Overnight Oats

Overnight oats are the no-cook breakfast that runs on ratios: equal oats and milk, a spoon of yogurt, a pinch of salt, and whatever topping mood strikes. The single gluten-free rule is absolute — the oats must be certified gluten-free, because conventional oats routinely pick up wheat in the field and mill.

Yield: 1 jar (scales endlessly) · Time: 5 min + overnight

Ingredients

• 1/2 cup (50 g) certified gluten-free rolled oats
• 1/2 cup (120 ml) milk of choice
• 1/4 cup (60 g) yogurt
• 1 tsp chia seeds
• 1 tsp maple syrup or honey
• Pinch of salt
• Toppings: berries, nut butter, banana, cinnamon

Directions

1. Stir everything except toppings in a jar.
2. Seal and refrigerate at least 4 hours, ideally overnight.
3. Loosen with a splash of milk if thick, then finish with toppings.

Pro tip: Make three jars at once with different toppings — they hold beautifully for three days.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.