Overnight oats with yoghurt are one of the best meal-prep breakfasts available: five minutes of preparation the night before, and breakfast is ready when you wake up. The yoghurt adds protein and live cultures, the oats provide sustained-release carbohydrate and fibre, and the combinations can be varied to prevent the monotony that kills most meal-prep habits. Here are five that are genuinely worth making.
The Base Recipe
For any overnight oat recipe: combine half a cup of rolled oats with half a cup of plain full-fat yoghurt and half a cup of milk (dairy or plant-based). Mix in whatever flavourings and add-ins you’re using, cover the container, and refrigerate overnight (or for at least 4 hours). In the morning, stir, add toppings, and eat. The oats will have absorbed most of the liquid and softened to a creamy, slightly chewy texture.
Use rolled oats rather than instant oats for better texture. Instant oats go too soft overnight and lose their structure. Steel-cut oats don’t soften enough in 8 hours and need to be pre-soaked separately before combining.
1. Banana and Peanut Butter
Mash half a ripe banana into the base recipe before refrigerating. Stir in a tablespoon of peanut butter. In the morning, top with sliced banana and a drizzle of honey if needed. This version is particularly filling because of the combined protein from the yoghurt and peanut butter, and the natural sweetness of the banana means no added sugar is necessary. Good for days when you need sustained energy and a proper breakfast.
2. Mango and Coconut
Replace half the milk with coconut milk in the base recipe. Refrigerate overnight, then top with fresh or frozen (thawed) mango and a tablespoon of desiccated coconut. This version has a tropical flavour profile that’s particularly good in summer. The coconut milk adds fat and richness, making it more filling than the standard version. Lime zest stirred through adds a bright finish.
3. Mixed Berry and Chia
Add a tablespoon of chia seeds to the base recipe along with a handful of fresh or frozen mixed berries. Refrigerate overnight – the chia seeds will swell and thicken the mixture significantly, and the berries will release their juices and create a purple swirl through the oats. Top with more fresh berries in the morning. This is the most visually appealing variation and the chia adds additional omega-3 fatty acids and fibre.
4. Apple and Cinnamon
Grate half a small apple into the base recipe and stir in half a teaspoon of ground cinnamon. Refrigerate overnight. In the morning, top with the other half of the apple (diced), a small handful of walnuts, and a drizzle of maple syrup if wanted. This version works particularly well in autumn and winter when fresh berries aren’t available, and the apple-cinnamon flavour combination is one that doesn’t get boring with repetition.
5. Chocolate and Raspberry
Stir a teaspoon of good quality cocoa powder and a teaspoon of honey into the base recipe. Refrigerate overnight. Top with frozen raspberries (thawed slightly) and a small square of 70% dark chocolate, broken over the top. This version tastes like dessert but delivers the same nutritional profile as the others. It’s particularly good for mornings when you don’t feel like eating breakfast but you know you need to – the flavour makes it genuinely appealing rather than a duty.
All five of these work at room temperature too, if you prefer not to eat cold breakfast. Remove from the fridge 20 minutes before eating. The oats will be slightly creamier and the flavours more pronounced at room temperature.
