14 Lazy Overnight Oats Recipes For Grab-And-Go Mornings

You know the scramble: alarm, coffee, and a race to find something satisfying for breakfast. These 14 lazy overnight oats recipes were made for those mornings when you want flavor without fuss. Each bowl (or jar) is a true grab-and-go option—prepped in minutes the night before and ready when you are.

I tested creamy combos that range from dessert-inspired peanut butter chocolate to vibrant tropical mango. You’ll find classic favorites, protein-packed options, and a few texture tricks like blending for pudding-like oats. If you like meal prep, stash jars in your fridge—they keep well for 4–5 days.

Grab your favorite mason jars (I use glass mason jars 16 oz) and, if you prefer ultra-smooth oats, a high-speed blender. Ready? Below are 14 easy overnight oats recipes with full ingredients and step-by-step instructions so you can make mornings calm and delicious.

1. Peanut Butter Banana Chocolate Overnight Oats Recipe

This one tastes like a breakfast dessert: rich cocoa, creamy peanut butter, and sweet banana. It’s thick, slightly indulgent, and perfect for anyone craving comfort food in the morning. Texture is creamy with chocolate flecks and a peanut-butter ribbon.

• Ingredients

  • 1/2 cup rolled/old-fashioned oats
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/4 cup plain Greek yogurt (room temp)
  • 1 tbsp chia seeds
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp maple syrup (adjust to taste)
  • 2 tbsp creamy peanut butter (stirred)
  • 1/2 ripe banana, mashed
  • 2 tbsp chocolate chips (optional)
  • Pinch of salt
  • 1/4 tsp vanilla extract

• Instructions

  1. In a small bowl, whisk oats, cocoa, chia, and salt until combined.
  2. Add almond milk, Greek yogurt, maple syrup, and vanilla. Stir vigorously to dissolve cocoa and prevent chia clumps.
  3. Fold in the mashed banana.
  4. Spoon half the oat mix into a mason jar and dollop 1 tbsp peanut butter in the center. Swirl gently with a spoon.
  5. Add remaining oats, top with chocolate chips, and seal the jar.
  6. Refrigerate at least 6 hours or overnight (8 hours for best creaminess).
  7. In the morning, stir or shake the jar to combine layers. Add extra milk if too thick.
  8. If you like warm oats, microwave the jar (if microwave-safe) for 30–45 seconds and stir.

  Tip: Use a sturdy jar like these glass mason jars 16 oz for easy transport.

• How to Serve It

  • Top with fresh banana slices and a drizzle of peanut butter.
  • Add a sprinkle of sea salt to enhance chocolate flavor.
  • Pair with a black coffee or iced latte.
  • Store in the fridge up to 4 days in an airtight container if you batch-make.
  • Make-ahead tip: double the recipe in a bowl and portion into jars for the week.

2. Tropical Mango Coconut Overnight Oats

Sweet mango and toasted coconut give these oats a vacation vibe. They’re light, fruity, and refreshingly no-cook—great for warm mornings or when you want a bright breakfast. The coconut adds chew and aroma.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup canned coconut milk (light) or almond milk
  • 1/4 cup plain Greek yogurt or coconut yogurt
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/3 cup fresh or frozen diced mango
  • 1/4 cup diced kiwi
  • 1 tbsp toasted shredded coconut
  • Pinch of salt

• Instructions

  1. In a jar, combine oats, chia, and salt.
  2. Whisk coconut milk, yogurt, maple syrup, and vanilla; pour over oats.
  3. Stir in mango gently so fruit doesn’t break up too much.
  4. Seal and refrigerate 6–8 hours.
  5. Before serving, stir and top with kiwi and toasted coconut.
  6. For extra creaminess, blend 1/4 of the mix in a high-speed blender and return to the jar.
  7. Adjust sweetness with more maple syrup if needed.
  8. Enjoy cold or at room temperature.

• How to Serve It

  • Garnish with a slice of mango and a lime wedge.
  • Pair with green tea or a tropical smoothie.
  • Store covered in the fridge up to 4 days in glass meal prep containers.
  • Make a double batch for weekly grab-and-go breakfasts.

3. Cherry Chocolate Almond Overnight Oats

Tart cherries and dark cocoa pair beautifully here. The almonds add crunchy contrast and a toasty note. These oats feel sophisticated but stay easy to prepare.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup unsweetened almond milk
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp maple syrup
  • 1/3 cup frozen or fresh dark cherries (pitted)
  • 2 tbsp sliced almonds
  • 1 tbsp dark chocolate chips
  • Pinch of salt

• Instructions

  1. Mash cherries lightly with a fork; leave some whole for texture.
  2. In a jar, combine oats, chia, cocoa, and salt.
  3. Stir almond milk, yogurt, and maple syrup into the dry mix.
  4. Fold in the mashed cherries.
  5. Top with sliced almonds and chocolate chips, then seal.
  6. Chill 6–8 hours or overnight.
  7. Stir well before eating; add a splash of milk if too thick.
  8. For a smoother texture, pulse cherries and oats quickly in a food processor before chilling.

• How to Serve It

  • Add additional fresh cherries and a sprinkle of chopped almonds.
  • Pair with a chai latte.
  • Store in the fridge up to 4 days in mason jars.
  • Freeze portions for up to 1 month; thaw overnight in fridge.

4. Chocolate Strawberry Overnight Oats

This version gives you chocolate-dipped strawberry vibes without the sugar rush. It’s berry-bright with a smooth chocolate base.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp cocoa powder
  • 1–2 tbsp maple syrup
  • 1/2 cup diced strawberries (fresh or frozen)
  • 1 tbsp mini chocolate chips (optional)
  • Pinch of salt
  • 1/4 tsp vanilla extract

• Instructions

  1. Mix oats, chia, cocoa, and salt in a jar.
  2. Stir milk, yogurt, vanilla, and maple syrup until smooth.
  3. Fold in strawberries.
  4. Seal and refrigerate 6–8 hours.
  5. In the morning, stir and top with extra strawberry halves and chocolate chips.
  6. If strawberries release a lot of juice, drain a bit before serving for texture.
  7. To make it extra creamy, whisk the yogurt and milk first with a small whisk.

• How to Serve It

  • Garnish with halved strawberries and grated dark chocolate.
  • Pair with a cold brew or berry smoothie.
  • Store in airtight containers for up to 4 days.
  • Assemble jars without toppings and add strawberries right before eating to avoid sogginess.

5. Banana Bread Overnight Oats Recipe

These oats recreate the cozy spice of banana bread. Cinnamon, vanilla, and pecans give you that baked flavor without turning on the oven. It’s comfort food for busy mornings.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk (dairy or plant)
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp mashed ripe banana (reserve extra for topping)
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • Pinch nutmeg
  • 1/4 tsp vanilla extract
  • 2 tbsp chopped pecans
  • Pinch of salt

• Instructions

  1. In a jar, combine oats, chia, cinnamon, nutmeg, and salt.
  2. Mix milk, yogurt, mashed banana, maple syrup, and vanilla.
  3. Pour the wet mix into the jar and stir to combine.
  4. Add pecans, reserving a few for the top.
  5. Seal and chill for 6–8 hours.
  6. In the morning, stir and top with extra banana slices and pecans.
  7. For toasted pecans, briefly toast on a non-stick skillet over medium heat.
  8. If you prefer warm oats, microwave for 30–45 seconds.

• How to Serve It

  • Sprinkle with extra cinnamon and a drizzle of maple syrup.
  • Pair with a latte or herbal tea.
  • Store in the fridge up to 4 days in glass meal prep containers.
  • Great for packing a snack for school or work.

6. Peanut Butter & Jelly Layered Overnight Oats

This nostalgic take layers peanut butter-rich oats with berry jam for true PB&J vibes. It’s playful, portable, and kid-friendly.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1–2 tbsp crunchy peanut butter
  • 2 tbsp blueberry jam or mashed fresh blueberries
  • 1 tbsp maple syrup
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • Fresh blueberries for topping (optional)

• Instructions

  1. Combine oats, chia, and salt in a jar.
  2. Mix milk, yogurt, maple syrup, and vanilla and pour over oats.
  3. Stir well and add peanut butter, mixing to create a nutty base.
  4. Spoon jam on top to create a layered effect.
  5. Seal and refrigerate 6–8 hours.
  6. In the morning, stir gently to keep some layered pockets if desired.
  7. Add fresh blueberries before eating.
  8. Use a small spatula or knife to swirl peanut butter—an offset spatula works well for clean layers.

• How to Serve It

  • Top with extra jam and a drizzle of peanut butter.
  • Serve with a glass of cold milk or a smoothie.
  • Keep jars refrigerated up to 4 days in mason jars.
  • Swap peanut butter for sunflower seed butter to be nut-free.

7. Chocolate Raspberry Overnight Oats

Tart raspberries cut through rich cocoa for a balanced, elegant breakfast. It’s tart, sweet, and perfect if you like fruit-forward chocolate.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp cocoa powder
  • 1–2 tbsp raspberry jam or fresh raspberries
  • 1 tbsp maple syrup
  • 1 tbsp dark chocolate chips
  • Pinch of salt
  • 1/4 tsp vanilla extract

• Instructions

  1. Mix oats, chia, cocoa, and salt in a jar.
  2. Stir milk, yogurt, vanilla, and maple syrup until smooth.
  3. Fold in raspberries or swirl in jam.
  4. Sprinkle chocolate chips on top and seal.
  5. Refrigerate 6–8 hours.
  6. Before eating, stir and add more raspberries for freshness.
  7. For a smoother texture, pulse the mixture briefly in a food processor.
  8. Taste and adjust sweetness.

• How to Serve It

  • Garnish with whole raspberries and a few shaved chocolate curls.
  • Serve with a herbal tea or espresso.
  • Store in the fridge up to 4 days in airtight containers.
  • Perfect for weekend brunch jars—make several at once.

8. Chunky Monkey Peanut Butter, Banana & Coconut Overnight Oats

Inspired by the ice cream, this version is playful and satisfying. Peanut butter and banana are classic partners, and shredded coconut adds texture and tropical hints.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp creamy peanut butter
  • 1/2 mashed banana
  • 1 tbsp maple syrup
  • 1 tbsp shredded coconut
  • 1 tbsp mini chocolate chips
  • Pinch of salt
  • 1/4 tsp vanilla extract

• Instructions

  1. Combine oats, chia, and salt in a jar.
  2. Whisk milk, yogurt, peanut butter, maple syrup, and vanilla until smooth.
  3. Fold in mashed banana.
  4. Stir in shredded coconut and chocolate chips.
  5. Seal jar and refrigerate 6–8 hours.
  6. In the morning, top with banana slices and extra coconut.
  7. If peanut butter separates, warm briefly and stir before mixing into oats.
  8. Use a small hand whisk or fork if you don’t have a blender.

• How to Serve It

  • Add extra banana slices and a drizzle of peanut butter.
  • Pair with cold brew coffee for a quick power breakfast.
  • Store jars in the fridge for up to 4 days in glass meal prep containers.
  • Swap peanut butter for almond butter to change the flavor.

9. Chocolate Hazelnut Overnight Oats

This is a Nutella-inspired oats bowl without processed spread. Toasted hazelnuts add crunch and a toasty aroma that pairs beautifully with cocoa.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp cocoa powder
  • 1–2 tbsp hazelnut butter (or finely chopped toasted hazelnuts)
  • 1 tbsp maple syrup
  • 1 tbsp crushed toasted hazelnuts
  • Pinch of salt
  • 1/4 tsp vanilla extract

• Instructions

  1. In a jar, mix oats, chia, cocoa, and salt.
  2. Stir milk, yogurt, maple syrup, and vanilla.
  3. Add hazelnut butter and fold into the oats.
  4. Seal and chill 6–8 hours.
  5. Toast hazelnuts lightly in a small skillet if not already toasted.
  6. Top with crushed hazelnuts before serving.
  7. Stir well and add more milk for desired creaminess.
  8. Pulse in a blender for a smoother, spread-like consistency.

• How to Serve It

  • Garnish with extra chopped hazelnuts and a light sprinkle of sea salt.
  • Enjoy with espresso or black tea.
  • Store in the fridge up to 4 days in mason jars.
  • Use hazelnut spread lightly if you want a sweeter version.

10. Almond Joy Overnight Oats

This candy-bar-inspired bowl layers coconut, almonds, and chocolate for a nostalgic treat that still fits breakfast goals. Texture is creamy with crunchy almond bits.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp cocoa powder
  • 1 tbsp shredded coconut
  • 2 tbsp sliced almonds
  • 1 tbsp maple syrup
  • 1 tbsp dark chocolate chips
  • Pinch of salt
  • 1/4 tsp vanilla extract

• Instructions

  1. Combine oats, chia, cocoa, coconut, and salt in a jar.
  2. Stir almond milk, yogurt, maple syrup, and vanilla.
  3. Fold in sliced almonds and chocolate chips.
  4. Seal and chill 6–8 hours.
  5. Toast the almonds in a dry skillet for extra crunch.
  6. Add extra shredded coconut and almonds on top before serving.
  7. Stir and enjoy cold or warm briefly in the microwave.
  8. For dairy-free, swap Greek yogurt for coconut yogurt.

• How to Serve It

  • Top with a few whole almonds and a dusting of shredded coconut.
  • Pair with hot tea or a small fruit salad.
  • Store in the fridge up to 4 days in glass meal prep containers.
  • These travel well for picnics or beach breakfasts.

11. Cherry Almond Morning Oats

Simple and seasonal, this one celebrates tart cherries and toasted almonds. It’s lighter in sweetness and bright in flavor.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1/3 cup fresh or frozen cherries (pitted)
  • 1 tbsp honey (or maple syrup)
  • 2 tbsp slivered almonds
  • Pinch of salt
  • 1/4 tsp almond extract (optional)
  • 1 tbsp flaxseed meal (optional for extra fiber)

• Instructions

  1. Mash cherries lightly; reserve some whole for topping.
  2. Combine oats, chia, flaxseed meal, and salt in a jar.
  3. Stir milk, yogurt, honey, and almond extract together and pour over oats.
  4. Fold in cherries and slivered almonds, reserving a few almonds for garnish.
  5. Seal and chill 6–8 hours.
  6. Before serving, stir and add extra cherries and almonds.
  7. Toast almonds briefly if you prefer extra crunch.
  8. Add a splash of milk if oats thicken too much overnight.

• How to Serve It

  • Garnish with whole cherries and toasted almonds.
  • Pair with a bright citrus tea or coffee.
  • Store in the fridge up to 4 days in mason jars.
  • This is a great make-ahead breakfast for fruit season.

12. Blended Pudding-Style Overnight Oats Recipe (Ultra-Creamy)

If you can’t stand chewy oats, this blender method is for you. It creates a velvety, smoothie-like texture that still has all the convenience of overnight oats.

• Ingredients

  • 1/2 cup rolled oats
  • 3/4 cup milk of choice
  • 1/4 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup mixed berries (fresh or frozen)
  • Pinch of salt
  • 1 tbsp nut butter (optional)
  • 1 tbsp hemp seeds (optional)

• Instructions

  1. Add oats to a high-speed blender and pulse once to break them down slightly.
  2. Add milk, yogurt, chia, maple syrup, vanilla, berries, and salt.
  3. Blend on high for 30–45 seconds until silky and smooth.
  4. Pour the mixture into a jar, stir in nut butter if using, and seal.
  5. Refrigerate at least 4 hours (2–3 hours will thicken, overnight is best).
  6. In the morning, stir and add a splash of milk if needed.
  7. For texture contrast, top with whole berries or granola.
  8. If making several jars, blend in batches for consistent texture.

• How to Serve It

  • Spoon into a bowl and top with fresh fruit and seeds.
  • Pair with a strong coffee for balance.
  • Store in the fridge up to 4 days in glass meal prep containers.
  • Use a high-speed blender for the creamiest result.

13. Honey Almond Protein Overnight Oats

This is a protein-forward option with Greek yogurt and almonds for longer-lasting fullness. Honey and almond combine for a warm, nutty flavor profile.

• Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup unsweetened almond milk
  • 1/3 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp honey
  • 2 tbsp sliced almonds
  • 1 scoop vanilla protein powder (optional)
  • Pinch of salt
  • 1/4 tsp cinnamon
  • 1 tbsp hemp seeds (optional)

• Instructions

  1. In a jar, combine oats, chia, protein powder, cinnamon, and salt.
  2. Mix almond milk, Greek yogurt, and honey and pour over the dry mix.
  3. Stir until evenly combined.
  4. Add sliced almonds and seal the jar.
  5. Chill 6–8 hours.
  6. In the morning, stir and add extra almonds and hemp seeds.
  7. If protein powder thickens too much, add a splash of milk and mix.
  8. Use a spoon to break up any thick clumps.

• How to Serve It

  • Top with extra almonds, a drizzle of honey, and fresh fruit.
  • Pair with a morning smoothie or coffee for a filling meal.
  • Store in the fridge up to 4 days in airtight containers.
  • Great for post-workout breakfasts when you need protein.

14. Large-Batch Basic Overnight Oats (Make-Ahead Base)

This is the perfect base when you want to scale up. Make a big bowl of neutral oats and customize jars throughout the week. It solves the “what to eat” problem in seconds.

• Ingredients (for 4 servings)

  • 2 cups rolled oats
  • 2 cups milk of choice
  • 1 cup plain Greek yogurt
  • 4 tbsp chia seeds
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional mix-ins for jars: fresh fruit, nut butter, nuts, seeds, cocoa powder, jams

• Instructions

  1. In a large mixing bowl, combine oats, chia, and salt.
  2. Whisk milk, Greek yogurt, maple syrup, and vanilla in a measuring jug.
  3. Pour wet mix over dry and stir thoroughly to distribute chia seeds and sweeteners.
  4. Taste and adjust sweetness.
  5. Portion into 4 mason jars using a measuring cup.
  6. Seal jars and refrigerate 6–8 hours or overnight.
  7. When ready to eat, top each jar differently (fruit, nut butter, jam).
  8. For transport, pack jars in a mason jar tote or place in a fridge-safe bin.

• How to Serve It

  • Mix in different toppings each day to keep breakfasts interesting.
  • Store jars up to 5 days in the fridge—ideal for weekly meal prep in glass meal prep containers.
  • For nut-free households, provide seed butter and roasted seeds as options.
  • Freeze single-serve portions (without fresh fruit toppings) for up to 1 month.

You’ve now got 14 lazy overnight oats recipes ready to rotate through busy weeks. These options cover chocolate cravings, fruity freshness, protein-packed starts, and smooth pudding textures. Pin the recipes you love and try one each morning this week.

Which flavor will you make first? If you want a printable version or a weekly meal-prep checklist, tell me which three jars you’d like and I’ll make one for you. And if you’re stocking up, a set of glass mason jars 16 oz and a reliable high-speed blender will cover nearly everything in this list. Happy prepping—and don’t forget to save this for later so mornings feel a little easier.