I’m so fully involved with overnight oats, that I keep forcing them on others. Thankfully, it usually goes well. These are one of my go-to weekday breakfasts, so they’re in rotation often. But seriously, you can toss in all kinds of nuts and fruits (fresh or dried). Feel free to experiment.
These rooty tooty nutty fruity overnight oats are just an excuse to use up a lot of dried fruit I had around (oh, and to use “rooty tooty” in something!). Feel free to make fun.
The base recipe of this is pretty simple and delicious as-is. I have made it without the Greek yogurt for lazy reasons and it was almost as thick and creamy, so feel free to omit for budget, calorie, or dietary reasons. But otherwise it packs a nice protein punch. Here’s the base overnight oats recipe (the full recipe is further down):
⅓ cup plain Greek yogurt
½ cup old-fashioned rolled oats
⅔ cup unsweetened milk of your choice
1 Tbsp chia seeds (I like these and these)
½ tsp vanilla extract
Pinch of salt
0-2 tablespoons honey or maple syrup (or sweetener of your choice, I use stevia)
Mix it all up and refrigerate for at least 4 hours.
Keep scrolling for the full rooty tooty nutty fruity overnight oats recipe!
Once I decided that I was in lurve with overnight oats, I invested in some cheapie resealable jam jars to make it easy. Here are what I’d recommend if you’re going the jam jar route:
• 8-ounce Ball Crystal Jelly Jars: this batch made two servings in these smaller jars. It’s a perfect size for breakfast. They’re light, easy to seal, and perfect for tossing into a lunch bag or stacking in the fridge. These are the ones shown in the photos.
• These would also be great for half batches: Weck 742 Mold Jar — 1/2 Liter, Set of 6
• 16-ounce Ball Crystal Jelly Jars: this batch would fill this jar pretty well for larger appetites.
More overnight oats recipes:
Want more recipes in your life?
- ⅓ cup plain Greek yogurt
- ½ cup old-fashioned rolled oats
- 2 Tbsp dried fruit of your choice (I used raisins, orange-flavored cranberries, and dried peaches)
- 2 Tbsp nuts (I used chopped walnuts and sliced almonds)
- ⅔ cup unsweetened milk of your choice
- 1 Tbsp chia seeds (I like these and these)
- ½ tsp vanilla extract
- Pinch of salt
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 0-2 Tbsp honey or maple syrup (or sweetener of your choice, I used stevia)
- Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid (like these 8 oz quilted jars).
- Close and refrigerate for at least 4 hours, top with a few extra nuts and dried fruits before serving, and enjoy! These can be made a few days ahead of time for easy weekday breakfasts.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!