Overnight Oats with Water (No Milk)

Overnight oats with water served in a white bowl and topped with a sliced banana, raspberries, peanut butter, crushed almonds, and honey.

5 from 1 vote

Overnight Oats with Water (No Milk)

These overnight oats with water are thick, creamy, and completely milk-free. Made with a tested ratio of oats to water and a yogurt-and-chia combination that delivers the richness you'd normally get from milk. Five minutes of prep the night before, and breakfast is ready when you wake up.

Prep Time5

Cook Time0

Chill time2

Total Time2 5

Course: Breakfast

Cuisine: Dairy-free, Gluten-free, Vegan, Vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 298kcal

Author: Petra

Equipment

Mixing bowl or a mason jar

Ingredients

½ cup rolled oats
1 tablespoon chia seeds
¾ cup water
1 tablespoon maple syrup or more to taste
3 tablespoon Greek yogurt (use vegan yogurt if needed)
½ teaspoon pure vanilla extract (optional)
A tiny pinch of salt (optional)

Instructions

To a bowl or an air-tight container, add all of the ingredients. You can also add them in a jar if you need to grab it for an on-the-go breakfast in the morning.
½ cup rolled oats, 1 tablespoon chia seeds, ¾ cup water, 1 tablespoon maple syrup, ½ teaspoon pure vanilla extract, 3 tablespoon Greek yogurt, A tiny pinch of salt
Using a spoon or a whisk, give everything a good stir. Cover with a lid or paper towel and rest in the fridge for at least 2 hours or overnight.
Your overnight oats without milk are ready when the oats have thickened and absorbed the liquid, and the chia seeds have softened. At this point, you can adjust the consistency if needed, adding more water to thin it out. You can also add more maple syrup if you like your oats sweeter.

Notes

Use rolled oats. Old-fashioned rolled oats give you the best texture — chewy and thick, not mushy. Quick oats go soggy and steel-cut oats won't soften enough overnight.
Don't skip the toppings. Water-based oats are neutral in flavor, so toppings do a lot of work here. Nuts, seeds, nut butter, and fresh fruit all add flavor and make the bowl more filling.
Make it in a jar. Prep directly in a mason jar and it's ready to grab and go in the morning — no transferring needed.
Batch it out. This recipe doubles and triples easily. Make 4–5 jars on Sunday and breakfast is covered for the week.
Prefer it warm? Microwave for 1–2 minutes, stirring halfway, or warm on the stovetop over low heat. Add a splash of water if the oats have thickened overnight.

Storage

Store in an airtight container or a jar, and in the fridge for 4-5 days. This recipe is not freezer-friendly.

Nutrition