Three Recipes For Overnight Oats

Apparently overnight oats are the newest craze. And for pretty good reason. They’re easy, you can make them the night before, they can be healthy and they’re easy to customize. My cousin turned me on to them and suggested I come up with a few recipes. So here we go. I thought it would be annoying to do three different recipe postings… so I put them all here. The flavors are:

Blueberry Crumble Overnight Oats

Vanilla & Roasted Almond Overnight Oats

Bananas Foster Overnight Oats

IMG_1784 IMG_1785 IMG_1786

Scroll down to see each recipe.

IMG_1778My recipes use a 1:1 ratio of milk to oats. This makes a really thick oatmeal. If you prefer a thinner consistency then use 1/4 cup of milk for every 1/2 cup of oats. Some people also like to add chia or other nuts and seeds to the mix. Customize however you’d like. I used rolled oats. You can also use old fashioned or steel cut… just don’t use quick-cooking oats. They’ll get too mushy.

The oats are meant to be eaten cold, but if you love your hot oatmeal, you can easily heat them up for a great hot breakfast.


What you’ll need:

1/2 cup rolled oatsIMG_1784

1/2 cup unsweetened vanilla coconut or almond milk

1/2 cup frozen or fresh blueberries

1 cup fat free vanilla greek yogurt

A few dashes of cinnamon

1/2 cup granola

Put all the ingredients except the granola in a bowl or mason jar and mix well together. Put in the fridge for 4-6 hours.

Preheat the oven to 350 degrees. spread out the granola on a baking sheet and toast for a few minutes. Watch very closely. It can burn very easily. Just slightly brown the granola. (You can also skip this step and just toss the granola on top if you don’t really care.

Take the oats and top with the granola and fresh blueberries. I also suggest drizzling some honey or maple syrup on top if you want to add a bit of extra sweetness!

Vanilla & Roasted Almond Overnight Oats

What you’ll need:

1/2 cup rolled oatsIMG_1785

1/2 cup unsweetened vanilla coconut or almond milk

1 cup fat free vanilla greek yogurt

1/2 cup sliced almonds

1 vanilla bean (optional)

a couple dashes of cinnamon

Set the oven to 350. Spread the almonds on a baking sheet and put in the oven. Watch closely, moving the almonds around every few minutes. They will cook VERY quickly. As soon as they brown slightly take them out. They burn so easily… but the taste is worth the hassle.

Put the oats, yogurt, milk cinnamon and 1/4 cup of the oats in a jar or bowl. If you have a vanilla bean, scrape out the insides and add to the oat mixture (it adds a really nice fresh vanilla flavor… you can also use a drop of extract but just keep in mind it wont taste as fresh, and its very easy to go overboard).

Mix well, cover and refrigerate for 4-6 hours. Top with more of the toasted almonds (or raw if you prefer) and a drizzle of maple syrup if you want any added sweetness. I also added some cinnamon. Without any added sugar or syrup this is the least sweet of the three recipes.

bananas foster overnight oats

What you’ll need:

1/2 cup rolled oatsIMG_1786

1/2 cup unsweetened coconut or almond milk

1 cup plain fat free greek yogurt

1 1/2 tbsp maple syrup

1 banana

1 tbsp brown sugar

(optional granola and /or almonds for topping)

Heat 1 tbsp maple syrup in a pan with one tbsp of water. Slice the banana. Add half of the banana and brown sugar until bananas become soft and covered in the sugary mixture. This won’t take long. Remove from heat.

Add the oats, the banana mixture, the yogurt, milk and remaining 1/2 tbsp of maple syrup to a jar or bowl. Mix well and refrigerate. Top with the rest of the banana. Top with whatever else you’d like. I suggest granola and almonds with the banana for an added crunch.

Really when it comes these recipes, you just have to remember that customize them with whatever you’d like. Because they have so many variables, I didn’t provide a calorie count. But they are a delicious and healthy breakfast or snack option (as long as you don’t go overboard on the sugars and syrups)


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