I’m fully on board the overnight oats bandwagon. They’re easy, they’re filling, they’re super delicious straight out of the fridge, and I can make a ton of them for the whole week ahead of time. It’s breakfast meal planning made fabulous. I took plain overnight oats and gave them a Ben & Jerry’s spin with nuts, bananas, and chocolate. They’re Chunky Monkey overnight oats!
And of course, feel free to swap almost anything in here. I’ve already made this probably six different ways already. But this one was a clear winner so far. Well, second to another one that I’ll be sharing very soon.
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 chunky monkey 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.
- ⅓ cup plain Greek yogurt
- ½ cup old-fashioned rolled oats
- ⅔ cup unsweetened milk of choice (I used cashew)
- 1 Tbsp chia seeds (I used these)
- ½ tsp vanilla extract
- 1 Tbsp unsweetened cocoa powder
- Pinch of salt
- 0-2 tbsp honey, maple syrup, or 1 tsp sweetener of your choice
- ½ ripe banana, chopped
- 1 tsp chopped walnuts or pecans
- 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, 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!