Strawberry Overnight Oats taste like strawberry shortcake, but are nutritious with fresh strawberries and oats! They’re easy to make, perfect for meal prep, and great for grabbing on-the-go for breakfast or dessert.
People who know me know are always shocked to hear that I went through a hoarding phase as a kid. It’s true though!
I used to have what I called “collections” of basically random junk, including everything from rocks, to seashells, to buttons, to scruffy Barbies that were way past their prime. I rarely wanted to get rid of anything, no matter how ugly or nonfunctional it was.
One day I had it with my hoarding ways and literally threw out bags of junk. The sad part is, I actually threw out some pretty cool stuff too. (My Strawberry Shortcake and Blueberry Muffin dolls were things I never should have parted with!)
Since then I’ve prided myself on the fact that my hoarding days are in the past.
At least until I look at the shelves of props in my studio and ask myself if I really need 150 different plates.
Or until I look in the fridge and see four flavors of mustard, five kinds of cheese, three types of berries, and two varieties of lettuce.
But at least that’s functional hoarding, right? (Or that’s what I tell myself, lol.)
The other day I saw a quart of the prettiest strawberries in my fridge. (Yup, peeking through behind the different kinds of cheese and lettuce!) I knew I wanted to do something a little different with them.
It’s funny how a recipe can be so simple and basic, but if you save it for rare occasions it just feels special. Overnight oats is one of those things for me.
Strawberry Overnight Oats Recipe
I’m a good meal planner when it comes to lunch and dinner, but not so much regarding breakfast. I never think to mix up overnight oats the night before! Because of that, for me this Strawberry Overnight Oats recipe truly feels special.
Here strawberries and cream are taken to the next level with minimal effort. Oats, coconut “whipped cream”, and strawberry chia jam are layered together for a treat that’s as pretty as it is delicious.
These little parfaits are easy to whip up, and making them in mason jars means they’re easy to grab on-the-go. They work for breakfast or dessert, and they’re the perfect thing to bring along on a picnic, or outdoor excursion.
Pro Tip: You can use Greek yogurt instead of the coconut “whipped cream” if you prefer.
BetterOats Strawberries and Cream Instant Oatmeal
I used Better Oats Strawberries and Cream Instant Oatmeal with Flax for this recipe, which is a good source of calcium, vitamins A and E, and ALA Omega-3.
Plus the oats come in adorable little pouches for portability and portion control!
Overnight Oats FAQs
Do You Eat Overnight Oats Cold?
Yes! Overnight Oats are meant to be eaten cold.
However, if you prefer warm oatmeal, assemble your overnight oats in a microwave-safe container so that you can heat them up in the microwave before eating.
How Long Do Overnight Oats Need to be Refrigerated?
I find that 4 hours is long enough to refrigerate this Strawberry Overnight Oats recipe.
How Long Do Overnight Oats Last in the Fridge?
You can store Overnight Oats covered in the fridge for up to 5 days.
More Strawberry Recipes to Try
- Strawberry Coffee Cake
- Spinach Strawberry Salad
- Strawberry Lemon Blondies
- Sweet and Savory Strawberry Salad
- Low Carb Strawberry Cheesecake Bars
- Sugar Free Strawberry Jam
Strawberry Overnight Oats Recipe
- 2 pouches Better Oats Strawberries and Cream Instant Oatmeal with Flax
- 1/2 cup plain unsweetened almond milk or any kind of milk you like
- 1/3 cup canned unsweetened full-fat coconut milk don’t shake the can; use the thick, waxy portion at the top
- 1 1/2 cups strawberries chopped (divided)
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
- 1 tablespoon chia seeds
- 1 tablespoon unsweetened coconut flakes for topping
- Add 1 pouch of oatmeal and 1/4 cup milk to each of 2 pint-sized mason jars. Shake each to combine well.
- Open the can of coconut milk from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer 1/3 cup of the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy.
- Add 1 cup chopped strawberries, honey, vanilla, and salt to a food processor or blender and pulse a couple until it forms a sauce (a few lumps are fine).
- Measure out 1 tablespoon of the strawberry sauce and add it into the whipped coconut milk; beat until combined.
- Stir the chia seeds into the strawberry sauce and let it sit for 3 minutes to thicken slightly.
- Pour half of the whipped coconut milk into each of the mason jars on top of the oat mixture. Top each with half of the strawberry sauce. Divide the remaining 1/2 cup chopped strawberries and 1 tablespoon coconut flakes on top of each.
- Refrigerate 4 hours or overnight.
- Storage: Store covered in the fridge for up to 5 days.
This post was first published on An Edible Mosaic on August 19, 2016. I updated it with more information on April 30, 2021.
Disclosure: I’m thrilled to partner with BetterOats to bring you delicious oat recipes. I received the BetterOats product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.