These overnight oats with Greek yogurt and chia seeds really lean into the yogurt, giving them their ultra thick, creamy and packing around 30g of protein per serving. You’ll only need 5 basic ingredients to whip them up, and they’re endlessly customizable with whatever toppings you’ve got on hand.
Quick overview
✅ Just 5 basic ingredients
✅ Ultra-creamy thanks to yogurt and milk
✅ Higher in protein
✅ Easy to customize with your favorite toppings
✅ Great for make-ahead breakfasts
✅ Stores well in the fridge
Jump to:
Okay, I know I’ve already shared a handful of overnight oats recipes here- most of which, yep, include yogurt and chia seeds (except for that one time I went for overnight oats without yogurt, for those of you who can't have it or just didn't have any in the fridge). I also shared overnight oats made with water where I stirred in a bit of yogurt to make up for the creaminess you'd usually get from milk.
Yogurt is often added for exactly that reason- to bring back some creaminess or richness when you're skipping milk or just want a thicker texture.
So you might be wondering what sets this recipe apart. Well, the difference is in the yogurt. This one isn’t just a little dollop situation. We’re going all in. It’s loaded with yogurt, and honestly, that makes all the difference.
If you’re into creamy, yogurt-y recipes, you might also like my Chia Pudding with Yogurt this 3 Ingredient Yogurt Cake.
What Yogurt & Chia Seeds Actually Do Here
Here’s the thing- both yogurt and chia seeds are crucial for getting that perfect thick and creamy texture.
- Yogurt makes it creamy, obviously. But it also adds a nice bold flavor and bumps up the protein too.
- Chia seeds are the little heroes that soak up all the liquid and create that lovely thick, spoonable texture.
Which yogurt to choose?
Totally up to you. I like:
- Plain Greek yogurt for max creaminess and protein- if dairy works for you and you’re not vegan, this one brings the most tang and that super thick texture. Make sure its unsweetened!
- Vegan yogurt: I love coconut as a non-dairy yogurt option but you can also go for almond or soy which are lighter.
- Low-fat or plain yogurt if you want to keep things simple or lower in fat.
- Flavoured yogurts might be an option too. While I’m not the biggest fan from a nutrition perspective (they’re often packed with added sugars and a bunch of artificial stuff), they can be a helpful stepping stone if you find natural yogurt too sour or bland.
Just go with what you like eating out of a spoon. If you wouldn’t eat it plain, don’t stir it into your oats.
Ingredients & substitution notes
- Rolled oats: Go for old-fashioned rolled oats for that chewy-but-soft texture. I don't recommend using quick oats or steel cut oats. Use certified gluten-free oats if needed.
- Chia seeds: Non-negotiable. These are the texture builders and can’t really be swapped for anything else.
- Unsweetened milk of choice: I usually use soy milk for an extra protein boost but I also like oat milk for a sweeter taste. I always make sure though that the milk I use is unsweetened. You can really just use your favorite type of milk- dairy or a plant-based milk alternative would work.
- Yogurt: Plain Greek yogurt is what gives these oats their signature texture and taste. You can also use a low-fat or dairy-free alternative (like coconut, almond, or soy yogurt), but just note that the texture will be a bit different- usually thinner and less tangy.
- Maple syrup: Is my go-to sweetener here, but you could easily use honey, agave or date syrup. Or skip it entirely if you want to sweeten only with fruits as a topping.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Whisk together all the wet ingredients in a bowl.
Step 2: Stir in oats and chia seeds. Wait for 5-10 minutes and stir again. Put in the fridge for at least 4 hours.
Add- in and topping ideas
- Fresh fruit: fresh berries (I love a mix of raspberries, blueberries and strawberries), sliced banana, mango, apple chunks...
- Frozen fruit: Totally works too. Just let it thaw in the fridge overnight. Or check out my recipe for overnight oats with frozen fruit if you're after more inspo.
- Nut butters: I always go for the natural kind with just nuts and maybe a pinch of salt. Always check the label- some brands sneak in oils, sugar, or other extras you don’t really need. Peanut butter, cashew or homemade roasted almond butter are my favorites.
- Crunchy bits: Chopped nuts, seeds, cacao nibs or store-bough or homemade (even better!) granola. Try ma applesauce granola or this vanilla almond granola for starters.
- Sweet extras: a drizzle of maple syrup or a few chocolate chips.
- Spices & extras: Vanilla extract is my go-to all year round use I also love adding ½ teaspoon of cinnamon or pumpkin pie spice during fall. Sometimes I also add a big spoon of homemade pumpkin puree.
- Protein powder: It thickens things up quite a bit, so I wouldn’t add it to this version as-is. Try my high protein overnight oats instead, which are made with protein powder from the get-go.
Switch it up each day so it never gets boring!
Dietary variations
- Make it gluten free. Just make sure to use certified gluten-free rolled oats. Oats are naturally gluten-free, but cross-contamination can be an issue.
- Make it vegan. Use a plant-based yogurt (soy, almond, or coconut are all good picks) and a dairy-free milk. I usually go for unsweetened almond milk, oat, or cashew milk. Coconut milk works too, but it behaves a bit differently with the ratios- if that’s your thing, check out my overnight oats with coconut milk recipe.
- Make it sugar-free. Skip the maple syrup and rely on naturally sweet toppings like banana or mango. You can also stir in a spoonful of my unsweetened applesauce for some natural sweetness
Tips and mistakes to avoid
A few small things can make or break your overnight oats game:
- Add fruit in the morning, not the night before- especially bananas and apples, which go brown easily overnight.
- Stir everything really well- especially those chia seeds. They clump up so easily if you’re not careful. I really recommend giving the mixture a second quick stir about 5- 10 minutes after mixing, just to keep those little blobs from forming.
- Use rolled oats unless you know how to tweak the recipe- instant oats might go mushy, steel-cut stay too tough.
- Make a few jars at once and mix up the toppings to keep breakfast interesting all week.
Storage and make ahead tips
- To store: Store them in an airtight container or mason jar in the fridge for up to 4 days. They actually get creamier as they sit!
- Meal prep tip: Make a few mason jars at the beginning of the week (you can double or triple the recipe) and line them up in the fridge- perfect if you want to save time in the morning.
- Best containers: I like wide-mouth jars or small glass containers with lids- they’re easy to stir and great for stacking.
- Leave room for toppings: If you’re adding fresh fruit, granola, or crunchy bits, keep them separate until you’re ready to eat so they stay fresh and crisp.
FAQ
To fix slimy or overly thick overnight oats, stick to proper ratios- too much chia seeds can make them too thick. Add more liquid to loosen the texture, and stir the mixture twice: once when you first mix and again after 5-10 minutes to prevent clumping. Also, make sure to use rolled oats for the best consistency.
Yes, you can make overnight oats without milk. I actually have a milk-free overnight oats recipe that uses water instead. Just note- it won’t be as creamy, and it’s not fully dairy-free, since yogurt is used to add back some creaminess and tang in place of milk.
Related recipes
Looking for more overnight breakfast recipes? Try these:
📖 Recipe
Greek Yogurt Overnight Oats with Chia Seeds
Equipment
- 1 mason jar or bowl
Ingredients
- ½ cup (50 g) old fashioned rolled oats
- 1 tablespoon (10 g) chia seeds
- ¾ cup (180 g) milk of choice *soy, oat, dairy...
- ½ cup (170 g) Greek yogurt *see notes
- 2 tablespoon maple syrup *or honey or agave
Instructions
- In a bowl or jar, whisk together all the wet ingredients.¾ cup milk of choice, ½ cup Greek yogurt, 2 tablespoon maple syrup
- Add in the oats and chia seeds and whisk again until everything’s well combined.½ cup old fashioned rolled oats, 1 tablespoon chia seeds
- Let the mixture sit for 5-10 minutes, then give it another quick stir- this helps keep the chia seeds from clumping.
- Cover and refrigerate overnight (or for at least 4 hours).
- In the morning, give it one last stir and add your favourite toppings (see topping section above for ideas).
Video
Notes
- Type of yogurt: Plain Greek yogurt is what gives these oats their signature texture and taste. You can also use a low-fat or dairy-free alternative (like coconut, almond, or soy yogurt), but just note that the texture will be a bit different- usually thinner and less tangy. Check out my "which yogurt to choose" section in the post above for more infos.
- Make it gluten free. Just make sure to use certified gluten-free rolled oats. Oats are naturally gluten-free, but cross-contamination can be an issue.
- To store: Store them in an airtight container or mason jar in the fridge for up to 4 days. They actually get creamier as they sit!
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