Vanilla Overnight Oats Recipe
Get rid of breakfast stress by making a batch of Vanilla Overnight Oats with Yogurt for grab-and-go ease all week. Add a bit of espresso powder for a kick of caffeine!
What are Overnight Oats?
Overnight oats are a no-cook method of preparing oatmeal. You soak oats in liquid overnight, allowing them to absorb flavors and soften. You end up with a ready-to-eat breakfast in the morning.
Overnight Oats Benefits
The biggest benefit of overnight oats is that they are so time-saving! Prep a batch (or a double or triple batch) on Sunday, and you have a quick grab-and-go breakfast for the weekdays. No more morning cooking stress!
Why you’ll love these Easy Overnight Oats
- Nutrient packed. Old fashioned oats provide a hefty dose of fiber, and you get probiotics from the yogurt.
- Morning boost. The optional espresso powder not only adds rich coffee flavor, but gives you that extra morning kick!
- Perfect for meal prep. Make a double or triple batch, and eat all week for breakfast!
“I made a double batch of this to bring to our family vacation – everyone just loved it! We paired it with some fresh blueberries and it was amazing. Satisfies the sweet craving without the guilt.”
—Angela
Vanilla Overnight Oats ingredients
- old-fashioned oats – the star ingredient, this fiber-rich ingredient makes this breakfast satisfying and substantial.
- vanilla yogurt – adds a rich and creamy texture to these overnight oats. Plain yogurt or yogurt in another flavor also works, if you want to change it up.
- vanilla almond milk – infuses the oats with a subtle nutty flavor. I use unsweetened so there’s not added sugar, but you can use sweetened vanilla almond milk, unsweetened or sweetened regular almond milk, or even another flavor.
- instant espresso powder – this is an optional ingredient to give your breakfast a delightful kick of coffee flavor. If you’re not a coffee lover, just leave it out.
- vanilla extract – intensifies the vanilla notes in this recipe.
- kosher salt – just a pinch will act as a subtle flavor enhancer.
Best Oats for Overnight Oats
Old-fashioned rolled oats are ideal for overnight oats. Their texture softens perfectly during the soaking process, but they don’t get so mushy to where they disintegrate, even if you let them sit a couple of days.
How to make Overnight Oats with Yogurt
1. ADD. Add yogurt, oats, almond milk, espresso powder (if using), vanilla extract and salt to large bowl.
2. STIR. Stir until well combined. Divide into single-portion covered containers and refrigerate overnight.
Overnight Oats Recipe with Yogurt Home Chef Tips
- If you prefer a sweeter breakfast, add a drizzle of maple syrup, honey or agave nectar.
- Double or triple the batch to portion it into containers for breakfast all week! It keeps up to 5 days in the fridge.
- Customize the amount of instant espresso powder based on your caffeine preference. You can reduce the amount for a milder coffee flavor, or omit it altogether.
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Serving this Vanilla Overnight Oats Recipe
Serve overnight oats chilled, straight from the refrigerator. Top with fresh fruit like sliced bananas, chopped strawberries and bananas. You can also add a sprinkle of chocolate chips or chocolate chunks.
Chopped nuts or toasted coconut flakes are also great toppings.
Storing Vanilla Overnight Oats
Store in an airtight container (or multiple single-serve containers) in the fridge for up to 5 days.
FAQs for Overnight Oats (Vanilla)
Overnight oats typically take about 6 to 8 hours to fully absorb their liquid.
Yes, stirring before refrigeration ensures an even distribution of ingredients and flavors.
They’ll be just fine! This recipe stays good in the fridge for up to 5 days.
No, any airtight container works!
Vanilla Overnight Oats
Ingredients
- ¾ cup vanilla yogurt
- 1 cup old-fashioned oats
- 1 cup unsweetened vanilla almond milk
- 1 tablespoon instant espresso powder optional
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- Add yogurt, oats, almond milk, espresso powder (if using), vanilla and salt to large bowl.
- Stir until well combined. If desired, divide into two individual portion-sized containers. Cover and refrigerate overnight or up to 5 days.
- Serve topped with fresh fruit and/or chocolate chunks, if desired.
Notes
- If you prefer a sweeter breakfast, add a drizzle of maple syrup, honey or agave nectar.
- Double or triple the batch to portion it into containers for breakfast all week! It keeps up to 5 days in the fridge.
- Customize the amount of instant espresso powder based on your caffeine preference. You can reduce the amount for a milder coffee flavor, or omit it altogether.
Followed your recipe listing unsweetened vanilla almond milk [I used Califia Farms]. Yet, both you and a few reviewers mention “creamer” –an entirely different product. Does recipe need an edit? I’m disappointed to have purchased costly ingredients, only to discover a bowl of library paste. Your site normally is a trusted go-to.
Hi Char – I’m so glad my site is normally a go-to for you, and I don’t take that lightly.
This recipe was originally published in 2016, using Silk almond milk creamer (it was a sponsored post for Silk at that time). The old comments reflect that recipe.
I redid the entire post in early 2024, including re-testing and adjusting the recipe to be made with regular almond milk (not creamer), re-shooting the photos, and re-writing the entire post. Silk is no longer involved.
I tested this recipe many, many times, trying to get the right balance of oats and yogurt. I’m so sorry that you think it’s pastey! It’s definitely on the creamier end of the spectrum of overnight oats, as opposed to recipes that don’t include yogurt.
I’m sorry this one wasn’t a hit for you, but I hope you will continue to enjoy future recipes.
Oh my gosh I am in LOVE with these photos. And that tray!! When Silk shared this on their Facebook page I had to pop over. I’m obsessed with all things teal/turquoise 🙂 Love your site! It’s super fun.
And these overnight oats sound incredible. Love using fresh vanilla beans, so much flavor!
Thanks so much Ashley! I found that teal tray in a gift shop up north somewhere. We usually use it as a catchall for keys, sunglasses, etc., but I dumped all of that stuff off it for this shoot! LOL
Hey Lori!! I wanted to share that I made a double batch of this to bring to our family vacation in OBX this week- everyone just loved it! We paired it with some fresh blueberries we bought at a stand along the road to the beach and it was amazing. A great alternative to the Duck Donuts that seem to appear on our table each morning lol. Satisfies the sweet craving without the guilt. Thanks for sharing this!
I am so glad to hear that, Angela! Your vacation sounds amazing. I’m jealous!
It’s been a while since I made overnight oats, but this recipe makes me want to whip up a batch! Such a simple breakfast, but with vanilla bean paste it really becomes decadent. Yum!
Thanks so much, Mary! The vanilla bean paste really does make any recipe more decadent 🙂
You got me with this one, Lori! I’m a big fan of overnight oats, and these sound wonderful. I’m not familiar with the Silk Vanilla Almond Creamer – does it come in smaller packages? I ask because it’s a product I would otherwise probably not use (I’m not a coffee drinker and my husband doesn’t like flavors in his coffee). I’m also curious if there is something else one could substitute for the creamer? Thanks.
Hi Susan! This creamer does come in pint-sized containers too, although I only saw the quart size at my store. Overnight oats are pretty forgiving as far as basically just soaking up whatever you add to them, so I would sub vanilla almond milk or regular almond milk if you can’t find the creamer, and you’ll be all set!
Lori, you broke through one of my prejudices with this recipe. I have never liked overnight oats done with yogurt. Until now. Admittedly I messed with the recipe to make it fit my dietary needs, but the texture was fine. What I did was, in place of the creamer which is full of sugar, I used heavy cream, a small amount of Swerve sweetener, and was very generous with the vanilla bean paste. I made half the recipe but used the full amount of coffee since all we have is regular instant coffee. I served it topped with blueberries and dark chocolate chips. In the final analysis, I think that using heavy cream is what helped me with the texture – it doesn’t do weird things to the yogurt. This recipe is a definite keeper. Thank you!
Oh, this sounds amazing, Susan. We make overnight oats every week. I want to try your version next!