Memorize This Simple Ratio for the Best Overnight Oats

As the weather warms and the summer months draw closer, my breakfast routine is one of the first things to change. I make the switch from hot coffee to iced, and I swap my warm bowl of oatmeal for a pre-packed jar of refreshingly creamy overnight oats. I highly suggest you do the same.

Overnight oats are the easy, healthy breakfast you’ll always feel good about eating. They’re high in protein and fiber — which will keep you full throughout the morning — and they’re perfect for taking on the go. Here’s our foolproof formula for making the very best overnight oats every time.

What’s the Difference Between Oatmeal and Overnight Oats?

Unlike a bowl of warm oatmeal, overnight oats are meant to be eaten cold, straight from the refrigerator (no reheating necessary). To make them, you’ll soak rolled oats in milk and yogurt overnight, which gives them a soft, slightly toothsome texture that’s ultra-creamy and subtly sweet. In the morning, you’ll add your favorite toppings — fresh or dried fruit, nuts, seeds, and nut butters are all fair game.

Don’t let that overnight soak fool you — overnight oats are incredibly simple to make. They take no more than five minutes to prep, and then the breakfast makes itself while you sleep. If you stir together a batch during your weekend meal prep, you’ll be left with four grab-and-go breakfasts to eat throughout the week (the oats last about four days in the fridge). You can also scale the recipe down and make single servings instead.

What Ingredients Do I Need for Overnight Oats?

What’s the Best Ratio for Overnight Oats?

Making overnight oats is actually as easy as memorizing a simple ratio: Use equal parts old-fashioned rolled oats and milk, plus half as much yogurt. For example, the recipe below calls for 2 cups old-fashioned rolled oats, 2 cups milk, and 1 cup yogurt. From there, you can add whatever toppings you prefer (more on those below).

How Do I Serve Overnight Oats?

While you can certainly eat them as is (just give the bowl a good stir, first), overnight oats are even better with toppings. Fresh fruit, dried fruit, nuts, seeds, and nut butter are all fair game.

While nut butter, dried fruit, some fresh fruit (like blueberries, apples, and citrus) can be added in advance, you’ll want to wait to add delicate or crunchy toppings, such as nuts, seeds, and toasted coconut, until the morning you plan to eat them. When mixed with the oats upfront, the long soak leaves nuts and seeds with a soft, chewy texture. The same goes for most berries, which can get mushy when soaked for too long.

Overnight Oats Recipe


  • 2 cups

    old-fashioned rolled oats

  • 2 cups

    dairy milk or unsweetened non-dairy milk

  • 1 cup

    plain Greek or non-dairy yogurt

  • 3 tablespoons

    maple syrup or honey

  • 1 tablespoon

    chia seeds (optional)

  • 1/4 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    kosher salt

  • Optional toppings: fruits, nuts, seeds, nut butter


Large bowl

Measuring cups and spoons



  1. Add ingredients to a large bowl. Place all the ingredients in a large bowl.

  2. Stir together. Stir together until well combined.

  3. Cover and refrigerate overnight. You can divide the oats into individual jars at this point if desired. Cover and refrigerate for at least 4 hours, preferably overnight.

  4. Stir before serving. Stir again before serving with desired toppings.

Recipe Notes

Storage: Leftovers will keep in the refrigerator for up to 4 days.

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