4-Ingredient Strawberry Overnight Oats

Side view of strawberry overnight oats in glass with spoon wrapped in red-and-white checkered cloth, with strawberries in pink dish and oats mixture in background.

These strawberry overnight oats are low in sugar and fat, and packed full of strawberries. They are super creamy, refreshing and make a delicious, healthy breakfast-on-the-go or snack. The post includes a vegan option.

Course Breakfast, Snack

Cuisine vegan, vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 277kcal

Author Monika Dabrowski

Equipment

Blender

Ingredients

1 cup old-fashioned rolled oats jumbo oats, not instant
12.35 ounces strawberries fresh or frozen, see *Notes
3 tablespoons ricotta cheese or yogurt, see **Notes for vegan alternatives
1½ tablespoons honey/maple syrup or to taste

US Customary - Metric

Instructions

Puree most of the strawberries with the ricotta and honey.
Transfer to a bowl and chop up the remaining strawberries. Add into the mixture along with the oats and stir thoroughly.
Place in a jar and close the lid (or use a bowl, covered) and refrigerate overnight. Stir before serving.

Notes

Use old-fashioned rolled oats/jumbo oats, NOT instant oats.
For maximum sweetness use ripe, good quality strawberries.
*Either fresh or frozen strawberries are ok to use (if using frozen defrost before pureeing).
Because of the high fruit content I used ricotta for added creaminess.
**Make it vegan by replacing the ricotta with a plant based yogurt or silken tofu.
For an even more intense strawberry flavour you can add a tablespoon of freeze dried strawberries.
If the mixture becomes too thick add a splash of milk (any).
Best served after at least 8 hours. Keep refrigerated for up to 2 days.
I do not recommend serving strawberry overnight oats warm. After several hours the mixture is ready to eat and tastes best chilled.
Freeze only if using strawberries that haven't been frozen before.

Nutrition