Go Back

Strawberry Shortcake Overnight Oats

Strawberry shortcake overnight oats are a no-cook breakfast with creamy, layered oats and fresh strawberries. Whisked into a yogurt-honey base, then chilled overnight so the oats soften into a spoonable texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
overnight chill 8 hours
Total Time 8 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup rolled oats
  • 1 cup whole milk
  • 0.5 cup Greek yogurt
  • 0.25 cup honey
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
Toppings
  • 1 cup fresh strawberries, sliced
  • 0.25 cup whipped cream
  • 2 tbsp graham cracker crumbs
  • 1 fresh mint for garnish

Equipment

  • 1 mason jars

Method
 

Make the oat mixture
  1. In a bowl, combine rolled oats, whole milk, Greek yogurt, honey, vanilla extract, and almond extract, then whisk until well combined. The mixture should look evenly streaked with no dry oat pockets.
Layer the jars
  1. Divide half the oat mixture between two mason jars. Each jar should be about half full of creamy base.
  2. Layer half the sliced strawberry on top of the oat mixture in each jar. Spread them in an even layer so every bite gets fruit.
  3. Divide the remaining oat mixture between the two jars and cover the strawberries. Press lightly so the strawberries settle under the top layer.
  4. Top each jar with the remaining sliced strawberries. Keep the slices visible near the top for a shortcake look.
Chill and finish
  1. Cover the jars and refrigerate overnight or up to 3 days. Chill until the oats thicken and soften into a pudding-like texture.
  2. Before serving, stir gently in each jar and add more milk if needed to reach your desired consistency. Aim for a creamy spoonable texture, not watery.
  3. Top with whipped cream, graham cracker crumbs, and fresh mint right before eating. Add the crunchy crumbs last so they stay crisp.

Notes

Pro tip: If the oats get too thick after chilling, stir in milk 1 tablespoon at a time until it loosens to your preferred consistency. Store covered in the refrigerator for up to 3 days; do not freeze since dairy and strawberries can change texture. For a lighter option, use low-fat Greek yogurt and reduce honey by 1 to 2 teaspoons to keep the flavor balanced.