Are you a faithful breakfast eater? Do you eat mostly the same thing for breakfast each morning, or do you like variety? I most definitely have to eat breakfast every morning, or I’m a shaky lightheaded mess by 9am. I usually have either an egg and cheese sandwich on an english muffin, or a bowl of cereal – a LARGE bowl of Honey Bunches of Oats with Almonds and whole milk, just in case you were wondering.
I was inspired to try something new when Lindsay over at Pinch of Yum, one of my favorite food bloggers, shared her recipe for Flax and Blueberry Vanilla Overnight Oats. This is one of those recipes that super versatile, and there are about 101 possibilities when it comes to mix-ins and toppings. These are a few of my favorites…
The toasted coconut (directions below) was soooo over the top delicious. I pretty much just kept taking a bite, adding more toasted coconut, then taking a bite, and then a little more…
Adding the raisins to the yogurt and oatmeal before it sits overnight makes them get nice and soft and plump. Simple but good.
If you like your oatmeal on the sweeter side, a drizzle of honey is the perfect thing. A generous sprinkle of chopped almonds adds a nice crunch too. Maybe some sliced bananas?
I’ve actually been eating this for lunch more than breakfast, simply because I can’t seem to remember to make it the night before! So I make it early in the morning, divide it into mason jars, and put them in the fridge for later. Then when I’m heading out to run errands, or take the boys to the park, I just put one in my purse to eat on the go. Just don’t forget a spoon like I did! I love that these cute little jars keep me from being tempted to hit the drive-thru when I’m out and about and that lunch time hunger strikes. I like using steel cut oats because it retains a nice chewy texture, but if you prefer a softer texture you can definitely substitute old fashioned rolled oats as well.
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Overnight Steel Cut Oatmeal (Plus Mix-In Ideas)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 3 1x
- Category: Breakfast
- Cuisine: American
Description
This is one of those recipes that is super versatile, and there are 101 possibilities when it comes to mix-ins. These are a few of my favorites…
Ingredients
Overnight Oatmeal
- 1 cup plain nonfat Greek yogurt
- 1/2 cup milk
- 1/2 cup steel cut oats
- 2 tablespoons brown sugar
Toppings
- Berries
- Toasted Coconut
- Chopped Almonds
- Honey
- Cinnamon
- Raisins
Instructions
- In a medium bowl, mix together yogurt, milk, oats and brown sugar. Add berries or cinnamon and raisins at this point if desired.
- Divide into three jars or containers, and refrigerated at least 4-6 hours or overnight.
- Add additional toppings such as toasted coconut, almonds, or honey.
Toasted Coconut
- To toast your coconut, preheat the oven to 350 degrees.
- Spread sweetened coconut flakes on a Silpat or parchment lined baking sheet.
- Bake the coconut for about five minutes, watching for most of the flakes to turn golden brown.
- Remove from the oven and allow to cool for a few minutes.
Notes
***Since I’ve made this a few more times, I’ve noticed that the oats soften quite a bit more when the jar is allowed to set at room temperature, for example, when I take it out of the fridge before leaving the house in the morning and then eat it later for lunch. So if you feel like the oats are too crunchy, allow it to sit at room temperature for a while. If this does not work well with your schedule, you may want to substitute old fashioned rolled oats instead of steel cut oats, or a mixture of the two. ***I’ve also tried microwaving the mixed oats, yogurt, brown sugar and milk for a minute or so before pouring into the jars to refrigerate. This really made the oats soften up by the next morning, even without sitting out at room temp. So you can kind of play with the recipe to get it to the texture you prefer.
Nutrition
- Serving Size: 1 Serving (toppings not included)
- Calories: 194
- Sugar: 9.9g
- Sodium: 52mg
- Fat: 2.8g
- Saturated Fat: 0.9g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2.7g
- Protein: 13g
- Cholesterol: 7mg
Tracy says
I cook my steel cut oats in a rice cooker as I’ve never had much luck with the overnight recipes (they don’t seem to soften enough, and I like them chewy) so perhaps I had the proportions wrong. I am eager to try this recipe, so could you tell me when you say ‘oatmeal’ do you mean ‘oats’ as oatmeal causes me to think you’ve cooked it into an oatmeal consistency before adding to mason. Thank you.
Julie says
Hi Tracy! This oatmeal recipe is actually not cooked at all. The oats will soften up overnight when they absorb some of the liquid from the milk and yogurt. It is served cold. Hope this helps make the recipe more clear.
Tracy says
Oh yes I know they soak up the liquid to ‘cook’ or soften I just wanted to be sure that I should start with oats not oatmeal. Thanks so much! Looking forward to breakfast tomorrow 🙂
Julie says
Okay now I see what you are saying… I updated the recipe and post to be more clear about adding “oats” not “oatmeal”. Thanks for your question – I can see how that was confusing.
Neysha says
If you like softer chewy oatmeal, I read somewhere you can try the instant oatmeal. I don’t know how true it is because I don’t like really soft oatmeal but you can definitely try.
Candace McKinley says
Rolled oats. Instant will turn ti mush.
Tiffany @ Triple Crème Decadence says
I feel you, breakfast is necessary! I love how the oatmeal absorbs all the deliciousness from the yogurt. I would have never thought of that, thank you!
Julie says
You’re welcome Tiffany, hope you do get a chance to try it! Thanks for stopping by LLK 🙂
MB says
This is such a gorgeous post! I just discovered your blog and love it… thanks so much – I needed to liven up my boring morning yogurt routine 🙂
Julie says
Thank you so much for your kind words. Hope you enjoy this recipe!
Hannah says
These all look delicious! I’m on the same page as you with breakfast – egg sandwiches are my go-to and honey bunches of oats with almonds is my favorite cereal!
Julie says
Thanks Hannah! We are breakfast twins :0)
joyce gasper says
This looks delicious…was looking for something to do with steel cut oats…this looks like it will improve the flavor…just have to get the yogurt. Thanks so much.
Julie says
Thanks Joyce. Hope you enjoy!
Chelsea @chelseasmessyapron says
This is so brilliant Julie! I love overnight oats so much. Your photos are absolutely gorgeous!
Julie says
Thank you for your kind words Chelsea. Hope you enjoy!
Emilie says
Looks delish! How long can these stay refregerated?
Julie says
Hi Emilie! I have been keeping them in the fridge for three days and they’ve been fine. Not sure beyond that.
Emilie says
Thanks! I’ll definitely give these a try
Julie says
You’re welcome. Let me know what you think… Also, just wanted to make sure you saw my note about the oats being softer when the jars sit at room temperature for a bit before serving. I’ve also tried microwaving the mixed oats, yogurt, brown sugar and milk for a minute or so before pouring into the jars to refrigerate. This really made the oats soften up by the next morning, even without sitting out at room temp. So you can kind of play with the recipe to get it to the texture you prefer.
Scarlett says
Do you have suggestions for milk substitution?
Julie says
Not sure if you are wanting to substitute for a specific dietary restriction, but I’m sure almond milk would be just fine. Hope this helps!
Shannon says
I make overnight oats with almond milk and it’s delicious. I get the fresh, unsweetened vanilla flavor in the refrigerated section of the grocery store or Trader Joe’s. I haven’t tried the steel cut oats yet though, but it works great with the rolled oats. 🙂
Susan says
I use Califia brand of Almond Milk/Coconut blend. I use Cabot Greek brand yogurt. These 2 items give my oatmeal a stiffer consistency. I also don’t add my fruit to the mix. I place my fruit in the bottom of my ramekins and pour mixture over the fruit. In the morning I top with sliced almonds and about a 1/8 tsp of honey. Then I mix all together and eat. I also make 4 ramekins at a time for 4 days worth. It keeps fine until ready to eat. I also prefer blackberries, but blueberries work fine, too. Raspberries seem to make the oatmeal too sweet for me.
Taylor says
It seemed like a really small amount to divide into 2 different jars – so I threw it all into one. Do the oats expand a lot or does it stay about the size it is when you put it into the jars? My mason jars are 16 oz.
Julie says
Hi Taylor, the oats absorb some of the liquid and get softer, but the overall volume really doesn’t change so you should be good. Hope you enjoy!
MaryBeth says
I’m not sure I will like cold oatmeal… can I zap these in the microwave for a minute or so to take the chill off?
Please say Yes!
Julie says
Should be just fine. I usually let it come to room temp too
Susan says
I am one of the most finicky eaters on the planet so I was really skeptical about cold oatmeal, but this is the best I have ever had. I have been eating this for over a year now and if I run out before I get to the store I panic. I am not a good cereal eater and I have high cholesterol so eggs are a bit scary to eat. You might just be surprised by how good this really is. I have also tried it with Old Fashioned Oats when my Steel cut oats ran out. That also works but not as good as the steel cut oats. and don’t use “quick” steel cut oats.
Julie says
So glad you like it too!
molly says
Is there a substitute for the yogurt that you would suggest? I try to avoid dairy and plan on using either almond milk or coconut milk but am unsure about what to substitute the yogurt with? Thanks!
Julie says
So sorry Molly, I really don’t know of a nondairy substitute for yogurt.
Rylee says
Use coconut milk yogurt! I’ve been using that and it tastes just fine 🙂
Julie says
Great idea, thanks for chiming in Rylee!
Allison says
Any non-dairy milk works. I like to use coconut milk and add in some chia seeds.
Vanessa says
Silk makes a soy yogurt. I find it with the other yogurts.
Cheryl says
Hi Julie, My son loves these! I wasn’t sure what to do about the oats with all the discussion about still being a bit chewy, so I tried something a little different and it worked out really well. I cooked about a cup of steel cut oats in the micro til about half done. Then when I made the yogurt ( a big batch using the large costco sized yogurt…9 jars) I used 1/2 c old fashioned oats per cup of yogurt and added about 1 T of the cooked steel cut oats. I froze the leftover cooked steel cut oats to use in future yogurt batches. That way I figure I’ve got the best of all worlds and they turned out great. To my big batch I added some ground flaxseed and some chia seeds as well. He doesn’t know, he thinks it’s just great strawberry yogurt 🙂
Julie says
I’m glad it was a success. Sounds like a nice, healthy ready to go breakfast for your little guy!
Craig says
I’m a competitive weightlifter so nutrition is very important for me. After discovering your blog, I started implementing this into my daily food intake. I modified the recipe slightly to reflect my needs. I use whole fat greek yogurt, whole milk, tablespoon of powdered peanut butter, one banana, and scoop of whey protein. I’ve been eating this in the morning and after every workout session.
Julie says
Hi Craig, may I ask where you find your whole fat Greek yogurt? Wish you the best with your weight lifting!
Craig says
I buy my whole fat greek yogurt from a chain store called Ingles. The stores only exist in the south and south east.
EKJ says
Fage makes whole fat Greek Yogurt. You can buy it at Whole Foods.
Amanda says
On the West coast, Sprouts carries full fat Greek Gods yogurt, which I like better than the Fage.
Lisa says
There are new 3-minute steel cut oats that are amazing in overnight oats!
Joanna says
I just bought the three minute steel cut oatmeal from trader joes and used it for this recipe. Also, I didn’t have regular yogurt so I used vanilla Greek yogurt. I’m excited to try it tomorrow morning. Thanks for the recipe!
Julie says
I’m curious about those three minute steel cut oats. Let me know how you like it!
Melissa says
Hi Julie!
What would the serving sizes be if it was to just be put in one mason jar? Would it be the same or would it be less?
Julie says
Hi Melissa! You could cut the recipe in half to make one larger single serving if you would like. Hope this answers your question.
Liz says
excited to try this! How far in advance can these be made? You ever realize they ‘go bad’?
Angela Levins says
Do you need the brown sugar? I’m one for not adding extra sugar if you don’t need it.
Julie says
I just like a touch of sweetness. You could try it without, or substitute maple syrup or honey.
Shannon says
You can add agave syrup. it tastes great in there and has a lower glycemic index than sugar.
Angela Levins says
And does it need to be a glass jar?
Julie says
No, any container will do.
Brent Futrell says
Must Greek yogurt be used, or will regular Dannon type yogurt fill the bill properly?
Julie says
I’ve never made it with regular yogurt but I don’t see why you couldn’t.
Jennifer says
This is a great recipe! I make a double batch on Sundays and it’s my breakfast all week! The only change I made was to omit the brown sugar and use vanilla greek yogurt instead. I like mine topped with chia seeds, a few mini chocolate chips and raspberries. Yum! 🙂
Julie says
Thanks Jennifer! Glad you like it!