Strawberry Shortcake Overnight Oats (Printable)

Creamy oats combined with sweet strawberries and vanilla, chilled overnight for a healthy grab-and-go start.

# Ingredient List:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or unsweetened non-dairy
03 - 1/2 cup plain Greek yogurt
04 - 1 tablespoon chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Strawberry Layer

08 - 1 cup fresh strawberries, hulled and diced
09 - 1 tablespoon sugar or honey
10 - 1 teaspoon fresh lemon juice

→ Topping

11 - 2 tablespoons crushed graham crackers or vanilla wafer cookies
12 - 2 tablespoons whipped cream

# Steps:

01 - In a medium bowl, combine old-fashioned rolled oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly until well combined.
02 - In a separate bowl, mix diced strawberries with sugar or honey and fresh lemon juice. Allow to rest for 5 minutes to release juices and develop flavor.
03 - Distribute oat mixture and macerated strawberries alternately into two jars or containers with lids, beginning with oats as the base layer, followed by strawberry mixture, and repeating as desired.
04 - Cover containers securely and refrigerate for a minimum of 8 hours or overnight to allow oats to absorb liquid and develop proper texture.
05 - Before consuming, gently stir overnight oats to recombine layers. Top with crushed graham crackers or vanilla wafer cookies and a dollop of whipped cream if desired.

# Expert Advice:

01 -
  • Zero cooking required, just assembly and patience—perfect when you're too tired to think about breakfast.
  • Tastes like strawberry shortcake without the guilt, and your morning self will thank your evening self for the prep work.
  • Naturally filling thanks to the Greek yogurt and chia seeds, so you'll actually stay full until lunch.
02 -
  • Don't skip the lemon juice on the strawberries—I learned this the hard way when my first batch tasted cloyingly sweet, but that small squeeze of acid balances everything perfectly.
  • Always use old-fashioned oats, never steel-cut or instant, because you need oats that will soften gently and evenly as they absorb the liquid overnight.
  • If your overnight oats seem too thick in the morning, stir in a splash more milk rather than eating them chalky—it takes only a few seconds to adjust.
03 -
  • Crush your graham crackers right before serving rather than mixing them in the night before, or they'll soften and lose that satisfying crunch that makes this dish work.
  • If you're using non-dairy milk, oat milk genuinely performs better than almond or cashew because it creates a naturally creamy texture without added gums.
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