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Overnight Oats · Classic Vanilla

Creamy Vanilla Overnight Oats

1

Hands-free cooking

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Before you start

Gather your ingredients

  • 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.

    More for oats

  • 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.

  • 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

  • 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

Step 1 of 4

Add the oats, milk, yogurt, chia seeds, maple syrup, vanilla and salt to a pint jar or container.

Step 2 of 4

Stir well, scraping the bottom so no dry oats hide there. Cover tightly.

Step 3 of 4

Refrigerate overnight, or at least 6 hours, so the oats soften and thicken.

Step 4 of 4

In the morning, stir and loosen with a splash of milk if it's too thick. Add your toppings and eat cold, or microwave 1 to 2 minutes if you prefer it warm.

All done

Enjoy!

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Ingredients

  • 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.

    More for oats

  • 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.

  • 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

  • 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