I whip up a rich and creamy breakfast of old-fashioned oats soaked overnight in milk, strawberry Greek yogurt, chia seeds, and fresh strawberries—ready to grab and go in just a few minutes.

Strawberries and Cream Overnight Oats

Why I’ll Love This Recipe

I love how simple and nutritious it is—minimal effort, maximum flavor. It’s loaded with fiber from oats and chia, protein from yogurt, and the freshness of strawberries makes each spoon enjoyable. Plus, I can prep it ahead and have breakfast ready when life gets busy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups old-fashioned oats
1 ½ cups milk (any kind)
1 cup strawberry Greek yogurt
2 Tbsp chia seeds
¾ cup diced strawberries (fresh or frozen)
Optional: ¼–½ cup water, if the mixture is too thick
Optional: 1 scoop vanilla protein powder

Directions

I combine oats, milk, strawberry Greek yogurt, chia seeds, diced strawberries, and protein powder (if using) in a jar.
I stir well to fully incorporate everything.
I seal the jar and refrigerate it overnight or for at least 2 hours.
In the morning, I give it a stir, add a little splash of milk if it’s too thick, and enjoy cold or warmed for 30–60 seconds.

Servings and timing

Servings: 3
Prep time: 5 minutes
Chill time: at least 2 hours, ideally overnight
Total time: approximately 5 minutes prep + chill

Storage/reheating

I store these oats in airtight jars in the refrigerator—ready to eat for up to 4 days, though they thicken over time, so I stir in a splash of milk before serving. Freezing isn’t ideal as the texture can suffer.

Variations

High-protein boost: I swirl in a scoop of vanilla protein powder.
Dairy-free option: I use almond, oat, or soy milk plus a dairy-free yogurt.
Fruit swaps: I substitute strawberries with any berries—blueberries, raspberries, or a mix.
Nutty crunch: I top with chopped nuts or granola at serving time.
Cheesecake twist: I stir in a tablespoon of cream cheese for a richer taste.

FAQs

Can I use quick or steel‑cut oats instead of old‑fashioned oats?

I stick with old‑fashioned oats because they soak up the liquid just right. Quick oats can become too mushy, and steel‑cut oats won’t soften adequately overnight.

Is it okay to use frozen strawberries?

Absolutely. I use frozen strawberries often—they defrost overnight and add the same flavor and nutrients.

Will it still taste good warmed up?

Yes! I heat mine in the microwave for 30–60 seconds if I prefer a warm breakfast. It turns into a comforting, creamy bowl.

How long can I store them in the fridge?

I keep them refrigerated for up to 4 days. After that, they get thicker but still fine—just stir in more milk to loosen the texture.

Can I make them ahead for meal prep?

Yes. I make multiple jars at once; they keep well for several mornings. Great for busy routines and grab-and-go breakfasts.

Conclusion

I’m always impressed by how a few wholesome ingredients—oats, chia, yogurt, strawberries—can deliver such a satisfying, versatile breakfast. The night-before prep means mornings are stress-free, and the texture and flavor just get better as time goes on. Whether I’m in need of protein, fiber, or a fruity start, this strawberries and cream overnight oats recipe checks all the boxes.