Breakfast

Overnight Oats

Name: Overnight Oats
Prep time: 5 min
Yield: 2
Cuisine: American
Ingredients: 100 g (1 cup) rolled oats; 250 ml (1 cup) milk of choice; 100 g Greek yoghurt; 1 tbsp chia seeds; 1 tbsp honey; 1/2 tsp vanilla extract; Fresh berries and banana, to serve

Serves 2 Prep 5 mins + overnight Cook 0 mins Total 8 hours

If you searched for overnight oats and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 2. Budget about 5 mins + overnight to prep and 0 mins to cook or bake, roughly 8 hours all up, across 7 ingredients and 3 method steps. The character of the dish comes from rolled oats, milk of choice and Greek yoghurt. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. After cooking, plate it hot with a coffee or tea on the side. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. We write breakfast recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

100 g (1 cup) rolled oats
250 ml (1 cup) milk of choice
100 g Greek yoghurt
1 tbsp chia seeds
1 tbsp honey
1/2 tsp vanilla extract
Fresh berries and banana, to serve

Method

Mix oats, milk, yoghurt, chia, honey and vanilla in two jars.
Refrigerate overnight.
Top with berries and banana in the morning.

Tip: Prep 3–4 jars on Sunday for grab-and-go breakfasts all week.

Notes

Make-ahead and leftovers: scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Eat Overnight Oats fresh when you can; leftovers keep 1–2 days refrigerated and reheat gently so eggs or batter do not rubber. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Serving ideas without fluff: plate it hot with a coffee or tea on the side. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
From our tested tip, expanded: Prep 3–4 jars on Sunday for grab-and-go breakfasts all week. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Putting it together for Overnight Oats: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Extra cook's margin: if your pan is thin or your oven runs cool, give Overnight Oats another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.