Strawberries and Cream Overnight Oats

Strawberries and Cream Overnight Oats are a deliciously creamy, no-cook breakfast option that’s as nutritious as it is satisfying. Packed with sweet, juicy strawberries and blended with smooth oats and yogurt or milk, this make-ahead meal is the perfect grab-and-go option for busy mornings. It’s refreshing, naturally sweet, and tastes like dessert for breakfast—with none of the guilt.

Why You’ll Love This Recipe

This recipe is quick to prep, customizable, and loaded with wholesome ingredients. It offers the comfort of a classic strawberries-and-cream combo in a healthy, fiber-rich format that keeps you full for hours. No cooking is required, and you can make it ahead in individual servings for easy meal prep. Whether you’re rushing out the door or enjoying a slow morning, these overnight oats are creamy, fruity, and convenient.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats
• Fresh strawberries (chopped)
• Milk (dairy or non-dairy)
• Greek yogurt or regular yogurt
• Chia seeds (optional, for added texture and nutrients)
• Honey or maple syrup (to taste)
• Vanilla extract
• Pinch of salt
• Optional toppings: more strawberries, granola, sliced almonds, or a drizzle of cream

directions

1. In a jar or airtight container, combine oats, milk, yogurt, chia seeds (if using), honey, vanilla, and salt.
2. Stir in chopped strawberries until evenly mixed.
3. Cover and refrigerate overnight, or for at least 4 hours.
4. In the morning, stir again and add more milk if needed to loosen the texture.
5. Top with additional strawberries, a drizzle of cream, or your favorite toppings. Enjoy cold.

Servings and timing

Prep time: 5 minutes
Chill time: 4 hours to overnight
Total time: 4–8 hours
Servings: 2 servings

Variations

• Vegan: Use plant-based milk, dairy-free yogurt, and maple syrup.
• High-protein: Add a scoop of vanilla protein powder or extra Greek yogurt.
• Berry blend: Mix in blueberries or raspberries with the strawberries.
• Dessert-style: Top with crushed graham crackers or a dollop of whipped cream.
• Nutty version: Add almond butter or top with chopped nuts for crunch.

storage/reheating

Store in a sealed container in the refrigerator for up to 3–4 days.

Overnight oats are meant to be eaten cold, but you can warm them in the microwave for 30–60 seconds if desired. Stir well and add a splash of milk before reheating.

FAQs

Can I use quick oats?

Yes, but the texture will be softer. Rolled oats offer a better bite for overnight soaking.

Can I make this without yogurt?

Yes, just use extra milk for a looser consistency, or substitute with a dairy-free yogurt alternative.

Do I have to use chia seeds?

No, they’re optional but help thicken the oats and add fiber and omega-3s.

Can I use frozen strawberries?

Yes, thaw them before mixing, or add them frozen and let them thaw overnight in the fridge.

How long do overnight oats last?

They last up to 4 days in the fridge, making them perfect for meal prep.

Can I blend the strawberries?

Absolutely! Blend them with the milk and yogurt for a smoother, more pudding-like texture.

Is this sweet enough?

It’s naturally sweet, but you can adjust the sweetness with more or less honey or syrup.

What’s the best container for overnight oats?

Use mason jars, glass containers, or any sealed container that’s easy to store and grab-and-go.

Can kids eat this?

Yes, it’s a great kid-friendly breakfast with simple ingredients and no refined sugar (if using honey or maple syrup).

What’s the best topping?

Extra sliced strawberries, granola, or a swirl of cream or nut butter are all fantastic choices.

Conclusion

Strawberries and Cream Overnight Oats are the perfect blend of convenience, flavor, and nutrition. With just a few minutes of prep, you can wake up to a creamy, fruity breakfast that feels indulgent but fuels your day. Whether you’re meal prepping for the week or treating yourself to a wholesome morning, this recipe is a refreshing and reliable favorite.

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