Overnight oats are the easiest make-ahead breakfast there is: mix everything in a jar before bed and it's ready when you wake up. This base recipe is deliberately plain so you can build on it with whatever fruit or toppings you like.
Prep: 5 minutes · Cook: 0 minutes (no cooking) · Total: 5 minutes prep, plus overnight chilling · Serves 1
Equipment
Jar or container with a lid
Spoon
Ingredients
50g rolled oats
120ml milk (dairy or plant-based)
2 tbsp plain yoghurt
1 tsp honey or maple syrup, to taste
1/2 tsp vanilla extract (optional)
A pinch of salt
Fresh fruit, to serve
Instructions
Add the oats, milk, yoghurt, honey, vanilla (if using) and salt to a jar.
Stir well until combined, making sure no dry oats are stuck to the sides.
Cover and refrigerate overnight, or for at least 4 hours.
In the morning, stir again and loosen with a splash more milk if it's too thick. Top with fresh fruit before eating.
Tips
Rolled oats work best; quick oats can turn too mushy and steel-cut oats stay too firm without cooking.
Make several jars at once at the start of the week to save time.
Add toppings like fruit or nuts just before eating so they stay fresh and crunchy.
Substitutions
Use any milk you like, dairy or plant-based.
Swap yoghurt for an extra splash of milk if you don't have any.
Stir in a spoonful of peanut butter, cocoa powder or chia seeds for variety.
Storage
Keeps well covered in the fridge for up to 3 days. Not suitable for freezing.
Nutrition estimate
Calories: Roughly 280 kcal per serving (estimate, before fruit and toppings)