for up to 3 days.
- Room temperature: Not suitable.
Meal Prep Instructions
- Make 3–4 servings in advance in individual jars.
- Keep nuts or granola separate in small containers.
- Rotate toppings daily for variety (berries, bananas, nut butter, cinnamon, etc.).
Substitutions
Vegetables (5 options to sneak in extra nutrition):- Grated zucchini — stir in before refrigerating, mild flavour.
- Grated carrot — sweet and blends well with cinnamon.
- Pumpkin purée — add warmth and creaminess.
- Sweet potato purée — similar to pumpkin, great with nut butter.
- Beetroot powder — for colour and earthy sweetness.
- Plant-based protein powder (pea, hemp).
- Skyr yogurt instead of Greek yogurt for extra protein.
- Cottage cheese stirred through for extra creaminess.
FAQs
- Do I have to use Greek yogurt? No, any yogurt works, but Greek yogurt makes it creamier and higher in protein.
- Can I make it dairy-free? Yes, use almond, soy, or oat milk, and coconut or plant-based yogurt.
- Do I have to soak overnight? Minimum 4 hours works, but overnight gives best results.
- Can I heat it up in the morning? Yes, microwave for 1–2 minutes if you prefer warm oats.
- How long will it last in the fridge? Up to 3 days if stored in a sealed container.
Helpful Hints / Pro Tips
- Adjust milk for thickness — less for thicker oats, more for thinner.
- Always taste before refrigerating; adjust sweetness now.
- Add crunchy toppings (nuts, granola) just before eating to avoid sogginess.
- Double or triple the recipe for easy batch prep.
- Keep jars sealed tightly to prevent fridge smells affecting flavour.
- Use rolled oats, not quick oats — they give better texture.
- Stir again in the morning for best consistency.
- Portion toppings separately if you’re packing for on-the-go.
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- No Nut Cacao, Oat & Coconut Brownie Balls
- Banana, Dried Cranberry & Oat Cookies
- Raspberry, Banana & Chia Bircher Muesli
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