So, Let Me Tell You About These Strawberries and Cream Overnight Oats
Alright, picture this: you wake up, shuffle into the kitchen, coffee in hand, and—bam!—there’s a jar of creamy, strawberry-studded oats waiting for you in the fridge. That’s not just wishful thinking, that’s basically every Tuesday over here. Actually, quick story: the first time I tried to make overnight oats, I forgot to put it in the fridge overnight (rookie mistake, right?)—let’s just say warm oats are… a choice. Anyway, after a few more stabs at it, I finally landed on a version that makes me look forward to breakfast. And my kids, who pretty much think fruit equals dessert, now call these “breakfast sundaes.” Weird flex, but I’ll take it.
Why I’m Totally Hooked On These
I make this recipe when I know my next morning’s gonna be hectic (so, most mornings). My family goes absolutely mad for the usual strawberries and cream combo—my eldest even asked if she could have this for her birthday breakfast, which, honestly, made me a proud mum. If I’ve got leftover strawberries teetering on the edge of past-their-prime, this is a perfect save. Sometimes, I just crave something sweet but can’t handle a ton of sugar first thing. And once, my oats turned pinkish because I used super-soft strawberries? Looked odd, tasted amazing. Would recommend (but maybe skip serving it to picky guests unless you enjoy fielding suspicious looks).
Alright, What You’ll Need (With My Usual Substitutions)
- 1/2 cup rolled oats (I sometimes grab quick-cook if I’m scraping the end of the jumbo bag—works in a pinch)
- 1/2 cup milk, any kind (whole, almond, oat—my grandmother always used dairy, but honestly, it all soaks up the same)
- 1/4 cup Greek yogurt (or regular yogurt or even coconut yogurt—use what you fancy)
- 1 tablespoon chia seeds (can skip if you hate the texture, but I think they’re fun)
- 1-2 teaspoons maple syrup or honey (or, if you’re like me and run out, a sprinkle of brown sugar does the trick)
- 1/2 cup chopped fresh strawberries (frozen works if you thaw them; I’d avoid canned unless you like them extra sweet)
- Pinch of salt (forget it sometimes; never makes or breaks the taste—but pro cooks swear by it, so…)
- Optional: splash of vanilla extract (I do this when I feel fancy—most days I forget and nobody notices)
How I Actually Make These (And Occasionally Mess Up)
- Chop your strawberries—smaller chunks soak better, but laziness sometimes wins. Big hunks are fine too.
- Mix everything together: oats, milk, yogurt, chia, sweetener, and a little salt. I just use a mason jar or a random container, honestly. Sometimes a bowl if all my jars are MIA.
- Add the strawberries. Stir them in or dump them on top, then poke them down a bit. This is where I usually sneak a piece or two (quality control, right?).
- Pop a lid on (or plastic wrap, or even foil if you must; I’ve tried all three). Then refrigerate overnight—at least 6 hours, but honestly, 4 is OK if you’re a risk-taker (and impatient… like me sometimes).
- In the morning, give it all a good stir. If it looks weird or super thick, splash in a bit more milk and it usually comes back to life. Don’t fret if it’s pink-ish—that’s just the strawberries doing their thing.
Stuff I’ve Figured Out (Sometimes the Hard Way)
- If you leave the oats too long (like, two or more days), they get weirdly gummy. I once forgot them for three—would not recommend.
- One time, I used vanilla yogurt and totally nixed the maple syrup. Actually, I think it works better if you use regular and add the syrup yourself, but that’s subjective.
- Varying the fruit works, but honestly, there’s just something magic about strawberry and cream.
Variations That I’ve Fiddled With
- Swapped in raspberries once—gave it a more tart zing. My youngest wasn’t a fan though (she says they’re “itchy”).
- Chopped a ripe banana in—turns a bit mushy, but tastes like dessert-for-breakfast. Give it a whirl.
- Tried making it with steel-cut oats; nope, too chewy. Maybe I did it wrong?
- Tossed in some cocoa nibs. Actually, that was pretty great—bonus points if you love a chocolate hit.
Equipment (Or What I Usually End Up Using)
- A mason jar—or any old jam jar, or even a leftover takeaway container with a lid. If you’ve just got a bowl, loose foil works (though you might need to explain this to nosy housemates).
- If you’re feeling “cheffy,” a small knife for strawberries, or else just tear ’em up with your hands. Does the same thing.
- I use a spoon to mix; once I used a fork. Don’t overthink it.
How I Store Them (Not That They Last Long)
Technically, these overnight oats will keep in the fridge for up to two days. Probably even three, but I’m not brave enough to try (plus, they never last that long in my house). The oats get softer over time, FYI—some folks like that, some don’t.
Serving: Here’s How We Roll
I like to pile on extra strawberries in the morning, sometimes a dollop more yogurt (let’s call it rustic, shall we?). My kids insist on a sprinkle of granola if we’ve got it. Once I tried adding mint—everyone made faces.
Me-Approved Tips (Learned the Hard Way)
- I once tried rushing and mixed in the strawberries right before eating—didn’t get nearly as creamy or flavorful. Let ’em soak, trust me.
- If your oats are too stiff, just splash in more milk and stir. Don’t panic.
- Oh, and measuring spoons? I tend to eyeball. Turns out, it’s not a science, and nobody’s judging.
Questions I Actually Get (And Occasionally Fumble)
- Can you use frozen strawberries? Yep, just thaw them first or they make the oats super watery. I learned that the messy way.
- Is there a way to make this sugar-free? Totally, just skip the syrup or add a mashed banana. The oats will taste a bit more plain, but it grows on you.
- Do I have to use chia seeds? Nope! They thicken things up, but skip them if the texture bugs you.
- How long do I have to soak them? At least 4 hours works, but overnight is best—even if you end up grabbing them at lunchtime instead.
- Can I heat these up? Sure, just microwave ’em in 30-second bursts, though I think they’re nicest cold (my mate Tom disagrees, so do what works for you).
Some mornings, I just eat them straight out of the jar, standing at the bench, watching the dog try (and fail) to look pitiful enough to get a taste. Honestly, there are worse ways to start your day!
Ingredients
- 2 cups rolled oats
- 2 cups milk (dairy or non-dairy)
- 1 cup plain Greek yogurt
- 1 1/2 cups fresh strawberries, diced
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Optional: extra sliced strawberries and chia seeds for topping
Instructions
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1In a large mixing bowl, combine the rolled oats, milk, Greek yogurt, honey or maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
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2Fold in the diced strawberries, mixing gently to distribute them evenly throughout the oat mixture.
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3Divide the mixture evenly between four jars or containers with lids.
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4Cover and refrigerate overnight, or for at least 6 hours, to allow the oats to soak and soften.
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5In the morning, give the oats a quick stir and add extra sliced strawberries or chia seeds on top, if desired. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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