Go Back

Strawberry Shortcake Overnight Oats

A simple yet satisfying breakfast that tastes like dessert, featuring creamy yogurt, sweet strawberries, and a hint of vanilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups Rolled oats The base of this dish; provides a chewy texture.
  • 2 cups Milk Dairy, almond, or oat milk all work well.
  • 1 cup Greek yogurt Adds creaminess and extra protein.
  • 2 tbsp Honey or maple syrup A touch of sweetness to mimic the cake part of strawberry shortcake.
  • 1 tsp Vanilla extract Enhances the overall flavor.
  • 1 cup Strawberries Fresh or frozen; ensure they are sweet and juicy.
  • 1 cup Chopped nuts or granola Optional, for a crunch.

Method
 

Preparation
  1. In a mixing bowl, combine the rolled oats, milk, Greek yogurt, honey (or maple syrup), and vanilla extract.
  2. Stir well until all the ingredients are fully combined.
  3. Fold in the chopped strawberries, ensuring they are evenly distributed.
  4. Divide the mixture into individual jars or containers.
  5. Cover and refrigerate for at least 4 hours, or preferably overnight.
Serving
  1. In the morning, give your oats a good stir—add more milk if you prefer a creamier texture.
  2. Top with additional strawberries and a sprinkle of chopped nuts or granola if desired.

Notes

Store in airtight containers in the fridge for up to 5 days. It can also be frozen, but the texture may change. If you prefer warm oats, microwave for 30 seconds to 1 minute, adding milk as needed.