The Pantry
American

Overnight oats

A make-ahead breakfast of rolled oats, chia, milk, Greek yogurt, vanilla, cinnamon, and maple syrup soaked until thick and spoonable, then finished with blueberries and sliced almonds. The texture is creamy but still chewy, with enough body to hold toppings without turning runny. Makes 2 jarred servings and is best after an overnight chill.

Prep 10 minRest 8 hrAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Overnight oats
~440 calper person · ~880 total
~$3.53meal total · ~$1.76 per person

Estimated calories and US ingredient costs.

For a larger batch, keep the same ratio and mix in a bowl that gives the oats room to hydrate, then portion into jars after the first stir. A 2-quart bowl handles 4 servings cleanly; for 6 to 8 servings, use two bowls so the chia does not clump.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

7 left
Step 1

Mix the dry base

~5 min

Mix the dry base.

In a medium bowl, whisk together 1 cup old-fashioned rolled oats, 2 tbsp chia seeds, 1/2 tsp ground cinnamon, and 1/8 tsp fine salt.

Whisking the dry ingredients first helps the chia disperse evenly so the oats thicken smoothly instead of forming gel pockets.

Ingredients
  • 1 cupOld-fashioned rolled oats
  • 2 tbspChia seeds
  • 1/2 tspGround cinnamon
  • 1/8 tspFine salt
Step 2

Whisk the liquid base

~3 min

Whisk the liquid base.

In a second bowl, whisk 1 cup whole milk, 1/2 cup plain Greek yogurt, 1 tbsp maple syrup, and 1 tsp vanilla extract until the mixture looks smooth and cohesive.

The yogurt should be fully broken up before it touches the oats, which keeps the finished texture creamy.

Ingredients
  • 1 cupWhole milk
  • 1/2 cupPlain Greek yogurt
  • 1 tbspMaple syrup
  • 1 tspVanilla extract
Step 3

Combine and start hydrating

~5 min

Combine and start hydrating.

Pour the liquid mixture into the oats and stir until every flake is coated and no dry patches remain on the bottom or sides of the bowl.

Let the mixture stand for 5 minutes, then stir again to make sure the chia seeds are not settling in one clump.

Step 4

Fold in the fruit and portion

~1 min

Fold in the fruit and portion.

Fold in 1/2 cup of the blueberries

then divide the mixture between two 12-ounce jars or bowls.

Press the oats down lightly with the back of a spoon so the surface is level and the liquid reaches the edges, then top each portion with the remaining 1/2 cup blueberries.

Ingredients
  • 1/2 cup + 1/2 cupFresh blueberries
Step 5

Chill overnight

~480 min cook

Chill overnight.

Cover the jars and refrigerate for at least 8 hours, or until the oats are soft, creamy, and spoonable.

Keep the containers level in the refrigerator so the yogurt, milk, and chia set evenly instead of separating along one side.

Step 6

Stir and finish

After ~480 min

Stir and finish.

In the morning, stir each jar once from the bottom to redistribute any settled chia and ensure the texture is uniform from top to bottom.

Sprinkle the 2 tbsp sliced almonds over the surface just before serving so they stay crisp against the cold oats.

Ingredients
  • 2 tbspAlmonds
Step 7

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 1 cup old-fashioned rolled oats
  • 1 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp fine salt
  • 1 cup fresh blueberries
  • 2 tbsp sliced almonds

Method

  1. Mix the dry baseIn a medium bowl, whisk together 1 cup old-fashioned rolled oats, 2 tbsp chia seeds, 1/2 tsp ground cinnamon, and 1/8 tsp fine salt. Whisking the dry ingredients first helps the chia disperse evenly so the oats thicken smoothly instead of forming gel pockets.
  2. Whisk the liquid baseIn a second bowl, whisk 1 cup whole milk, 1/2 cup plain Greek yogurt, 1 tbsp maple syrup, and 1 tsp vanilla extract until the mixture looks smooth and cohesive. The yogurt should be fully broken up before it touches the oats, which keeps the finished texture creamy.
  3. Combine and start hydratingPour the liquid mixture into the oats and stir until every flake is coated and no dry patches remain on the bottom or sides of the bowl. Let the mixture stand for 5 minutes, then stir again to make sure the chia seeds are not settling in one clump.
  4. Fold in the fruit and portionFold in 1/2 cup of the blueberries, then divide the mixture between two 12-ounce jars or bowls. Press the oats down lightly with the back of a spoon so the surface is level and the liquid reaches the edges, then top each portion with the remaining 1/2 cup blueberries.
  5. Chill overnightCover the jars and refrigerate for at least 8 hours, or until the oats are soft, creamy, and spoonable. Keep the containers level in the refrigerator so the yogurt, milk, and chia set evenly instead of separating along one side.
  6. Stir and finishIn the morning, stir each jar once from the bottom to redistribute any settled chia and ensure the texture is uniform from top to bottom. Sprinkle the 2 tbsp sliced almonds over the surface just before serving so they stay crisp against the cold oats.

Before you cook

What to get ready

Mixing bowls, covered containers and the recipe's blender or saucepan only where specified.

Use old-fashioned rolled oats and divide the mixture into covered containers before refrigerating.

If something needs adjusting

Oats are too thick in the morning

Stir in milk a spoonful at a time; chia continues absorbing liquid during chilling.

Toppings lose their texture overnight

Keep nuts, crisp toppings and delicate fresh fruit separate until serving instead of mixing the entire batch in advance.

Store for later

Keep prepared food refrigerated at 40°F or below. Portion with clean utensils and use an insulated bag with ice packs when taking it away from home.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use frozen berries instead of buying a fresh carton solely for this breakfast.

Next use for your ingredients: Strawberry baked oats →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Whisk the milk and yogurt until completely smooth before adding the oats. That extra minute helps the chia distribute evenly and gives the oats a pudding-like set instead of a lumpy one. Use a container with some headroom so the mixture can expand as it hydrates overnight.

Make it work for you

If you swap quick oats for rolled oats, the texture turns softer and more uniform, so start checking after 2 to 4 hours instead of overnight. Do not substitute steel-cut oats in this no-cook method; they stay too firm unless you pre-cook them first.

Use more of your rolled oats and maple syrup in yogurt parfait.

How far ahead can I make overnight oats?

They keep for 3 to 4 days in a covered container in the refrigerator. The oats will continue to thicken, so add the almonds right before serving and stir well after chilling. For the best texture, eat them within 24 to 48 hours and refrigerate within 2 hours of mixing.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try