- ½ cup plain Greek yogurt
- 1 cup milk of choice
- 2 teaspoons maple syrup or honey
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 6-8 chopped strawberries (plus extra for topping)
- Stir all ingredients together very well.
- Divide between jars and cover.
- Refrigerate overnight, then serve cold topped with extra fruit.
Step by Step Recipe Video
Step by Step Photos:
If you want some more in-depth step-by-step instructions, you can find them in my post on how to make overnight oats.
Serving size and jars:This recipe makes 2 larger or 4 smaller servings. It works in a big batch or a bowl just as well as it does in photogenic jars. When I make these for a crowd, I definitely just leave them in one large bowl! The recipe is easy to double or triple for a larger group of people (or hungry eaters). The cute Weck jars (I use these for larger portions and the smaller ones below for kid-sized or snack-sized portions) just make them portable, pre-portioned and adorable.
Ingredient Notes and Tips:No time? No worries! Just use quick oats and a touch more chia seeds, and your oats will be ready in 10-15 minutes. They’re just not as creamy as oats that soak overnight. Oats: We like a mix of quick and old fashioned. If you don’t have time for an overnight soak, definitely use all quick oats! Chia Seeds: You can skip these if you prefer. In fact, the original overnight oats, the traditional bircher, definitely do not use chia seeds. I like the extra creaminess they provide, but you can absolutely make this without. Just use 2 more tablespoons of oats and a little less milk. Adjust ingredients if the consistency is off: This can happen, depending on your oats, the chia, and probably the moon phase. No, kidding about that last one. But if your overnight oats end up too thin and liquidy, just add some more oats or chia and wait for 5 minutes. If they’re too dry/sticky, add a splash of milk or some extra Greek yogurt.
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Look mom… Strawberries! 😉