Breakfast

Easy Overnight Oats with Milk and Yoghurt

Rolled oats are soaked overnight in milk and yoghurt until soft, creamy and ready for breakfast. Add fresh berries, sliced banana or your favourite toppings in the morning for a convenient make-ahead meal with minimal preparation.

Prep: 5 min
Total: 8 hr 5 min
Serves: 2

Our British Kitchen

13 October 2026

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Clear glass breakfast jar of creamy overnight oats soaked in milk and yoghurt, topped with fresh raspberries in soft morning daylight

Why This Recipe Works

Genuine 5-minute evening preparation creates an effortless, ready-to-eat breakfast the following morning.
A wholesome balanced ratio of rolled porridge oats, whole milk and natural yoghurt provides sustained morning energy.
Completely customisable: keep the base neutral and top with fresh berries, sliced banana, nuts or seeds.
Stores safely in the refrigerator for up to 3 days, making morning meal prep simple and convenient.

Oat Hydration and Liquid Ratio Science

The science of overnight oats relies on starch hydration rather than heat gelatinisation. As rolled porridge oats soak in cold milk and yoghurt, the soluble beta-glucan fibres swell and bind the surrounding liquid, transforming raw flakes into a velvety, spoonable breakfast without cooking. Maintaining a precise ratio—approximately 80g rolled oats to 225ml combined liquid per jar—guarantees a creamy consistency that neither dries out into a solid mass nor remains watery.

What You Need

Rolled porridge oats, whole milk, natural yoghurt, honey, a pinch of salt and fresh fruit toppings are all that's required for this nutritious make-ahead breakfast.

Whole rolled porridge oats in a glass bowl on a wooden board, ready for preparing overnight oats

Rolled porridge oats (two 80g portions) – Traditional jumbo or rolled porridge oats; avoid instant fine oats which turn mushy.
Whole milk – Provides creamy body; semi-skimmed milk or fortified oat milk also work well.
Natural plain yoghurt – Whole milk yoghurt adds pleasant tang and creaminess; Greek yoghurt creates a thicker set.
Honey or maple syrup (optional) – Stirred into the base before chilling for gentle sweetness.
Pure vanilla extract (optional) – Adds a subtle aromatic sweetness to the soaked oat base.
Pinch of fine sea salt – Essential to sharpen the oat flavour and balance the dairy sweetness.
Fresh berries and sliced banana (for serving) – Blueberries, raspberries and sliced banana added immediately before eating to preserve texture.

Need to convert cups to grams for this recipe?

Use our free Cups to Grams Converter for practical ingredient conversions.

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How to Make Easy Overnight Oats with Milk and Yoghurt

Step 1: Measure the rolled oats

Measure the rolled oats. Divide 160g of rolled porridge oats equally between two clean 350–400ml lidded glass jars—80g per portion. Using kitchen scales ensures each serving has the exact balance needed to absorb the liquid properly.

Step 2: Pour in the liquids

Pour in the liquids. Add 150ml of whole milk and 75g of natural yoghurt to each jar. This balanced ratio of roughly one part oats to two parts liquid guarantees a rich, spoonable consistency once soaked.

Step 3: Add flavourings and stir

Add flavourings and stir. Add half a tablespoon of honey or maple syrup if desired, a pinch of fine salt, and a dash of vanilla extract. Stir thoroughly with a long spoon until all oats are submerged in the liquid.

Step 4: Seal and chill overnight

Seal and chill overnight. Fasten the lids tightly and place the jars directly into the refrigerator for a minimum of 8 hours, or overnight. The oats must soak cold for at least 8 hours to soften completely and swell to a creamy set texture.

Step 5: Check consistency in the morning

Check consistency in the morning. Remove the chilled jars from the fridge and stir well. If the mixture has set firmer than you like, stir in a splash of cold milk (1–2 tablespoons) to loosen the texture.

Step 6: Add fresh toppings and serve

Add fresh toppings and serve. Crown each jar with fresh blueberries, raspberries, or freshly sliced banana immediately before eating. Keeping fruit separate overnight prevents discolouration and ensures peak morning freshness. Enjoy cold straight from the jar.

Food Safety, Cold Storage and 3-Day Shelf Life

Assembled jars of overnight oats must be refrigerated immediately below 5°C and kept chilled throughout their entire preparation and storage period. Because the recipe combines unpasteurised fruit prep with dairy milk and yoghurt, jars must never be left at room temperature overnight. Stored tightly sealed in clean glass jars, the base oats keep safely in the refrigerator for up to 3 days. Always add fresh toppings such as berries and sliced banana on the morning of consumption.

Dairy-Free Adaptations and Greek Yoghurt Swaps

While traditional rolled porridge oats and whole cow's milk yield the richest British morning jar, plant-based alternatives adapt seamlessly. Unsweetened oat milk or almond milk can substitute 1:1 for dairy milk, and coconut or soya yoghurt provide an identical creamy body. For a thicker, higher-protein finish, Greek yoghurt can replace natural yoghurt—simply add an extra 30ml of milk per jar to balance Greek yoghurt's higher liquid absorption.

The Best Way to Serve This Dish

Serve straight from the chilled jar for a swift morning meal, or spoon into a breakfast bowl. Add fresh raspberries, blueberries, or sliced banana right before eating to ensure the fruit remains crisp, juicy, and vibrant.

Swollen creamy overnight oats in a glass jar topped with freshly sliced banana and berries

Easy Overnight Oats with Milk and Yoghurt

No reviews yet

Published by Our British KitchenEasy

Prep Time

5 mins

Cook Time

0 mins

Estimated Total Time

8 hr 5 min

Yield / Servings

2 Servings

Equipment Needed

Two 350–400ml clean glass jars with tight-fitting lids (or airtight containers)
Kitchen scales (for accurate oat measurements)
Measuring jug
Long spoon for stirring

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

160g rolled porridge oats (two 80g portions): Traditional jumbo or rolled porridge oats; avoid instant fine oats which turn mushy.
300ml whole milk: Provides creamy body; semi-skimmed milk or fortified oat milk also work well.
150g natural plain yoghurt: Whole milk yoghurt adds pleasant tang and creaminess; Greek yoghurt creates a thicker set.
1 tbsp honey or maple syrup (optional): Stirred into the base before chilling for gentle sweetness.
½ tsp pure vanilla extract (optional): Adds a subtle aromatic sweetness to the soaked oat base.
Pinch of fine sea salt: Essential to sharpen the oat flavour and balance the dairy sweetness.
Fresh berries and sliced banana (for serving): Blueberries, raspberries and sliced banana added immediately before eating to preserve texture.

Instructions

Divide 160g rolled porridge oats equally between two clean 350ml lidded glass jars (80g per serving).
Pour 150ml whole milk and 75g natural yoghurt into each jar over the oats.
Add honey or maple syrup if using, vanilla extract, and a small pinch of salt. Stir thoroughly to combine.
Seal jars securely with airtight lids. Refrigerate for at least 8 hours, or overnight, to allow the oats to swell and soften.
Stir the chilled oats in the morning. Blend in an extra splash of cold milk if you prefer a looser consistency.
Garnish with fresh raspberries, blueberries, or sliced banana immediately before serving cold straight from the jar.

Nutrition Information

Per ServingServing: 1 jar (½ recipe, 80g dry oats base without toppings)

Calories

445kcal

Total Fat

13.3g

Protein

18.9g

Carbohydrates

60.9g

Dietary Fiber8.0g

Total Sugars11.3g

Sodium120mg

Calcium280mg

Iron3.4mg

Frequently Asked Questions

Rolled oats require a minimum of 8 hours of cold soaking for the beta-glucan starches to absorb the milk and yoghurt completely. Eating them earlier leaves the oats chalky and the mixture thin.

Steel-cut oats are not recommended for standard overnight soaking; they remain chewy and dense even after 12 hours. Rolled old-fashioned porridge oats give the ideal creamy spoonable texture.

Stored in airtight lidded glass jars without fresh fruit toppings, overnight oats keep safely in the refrigerator for up to 3 days. Add berries and sliced banana on the morning of eating.

Yes. Transfer the chilled oats to a microwave-safe bowl and heat on medium for 60–90 seconds, stirring halfway through. Add fresh toppings after warming.

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Easy Overnight Oats with Milk and Yoghurt

Prep

5 min

Total

8 hr 5 min

Serves

Our British Kitchen

13 October 2026

Share Recipe:

Oat Hydration and Liquid Ratio Science

What You Need

Rolled porridge oats, whole milk, natural yoghurt, honey, a pinch of salt and fresh fruit toppings are all that's required for this nutritious make-ahead breakfast.

Rolled porridge oats (two 80g portions) – Traditional jumbo or rolled porridge oats; avoid instant fine oats which turn mushy.

Whole milk – Provides creamy body; semi-skimmed milk or fortified oat milk also work well.

Natural plain yoghurt – Whole milk yoghurt adds pleasant tang and creaminess; Greek yoghurt creates a thicker set.

Honey or maple syrup (optional) – Stirred into the base before chilling for gentle sweetness.

Pure vanilla extract (optional) – Adds a subtle aromatic sweetness to the soaked oat base.

Pinch of fine sea salt – Essential to sharpen the oat flavour and balance the dairy sweetness.

Fresh berries and sliced banana (for serving) – Blueberries, raspberries and sliced banana added immediately before eating to preserve texture.

Need to convert cups to grams for this recipe?

Use our free Cups to Grams Converter for practical ingredient conversions.

Open Cups to Grams Converter

How to Make Easy Overnight Oats with Milk and Yoghurt

Step 1: Measure the rolled oats

Step 2: Pour in the liquids

Step 3: Add flavourings and stir

Step 4: Seal and chill overnight

Step 5: Check consistency in the morning

Step 6: Add fresh toppings and serve

Food Safety, Cold Storage and 3-Day Shelf Life

Dairy-Free Adaptations and Greek Yoghurt Swaps

Easy Overnight Oats with Milk and Yoghurt

No reviews yet

Published by Our British KitchenEasy

Prep Time

5 mins

Cook Time

0 mins

Estimated Total Time

8 hr 5 min

Yield / Servings

2 Servings

Equipment Needed

Two 350–400ml clean glass jars with tight-fitting lids (or airtight containers)
Kitchen scales (for accurate oat measurements)
Measuring jug
Long spoon for stirring

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

160g rolled porridge oats (two 80g portions): Traditional jumbo or rolled porridge oats; avoid instant fine oats which turn mushy.
300ml whole milk: Provides creamy body; semi-skimmed milk or fortified oat milk also work well.
150g natural plain yoghurt: Whole milk yoghurt adds pleasant tang and creaminess; Greek yoghurt creates a thicker set.
1 tbsp honey or maple syrup (optional): Stirred into the base before chilling for gentle sweetness.
½ tsp pure vanilla extract (optional): Adds a subtle aromatic sweetness to the soaked oat base.
Pinch of fine sea salt: Essential to sharpen the oat flavour and balance the dairy sweetness.
Fresh berries and sliced banana (for serving): Blueberries, raspberries and sliced banana added immediately before eating to preserve texture.

Instructions

Divide 160g rolled porridge oats equally between two clean 350ml lidded glass jars (80g per serving).
Pour 150ml whole milk and 75g natural yoghurt into each jar over the oats.
Add honey or maple syrup if using, vanilla extract, and a small pinch of salt. Stir thoroughly to combine.
Seal jars securely with airtight lids. Refrigerate for at least 8 hours, or overnight, to allow the oats to swell and soften.
Stir the chilled oats in the morning. Blend in an extra splash of cold milk if you prefer a looser consistency.
Garnish with fresh raspberries, blueberries, or sliced banana immediately before serving cold straight from the jar.

Nutrition Information

Per ServingServing: 1 jar (½ recipe, 80g dry oats base without toppings)

Calories

445kcal

Total Fat

13.3g

Protein

18.9g

Carbohydrates

60.9g

Dietary Fiber8.0g

Total Sugars11.3g

Sodium120mg

Calcium280mg

Iron3.4mg