5-Minute Overnight Oats

Ingredients

• 2/3 cup (60g) rolled oats (not instant)
• 1/2 cup (120ml) milk (any kind)
• 1/4 cup (60g) Greek yoghurt
• 1 tbsp chia seeds
• 1 tbsp maple syrup or honey
• Pinch of salt
• Toppings: fresh berries, sliced banana, nut butter, granola

Instructions

1. Combine the base. Add rolled oats, milk, yoghurt, chia seeds, maple syrup, and salt in a mason jar or airtight container (at least 12 fl oz / 350ml capacity).
2. Mix aggressively. Stir thoroughly with a spoon or fork, scraping the bottom corners. Make absolutely sure no dry oats are hiding at the bottom, or you'll get a mouthful of dust tomorrow morning.
3. Chill and hydrate. Seal the container and refrigerate overnight (or for a minimum of 4 hours). As it sits, the oats and chia seeds absorb the liquid, thickening into a creamy, pudding-like consistency.
4. Top and eat. In the morning, give it a quick stir to redistribute the moisture. Add your fresh toppings—like berries, banana, or nut butter—and eat it cold straight from the jar.

Notes

Critical insight: The chia seeds are absolutely not optional. Without them, the mixture won't set properly, and you've just made watery oat soup. They provide the necessary gelatinous structure that makes it thick and creamy.

Substitutions: Use any milk you prefer (dairy, oat, almond, soy). Swap maple syrup for honey or agave. If you don't have Greek yoghurt, regular yoghurt works, but the result will be slightly less thick and lower in protein.

Storage: Make 3-5 jars on Sunday night and you've got breakfast handled for the work week. They keep perfectly in the fridge for up to 5 days. Add crunchy toppings (like granola or nuts) right before eating so they don't get soggy.

Variations: Stir in a tablespoon of cocoa powder for chocolate oats, or a scoop of vanilla protein powder for a post-workout breakfast. If adding protein powder, splash in a little extra milk so it doesn't get too cement-like.

Pairs with: A hot cup of coffee. For a warm, savory weekend breakfast contrast, try making One-Pan Shakshuka.