Overnight Oats: Base Method + 3 Swaps

Name: Overnight Oats: Base Method + 3 Swaps
Prep time: 5 min
Total time: 5 min
Yield: 1 serves
Cuisine: Australian
Ingredients: 50 g rolled oats; 120 mL milk; 60 g Greek yoghurt; 1 tbsp chia seeds; 1 tsp honey

Prep 5 minCook 0 minTotal 5 minServes 1

VegetarianNut FreeQuick WeeknightBudgetDesk Lunch

Overnight Oats: Base Method + 3 Swaps, plated

Four jars, one Sunday, five weekday breakfasts sorted before Monday's even started. The base ratio (oats : liquid : yoghurt, roughly 1 : 2.4 : 1.2 by weight) holds regardless of what you stir through, so once you've made it twice you don't need the recipe anymore.

Three swaps, added the morning of, not the night before:

Berry: frozen mixed berries (thawed, 40g) + a scatter of shredded coconut.
Apple-cinnamon: grated apple (half, skin on) + ½ tsp cinnamon stirred in overnight, no morning add needed.
Cocoa-banana: 1 tsp cocoa powder stirred in overnight, sliced banana added in the morning.

Ingredients

Serves

Steps

1
Combine the oats, milk, yoghurt, chia seeds, and honey in a 400mL jar or container with a lid. Stir well — the chia seeds clump if you don't break them up early.
2
Seal and refrigerate overnight, minimum 6 hours. It'll keep in the fridge up to 4 days, so batch four jars on a Sunday for the whole work week.
3
Stir before eating — it separates slightly in the fridge. Add the swap toppings just before eating, not the night before, so anything crunchy stays crunchy.