Recipes for "overnight oats"

In a jar or container that will hold 1 1/2 cups, add the oats, chia seeds, espresso powder, and salt. Stir together to combine. Add the milk, maple syrup, rum (if using), and vanilla. Stir well and top with a lid.

Place in the fridge and chill overnight, or at least 8 hours. The oats will keep for 4 days refrigerated.

Unscrew the lid and give the oats a stir. Top with a generous dusting of cocoa powder and a big dollop of Greek yogurt. Sprinkle with mini chocolate chips, if desired.

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Simply Recipes / Shilpa Iyer

Place the oats, seeds, milk, salt, and cinnamon in a jar with a lid. Refrigerate overnight.

Puree the berries. (I usually incorporate this into my smoothie routine, so I either use leftover smoothie or just blend up a huge smoothie batch so I have a little extra for the oats. You don’t HAVE to do this, but it’s a nice way to add some fruit and color.)

Stir oats with your frozen berry puree and top with yogurt and more berries, nuts, honey, whatevs you like.

Gather all ingredients.

Combine milk, yogurt, oats, honey, chia seeds, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined.

Fold in blueberries.

Cover and refrigerate, 8 hours to overnight. Enjoy!

Add oats to the container of choice; pour in milk.

Layer in Greek yogurt, chia seeds, and mixed berries and fruit.

Refrigerate 8 hours to overnight.

Combine oats and 2/3 cup almond milk in a bowl; cover and refrigerate until milk is absorbed by oats, 8 hours to overnight.

Combine oats-almond milk mixture, remaining almond milk, banana, blueberries, vanilla, and maple syrup in a blender; blend until smooth.

Pour smoothie into 2 bowls, then top with coconut, blueberries, and chia seeds.

Combine oats, protein shake, Greek yogurt, and peanut butter syrup in a mason jar with a tight-fitting lid and stir well. Close the lid and refrigerate overnight.

Add chocolate chips to a microwave-safe bowl. Microwave on High in 30 second intervals, stirring until smooth. Pour melted chocolate on top of oats. Add peanut butter in small dollops, and swirl into melted chocolate.

Add oats to your container of choice. Pour in low-fat milk and yogurt.

Mix in almond extract. Add a layer of mango. Top off with a drizzle of honey and chia seeds.

Place in the refrigerator for 3 hours to overnight.

Mix almond milk, oats, chia seeds, coconut, maple syrup, cocoa powder, and vanilla extract in a 12-ounce mason jar.

Cover and refrigerate, 8 hours to overnight. Stir and serve cold.

Combine oat milk, oats, vanilla yogurt, chia seeds, and almond butter in a large container (or divide into several smaller containers) and stir until well combined. Wait for 3 minutes, then stir again.

Cover and refrigerate for at least 1 hour, ideally overnight.

When ready to eat add toppings of your choice, and serve immediately.

In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.

To serve, stir mixture and top with pepitas.

Refrigerate leftovers.

In pint jar or at least 12-ounce glass, mix oats, almondmilk, powdered sugar, and cocoa powder. Cover; refrigerate at least 8 hours or overnight.

To serve, stir mixture and top with almonds, chocolate chips, and coconut.

Place 3 to 4 slices of banana in the bottom of a jar. Layer 1 1/2 teaspoon of almond butter, 1/2 teaspoon chia seeds, and 1/2 cup oats on top. Repeat layering remaining almond butter, chia seeds, and oats, leaving a 1-inch gap at the top.

Mix almond milk, maple syrup, and vanilla extract in a bowl. Pour over oats, leaving a 1/2-inch gap at the top to allow oats to expands as they soak. Push a knife or fork vertically through the jar to make sure milk mixture soaks all the way through.

Cover jar tightly and refrigerate until oats are moist, 4 hours to overnight.

Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.

Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.

Stir together oats, almond milk, and Greek yogurt in a bowl. Mix in strawberries, honey, and chia seeds until well combined. Spoon mixture into 3 glass jars with lids.

Refrigerate the jars overnight to allow the oats to soften. Serve cold in the morning.

Combine rolled oats, chai tea, almond milk, and apple butter in a jar or bowl.

Refrigerate until oats are soft, 2 hours to overnight. Stir before eating.

Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.

Refrigerate oatmeal for 8 hours or overnight.

Combine almond milk, bananas, oats, water, chia seeds, and cinnamon in a jar or airtight container; stir together. Cover and refrigerate, 8 hours to overnight.

Place oat mixture in a saucepan over low heat and gently cook for about 5 minutes. Divide between 2 bowls and top with blueberries, blackberries, and nectarine.

Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.

Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.

Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.