I love oats for many reasons: they're super nutritious, usually pretty inexpensive and last a long time in your pantry. They are my breakfast almost daily, either as our simple overnight oats formula, or meal prepped as our Apple Pie Baked Oats (a recipe I actually developed for EatingWell because I love it so much). Oats also make great snacks like Cranberry-Almond Energy Balls (though you could make energy balls in basically any flavor) or a post-workout Chocolate Milk Recovery Drink. And since they're packed with fiber, they will actually help you feel full until your next meal. But I think the most underrated use for oats is in savory recipes. They're a binding agent for our Old Fashioned Meatloaf and our Salmon & Crab Cakes, and sometimes I'll even blitz them in the food processor to mimic the texture of breadcrumbs for things like meatballs and breadings. Oats are even blended into our Use-It-Up Vegetable Soup recipe for a dairy-free creaminess. And with how nutritious oats are, I try to add them to my eating pattern wherever possible. I hope these recipes inspire you to get creative with your box of oats. For more budget- and beginner-friendly cooking tips, check out Thrifty.

Slices of these apple-pie baked oats make a great snack or midday pick-me-up, with an added energy boost coming from vanilla protein powder. If you individually wrap the slices, they make an excellent grab-and-go breakfast. Servings may also be reheated in a toaster oven or microwave.

Here’s everything you need to know about overnight oats — the best basic recipe, the proper ratio, plus 20 different variations. Overnight oats are delicious, so easy to make and perfect for meal prep.

Do you love oatmeal, but swear it off during the hot summer months because the thought of eating a steamy bowl of oatmeal makes you sweat just thinking about it! I feel ya and I have a solution… overnight oats!

I am a HUGE fan of warm oatmeal (especially baked oatmeal), but overnight oats have held a special place in my heart since I discovered them in 2009. They’re so easy to prepare and the combinations of flavors are truly endless. I love that I can prep everything the night before and wake up to a delicious breakfast. I’ve experimented with so many different flavors, but in this post I want to answer all your overnight oats questions and share my basic recipe.

I’ve been making batch after batch of overnight oats, and taking notes. Overnight oats are a healthy, make-ahead breakfast option, but they’re not always enticing enough to get me out of bed.

I’m sharing my best tips and my favorite overnight oats recipe today. Ready? These overnight oats are legitimately delicious, and so easy to make!

Overnight oats are typically served chilled, straight from the refrigerator. That makes them perfect for warmer months, but you can certainly enjoy overnight oats year-round.

Overnight oats keep well in the refrigerator for up to five days. So, prepare your oats on Sunday night, and you’ll have breakfast covered for the workweek. If you really want to get ahead, you can freeze jars of overnight oats and defrost individual jars overnight in the refrigerator.

How to Make the Best Overnight Oats
I make my overnight oats with old-fashioned rolled oats, toasted or regular. Then I add chia seeds for a more pudding-like texture and more fiber, and a spoonful of nut butter to make them extra creamy. (Would you believe that one serving of these overnight oats contains nearly half of your daily fiber requirements?)

Here’s what you’ll need to make overnight oats:
Oats: You can’t make overnight oats without oats! Overnight oats are typically made with plain old-fashioned oats. I actually prefer to make overnight oats with homemade muesli instead, which is made with toasted old-fashioned oats, nuts and dried fruit. The muesli offers more texture and flavor.