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Strawberry and vanilla overnight oats

Creamy overnight oats with vanilla yoghurt and fresh strawberries.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the texture after 6 hours and after a full night
  • Photograph the finished pots
Time
About 6 hr 5 min
estimated
Serves
2
see below
Energy
290 kcal
per serving
Protein
20 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

  • rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.

Cooking steps

  1. Stir the oats, yoghurt, milk and vanilla together in a bowl until evenly mixed.

  2. Divide between two containers with lids and refrigerate overnight, or for at least 6 hours.

  3. In the morning, slice the strawberries and divide them over the oats. If the oats are thicker than you like, loosen them with a spoonful of water.

The useful detail

Add fruit at serving time for a fresher texture. Strawberries left overnight in the oats soften and bleed, and the pot turns pink and watery.

Make it work for you

One serving is One pot of oats and yoghurt, topped with 100 g of strawberries. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Fat-free Greek yoghurt instead of 2%

    Tangier.

    Per serving: about 20 kcal less, about the same protein, about 2 g less fat.

  • Unsweetened soya milk

    Works the same way.

    Per serving: about 5 kcal less, about the same protein, about the same fat.

    Allergens: Adds soya. The yoghurt still contains milk.

  • Frozen strawberries or other berries

    Thaw them in the fridge overnight alongside the oats. Nutrition is not recalculated for this swap.

  • Oats labelled gluten-free

    No difference in the finished dish. Nutrition is not recalculated; they are the same grain.

    Allergens: Needed if you avoid gluten. UK allergen law lists oats among the cereals containing it.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A make-ahead breakfast with the protein in the Greek yoghurt and milk, and most of the fibre in the oats. It is a moderate portion rather than a large one.

Nutrition per serving
Energy290 kcal
Protein20 g
Fat6 g
of which saturates3 g
Carbohydrate39 g
of which sugars13 g
Fibre6 g
Sodium70 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
rolled oats70 gFDC 173904Cereals, oats, regular and quick, not fortified, dry265 kcal9.2 g
Greek yoghurt250 gFDC 170903Yogurt, Greek, plain, lowfat183 kcal24.9 g
milk125 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D62 kcal4.1 g
vanilla extract2 gFDC 173471Vanilla extract6 kcal0.0 g
strawberries200 gFDC 167762Strawberries, raw64 kcal1.3 g
Whole recipeDivided by 2580 kcal39.5 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Keep covered in the fridge and eat within 3 days, adding the strawberries on the day. No storage chart covers soaked oats, so this uses the short end of the 3 to 4 days the USDA gives for leftovers.
Reheating
Eaten cold. If you prefer it warm, heat it in the microwave, stirring halfway, and add the strawberries afterwards.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety and FoodSafety.gov, Safe Minimum Internal Temperatures. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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