I'm not a morning person, so I'm all about the make-ahead breakfast. Learning how to make overnight oats was a real game changer for me. It's the perfect healthy breakfast I can batch out for the week and simply toss in my bag as I run out the door.
How to Make French Toast in 6 Easy Steps
Whether you want to call it refrigerator oatmeal, no-cook porridge, or Bircher muesli (originally made famous in Switzerland in the 1930s), all overnight oats follow the same technique of soaking rolled oats in liquid until they become soft. When combined with crunchy seeds, dried or fresh fruit, and a dash of something sweet, the softened, chewy oats are soothing and hearty and easy to love. And perhaps best of all, they're infinitely and easily customizable.
My favorite vessel to make overnight oats in is a jar. Better yet is a mason jar that has measurement lines on the side. That way I can measure, mix, chill, carry, and eat my breakfast all using the same container. Because I'm usually taking my overnight oats with me to eat at my desk in the morning, I make it in individual serving–sized jars. But if you're not going to take it to go, or if you're feeding a crowd, you can make a big batch in a larger container to last a few days or feed the whole family.
You don't need a recipe, just memorize this simple ratio for how to make overnight oats:
1 part oats + 2 parts milk + 1/4 part seeds
Then sweeten, season, and eat! (Actually, you let the oats rest, then you eat. Details below.)
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
1. Start with oats, of course
This is really the only ingredient you have no choice about. Skip the steel-cut oats and quick cooking oats and stick with old-fashioned rolled oats. For me, about 1/2 cup of oats makes the right amount of overnight oats (a little over a cup) for my breakfast. If you want to make more, or less, go for it. Put these oats into a jar.
2. Add some extra seeds and stuff (or not)
If you want your overnight oats to have a thicker, slightly tapioca-like texture, chia seeds will do that while also adding some healthy protein. Add about 1/4 the amount of oats you added. (So if you're starting with 1/2 cup of oats, add 2 tablespoons of chia seeds.) You don't have to use just chia seeds though: you can use flax seeds, pumpkin seeds, or any other kind of seed you like. But only chia will give you that tapioca effect. You can also add other stuff like chopped nuts, shredded coconut, cocoa nibs, or dried fruit. Me? I add a big tablespoon of chia and another of pumpkin seeds.
3. Add twice as much liquid as oats
You can use any kind of milk you like to make your overnight oats: I like mine with whole cow's milk. Rice milk, almond milk, coconut milk, hemp milk—you name it, it'll work. You can also use whey or buttermilk for a tangier flavor, or thinned yogurt or keifer. You can use plain yogurt (not Greek) without thinning it, but you'll get a much thicker product in the end. You want to be careful to keep your overnight oats far away from anything resembling a cement-like texture. So if you use 1/2 cup of oats and 2 tablespoons of seeds, pour 1 cup of milk into your jar. One caveat to the ratio: If you are not adding any chia seeds or significant extras, reduce the amount of liquid a little (say, 3/4 cup milk for 1/2 cup oats).
4. Stir in some sweetener and spice
Add a pinch of salt no matter what, and then decide how you want your overnight oats to taste. Add a pinch of cinnamon or cardamom or a splash of vanilla if you like. Or stir in some cocoa powder or matcha powder. Then choose your sweetener: maple syrup, honey, agave, date sugar, brown sugar, or white sugar, and stir in a small spoonful. You don't need to add sweetener at all though—I often just add a bit of vanilla and cinnamon without any sugar and then eat it with fresh fruit on top. A small squeeze of lemon juice can help give your overnight oats a nice little tang, and balance out the sweetness. Stir it all together, taste, and adjust the flavoring until it's right where you want it.
