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Breakfast recipe · from the recipe book

Plain Oat Milk Overnight Oats with Seeds

Creamy, mildly sweet oats soaked in quick blended oat milk, topped with crunchy pepitas for a nutty bite.

Plain Oat Milk Overnight Oats with Seeds

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided: 40 g for oat milk, 240 g for soaking
  • 3 cups700 gWatercold
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 oz24 gChia seeds
  • 2½ tbsp16 gGround flaxseed
  • 1½ tbsp30 gMaple syrup
  • ⅛ tsp1 gSalt
  • ⅓ cup40 gPumpkin seeds (pepitas)roughly chopped

Steps

  1. Measure the oats into two portions: a small portion (about one seventh) for the oat milk and the remaining larger portion for soaking.
  2. Make the oat milk: put the small portion of oats and the cold water in a blender and blend for 30 to 45 seconds until smooth and milky. Do not overblend, or it turns slimy.
  3. In a large bowl, whisk the oat milk with the Greek yogurt, maple syrup and salt until smooth.
  4. Stir in the larger portion of oats, the chia seeds and the ground flaxseed until evenly moistened.
  5. Divide the mixture among four jars, cover and refrigerate for at least 8 hours or overnight, until thick and creamy.
  6. In the morning, stir each jar, loosening with a splash of water if you like, and sprinkle with the chopped pumpkin seeds just before eating.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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