Overnight Oats Recipes to look forward to in the morning

Overnight Oats Recipes to look forward to in the morning

When it comes to easy, healthy breakfast options, it's hard to beat a comforting bowl of overnight oats. Here we round up three of our favourite recipes – a classic peanut butter bowl, a protein-packed chocolate treat, and a savoury option –  that will make you happy to wake up in the morning.


Peanut Butter Overnight Oats

Recipe by Minimalist Baker.

EASY peanut butter overnight oats made with just five ingredients and five minutes prep time. Naturally sweetened, vegan, gluten-free, and so delicious. 

Ingredients (one serving)

½ cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp)

¾ tbsp chia seeds

2 tbsp natural salted peanut butter or almond butter (creamy or crunchy / or substitute other nut or seed butter)

1 tbsp maple syrup (or substitute coconut sugar, organic brown sugar, or stevia to taste)

½ cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)

Toppings (optional): Sliced banana, strawberries, or raspberries, flaxseed meal or additional chia seeds, granola


1. In a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).

2. Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.

3. Cover securely with a lid or seal and set in the refrigerator overnight (or for at least six hours) to set/soak.

4. The next day, open and enjoy as-is; or garnish with desired toppings from above options.

OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just make sure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.

Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.


Chocolate Protein Overnight Oats

Recipe by Feasting not Fasting.

These chocolate protein overnight oats are a quick make-ahead healthy breakfast with protein powder and over 14 grams of protein per serving.

Ingredients (one serving)

½ cup unsweetened almond milk (or any milk you prefer)

½ cup rolled (old fashioned) oats

1 tbsp. unsweetened cocoa powder

1/8 cup protein powder

½ tbsp. pure maple syrup

¼ tsp. vanilla extract


1. Mix all ingredients together in a small jar or split between two jars to keep the two servings separate. Stir well to mix ingredients and dissolve chunks.

2. Place jar(s) in refrigerator overnight or for two hours at the very minimum (overnight is preferred).

3. Remove from refrigerator before eating and stir well.

4. Either eat directly from the jar(s) or place in a bowl. Eat within 24 hours of mixing for best results.


Grilled Avocado and Chili-Spiced Egg Overnight Oats

Recipe by Cooking Light.

A grilled avocado elevates this flavourful overnight oats bowl with its charred flesh and cool, creamy interior. Crowned with a six-minute egg and garnished with spicy chili flakes, this savoury breakfast will keep you satisfied 'til lunchtime.

Ingredients (one serving)


½ cup old-fashioned rolled oats

½ cup unsweetened nut milk

¼ cup plain 2% reduced-fat Greek yoghurt

½ tablespoon chia seeds

½ tablespoon flaxseed meal

1/8 kosher salt


¼ ripe avocado

1 room temperature egg

1/8 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes (optional)

½ chili pepper, sliced thin

½ teaspoon sesame seeds (optional

Extra-virgin olive oil


1. Combine oats-ingredients in a bowl. Cover and refrigerate overnight; stir.

2. Heat a grill-pan over medium-high. Generously coat pan and avocado with cooking spray. Place avocado on grill pan, flesh-side down, and cook 4-5 minutes, rotating once halfway through, until deep char marks appear. Remove skin and slice in half, either crosswise or lengthwise. Place on bowl of oats.

3. Sprinkle chili pepper slices and sesame seeds on bowls. Drizzle ½ teaspoon olive oil over each bowl of oats.

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