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A bowl over overnight chia oats and berries.

Overnight Chia Oats (Gluten-free, Dairy Free)

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5 from 15 reviews

  • Author: Alexandra Stafford
  • Total Time: 4 to 12 hours
  • Yield: 2 servings
  • Diet: Gluten Free


Adapted from my friend Serena Wolf’s recipe, which can be found here. Her apple pie overnight oats are also a favorite but entail a teensy bit more work.


Oat Milk: I love the Minor Figures oat milk for my morning muesli, for my sleeping chocolate (Beam), and, now, for these oats. I do not like it in my coffee. As noted below, use whatever milk your heart desires.

Weck jars: I love these Weck jars for storing the muesli because one is large enough for the entire batch with room for fruit.  


  • 3 tablespoons chia seeds
  • 3/4 cup rolled oats
  • 1 1/41 1/2 cups oat milk or milk of choice
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • a big pinch of flaky sea salt
  • cinnamon, to taste


  1. Combine all of the ingredients in a bowl, using 1.25 cups milk if you like a thicker “oatmeal” consistency and 1.5 cups milk if you like a milkier mixture. Transfer the mixture to a storage jar and place in the fridge for a minimum of 4 hours but ideally 12 or more. The oats can stay in the fridge for 4 to 5 days.
  2. Remove the jar from the fridge and transfer the contents to two bowls. Top with fruit if desired, then serve. 
  • Prep Time: 5 minutes
  • Category: Breakfast
  • Method: Stir
  • Cuisine: Amerian