These strawberries and cream overnight oats taste like a deconstructed strawberry shortcake you can eat with a spoon for breakfast. They’re layered with juicy, macerated berries and a thick, vanilla-scented oat base.

Everything comes together in about ten minutes the night before. The fridge does the rest, so you wake up to a cool, creamy jar that’s already portioned and ready to go.

What Makes These Overnight Oats So Good

The texture lands right between a soft pudding and a chewy bowl of oatmeal. The oats absorb the milk and yogurt overnight, turning tender without any mush, while the chia seeds give the base just enough body.

I keep this recipe in heavy rotation because it feels a little fancy for how little work it asks of you. The strawberries release a sweet, jammy syrup as they sit, and that bright fruitiness cuts through the richness of the cream layer.

Ingredients

1 cup old-fashioned rolled oats: use certified gluten-free if needed
2 tbsp chia seeds: these help the oats set up thick and smooth
Pinch of fine sea salt
1 cup whole milk: any dairy or unsweetened non-dairy milk works
1/2 cup plain Greek yogurt: full-fat gives the creamiest result
2 tbsp maple syrup: or honey
1 tsp vanilla extract
2 cups fresh strawberries: hulled and diced
2 tsp granulated sugar: draws out the berries’ juices

Variations / Substitutions

Swap the sweetener: honey gives a floral note, or use agave to keep it vegan.
Make it dairy-free: use almond or oat milk and a thick plant-based yogurt.
Skip the chia seeds: the oats will set without them, though the mixture will be a bit looser.
Add extra protein: stir a scoop of vanilla protein powder into the milk before mixing, or top with chopped toasted almonds.
Switch the fruit: diced peaches or raspberries work beautifully when strawberries are out of season.

Fluffy Sour Cream Blueberry Muffins go perfectly with these overnight oats for a cozy morning or afternoon.

How To Make Strawberries And Cream Overnight Oats

Step 1: Macerate the Strawberries

In a medium bowl, toss the 2 cups diced strawberries with the 2 tsp sugar. Let them sit for at least 5 minutes while you build the oat layer. The sugar pulls moisture from the berries, creating a glossy, sweet syrup that will pool on top of the oats.

Step 2: Mix the Oats

In a separate bowl or a large liquid measuring cup, whisk together the 1 cup milk, 1/2 cup Greek yogurt, 2 tbsp maple syrup, 1 tsp vanilla extract, and a pinch of salt until smooth. Stir in the 1 cup rolled oats and 2 tbsp chia seeds. The mixture will look thin and a little loose at this stage, but it thickens considerably after several hours in the fridge.

Step 3: Layer the Jars

Divide the oat mixture evenly between two jars or glasses. Spoon the macerated strawberries and all their juices over the top. Cover tightly and refrigerate for at least 6 hours, preferably overnight. By morning, the layers will have set into a tall, creamy base capped with bright, jammy fruit.

A Few Notes Before You Start

Stick to rolled oats: Old-fashioned rolled oats soften to a tender, chewy texture. Quick oats turn pasty, and steel-cut oats stay too firm without cooking.
Don’t rush the strawberries: Those five minutes with the sugar are what give you the syrup. Skipping it leaves you with dry, plain fruit on top.
Make a batch for the week: The assembled jars hold well in the fridge for up to 4 days, so you can prep four at once and have breakfast ready.
Warm it gently if you prefer: Overnight oats are eaten cold, but you can microwave a jar for about 30 seconds if a warm bowl sounds better. The strawberries will soften more, which is actually nice.

Scale the recipe up for a week’s worth of breakfasts:

Servings	Rolled Oats	Milk	Yogurt	Maple Syrup	Chia Seeds	Strawberries	Sugar
2	1 cup	1 cup	1/2 cup	2 tbsp	2 tbsp	2 cups	2 tsp
4	2 cups	2 cups	1 cup	1/4 cup	1/4 cup	4 cups	4 tsp

Keeping Them Fresh

Refrigerate: Store the covered jars in the fridge for up to 4 days. The strawberries will soften a little more each day, but the syrup deepens and the oats stay creamy.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Let them thaw just enough to chop easily, then toss them with the sugar. They’ll release more liquid than fresh berries, which makes an extra-syrupy top layer.

Can I make this without yogurt?

You can, though the oats won’t be as thick or creamy. Replace the yogurt with an equal amount of milk and be prepared for a slightly looser texture.

Is this recipe gluten-free?

As long as you use certified gluten-free rolled oats, yes. Oats themselves are naturally gluten-free but are often processed alongside wheat.

How far ahead can I make these?

Up to four days. After that, the oats can start to lose their pleasant chew and the strawberries become quite soft, but they’re still safe to eat.