How to Make Overnight Oats With Yogurt

To make overnight oats, stir ½ cup rolled oats, ½ cup plain yogurt and ¼ cup milk in a wide-mouth jar. Cover and refrigerate overnight. By breakfast the flakes will have softened and the yogurt will coat them like a creamy porridge. Add fruit before chilling for a softer mix or spoon it over the top in the morning to keep the pieces distinct.

Choose old-fashioned rolled oats

Rolled oats make the base chewy enough to hold up under the yogurt and fruit. Look for flat whole flakes on the label. Instant oats break down into a softer mixture, while steel-cut oats usually stay firm when soaked with this recipe’s liquid. Measure the dry flakes loosely so the liquid ratio is easy to repeat.

Old-fashioned rolled oats	½ cup
Plain yogurt	½ cup
Milk	¼ cup
Fresh or frozen fruit	Up to ½ cup
Chia seeds, optional	1 tsp

Mix everything before you close the jar

Use a jar or bowl with a lid and enough space for the spoon to reach the bottom. Stir the milk and yogurt first, then add the oats. Scrape down any dry flakes clinging to the jar so every spoonful hydrates evenly. If you choose a thick Greek yogurt, begin with the listed milk and add more a tablespoon at a time in the morning if the oats are too dense.

Cover and chill overnight

Put the covered oats in the refrigerator at 40°F (4°C) or colder as soon as you’ve mixed them. The flakes absorb liquid while they sit. When you open the jar in the morning, stir from the bottom before deciding if the texture needs adjusting. Fold in chopped fruit now if you want it to stay firm and bright.

Adjust a batch that’s too thick or thin

If the oats hold together in a firm clump, stir in 1 tablespoon milk and add more in small increments until they fall easily off a spoon. If the mixture is looser than you like, stir in a spoonful of thick yogurt. For the next jar, try 1 teaspoon chia seeds before chilling. The seeds absorb liquid overnight and help the oats set more firmly.

Build toppings with two textures

Try berries with sliced almonds, diced apple with cinnamon and walnuts, or banana with peanut butter. Stir jam or nut butter into a spoonful of oats before adding it back to the jar so it spreads through the whole serving. Keep nuts and seeds you want crunchy in a separate container until breakfast.

Make more than one serving

To prep two breakfasts, measure the base into separate jars so both get the same amount of oats and liquid. Cover and refrigerate them right away. Slice bananas just before serving for the freshest color. If you’re carrying the jar to work, pack it with an ice pack and refrigerate it when you arrive.

Sources and related guides

University of Illinois Extension overnight oats base recipe · University of Nevada, Reno Extension berry overnight oats · FDA refrigerator storage guidance

On Wondelique, see how to make chia pudding and how to make cold brew.