Overnight Oats with Chia Seeds
Published Dec 07, 2016•Updated Aug 27, 2025
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Meet your new busy-season breakfast bestie. Overnight oats with chia seeds make the most satisfying, healthy, EASY breakfast. Did I mention they’re incredibly easy? These beauties are vegan, gluten-free, 250 calories per serving and totally customizable. Top with dried fruit, granola and a drizzle of honey for a superfood breakfast that you’ll feel great about all day.
A few years ago (probably after many other food writers) I discovered overnight oats. Talk about an upgrade to the breakfast routine. These days, I rarely ever make a batch of overnight oats without adding chia seeds because they add so much great protein, fiber, and antioxidants to the mix.
Overnight Oats 101
If you’re not familiar with overnight oats, I’m here to tell you that it’s worth trying this style of oats, which are “cooked” simply by soaking in liquid overnight. They are completely customizable. This version uses almond milk which I like for its subtle nutty flavor, but you can use regular milk, coconut milk, or even water with a little yogurt.
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Pin It NowHow to Store Overnight Oats
You have two great options when you go to refrigerate your overnight oats:
- Store them in a bowl, covered (just spoon out what you want each morning)
- In individual jars (perfect to grab and go)
Some of these photos feature the individual jar method used in my Mason Jar Overnight Oats.
When you’re rushing around in the kitchen first thing in the morning, it’s a great feeling to pull these oats out of the refrigerator and know that they will be perfect every time.
Even my pickiest child will happily eat bowl after bowl of overnight oats, making me feel like I’m winning at the breakfast game.
And later…we’ll eat all the cookies.
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Overnight Oats with Chia Seeds
Equipment
- Large Mixing Bowl
Ingredients
- 2 cups Raw Rolled Oats (sometimes labeled "old fashioned" oats; be sure to use gluten-free if needed)
- 1 Tablespoon Chia Seeds
- 1 teaspoon Flax Seeds (optional; see note)
- 4 1/2 cups Milk (any kind will work)
- 1 Tablespoon Brown Sugar (optional)
- pinch Salt
For topping (use any combination):
- Yogurt
- Dried or fresh fruit
- Honey
- Granola
- Nut butters
Instructions
- Combine oats, chia seeds, flax seeds (if using), and milk. Stir in brown sugar and a pinch of salt (don't skip the salt – I think it brings out a lot of flavor in the oats, even if you skip the sugar).
- Store oats in the refrigerator overnight.
- Serve oats straight out of the refrigerator (or warm them up briefly in the microwave if you'd prefer). Add toppings. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for sharing. Being gluten free I have been experimenting with mixing raw oats, chia seeds and sunflower seeds. Had some left over and left in the fridge. After a day or two the sunflower seeds commenced sprouting in the sealed container. Wondering if the mixture is still safe to eat. The smell is delicious and no tasty smells and cannot see any mold. Has this happened to anyone else. Tried an internet search but got nothing. Happy to hear people’s ideas. Thanks so much for sharing.
Hi Sue! I’m so intrigued by the sprouting seeds, but I don’t know anything about them. Hopefully someone else will chime in with an answer!
Where can I buy chia seeds and flax seeds? Are they only available online? And awesome recipe I’m eating it right now it’s really filling 🙂
I get them at Aldi, Trader Joe’s, Whole Foods, or Sprouts, though some other grocery stores do have them.
I’m so glad you liked the recipe though! The flax and chia seeds add some good nutrition and texture.
Great information. Lucky me I discovered your site by chance (stumbleupon). I’ve bookmarked it for later!
Love the recipes. I use 3 pureed bananas and only add milk as needed. I also add honey and cinamon.
I just wanted to mention what I believe may be a typo….
In the “Note” section of the recipe, I believe “nothing” should be “noting”.
“It’s worth nothing that nutrition experts usually recommend ground…
Thanks Heather! I finally got a proofreader, but these older recipes definitely have some typos. Appreciate you pointing that out – fixed!
Just so you know, you have to grind flax seeds before you eat them. If you leave them whole, your body doesn’t actually break down the shell and you don’t get any nutrients from them.
Since they spoil fairly quickly, you should store them whole in the fridge, then grind just the amount you need when you need it. I just use a cheap electric blade grinder.
Besides that, I really love this recipe and how nutritious it is! It’s great with blueberries and cinnamon, and sometimes toasted walnuts for a little added crunch.
Hi Maddie – thanks so much for the note and tips!
Been doing this for years i soak in water no milk as the oats make there own milk from the water you can use any combination of fruit and seeds nuts etc really good and easy ✔️
This is rather similar to my baked oatmeal recipe I got from a bef and breakfast. The oats take on a new life after they have soaked overnight. I can’t stop eating baked oatmeal.
Excellent idea to put everything in the fridge ready to go! the last 2 days I soaked chia and flax on the counter then cooked oatmeal in the morning to combine then added coconut oil but this is a better idea. I am going to use steel cut oats to see how it turns out ..pine nuts would be the perfect nut to add but I will try the sunflower seeds! For those of us watching our cholesterol maybe adding the nut that does the most good is a great idea and so far that I know Brail nuts are one the best
Awesome tips, Hailey – thanks so much for adding these suggestions!
This is a great recipe, tasty with the consistency we like – thick but still liquidy in the morning. Some overnight oats are a bit too thick and need liquid stirred in, these were perfect. I wasnt sure if the sunflower seeds would appeal to wveryone but they were a hit, i almost left them out. I used sweetened almond milk so didnt add the sugar and threw in a handful of frozen blueberries before putting it in the fridge overnight. Delicious. Thanks for posting this recipe.
Thanks so much for letting me know Alexandra! I agree completely – I like my overnight oats to be creamy (not thick), so I’m glad they turned out that way for you!!
Can I eat it for breakfast
Of course! That’s when I eat it. But it’s great for any time of day.
Hello Jess and Frank! Thanks for sharing this article. I will make breakfast tomorrow. It’s amazing!
Two babies are so cute. ^. ^
Tastes exactly like Blue Bottle!!!
Thank you <3's
Shine ON,
Jillian
Awesome – so glad you thought so too Jillian!!