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Perfect Overnight Oats Jars

A foolproof base recipe for creamy, satisfying overnight oats that you can customize endlessly. The key is the liquid-to-oat ratio and a pinch of salt.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 90g old-fashioned rolled oats (not instant or steel-cut)
  • 1 cup 240ml milk of your choice (dairy or unsweetened plant-based)
  • 1/3 cup 80g plain Greek yogurt (optional, for creaminess and protein)
  • 2 tablespoons 30ml maple syrup or honey
  • 1 tablespoon 15ml chia seeds
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • Toppings of your choice: fresh berries sliced banana, chopped nuts, nut butter, more milk for thinning

Equipment

  • 2 (16-ounce) jars with lids
  • measuring cups and spoons
  • small bowl

Method
 

  1. In a small bowl, whisk together the milk, yogurt (if using), maple syrup, chia seeds, salt, and vanilla extract until smooth.
  2. Divide the rolled oats evenly between the two jars (about 1/2 cup oats per jar).
  3. Pour the liquid mixture evenly over the oats in each jar. Stir each jar thoroughly with a spoon until every oat is submerged. The mixture should look soupy—it will thicken overnight.
  4. Screw the lids on tightly and refrigerate for at least 6 hours, or up to 5 days. For best texture, let them sit a full 8 hours.
  5. When ready to eat, stir the oats well. If they seem too thick, add a splash of milk (1-2 tablespoons) and stir again. Add your favorite toppings and enjoy cold or gently warmed in the microwave for 30-45 seconds.

Notes

Storage: Keep jars refrigerated for up to 5 days. Do not freeze. To serve warm, microwave in 30-second bursts, stirring in between. For a nut-free version, use oat milk and skip nut butter toppings. For a vegan option, use plant-based milk and yogurt, and maple syrup instead of honey. Always wash your hands and jars before handling ingredients. Common mistake: using instant oats (they turn mushy) or steel-cut oats (they stay too chewy). Stick with old-fashioned rolled oats for the best texture.