Strawberry Overnight Oats with Banana and Chia

Strawberry Overnight Oats

Old-fashioned rolled oats soften in milk and Greek yogurt to make a thick, creamy base with visible oat texture. Mashed strawberries flavor the oats as they chill; fresh strawberry wedges, banana slices, and a little chia finish each bowl. Refrigerate the covered mixture for at least 6 hours before judging its thickness, since juicy berries can make it looser.

Ingredients for Strawberry Overnight Oats

• 1 cup old-fashioned rolled oats (80g)
• 1 cup milk (240g), plus more if needed for serving
• 1/2 cup plain Greek yogurt (120g)
• 1 cup fresh strawberries, chopped or wedged (150g), divided
• 1 tablespoon chia seeds (12g), divided
• 2 teaspoons maple syrup, or to taste
• 1/2 teaspoon vanilla extract
• 1 medium ripe banana (about 120g), sliced just before serving

How to Make Strawberry Overnight Oats

1. Prepare the strawberries: Set aside about half for topping. Mash or finely chop the rest with a fork until juicy, leaving a few small pieces.
2. Mix the oat base: In a medium bowl or covered storage container, stir together the oats, milk, yogurt, mashed strawberries, 2 teaspoons of the chia seeds, maple syrup, and vanilla. Break up any dry pockets of oats or chia clumps. The mixture will look loose before chilling.
3. Cover and refrigerate: Chill for at least 6 hours, preferably overnight. The oats should be softened but still visible, and the mixture should be thick and spoonable.
4. Stir and portion: Stir the chilled oats and divide them between two shallow white bowls. They should mound softly rather than flow like milk. If too firm, stir in more milk a tablespoon at a time.
5. Finish the bowls: Cut the reserved strawberries into wedges and slice the banana. Arrange the strawberry wedges along one side and the front of each bowl, then overlap the banana rounds across the center. Lightly scatter the remaining teaspoon of chia seeds over the fruit and exposed oats. Serve chilled.

Why Split the Strawberries?

Mashed berries release their juice into the oat base without hiding its texture. Keeping the topping berries out of the overnight mixture gives each bowl distinct, fresh wedges. Slice the banana at serving time so the rounds keep their shape and color.

Getting the Right Oat Texture

Use old-fashioned rolled oats for a soft but discernible texture. Instant oats can turn pasty, while steel-cut oats need a different liquid ratio and soaking method. Wait until after the full chill to assess thickness: strawberries can release extra juice as the oats rest. If the mixture is still thin, stir in a small amount of rolled oats or chia and refrigerate until thickened.

For a dairy-free version, use unsweetened plant milk and a thick plant-based yogurt; adjust the consistency after chilling. Thawed frozen strawberries can flavor the base, but they may make it looser. Use fresh berries for the topping. For a base with other topping options, try classic creamy overnight oats.

Make-Ahead and Storage

Keep the oat base covered in the refrigerator for up to 3 days. Stir before serving and add a little milk if it has thickened. Cut the topping strawberries and banana when you’re ready to assemble each bowl. Freezing is not recommended for this yogurt-and-fresh-fruit version.

Nutrition

Approximate nutrition per breakfast bowl (1 of 2): 380 calories, 16g protein, 9g fat, and 61g carbohydrates. Per 100g: about 105 calories, 4g protein, 2g fat, and 17g carbohydrates. Values vary with the milk and yogurt used.