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Strawberry Shortcake Overnight Oats

Strawberry shortcake overnight oats combine creamy, chia-thickened oats with brown sugar strawberries and buttery baked shortcake crumbs. Refrigerate the oats for at least 6 hours, then add the crumbs just before serving for a tender-and-crunchy contrast.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 6 hours
Total Time 6 hours 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the shortcake crumbs
  • 0.5 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.25 tsp baking powder
  • 0.125 tsp kosher salt
  • 2 tbsp unsalted butter cold, cut into small pieces
  • 2 tbsp buttermilk
For the oats
  • 1 cup old-fashioned rolled oats
  • 0.75 cup milk
  • 0.5 cup Greek yogurt plain
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
For the strawberries
  • 1 cup strawberries hulled and chopped
  • 1 tsp brown sugar packed light

Equipment

  • 1 rimmed baking sheet
  • 2 12-ounce jars or covered containers

Method
 

Make the shortcake crumbs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Whisk the flour, granulated sugar, baking powder, and salt in a small bowl.
  4. Work in the butter with your fingers until the mixture has pea-size pieces.
  5. Stir in the buttermilk just until a dough forms.
  6. Pat the dough into a 1/2-inch-thick round on the prepared baking sheet.
  7. Bake for 12 to 15 minutes, until golden.
  8. Cool completely.
  9. Break into small crumbs.
Mix the oats
  1. Stir the oats, milk, Greek yogurt, chia seeds, maple syrup, and vanilla in a bowl until combined.
  2. Divide between two 12-ounce jars or covered containers.
  3. Refrigerate for at least 6 hours or overnight.
Prepare the strawberries
  1. Toss the strawberries with the brown sugar.
  2. Cover and refrigerate until serving.
Assemble and serve
  1. Spoon the strawberries over the oats.
  2. Top with all of the shortcake crumbs, dividing them evenly between the servings.

Notes

For the best texture, keep the shortcake crumbs separate and add them just before serving. Refrigerate the oat jars and strawberries for up to 4 days; store crumbs separately at room temperature for up to 2 days. Freezing is not recommended. For a dairy-free variation, use unsweetened non-dairy milk and yogurt and dairy-free butter and buttermilk.