Strawberries & Cream Overnight Oats: My Go-To Easy Breakfast
Chatting In The Kitchen: Why I Make These Oats All The Time
Alright, confession time. I started making Strawberries & Cream Overnight Oats years ago, mostly because breakfast and I have a complicated relationship (I’m not what you’d call a morning person—more like a “where’s my coffee and why is it 7am”-type). Once, I actually tried blending them in my half-asleep state and ended up with a pink smoothie eruption, but that’s a story for another time. Anyway, these oats are my little lazy-morning lifesaver, and even my partner, who claims not to like oatmeal, sneaks a spoonful when he thinks I’m not looking. Go figure!
Why You’ll Love This (Or Why I Keep Coming Back To It)
I throw this together when I want breakfast basically to make itself. My family goes nuts for strawberries (fresh or frozen, I am not picky), and there’s something about that creamy layer that sorta feels…special? Anyway, it’s one of those recipes I keep tweaking. The first time, I completely forgot maple syrup and, surprise, it tasted fine anyway (though, yeah, I do prefer it with a bit of sweetness). Also, you can literally dump everything into a jar, so if you’re running late—welcome to my club—you’ll survive.
What You’ll Need (But Honestly, Sub Whatever’s Handy)
- Rolled oats: About 1/2 cup per serving. I sometimes use quick oats if that’s all I can find, but my aunt swears by the big, hearty kind (do what you like!).
- Milk: 2/3 cup—dairy or almond, whatever’s lurking in the fridge. Coconut milk? Actually, I find it works better if you want it extra rich.
- Yogurt: A big spoonful (say, 1/4 cup). Greek is class, but regular’s fine. I’ve even used vanilla yogurt when I want to be fancy.
- Chia seeds: About a teaspoon, for thickening—don’t sweat it if you don’t have them.
- Strawberries: A handful chopped, fresh is nicer but frozen works. I defrost mine in the microwave when it’s winter and the fridge is barren.
- Maple syrup or honey: Drizzle to taste. I once tried agave. Didn’t love it; maybe you will?
- Vanilla extract: If you remember (like, half a teaspoon maybe?), it adds a lovely note. My grandmother always insisted on a splash, so now I can’t skip it.
- Pinch of salt: Optional, but it sort of wakes up the flavor. At least, that’s what the food nerds say.
How I Actually Make Strawberries & Cream Overnight Oats (With All My Quirks)
- Grab a decent-sized jar or a bowl—if you’re short on containers, a mug will do in a pinch. I’ve even used an old jam jar.
- Toss in your oats, milk, yogurt, chia seeds, vanilla, maple syrup, and a tiny bit of salt. Don’t overthink the order, but I usually stir the chia in last so it doesn’t all clump up. (This is where I usually sneak a little taste, just to check the sweetness. You know, for science!)
- Add most of the strawberries now, save a few for the top if you like it pretty. If they’re frozen, I just run them under hot water first, or nuke ‘em for twenty seconds.
- Stir it all up. Seriously, don’t worry if it looks a bit weird at this stage—it sorts itself out overnight.
- Pop a lid on, shove it in the fridge. Let it do its magic for at least 3-4 hours, but overnight is best—I swear it tastes better the next day.
- Next morning, give it a stir. Top with the rest of the berries, maybe another swirl of yogurt or a dust of granola if you’re feeling extra.
What I’ve Figured Out After A Bunch Of Batches
- If you overdo the chia seeds, say goodbye to creamy oats and hello to cement pudding. That was a sad Monday.
- Honestly, letting it sit overnight really does make a difference. I rushed it once for a photo (don’t judge), and it was still…oaty. And not in a good way.
- Frozen strawberries work fine, but they can make the oats a bit wetter, so maybe use less milk if you want it thicker.
- You can prep a few jars at once—it keeps!
I Tried These Variations (And One That Didn’t Quite Work)
- Mango & Cream: Swapped strawberries for mango chunks; delicious in summer, but kinda weird if you use canned (too syrupy, maybe?).
- Chocolate twist: Added a teaspoon of cocoa powder and some choc chips…call it dessert for breakfast?
- Berries & Banana: Blueberries, raspberries, and a few slices of banana—tastes like a summer parfait! But I once tried adding diced apple and it just got weirdly chewy—probably don’t do that.
Do You Really Need Special Equipment?
You see all those pretty jars on Instagram? Sure, use one if you have it (the kind with a tight lid is helpful, especially if you want to shake everything up and pretend you’re on Bake Off). But honestly, any old bowl or container with a cover does the trick. I’ve once just saran-wrapped a mug—worked fine, unless you knock it over, which of course I did.
How To Store It (Not That It Lasts That Long)
Technically, it’ll keep in the fridge for up to 3 days, at least that’s what everyone says. Though honestly, in my house it never makes it past the first morning—someone’s always pilfering my jar! If you want to make a few in advance, just layer the fruit right before eating so it doesn’t get too soggy.
Ideas For Serving (A Little More Than Just Straight From The Jar)
I’ll level with you: most mornings, I eat it standing in the kitchen, but when I have my act together, I like topping it with extra berries and a sprinkle of crushed pistachios. My kid insists on rainbow sprinkles. For a brunch get-together, I once served these in wine glasses. Fancy, right?
Useful Things I’ve Learned (Or, That Time I Messed Up…)
- Don’t skip the overnight step. I once thought I’d shave off time by just microwaving the oats—ended up with a weird, pasty mix that wasn’t even close to as good.
- If you want it cold and fruity like a pudding, use fresh strawberries. For a softer, jammy vibe, stir in some frozen berries the night before. It’s a mood thing, honestly.
FAQ (Questions from Friends And, Uh, Instagram DMs)
- Can I make this dairy-free? 100%. Use coconut or almond milk, skip the yogurt or try a dairy-free version. I do this sometimes when my cousin visits (lactose and him = no go).
- Do I have to use chia seeds? Nah, they’re just for texture. Omit or replace with a scant tablespoon of ground flax if you like. Or just leave it out; no one’s judging.
- Can I heat it up? Sure, but gently—just 30 seconds in the microwave does the trick. Honestly, I prefer it cold but you do you.
- Will steel cut oats work? Not unless you’re prepping them for tomorrow’s tomorrow; they stay really tough. Stick with rolled oats, trust me.
- Where do you find good vanilla? I buy mine online from this vanilla extract guide sometimes, but honestly, the grocery store stuff works too.
By the way, if you’re new to overnight oats, I found this collection on Budget Bytes pretty helpful for playing around with flavors. Oh—did I mention you can add a handful of granola when serving? Okay, enough rambling. Go on, get mixing.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or non-dairy)
- 1/2 cup Greek yogurt
- 1 tablespoon chia seeds
- 2 tablespoons honey or maple syrup
- 1 cup fresh strawberries, chopped
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a medium bowl or mason jar, combine rolled oats, milk, Greek yogurt, and chia seeds.
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2Stir in honey (or maple syrup), vanilla extract, and a pinch of salt until well mixed.
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3Fold in chopped fresh strawberries.
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4Cover and refrigerate for at least 8 hours or overnight.
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5In the morning, stir the oats and add extra strawberries or a dollop of yogurt if desired before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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