A week of breakfasts—overnight oats


  • 3.5 cups of rolled oats
  • Diary version: 3.5 cups of milk and 3.5 cups of Greek, unsweetened yogurt
  • Non-diary: 5 cups of milk-alternative, preferably unsweetened
  • 2 teaspoons salt
  • 1 tablespoon of cinnamon

Optional toppings: dried, fresh, or pureed fruits or vegetables, honey, granola, nuts, cereal, seeds, cocoa powder, vanilla, spices and seasonings, etc!


Mix the oats and diary or milk alternatives together in a large bowl, with the salt and cinnamon. Divide into 7 portions into jars/bowls/containers. Add some mix-ins ahead of time (those that don’t have to be fresh or crunchy). Leave the 7 portions in the fridge (minimum length is overnight) and eat throughout the week. Add fresh/crunchy mix-ins the day-of.

—Submitted by Franklynn B., University College London and Yale