Vanilla Overnight Oats

Course Breakfast & Brunch

Cuisine American

Prep Time 5

Cook Time 0

Chill 4 hours to overnight 4

Total Time 4 5

Servings large serving

Calories 266kcal

Author Kristine Underwood

▢ 1/2 cup rolled oats (*see notes)
▢ 1/2 cup milk (any kind)
▢ 1 tsp brown sugar (up to 2 teaspoons, to taste)
▢ 1/2 tsp vanilla extract
▢ 1/8 tsp of sea salt
▢ 1/16 tsp cinnamon (or a pinch)
▢ 1 TBS yogurt (up to 2 tablespoons, optional)
▢ 1 tsp chia seeds (optional)
▢ Fresh fruit, chopped nuts, granola, fruit compote, or jam (for topping, optional)

Combine all ingredients in a mason jar (or other airtight container) and shake or stir well.
Store oats in the refrigerator for at least 4 hours or overnight.
Add desired toppings just before eating. Eat cold straight from the fridge or warm in the microwave.
Store overnight oats in the refrigerator for 3-4 days. Do not freeze.

This makes a pretty generous serving, so you can also split it in half and make two jars if you're a light breakfast person.
Use rolled oats or quick-cooking steel cut oats for the best texture (quick oats get mushy and regular steel cut won’t soften enough).
If you can find extra thick rolled oats (Bob's Red Mill makes a good one), they'll hold up the best, for the longest and retain the most texture and chew.
Keep a 1:1 oat-to-milk ratio for the best texture.
Don't skip the salt. It makes a big difference in flavor.
Mix well before chilling so everything hydrates evenly.
Adjust consistency in the morning with a splash of milk if needed.
Add yogurt for extra creaminess (optional but recommended).
Wait to add fruit or toppings until serving.
Keeps well in the fridge for up to 3–4 days.