Strawberry Banana Overnight Oats (Printable)

Creamy oats with strawberries, banana, and chia seeds for a nourishing cold breakfast.

# What You'll Need:

→ Grains

01 - 1 cup old-fashioned rolled oats, certified gluten-free

→ Dairy and Alternatives

02 - 1 cup milk, dairy or plant-based such as almond or oat milk
03 - 1/2 cup Greek yogurt or dairy-free yogurt

→ Fruits

04 - 1 cup strawberries, hulled and diced
05 - 1 medium ripe banana, sliced

→ Seeds and Sweeteners

06 - 2 tablespoons chia seeds
07 - 1 to 2 tablespoons maple syrup or honey

→ Flavorings

08 - 1/2 teaspoon pure vanilla extract
09 - Pinch of salt

# How To Make It:

01 - In a medium bowl or jar, combine oats, chia seeds, milk, Greek yogurt, maple syrup or honey, vanilla extract, and salt. Mix until well incorporated.
02 - Gently fold in half the strawberries and half the banana slices into the oat mixture.
03 - Divide the mixture evenly between two jars or containers.
04 - Top each serving with the remaining strawberries and banana slices.
05 - Cover and refrigerate overnight for at least 8 hours to allow oats and chia seeds to fully absorb the liquid and soften.
06 - In the morning, stir gently and add an extra splash of milk if desired for a looser consistency. Serve chilled.

# Expert Advice:

01 -
  • Zero morning stress—your breakfast is literally already made, sitting there patient and ready.
  • It tastes indulgent and naturally sweet, but your body actually thanks you for eating it.
  • Chia seeds absorb the milk overnight and create this mysteriously creamy texture that feels far fancier than the five minutes of prep work involved.
02 -
  • The chia seeds need liquid to properly hydrate—don't add them separately at the last minute or they'll stay gritty instead of becoming this intriguing tapioca-like texture.
  • If your strawberries are very juicy, they'll naturally create more liquid as they sit, which is beautiful but means you might not need all the milk I listed—trust your instincts and adjust the next time you make it.
03 -
  • Make a batch of four jars on Sunday and you've solved breakfast for half the week—the oats taste even better on day two or three after everything has melded together.
  • If your banana starts turning brown before you eat your oats, that's actually ideal because it's sweeter, but to prevent it from turning the whole jar brown, slice it fresh the morning you're going to eat it.
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