Skip to main content

Overnight Oatmeal

Quick and easy make-ahead breakfast recipe that can be easily customized with your favorite fruit.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Ceramic bowl with creamy oatmeal topped with raspberries and blueberries.
Prep time: 15 minutes
Cook time: 6-12 hours
Makes: 4 cups
Nutrition Facts: View label

Ingredients

1 cup uncooked old fashioned rolled oats
1 cup low-fat plain or flavored yogurt
½ cup nonfat or 1% milk
½ cup berries (fresh, frozen or canned and drained)
½ cup chopped apple (about ⅓ a medium apple [3” diameter])

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits under running water before preparing.
  3. In a medium bowl, mix oats, yogurt and milk.
  4. Add the fruit now or add just before eating.
  5. Cover and refrigerate oatmeal mixture for 6 to12 hours.  For grab-and-go breakfasts, place scoops of mixture in small dishes or spoon into small containers with lids.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try other fresh, frozen or canned fruits.

Comments

This Overnight Oatmeal recipe is quick and delicious! I use whatever fruit I have on hand and the end result is always great. 

This is easy and good. I made it with blueberry flavored yogurt and frozen blueberries so their juice made the whole thing turn a pretty blueish purple color. 

This is such an easy recipe for a quick breakfast.  It stores well too, so it could easily be made Sunday night and eaten several mornings in the week.  I have never had an issue with it being too thick, but that could easily be amended by adding a little extra milk to get the preferred texture.

This recipe goes great with Food Hero's Not Your Everyday Apples when the apples are prepared ahead of time and served cold as a topping for the oatmeal.

This was yummy, but turned out a bit thick.

Oatmeal is my favorite food for breakfast, so this is a good recipe for the hot summer-time! I use any fruit I have on hand.

You might also like...

Recipes A to Z (without photos)

Sikil Pak (Mayan Pumpkin Seed Dip)
bowl of dip with vegetables

Sikil Pak (Mayan Pumpkin Seed Dip)

Enjoy this Mayan-inspired dip with fresh veggies or whole-grain chips.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 ½ cups
Fruity French Toast Casserole
Baking dish with a layer of bread cubes, peaches and a crumbly topping.

Fruity French Toast Casserole

A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Greens with Carrots
Plate of kale and carrot strips with dressing.

Greens with Carrots

A fresh and crunchy salad using your favorite greens.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
4 cups
Rosanna’s Fry Bread
Platter of stacked golden fry bread.

Rosanna’s Fry Bread

Fry bread was a survival food for many Indigenous People. Today it represents resilience and is enjoyed for holidays, pow wows and other gatherings.
Prepare:
1 hour (includes mixing, resting, and dividing)
Cook:
20 minutes per batch
Makes:
8 pieces
Superhero Shepherd's Pie
Plate of a ground beef and vegetable mix with a layer of mashed potato on top.

Superhero Shepherd's Pie

Try this mix of vegetables and ground beef topped with mashed potatoes for a comforting meal.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
10 cups
Couscous Salad
Large bowl of a vegetable packed Couscous Salad.

Couscous Salad

A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.
Prepare:
15 minutes
Makes:
5 cups