Ingredients
Scale
- 1 cup rolled oats (old-fashioned oats)
- 1 cup milk (dairy or non-dairy)
- ½ cup Greek yogurt (plain or vanilla)
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup or honey
- 1 tablespoon chia seeds (optional but recommended)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Extra sliced fresh strawberries
- Chopped almonds or pecans
- Granola for crunch
- Shredded coconut
- Drizzle of peanut butter or almond butter
- Fresh mint leaves
- Dark chocolate chips
Instructions
- Prepare the strawberries: Hull and slice your fresh strawberries into thin slices. Reserve about ¼ cup of the prettiest slices for topping in the morning, and set the rest aside for mixing into the oats.
- Mix the base: In a medium bowl or directly in your storage jars, combine the rolled oats, milk, Greek yogurt, maple syrup or honey, chia seeds (if using), vanilla extract, and salt. Stir everything together thoroughly until completely combined and no dry oats remain stuck to the bottom.
- Add the strawberries: Gently fold in the sliced strawberries (minus the ones you reserved for topping). You can lightly mash a few strawberry slices against the side of the bowl if you want more strawberry flavor and pretty pink color distributed throughout the oats.
- Portion into jars: If you mixed everything in a bowl, divide the mixture evenly between two mason jars or airtight containers. If you mixed directly in jars, simply secure the lids tightly.
- Refrigerate overnight: Cover your jars and refrigerate for at least 6 hours, but ideally overnight (8-12 hours) for the best texture. The oats will absorb all the liquid and transform into creamy, spoonable perfection.
- Finish and serve: In the morning, give the oats a good stir to redistribute everything. Top with your reserved fresh strawberry slices and any additional toppings you desire. Eat cold directly from the fridge, or warm in the microwave for 45-60 seconds if you prefer a warm breakfast.
Notes
- Texture adjustment: For thinner oats, stir in extra milk one tablespoon at a time in the morning. For thicker oats, add an extra tablespoon of chia seeds or reduce the milk slightly.
- Sweetness level: Taste your strawberries first—if they’re super sweet, you might need less added sweetener. Adjust to your preference.
- Vegan version: Use plant-based milk, non-dairy yogurt (or skip yogurt and add extra milk), and choose maple syrup instead of honey.
- Protein boost: Add a scoop of vanilla protein powder or increase the Greek yogurt to ¾ cup for extra protein.
- Storage: These stay fresh in the refrigerator for up to 5 days, perfect for weekly meal prep.
- Frozen strawberries: If using frozen, add them directly to the mixture without thawing. They’ll defrost overnight and create delicious strawberry juice.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (overnight refrigeration required)
- Category: Breakfast
- Method: No-Cook, Refrigeration
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (approximately 1½ cups)
- Calories: 370
- Sugar: 24g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 8mg