Print

Make Ahead Overnight Oats: 5 Easy School Morning Recipes

make ahead overnight oats - featured image
Print Recipe

A simple, grab-and-go breakfast recipe using rolled oats, Greek yogurt, and chia seeds that requires minimal prep time and provides sustained energy for busy school mornings.

Ingredients

Scale
  • 1 cup Old-Fashioned Rolled Oats
  • 1 cup Milk (dairy or plant-based)
  • 1/2 cup Plain Greek Yogurt
  • 1 tablespoon Chia Seeds
  • 1–2 tablespoons Honey or Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 1 pinch Salt
  • Optional toppings: Fresh or frozen fruit, nut butters, seeds, cinnamon

Instructions

  1. Wash and dry three 16-ounce mason jars.
  2. Add one cup of rolled oats and one tablespoon of chia seeds to each jar. Add cinnamon if desired, and shake gently to distribute.
  3. Pour in one cup of milk and half a cup of Greek yogurt. Add honey or maple syrup, vanilla extract, and a pinch of salt.
  4. Stir the ingredients thoroughly with a spoon until well combined and oats are submerged.
  5. Swirl in nut butter if using. Add fresh fruit now or save delicate fruits like bananas for the morning.
  6. Seal jars tightly with lids and refrigerate for at least four hours, preferably overnight.
  7. In the morning, stir the oats. Add a splash of milk if too thick and adjust sweetness if needed.
  8. Top with fresh fruit, nuts, or seeds and serve cold.

Notes

Use old-fashioned rolled oats, not instant or steel-cut. Ensure jars are completely dry before starting. Oats absorb liquid, so maintain a 1:1 ratio of oats to liquid for creamy consistency. Can be stored in the fridge for up to five days. For nut allergies, swap nuts for seeds.

Nutrition

Keywords: overnight oats, school breakfast, make ahead, healthy breakfast, quick breakfast, gluten-free options, dairy-free options

Find it online: https://perkypan.com/make-ahead-overnight-oats-5-easy-school-morning-recipes/