Can I use frozen strawberries for Strawberries and Cream Overnight Oats with Yogurt?

Yes, frozen strawberries work very well in Strawberries and Cream Overnight Oats with Yogurt. They blend easily into the strawberry mixture and provide the same fruity flavor as fresh berries. If using frozen strawberries, allow them to thaw slightly before blending so they mix smoothly with the milk and yogurt.

How long do Strawberries and Cream Overnight Oats with Yogurt last in the refrigerator?

Strawberries and Cream Overnight Oats with Yogurt can be stored in an airtight container in the refrigerator for about three to four days. This makes them a great meal prep breakfast. If the oats become thicker after a few days, simply stir in a small splash of milk before serving.

What type of oats work best for Strawberries and Cream Overnight Oats with Yogurt?

Rolled oats, also known as old-fashioned oats, work best for Strawberries and Cream Overnight Oats with Yogurt. They soften perfectly during the overnight soaking process while still maintaining a pleasant texture. Quick oats tend to become too mushy, while steel-cut oats usually remain too firm.

Strawberries and Cream Overnight Oats with Yogurt – Easy Recipe

Name: Strawberries and Cream Overnight Oats with Yogurt
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1/2 cup rolled oats; 1/2 cup strawberries, diced (about 6–8 large strawberries), divided; 1/2 tablespoon chia seeds; 1/2 cup unsweetened vanilla almond milk (or milk of choice); 1/4 cup vanilla Greek yogurt; 1 tablespoon pure maple syrup; 1/2 teaspoon vanilla extract

Description

Strawberries and Cream Overnight Oats with Yogurt is a creamy, nutritious make-ahead breakfast made with rolled oats, fresh strawberries, Greek yogurt, chia seeds, and milk. The oats soak overnight in a blended strawberry mixture, creating a soft pudding-like texture packed with fiber, protein, and natural sweetness.

Ingredients

Scale

1/2 cup rolled oats
1/2 cup strawberries, diced (about 6–8 large strawberries), divided
1/2 tablespoon chia seeds
1/2 cup unsweetened vanilla almond milk (or milk of choice)
1/4 cup vanilla Greek yogurt
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

In a mason jar or airtight container, add 1/2 cup rolled oats and 1/2 tablespoon chia seeds. Stir to combine.
Dice the strawberries and divide them into two portions.
Place half of the strawberries, 1/2 cup almond milk, 1/4 cup vanilla Greek yogurt, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract into a blender.
Blend until smooth to create a creamy strawberry milk mixture.
Pour the strawberry mixture over the oats and chia seeds in the jar.
Stir well to evenly distribute the ingredients.
Add the remaining diced strawberries and mix gently.
Cover the container with a lid and refrigerate for at least 4 hours or overnight.
Before serving, stir the oats and add your favorite toppings if desired.

Notes

Use rolled oats for the best texture; quick oats can become mushy and steel-cut oats remain too firm.
For thicker oats, reduce the milk slightly; for thinner oats, add an extra splash of milk before serving.
Frozen strawberries can be used instead of fresh ones.
Stir the oats after about 30 minutes of soaking to evenly distribute the chia seeds.
Store overnight oats in an airtight container in the refrigerator for up to 3–4 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 330 kcal
Sugar: 19 g
Sodium: 95 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 9 g
Protein: 14 g
Cholesterol: 5 mg