Overnight Oats with Strawberries (Printable)

Wholesome creamy oats paired with fresh strawberries and crunchy candied walnuts, naturally sweetened for mornings.

# What You'll Need:

→ Oat Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 tablespoon pure maple syrup
06 - 1/2 teaspoon vanilla extract
07 - Pinch of sea salt

→ Strawberries

08 - 1 cup fresh strawberries, hulled and sliced

→ Candied Walnuts

09 - 1/2 cup walnut halves
10 - 1 tablespoon pure maple syrup
11 - 1/2 teaspoon coconut oil
12 - Pinch of cinnamon
13 - Small pinch of sea salt

# Directions:

01 - In a medium bowl or jar, combine oats, almond milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly to combine all ingredients evenly, cover with plastic wrap or lid, and refrigerate overnight for a minimum of 6 hours until oats absorb liquid and soften.
02 - In a small skillet over medium heat, add walnut halves, maple syrup, coconut oil, cinnamon, and sea salt. Stir constantly for 3 to 4 minutes until walnuts are evenly coated and fragrant. Transfer coated walnuts to parchment paper and allow to cool completely until hardened.
03 - Remove oat mixture from refrigerator and stir to recombine. Layer oats, fresh sliced strawberries, and candied walnuts into serving jars or bowls. Top with additional fresh berries or a light drizzle of maple syrup if desired for added sweetness.
04 - Serve the assembled overnight oats immediately while chilled. Enjoy as prepared without additional cooking required.

# Expert Advice:

01 -
  • You prep it once and eat like you actually have your life together for the next few mornings.
  • The contrast between creamy oats and crunchy candied walnuts hits different when you're not expecting it.
  • Fresh strawberries keep their brightness because they're added fresh, not sitting in milk overnight getting sad.
  • Naturally sweetened means no crash, just sustained energy that actually carries you through the morning.
02 -
  • Don't skip the parchment paper when cooling your walnuts—they'll stick to a bare pan and you'll spend ten minutes scraping, which defeats the whole make-ahead purpose.
  • If you prep jars for multiple days, assemble the walnuts fresh each morning rather than storing them in the oats, or they'll absorb moisture and lose their crunch by day two.
03 -
  • Make your candied walnuts in a double batch and store them in an airtight container for up to five days—they're perfect sprinkled over salads, yogurt, or eaten straight like the snack they deserve to be.
  • Prep your oat jars in identical mason jars so you can grab one without thinking, which sounds small but honestly changes whether you'll actually eat breakfast or skip it.
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