Why We Like It

Soaking oats in milk overnight and eating them cold in the morning is “the Swiss way” of enjoying oats. With just a little prep the night before, this incredibly delicious, cholesterol-sponging breakfast can be served in individual jars, or in a large bowl to be enjoyed “family style,” which is perfect for overnight guests! This recipe serves two, so multiply accordingly. These keep great in the fridge for 2 days (and 5 days if fruit is not added until serving time). Check out our other recipes such as Carrot Cake Overnight Oatmeal and Blueberry Maple Overnight Oatmeal!

Make the Oatmeal:

1/2 cup old fashioned rolled oats
1/2 cup skim milk (or almond or soy milk)
1/2 cup nonfat plain yogurt (or omit and add 1/4 cup more milk)
2 Tbsp unsweetened cocoa powder
2 Tbsp ground flax seed (or chia seeds)
1-2 Tbsp honey

Add to a large bowl and stir to combine.

If desired, divide into two single serving containers (like pint-sized mason jars) or skip this step and serve family style.

Add Toppings:

3/4 cup strawberries (sliced, or raspberries)
1 banana (sliced)
2 Tbsp almonds (sliced or chopped, or other nut such as walnuts or pecans)

Layer into the bowl, or divide ingredients evenly between the two single-serve containers, creating layers. Put the lids on and refrigerate overnight.

Serve and Enjoy!

Quick Tips

If you use half-pint size mason jars, they will be filled to the top, or if you use pint size mason jars, there will be a little more room for stirring in the morning just before serving.

Feel free to substitute half of the old fashioned rolled oats with steel cut oats, for a delightful chewy texture.