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Strawberry Shortcake Overnight Oats

Strawberry shortcake overnight oats in a jar with fresh fruit topping.

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A creamy, no-cook breakfast that tastes like a nostalgic summer dessert. These overnight oats combine fresh strawberries, vanilla, and Greek yogurt for a wholesome, grab-and-go meal. Perfect for busy mornings and weekly meal prep.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats (certified gluten-free if needed)
  • 1 cup milk of choice (dairy, almond, oat, or cashew)
  • 1/2 cup plain Greek yogurt
  • 1 to 2 tablespoons maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, hulled and diced
  • 1 tablespoon chia seeds (optional)

Instructions

  1. Prepare strawberries by washing, hulling, and dicing them. Mash about a quarter of the strawberries with a fork to release juices.
  2. In a medium bowl, whisk together milk, Greek yogurt, maple syrup or honey, and vanilla extract until smooth.
  3. Stir in rolled oats and chia seeds (if using) until well combined.
  4. Gently fold in the prepared diced and mashed strawberries, creating streaks throughout the mixture.
  5. Divide mixture evenly between two 16-ounce jars or airtight containers.
  6. Seal tightly and refrigerate for at least 4 hours or overnight before serving.

Notes

For best texture, use old-fashioned rolled oats, not quick oats. Add crunchy toppings like graham cracker crumbs just before eating to prevent sogginess. Oats can be stored in the refrigerator for 4-5 days.

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