Make-ahead Breakfast: Overnight Oats

by Sarah on August 28, 2013 in Brunch and breakfast

Make-ahead Breakfast Overnight Oats

I cannot possibly say enough good things about make-ahead breakfasts. Especially at this time of year, when shorter days and darker mornings make for longer sleep-ins and rushed routines. (Or is that just in my house?)

I’ve called this recipe “Overnight Oats”, but on a different day I might have called it Bircher Muesli. Many years ago, when breakfast was usually picked up on the way to the office and eaten hurriedly at my desk, I fell in love with a similar muesli concoction, and have sworn ever since that I *would* one day figure out how to replicate it.


And yes, that day has come. Motivated in no small part by the two-year old crank-pot that I now share my life–and breakfasts–with. When the Bean is hungry she is HUNGRYYYYYY AHHHHHHH MAMA HUNGRYYYYYYYYY I WANT I WANT!!!!!! And in those moments, there is nothing more satisfying than pulling these oats out of the fridge, spooning them into a DayGlo yellow bowl, and putting them in front of her. Occasionally she throws them at me or uses them to paint on our dining table. But usually she eats them. And so does her mom.

My version of overnight oats/bircher muesli is a healthful mash-up of pantry and refrigerator staples, and can be adapted to use up whatever you’ve got on hand. Different kinds of berries, nuts and seeds, dried fruit, and even a titch of citrus zest could really mix things up here.


I make these oats after dinner, and then let them sit in the fridge overnight until they are soft and mushy, and the flavours have combined. Leftovers–if you’ve got any–will keep for a couple of days in a covered container and, if they thicken up, can be thinned to your preferred consistency with a little milk.

Now tell me…do you have a favourite make-ahead breakfast?

Make-ahead Breakfast: Overnight Oats

  • Prep time: 10 mins
  • Cook time: 10 mins
  • Yield: 3 servings


  • 1/2 cup rolled oats (not quick cooking)
  • 1 cup plain yogurt (2% or more)
  • 1/4 cup milk
  • 2-3 tablespoons raisins or currants
  • 1 tablespoon maple syrup
  • 1 apple peeled and coarsely grated
  • 1 1/2 cups frozen raspberries.


  1. Combine all ingredients, except raspberries, in a glass bowl or container with a tight fitting lid. Pour raspberries over top. Put the lid on and refrigerate overnight (at least 8 hours).
  2. In the morning, stir in the raspberries. The oats can be served on their own, or with additional maple syrup, sliced fruit, nuts, and/or granola.

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I am Sarah - lawyer, wife, mama, and semi-professional shower-singer. And this is the story of how I feed my hungry family.




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