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Strawberry Shortcake Overnight Oats

Strawberry shortcake overnight oats combine rolled oats, Greek yogurt, chia seeds, and fresh strawberries for a creamy, chilled breakfast. Top each serving with more strawberries and crumbled shortbread cookies for a crisp finish.
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Prep Time 10 minutes
chilling 8 hours
Total Time 8 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the oats
  • 1 cup old-fashioned rolled oats
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 2 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 1 tbsp chia seeds
  • 0.125 tsp salt
  • 1.5 cups fresh strawberries hulled and diced (1 cup for the oats, 1/2 cup for topping)
For the topping
  • 2 shortbread cookies crumbled

Method
 

Make the oats
  1. In a medium bowl, stir together the oats, milk, yogurt, maple syrup, vanilla, chia seeds, salt, and 1 cup of the strawberries.
  2. Cover and refrigerate for at least 8 hours or overnight.
Add the topping
  1. Divide the oats between two bowls or jars, then top with the remaining strawberries and crumbled shortbread cookies.

Notes

For the best texture, stir the oats before serving. Refrigerate in covered jars for up to 3 days; freezing is not recommended. For a dairy-free version, use unsweetened dairy-free milk and dairy-free yogurt.