Creamy Vanilla Overnight Oats

• Oats
• ½ cup old-fashioned rolled oats ≈ 41 g
  Swaps for old-fashioned rolled oats

  Instead of oats

  • Quick oats: The same amount. Softer, more cake-like cookies and bars with less chew; mushy in granola and overnight oats.

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• ½ cup milk, dairy or plant-based
  Swaps for milk

  Instead of milk

  • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
  • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
  • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

  All 5 swaps for milk

  Cooking for an allergy? Check every label.

• ¼ cup plain or vanilla Greek yogurt
• 1 tbsp chia seeds (optional)
• 2 tsp maple syrup or honey, to taste
• ¼ tsp vanilla extract
  Swaps for vanilla extract

  Instead of vanilla extract

  • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
  • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
  • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

  All 5 swaps for vanilla extract

• 1 pinch kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• Toppings
• ⅓ cup berries or sliced banana
• 1 tbsp peanut butter, nuts or granola (optional)

Missing something? Tap Swaps next to an ingredient, or see all substitutions.