Overnight Oatmeal Jars
Overnight oatmeal jars are an easy, healthy make-ahead breakfast. Check out how to make them with this easy base recipe and get some ideas for delicious flavor combinations!
Yield: 1 + jars (as many as you like)
Ingredients
For each jar:
- ¼ cup oats, old-fashioned
- ⅓ cup milk*, see notes
- ¼ cup plain Greek yogurt
- 1 teaspoon chia seeds
- 1 teaspoon honey*, see notes
For cinnamon-applesauce:
- ½ teaspoon cinnamon
- ¼ cup applesauce
For pumpkin-peanut butter:
- 2-3 tablespoons pumpkin puree, not pie filling
- 1 heaping tablespoon peanut butter
For mango-blueberry:
- ½ teaspoon vanilla extract
- 2-3 tablespoons small diced mango
- 2-3 tablespoons blueberries, fresh or frozen
Instructions
- Measure out the main base ingredients into the bottom of each jar. I start with the dry ingredients (oats, chia seeds) then add the milk, yogurt and honey. You can line up a series of jars and knock out 6 or more at a time.
- Add the topping ingredients (such as cinnamon and applesauce or pumpkin and peanut butter) to the top of each jar. They will be very full.
- Carefully mix everything together very well.
- Put the lid on and store the oatmeal jars in the refrigerator for up to a week.
Notes
Milk: You can use skim milk, 2% or an alternative milk like soy milk or almond milk. We prefer soy milk; it adds some extra sweetness, but whatever you have on hand is fine.
Greek yogurt: The Greek yogurt helps thicken up the oats so it’s more scoop-able. However, if you don’t have any, you could try substituting that with some extra milk instead.
Size: My 8 oz. jars for this recipe are a fairly small serving size. It’s plenty for my kids, but I often pair it with some other fresh fruit or small morning snack for me. You could also double the recipe and use a larger mason jar to make a bigger serving if you’d like.
Servings: You can make a single jar, 2-3 or a dozen; as many as you'd like!
Storage: Overnight oats will keep, covered, in the refrigerator for up to a week. However, it depends a bit on what type of mix-ins you use. Some softer fruits or mix-ins may start to get a little mushy after 4-5 days.
Dairy-free: Use soy milk or almond milk for the milk in the recipe and use goat's milk yogurt instead of Greek yogurt. You could also try using a coconut or soy yogurt but those may impact the flavor a bit more.
Vegan: Use soy milk or almond milk for the milk in the recipe. Use a coconut or soy yogurt in place of the Greek yogurt (try to go for as neutral a flavor as possible). And use agave or maple syrup in place of the honey.
Additional flavors:
- Peanut butter and banana
- Strawberry and banana
- Blueberry and pineapple
- Shredded carrots and raisins (use maple syrup instead of honey – it’s like carrot cake!)
- Peanut butter and chocolate (with a teaspoon or so of cocoa powder)
Video
Nutrition
Calories: 127kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Fiber: 3g | Sugar: 9g
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