Almond Butter Overnight Oats is a no-cook, make-ahead breakfast that blends oats, almond butter, Greek yogurt, chia seeds, and maple syrup into a rich, creamy meal. After sitting in the fridge for a few hours, it transforms into a hearty, satisfying option I can grab straight from the fridge in the morning.

Why You’ll Love This Recipe

I love how quick and easy this recipe is—no cooking required, just a quick mix and chill. It’s full of wholesome ingredients that keep me full for hours. I also enjoy how customizable it is—whether I switch the milk, use a different nut butter, or add toppings like fruit or nuts, it always comes out delicious. It’s a healthy, satisfying start to the day that doesn’t feel like a chore.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup milk (any kind, dairy or non-dairy)

• ½ cup Greek yogurt

• 2 tbsp chia seeds

• 3 tbsp maple syrup

• 1 cup old fashioned oats

• 2 tbsp almond butter (plus extra for drizzling)

• ½ tsp cinnamon

• 1–2 bananas, sliced (for topping)

• Sliced almonds (for topping)

Directions

1. In a mixing bowl, I whisk together the milk, Greek yogurt, chia seeds, and maple syrup until smooth.

2. I stir in the oats, almond butter, and cinnamon. If the almond butter is thick, I warm it in the microwave for about 15 seconds to make mixing easier.

3. I transfer the mixture into an airtight container or divide it into jars. Then I refrigerate it for at least 5 to 8 hours or overnight.

4. When I’m ready to eat, I give it a quick stir, add a drizzle of almond butter, and top it with banana slices and almonds.

Servings And Timing

• Servings: 2

• Prep time: 10 minutes

• Resting time: 5–8 hours (overnight preferred)

• Total time: Approximately 5 hours 10 minutes

Variations

• Strawberry banana: I like to top it with sliced strawberries and bananas for a fruity twist.

• Add hemp seeds: For extra protein and healthy fats, I toss in a spoonful of hemp seeds.

• Swap nut butters: I’ve tried peanut butter and cashew butter—both work great.

• Change the toppings: I mix it up with dried fruit, shredded coconut, or different nuts depending on what I have on hand.

Storage/Reheating

I keep the oats in the refrigerator for up to 4 or 5 days in a sealed jar or container. When I want to warm them up, I microwave for about 30 to 60 seconds before adding my toppings. But most of the time, I eat them cold straight from the fridge—they’re just that good.

FAQs

What type of oats should I use?

I always go for old fashioned rolled oats because they give the perfect soft but chewy texture. Quick oats tend to get too mushy, and steel-cut oats don’t soften enough overnight.

Can I put almond butter in overnight oats?

Yes, almond butter blends right in and adds a creamy texture and nutty flavor. It also gives a boost of protein and healthy fats.

How long should overnight oats soak?

I let them soak for at least 5 hours, but overnight gives the best results. That way, the oats and chia seeds have time to absorb the liquid and thicken properly.

Do I eat overnight oats cold?

Yes, I usually eat them cold straight from the fridge. But if I’m in the mood for something warm, I just microwave them for about a minute.

Can I use non-dairy milk or yogurt?

Absolutely. I often use almond milk or coconut yogurt when I want to keep it dairy-free. The texture stays just as creamy, and the flavor is just as delicious.

Conclusion

Almond Butter Overnight Oats is one of my favorite ways to start the day. It’s quick to prep, full of flavor, and keeps me full until lunch. Whether I stick to the original recipe or switch up the toppings and mix-ins, it always hits the spot. If you’re looking for a breakfast that’s easy, tasty, and flexible, this one’s worth a try.

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