Classic Overnight Oats
No-cook, make-ahead oats that soak overnight into a creamy, high-fibre breakfast.
Prep10 min
Total10 min
DifficultyEasy
Base yield2 servings
Best for gut health · steady energy
High fiber
Rich in magnesium
Stir everything in a jar the night before; the oats and chia hydrate while you sleep. Ready to eat cold, straight from the fridge.
Ingredients
Servings
servings
Scaling note. Scales cleanly. Past about 4 servings, split between jars or use a wide dish so every oat sits in liquid and hydrates evenly; add a splash more milk in the morning if it has thickened too much.
- 90 g rolled oats
- 240 ml whole milk
- 120 g Greek yoghurt 10% fat
- 20 g chia seeds
- 30 ml maple syrup (optional – can be omitted)
- a pinch fine sea salt not scaled
- 100 g fresh raspberries , to serve (optional – can be omitted)
Instructions
-
1
In a jar or bowl, combine the rolled oats, chia seeds and a pinch of salt.
-
2
Pour in the milk, add the Greek yoghurt and the maple syrup, and stir well so no dry oats remain around the edges.
-
3
Seal and refrigerate overnight, or at least 6 hours, so the oats and chia soften and thicken.
-
4
In the morning, stir, loosen with a splash more milk if needed, and top with fresh raspberries.