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Overnight Oats

Mix oats and milk the night before, and breakfast is waiting in the morning. No cooking required. Just grab it and eat.

VegetarianEgg-Free Breakfast
Prep: 5 min Cook: 0 min Total: 5 min Servings: 1 Difficulty: Easy

Allergens: Contains Gluten (oats — some brands are gluten-free, check label). May contain Dairy and Peanuts depending on milk and toppings.

Ingredients

  • ½ cup oatmeal (old-fashioned or quick oats both work)
  • ½ cup milk (any kind)
  • 1 tablespoon peanut butter or 1 banana, mashed

Optional Extras

  • Honey or sugar
  • Cinnamon
  • Jam or jelly stirred in
  • Applesauce instead of banana
  • Canned fruit, drained

Equipment

  • Jar, bowl, or container with a lid
  • Spoon

Instructions

  1. Combine the oatmeal and milk in a jar, bowl, or any container with a lid.
  2. Stir in the peanut butter or mashed banana. Add honey, cinnamon, or jam if you have them.
  3. Cover and place in the refrigerator overnight (or for at least 4 hours).
  4. In the morning, stir and eat cold — or microwave for 1–2 minutes if you prefer it warm.
  5. Top with whatever you have — canned fruit, a drizzle of honey, more banana.

Notes

  • No fridge? These need to be refrigerated. If you don't have reliable refrigeration, try stovetop oatmeal instead — same ingredients, just cook with milk for 5 minutes.
  • Make several at once. Prep 3–4 jars on Sunday night and grab one each morning. They keep for 3–4 days in the fridge.
  • Use applesauce. A few spoonfuls of applesauce stirred in adds sweetness and moisture without needing fresh fruit.
  • Nut-free? Skip the peanut butter. Use mashed banana or applesauce for creaminess.
  • Dairy-free? Use any non-dairy milk. The oats thicken the same way.