Cold-Brew Oats
Five minutes the night before, and breakfast is already waiting in the fridge. Oats soak overnight in milk and yogurt — no cooking, no timer, no stove. By morning the chia seeds have done their job and everything is thick and creamy. Add fruit, nuts, or a spoonful of peanut butter on top.
Ingredients
- 50 grolled oats
- 120 mlmilk
- 60 gGreek yogurt
- 1 tbspchia seeds
- 1 tbspmaple syrup
- 0.25 tspvanilla extract
- 1 pinchsalt
Method
- Add the rolled oats and chia seeds to a jar or container with a lid. Toss in a pinch of salt.
- Pour in the milk, then add the yogurt, maple syrup, and vanilla extract. Stir everything until well combined.
- Put the lid on and refrigerate for at least 6 hours. Overnight works best — 8 hours gives the creamiest result.
- In the morning, give it a good stir. Too thick? Add a splash of milk. Spoon toppings on top and eat straight from the jar.
FAQ
Instant oats have been heavily processed and pre-cooked. They absorb liquid too fast and turn into mush by morning — no structure, nothing to chew. Old-fashioned rolled oats absorb liquid slowly overnight and stay creamy but with a bit of body. Steel-cut oats are the opposite problem: too hard, and eight hours isn't enough to soften them. Rolled oats are the only type that gets the balance right.
One jar with Greek yogurt and chia seeds gives around 14–16 grams of protein — more than two boiled eggs. Greek yogurt contributes about 8–10 grams on its own, oats add another 5 grams, chia seeds around 2 grams. Add a tablespoon of peanut butter or a scoop of protein powder and you're at 20–25 grams. For a no-cook breakfast, that's a solid number.
Up to 5 days in a sealed jar. Days 1 through 3 are best: thick, creamy, good texture. By days 4 and 5 the oats are noticeably softer, almost pudding-like — still fine to eat, just different. Fresh banana and strawberries are best added right before eating: banana turns brown overnight, strawberries release extra liquid. Same goes for nuts and granola — add them in the morning or they'll go soggy.
Yes. Microwave for 60–90 seconds, stir halfway through — it comes out like warm porridge with the same creamy base. Add a splash of extra milk before heating if it seems too thick. Reheating doesn't ruin the texture, it just softens the oats a bit more. A good option in winter when a cold breakfast doesn't appeal.
Yes, but the result will be thinner. Chia seeds partially compensate — they swell overnight and thicken the mixture on their own. For creaminess without yogurt: increase chia seeds to 1.5 tablespoons and use a full-fat plant-based milk like coconut or cashew milk. Oat milk works well too. With plain water you'll get something edible but not creamy. Cottage cheese is a less obvious substitute that actually works — it blends in smoothly and keeps the protein high.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the American archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Timing is everything with cold-brew oats. I have the plate warming in the oven while I cook, so everything goes from pan to table at peak temperature. This is not a dish that waits well.