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Overnight Oats

By Genevieve Ko

Updated Aug. 22, 2024

Overnight Oats
David Malosh for The New York Times
Total Time
5 minutes, plus overnight soaking
Rating
4(10,537)
Comments
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Overnight oats are, of course, a healthy breakfast and they’re easy to make, but they also feel like a special treat, sweet with dried fruit. Unlike oatmeal, uncooked but softened oats retain a fresh flavor and taste delicious cold. Top it with nuts just before eating for an irresistible crunch against the creamy oats.

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Ingredients

Yield:2 cups
  • ½cup old-fashioned oats
  • ¼cup dried fruit, cut into small pieces, if needed
  • 1tablespoon chia, flax, poppy or sesame seeds
  • 1cup milk or unsweetened dairy alternative, such as almond or oat milk
  • ¼teaspoon kosher salt
  • Maple syrup, honey or brown sugar (optional)
  • 2tablespoons chopped or sliced nuts, toasted, if desired
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

136 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 5 grams protein; 145 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.

  2. Step 2

    Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

    Image of finished oats in a jar with a spoon for making overnight oats.
Tip
  • The soaked oat mixture will keep in the refrigerator for up to 5 days.

Private Notes

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FAQS

  1. Old-fashioned oats, also known as rolled oats, become tender and creamy when soaked. Quick-cooking oats, which are smaller, can end up pasty and steel-cut oats, which are sturdier, stay quite firm even after soaking.

Ratings

4 out of 5
10,537 user ratings
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Comments

P.M.

I guess this is a silly question, but- when the recipe says "old-fashioned oats," does this mean steel-cut oats or rolled oats? Clarity, please. Thank you.

EJG

I don't like ANYTHING super cold for breakfast so when I make oats like this I use almond milk and leave it on the counter overnight for room temperature pleasure in the morning!

Patricia

HI, It means rolled oats instead of quick cook or instant. Steel cut don't work that well overnight.

FrankW

I became hooked on Alexandra Stafford’s Baked Steel Cut oatmeal after avoiding most foods involving oatmeal so I had to try this and I did not dislike it but maybe I’ll have some more just once in an awhile going forward. My preference is the baked Steelcut version.

Tina

I also like to add cinnamon and/or cloves and/or cardamom for a little extra flavor.

DebDoo

There’s not much protein in this though…i prefer a high protein breakfast. I guess I could add yogurt.

FrankW

I like it better with the yogurt and for this recipe subbed in a quarter cup of yogurt (I had Greek plain) for the same amount of milk.

A.L.

I've had success adding a scoop or two of protein powder to my overnight oats, but that usually means adjusting the amount of liquid added to compensate for that - you can play around with it to find the consistency you like!

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