These Strawberry Overnight Oats are fruity, sweet and delightfully simple. With only a few minutes of prep the night before, they’re ready to enjoy in the morning. Bright strawberry flavour is balanced with lemon zest and vanilla for a fresh, summery breakfast.
Why you’ll love this recipe:
These Strawberry Overnight Oats bring summer to your breakfast table: vibrant, easy to prepare, and filling. Make them the night before, then simply stir and top in the morning. They’re also nutritious and keep you satisfied for hours.
You will love these Strawberry Overnight Oats because:
- Minimal preparation — puree the strawberries, mix with the other ingredients and refrigerate.
- Flexible quantities — the recipe serves two but can easily be halved or doubled.
- Great for meal prep — they keep up to three days in the fridge.
- Versatile — enjoy them plain or add toppings like yoghurt and fresh strawberries.
Ingredients in this recipe:
Please see the recipe card below for exact quantities and the full method.
Strawberries — fresh or frozen (thaw frozen before pureeing).
Old fashioned rolled oats — best for overnight oats; other oats may need different liquid ratios.
Milk — almond, oat, soy or dairy milk all work; use your preference.
Chia seeds — add thickness and fibre; black or white chia are fine.
Maple syrup — a touch of sweetness; honey can be used instead (add to the strawberries before pureeing).
Vanilla extract — use good-quality vanilla for best flavour.
Lemon zest — adds brightness and freshness.
How to Make Strawberry Overnight Oats:
Please see the recipe card below for exact quantities and the full method.
1. Make the strawberry puree: Add strawberries to a small blender and puree until smooth.
2. Combine ingredients: In a medium bowl, add the strawberry puree, oats, chia, milk, vanilla, maple syrup and lemon zest. Stir until well combined.
3. Store: Transfer to jars or cover the bowl. Refrigerate for at least 6 hours or overnight.
4. Serve: Stir, add extra milk if needed, and top with yoghurt and fresh strawberries or other toppings you enjoy.
Tips for success and FAQs:
This recipe is quick and forgiving. Strawberry, lemon and vanilla pair beautifully for a bright, balanced flavour.
For best texture and flavour, enjoy within three days when kept refrigerated.
Refrigerate at least 6 hours or overnight; preparing before bed yields perfect oats in the morning.
Chop strawberries finely or mash them with a potato masher. You may need to add a touch more milk for desired consistency.
It depends on processing and regional labelling. If you need gluten-free oats, choose oats specifically labelled gluten-free and consult product labels.
Variations and substitutions:
Strawberries: fresh or frozen both work, so you can enjoy this recipe year-round.
Milk: any milk works — almond, oat, soy or dairy.
Banana: add mashed banana for extra creaminess and natural sweetness.
Serving suggestions:
Enjoy the overnight oats plain or customise toppings. A spoonful of yoghurt and sliced strawberries is a favourite.
Other ideas:
- Chopped almonds, walnuts or pistachios for crunch.
- A drizzle of coconut cream for richness.
- Fresh or dried fruit to vary flavours.
I hope you enjoy these Strawberry Overnight Oats — a simple, tasty start to the day. If you try them, please leave feedback in the comments.
Alex xx
More delicious recipes for you to try:
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Chocolate Banana Overnight Oats
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Raspberry Overnight Oats
-
Blueberry Overnight Oats
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Carrot Cake Overnight Oats
Stay in touch!
Strawberry Overnight Oats
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Please note:
When weights are given, weighing ingredients produces the best results.
Ingredients
For the Overnight Oats:
- 250 g strawberries (8.8 oz)
- 2 teaspoon maple syrup
- ¾ cup (180 ml) milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup (80 g) old fashioned rolled oats
- 1 tablespoon chia seeds
Toppings (optional):
- Greek yoghurt or coconut yoghurt
- Strawberries — sliced
Instructions
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In a small blender, add the strawberries and puree until smooth.
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Add the strawberry puree to a medium-size bowl. Add the oats, chia seeds, milk, vanilla, maple syrup and lemon zest. Mix well to combine.
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Cover the bowl, or divide the mixture into jars and cover. Refrigerate for 6 hours or overnight.
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Serve with toppings of your choice and add extra milk if the mixture is too thick.
Notes
- Strawberries: fresh or frozen will work; thaw frozen strawberries before pureeing.
- Milk: use any milk you prefer. Add more milk when serving if you like a thinner texture.
- Tablespoon: this recipe uses a standard tablespoon (20 ml).
- Toppings: optional and not included in the nutrition estimate; choose toppings you enjoy.
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Nutrition Estimate:
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Carbohydrates: 45 g
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Protein: 8 g
Nutritional Disclaimer:
Nutrition information is an estimate and may vary depending on ingredients and brands. For accurate results, calculate based on the specific products you use.