Overnight oats have long been one of my favorite breakfasts because they are easy, delicious, and it saves me time in the morning. Since citrus are in full swing right now, I thought this recipe would be great to brighten up the day and relieve some stress from those hectic mornings. Furthermore, this is an easy recipe kids of all ages can help with. They can juice the oranges, measure ingredients, pour and mix. They will love having ownership of their food and will enjoy eating their creation the next day.

Orange and Vanilla Overnight OatsProcessed with VSCOcam with f2 preset
Serves one:

  • ½ c. rolled oats
  • 1 TBS chia seeds (optional)
  • ½ c. orange juice
  • ½ c. milk of choice (I used almond milk)
  • 1 tsp. vanilla
  • toppings: pepitas, almonds, shredded coconut, orange segments

Combine all the ingredients in a bowl and mix well. Pour into a mason jar or other airtight container and place in the refrigerator overnight.
Add toppings right before eating.
Keeps for 3-5 days in the fridge.

This recipe is so flexible and interchangeable depending on the season. Mix it up and play around with different fruits and spices. Substitute orange juice for another juice or milk of choice. Add cinnamon, cardamom, ginger or cloves. Mix in some nut butter or seeds to create a hardier meal. Sweeten it up with maple syrup or local honey. I love adding some cocoa powder and making a rich, chocolaty afternoon pick me up.

Here are some of my favorite seasonal variations:
½ c. rolled oats
1 c. coconut milk
1 c. diced Strawberries
1 TBS. chia seeds
1 tsp. vanilla
1 tsp. cinnamon

½ c. rolled oats
½ c. almond milk
1 c. blackberry puree
1 TBS. chia seeds
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. cardamom

½ c. rolled oats
1 c. cow’s milk
1 c. baked cinnamon apples
1 tsp. vanilla
¼ tsp. cloves
¼ tsp. allspice
1 tsp. cinnamon
1 TBS. maple syrup

½ c. rolled oats
1 c. almond milk
½ c. pumpkin puree
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 TBS. honey


Recipe adapted from Green Kitchen Stories