All recipes
Classic Creamy Overnight Oats
Feinauer Family Recipe

Classic Creamy Overnight Oats

From the kitchen of Ben Feinauer
Prep5 mins
Cook0 mins
Total5 min
Yield1 servings

Ingredients

Scaled for 1 servings · Tap an ingredient to check it off

Directions

Prep 5 mins · Cook 0 mins · Total 5 min

  1. Step 1
    Add oats, chia seeds, and salt to an 8 oz or 16 oz mason jar.
  2. Step 2
    Stir in milk, Greek yogurt, maple syrup, and vanilla until thoroughly blended and no dry oat pockets remain.
  3. Step 3
    Seal the jar and refrigerate for at least (ideal texture hits at ). Keeps well for up to 5 days.
  4. Step 4
    Add toasted nuts, sliced bananas, or berries just before eating to preserve texture.

Tips for success

  • Oats without Greek yogurt: Using 100% milk results in a thin, watery broth around the oats rather than a thick, spoonable pudding consistency.
  • Steel-cut oats: They stay gritty and chalky when cold-soaked without prior boiling. Quick oats break down too fast and turn to paste within hours.
  • Skipping salt: Oats have neutral, earthy profile. Leaving out a pinch of salt leaves the mixture tasting flat, regardless of how much sweetener you add.

Photos of this dish (1)

Every family cook's version is celebrated here. Add your photo whenever you make this recipe!

Main photoFrom Ben Feinauer

My private kitchen notes

Personal notes and recipe adjustments only you can see.

Recipe actions

Collaborate, customize, or print this recipe card.

Make my version
Feinauer Family Recipe

Classic Creamy Overnight Oats

From the kitchen of Ben Feinauer

Prep: 5 mins·Cook: 0 mins·Yield: 1 servings

Ingredients

  • ½ cup old-fashioned rolled oats (never use quick-cooking or steel-cut)
  • ½ cup milk of choice (whole milk, unsweetened almond, or oat milk)
  • ¼ cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp pure maple syrup or honey
  • ½ tsp vanilla extract (Favorite protein powder substitute)
  • 1 pinch kosher salt (crucial for bringing out flavor)

Directions

  1. Add oats, chia seeds, and salt to an 8 oz or 16 oz mason jar.
  2. Stir in milk, Greek yogurt, maple syrup, and vanilla until thoroughly blended and no dry oat pockets remain.
  3. Seal the jar and refrigerate for at least 6 hours (ideal texture hits at 8–12 hours). Keeps well for up to 5 days.
  4. Add toasted nuts, sliced bananas, or berries just before eating to preserve texture.

Cook's Notes

  • Oats without Greek yogurt: Using 100% milk results in a thin, watery broth around the oats rather than a thick, spoonable pudding consistency.
  • Steel-cut oats: They stay gritty and chalky when cold-soaked without prior boiling. Quick oats break down too fast and turn to paste within hours.
  • Skipping salt: Oats have neutral, earthy profile. Leaving out a pinch of salt leaves the mixture tasting flat, regardless of how much sweetener you add.