Greek Yogurt Overnight Oats (Gluten-Free)
One jar and about three minutes of work: rolled oats, milk, Greek yogurt, maple syrup and vanilla, left in the fridge overnight.
Yield1 serving
Prep3 min
Chill8 h
Total8 h 3 min
Ingredients
- 160 ml (2/3 cup) certified gluten-free rolled oats
- 160 ml (2/3 cup) milk
- 60 ml (1/4 cup) Greek yogurt
- 10 ml (2 tsp) maple syrup
- 1.25 ml (1/4 tsp) vanilla extract
- Toppings: fresh fruit, nuts, seeds, or nut butter
Method
- Combine the oats, milk, yogurt, maple syrup, and vanilla in a jar or container.
- Stir until evenly mixed.
- Cover and refrigerate overnight or at least 6 h.
- Before serving, stir, add desired toppings, and serve.
Notes
- Not all oats are gluten-free; use certified gluten-free rolled oats.
- Quick oats yield a softer texture; steel-cut oats are not recommended.
- Any milk (dairy or non-dairy) may be used.
- Topping ideas: fresh fruit, nuts, seeds, nut butter, shredded coconut, chocolate chips, or granola.
- Warm briefly in the microwave or on the stovetop if a hot option is preferred.
- If the mixture is too thick, stir in a splash of milk.
- Use certified gluten-free granola if topping with granola.
Storage
- Refrigerate, covered, for up to 3 days.
Read labels and use packaged or processed ingredients that are certified gluten-free.
