Delicious Strawberry Overnight Oats for a Wholesome Breakfast

A delightful blend of creamy oats and fresh strawberries, this Strawberry Overnight Oats recipe is an easy, nutritious breakfast option.

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Prep Time 10

Refrigeration Time 8

Total Time 8 10

Servings: 3 jars

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Rolled Oats The heart of your oatmeal; they absorb liquid beautifully.
0.5 cup Greek Yogurt Adds creaminess and protein; opt for dairy-free for vegan.
1 cup Almond Milk Any plant-based milk can work as a substitute.

For the Sweetness

1 cup Fresh Strawberries Essential for sweet, jammy flavor; can swap with other berries.
2 tablespoons Maple Syrup Natural sweetener; adjust based on the sweetness of strawberries.

For the Topping

Crushed Graham Crackers or Granola Optional, but enhances flavor and texture.

Equipment

Medium bowl
spoons for mixing
12-ounce jars or airtight containers

Method

Step-by-Step Instructions

In a medium bowl, mix together 1 cup of rolled oats, ½ cup of Greek yogurt, and 1 cup of almond milk until fully incorporated. Add in 2 tablespoons of maple syrup for sweetness. Stir well until the mixture is smooth and creamy.
Gently fold in 1 cup of sliced fresh strawberries into the oat mixture.
Divide the strawberry oat mixture evenly into three 12-ounce jars or airtight containers.
Place the jars in the refrigerator and let them chill for at least 8 hours or overnight.
When ready to enjoy, top each jar with additional diced strawberries, a dollop of yogurt, and a sprinkle of crushed graham crackers or granola.

Nutrition

Serving: 1jarCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 150mgPotassium: 350mgFiber: 6gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Make several jars at once; they'll stay fresh for up to 4 days. Adjust maple syrup based on the sweetness of your strawberries.

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