Say goodbye to hectic mornings and settling for a preservative-packed breakfast bar while running out the door. Overnight oats are the perfect solution to fuel your day properly, without having to get up at the crack of dawn. The basic premise of these recipes is simple: Mix up the ingredients — namely oats and some sort of liquid — before bed and allow them to soak overnight in the refrigerator. This long soaking time allows the liquid to soften the oats, eliminating the need for any sort of cooking method. In the morning, all you have to do is dig in! Here are 10 of our favorite no-cook oatmeal recipes, from chocolate and peanut butter-based treats to ones packed with fresh fruit (and even a few with vegetables!).
10 Easy Overnight Oats Recipes to Make Now
Satisfy your morning chocolate craving with this cocoa powder-infused recipe. Oats make up the bulk of this breakfast bowl, while a healthy dose of chia seeds offer omega-3 fatty acids, and full-fat coconut milk lends a rich texture. Bonus: The whole thing is dairy-free. Photo and recipe: Dearna / To Her Core
Oats and peanut butter are a match made in heaven, offering a healthy combination of fiber and protein that is sure to start your morning on a high note. While this recipe calls for peanut butter, any nut butter will offer about the same amount of protein and pair just as well with the flavor of banana and oats. Photo and recipe: Serena / Domesticate Me
Fiber-rich whole oats create a hearty base for this Bircher Museli (aka the original overnight oats). Fresh cherries and toasted hazelnuts make for a delicious topping — but any fresh, seasonal fruit will do. While many recipes use honey or maple syrup to sweeten, this one calls for apple juice, which further enhances the fruity flavor imparted by the fresh cherries and dried apricots and prunes. Photo and recipe: Jodi / Happy Hearted Kitchen
It’s the banana, blueberry, date and cashew cream topping that makes this version of overnight oats stand out. If cashews aren’t your favorite, try swapping in almonds (a lower-calorie alternative!). Photo and recipe: Saskia / Naturally Sassy
One bowl of these yogurt, vanilla and flax-infused nuts clocks in at 295 calories, 12 grams of protein and six grams of fiber, plus 13 percent of your daily dose of iron. Top the whole shebang with fresh blueberries, toasted pecans and a bit of brown sugar for added sweetness and texture. Photo and Recipe: Lindsay / Pinch of Yum
If your morning green smoothie routine is getting a little old, try this inventive spin to give the old standby new life. Simply blend up your favorite combo, mix with oats, and leave overnight to let the lean greens do their thing. Even better? This technique will work with any green smoothie recipe. Photo and recipe: Angela Liddon / Oh She Glows
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Carrot cake for breakfast? You heard right. The best part about downing a bowl of these cinnamon-and-nutmeg-spiked oats is that you also get a full serving of veggies mixed in there, too. Photo and recipe: Frankie’s Feast
Coconut lovers, rejoice! The combination of coconut extract, coconut milk and shredded coconut flakes are perfect when combined with juicy pomegranate seeds. While many oat recipes call for sweetener to up the flavor factor, the combination of coconut, vanilla extract and pomegranate sweeten this concoction perfectly without any added sugar. Photo and recipe: Mai-Lis / A Sunshiny Day
Chunks of sweet, juicy persimmon add something special to these pumpkin puree-filled overnight oats. Both pumpkin and persimmon are high in fiber and vitamins, including K, A and C. What’s more, this combination offers plenty of health benefits: Pumpkin packs beta carotene (good for the eyes), while persimmons help keep you fuller longer thanks to their high pectin content (beneficial for regulating blood sugar levels and preventing sugar-related crashes). Photo and recipe: Kristin / Keepin’ It Kind
This vegan breakfast will hold you over until lunchtime, that’s for sure! Each serving has 13 grams of protein and 7 grams of fiber, thanks to vanilla protein powder and Greek yogurt. Make this recipe at the beginning of the week and store it in the fridge for up to five days. Photo and recipe: Lee Hersh / Life by DailyBurn
Originally published August 2014. Updated February 2017.