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Maple Brown Sugar Overnight Oats

Maple brown sugar overnight oats combine rolled oats, Greek yogurt, milk, and maple syrup for a creamy, no-cook breakfast. Mix them in minutes, then refrigerate until thick and chilled.
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Prep Time 10 minutes
Chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups milk
  • 1 cup Greek yogurt plain
  • 0.25 cup maple syrup pure
  • 2 tbsp brown sugar packed, light
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 2 cups rolled oats old-fashioned

Equipment

  • 4 12-ounce jars or airtight containers

Method
 

  1. In a large bowl, whisk together the milk, yogurt, maple syrup, brown sugar, vanilla, cinnamon, and salt until the sugar is mostly dissolved.
  2. Stir in the oats.
  3. Divide the mixture among four 12-ounce jars or airtight containers.
  4. Cover the jars or containers.
  5. Refrigerate for at least 6 hours or overnight.

Notes

For the creamiest texture, stir well before dividing so the oats are evenly coated. Store covered in the refrigerator for up to 4 days; freezing is not recommended because it can affect the texture. For a dairy-free version, use unsweetened non-dairy milk and dairy-free yogurt.