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Breakfast recipe · from the recipe book

Vanilla Almond Overnight Oats with Chia

Creamy, lightly sweet overnight oats with a soft chia-thickened texture, a hint of vanilla and cinnamon, and a crunchy almond topping.

Vanilla Almond Overnight Oats with Chia

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 2⅔ cups (630 ml)700 gAlmond milk, unsweetened
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 oz30 gChia seeds
  • 2 tbsp40 gMaple syrup
  • 1½ tsp6 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¼ cup whole40 gAlmondsroughly chopped

Steps

  1. Chop the almonds and set them aside in a small covered container for topping in the morning.
  2. In a large bowl, whisk the almond milk, Greek yogurt, maple syrup, vanilla, cinnamon and salt until smooth.
  3. Stir in the oats and chia seeds until every oat is moistened.
  4. Divide the mixture evenly among four jars or containers, about one quarter in each, and cover.
  5. Refrigerate for at least 8 hours or overnight, until the oats are soft and thick.
  6. In the morning, stir each jar, add a splash of water if you like it looser, and sprinkle one quarter of the chopped almonds over each serving.

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

Contains: Milk, Tree nuts. Some brands contain gluten.

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

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