Strawberries & Cream Overnight Oats 2026

I could hear the kettle humming while I stirred a bowl of strawberries into a soft, saucy pile on the counter. The light that afternoon felt like a promise: a little sweetness, a little slow. I spooned a few warm berries into a jar, tucked the oats in beside them, and felt that quiet, domestic happiness like folding yourself into a favorite sweater.

If you know the small joy of a make-ahead breakfast, you know why Strawberries & Cream Overnight Oats feel like a tiny ritual. They are the kind of thing you can set up in the evening, then open the fridge the next morning and feel seen. If you like mornings that start simple and taste like spring, this is for you. For a similar cozy breakfast idea, try my take on tasty coconut cream oats for a different kind of creamy comfort.

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Why Strawberries & Cream Overnight Oats Deserves a Spot in Your Weekly Rotation

This recipe marries two things I love: the ease of overnight oats and the bright, nostalgic taste of strawberries and cream. It cuts down on morning decision fatigue. You make it once and have breakfasts that feel intentional but aren’t fussy.

You get great texture without babysitting a pot. The chia seeds add a gentle gel that keeps the oats tender, and the dairy-free yogurt gives a silky finish that feels indulgent but light. You can tweak sweetness and swap milks, so it fits whatever tastes or pantry you have that week.

I keep jars in the fridge like little surprises. They stack, travel well, and make mornings one less thing to think about. If you like to plan a few cozy breakfasts at a time, this pairs beautifully with a slice of something lemony, like the blueberry lemon cream cheese sourdough bread I talk about sometimes.

How to Make Strawberries & Cream Overnight Oats the Zinnia Way

“The best kind of recipe? The kind you can start after work and still eat before the sun sets.”

The method is forgiving, which I adore. You want oats that are softened but still have bite. The oats and chia will thicken as they rest, so don’t worry if the mixture seems loose at first. The strawberries simmer down into a jammy compote that smells like summer and tucks in beautifully between layers of oats.

Look for visual cues as you go. The oats should look plump and slightly glossy after sitting. The strawberry mixture will bubble and reduce a bit. When the berries look saucy and fragrant, you’ve got it. Chill both parts before layering and they’ll hold together without getting watery.

For another make-ahead indulgence that keeps well in jars, I often reach for ice cream-inspired breakfasts like blueberry cottage cheese ice cream when I want something extra playful.

What You’ll Need for Strawberries & Cream Overnight Oats

1 cup old fashioned oats, 2 tbsp chia seeds, 2 tbsp vegan vanilla protein powder (optional), 1 ½ cups dairy-free milk (like unsweetened soy milk, almond milk, or oat milk), 1-2 tbsp pure maple syrup, ¼ tsp pure vanilla extract, 1 ¼ cups frozen strawberries (see notes for fresh strawberries), 5 oz dairy-free yogurt

Don’t overthink the milk. Use whatever dairy-free milk you enjoy. Unsweetened soy gives body, oat milk adds silkiness, and almond milk keeps things light. I keep a tub of plain dairy-free yogurt in the fridge for spooning on top. Frozen strawberries work beautifully and save time no washing or slicing.

If you want a creamier boost, stir in the optional 2 tbsp vegan vanilla protein powder with the oats. It adds a little body and a soft vanilla note that plays nicely with the berries.

Step-by-Step Instructions

In a large bowl, combine the oats, chia seeds and protein powder (if using). Whisk to combine.
- Mix until the chia seeds are evenly distributed and the oats look uniform. It will look dry at first, and that’s okay.
Stir in the dairy-free milk, 1 tablespoon of maple syrup and vanilla extract. Cover and place in the fridge to thicken for about 2-3 hours.
- The oats will plump and the chia will swell. If it seems too thick after chilling, stir in a splash of milk to loosen.
Add the frozen strawberries to a microwave safe bowl and microwave on high for 2 minutes. After two minutes cut the berries into smaller, bite-sized pieces.
- Use a spoon to break up any whole frozen chunks so they cook evenly. Be careful steam will escape when you stir.
Microwave for another 2-3 minutes, stopping every 30 seconds, until the mixture is bubbling and the liquid has reduced by about a quarter. Add 1 tablespoon of maple syrup if needed. Cover and place in the fridge until ready to assemble.
- The goal is a saucy jam-like texture, not dryer jam. It should hold on a spoon but still be spoonable.
Spoon 2-3 tablespoons of the thickened oats into a jar. Layer on a spoonful of strawberries and top with more oats. Add a spoonful of dairy free yogurt on top. Repeat with the remaining oats.
- Layering keeps the textures distinct: creamy oats, bright berries, cool yogurt on top. You can also stir it all together if you prefer one uniform bowl.
Makes about 2 8-oz jars or 4 4-oz jars. Store in the fridge for up to 5 days.
- Label the jars with the date so you always know what to eat first. Eat within five days for the best texture and flavor.

If you prefer stovetop, you can simmer the frozen strawberries gently in a small saucepan until they reduce. But the microwave keeps things quick and keeps more dishes out of the sink.

How We Enjoy Strawberries & Cream Overnight Oats at Home

At our house, these jars often show up in different roles. They make a gentle solo breakfast when I need something quiet before the day starts. They also become a shared snack at book club nights. Sometimes I pull a jar out for a light dessert after a simple dinner.

I like to top them with a few extras: a scattering of sliced almonds for crunch, a few toasted oats for texture, or a few fresh sliced strawberries when they are in season. A spoonful of nut butter gives richness if you need more staying power.

If you want to make a little breakfast board, pair the jars with warm toast and a soft-boiled egg. Or keep things simple and enjoy one straight from the fridge with a cheerful spoon.

Making It Last (Without Losing Flavor)

Store the jars upright in the fridge. They keep well for up to 5 days, but the best texture is in the first 2-3 days. The oats soften the longer they sit, and the strawberries will continue to shed liquid.

If the mixture seems tight after a few days, stir in a splash of dairy-free milk to refresh it. If you want to freeze for longer storage, spoon the strawberry compote into a small container and freeze it. Thaw in the fridge overnight and assemble with freshly made oats.

For a warmed version, microwave the jar for 20–40 seconds until just lukewarm. I prefer to warm the berry layer slightly before spooning it over chilled oats because the contrast is so pleasing. If you prefer a fully warmed breakfast, combine and microwave gently until just heated through.

Kitchen Notes

Chia timing: If you plan to eat within a few hours, 2–3 hours in the fridge is fine. Overnight is also perfect when you want everything ready in the morning.
Fresh strawberries: If using fresh berries, chop and simmer them for 5–8 minutes with a tablespoon of maple syrup until they soften and release juice.
Sweetness: Start with 1 tablespoon of maple syrup. Taste the strawberry compote and the oats before adding more. You’ve got this adjust to your taste.
Cleanup: Use the same bowl for mixing and layering to save a dish. A rubber spatula helps get every last bit into the jars.
Protein boost: The optional 2 tbsp vegan vanilla protein powder makes this a more substantial meal. It adds texture and flavor and helps keep you full.

Sometimes I add a pinch of lemon zest to the strawberry compote. It brightens everything and makes the flavor feel fresh. If you like a little warmth, a pinch of cinnamon in the oats is lovely.

Make It Your Own

Nutty: Stir in 1–2 tablespoons of almond or oat butter to the oats before chilling for a richer mouthfeel.
Spiced: Add 1/8 teaspoon cardamom or a pinch of ginger to the strawberry compote for a grown-up flavor.
Lower sugar: Replace maple syrup with mashed banana for natural sweetness and add a squeeze of lemon to the berries.
Gluten-free: Use certified gluten-free old fashioned oats.
More fruity layers: Swap strawberries for mixed berries or use thawed frozen cherries for a deeper, tart flavor.

If you want a creamier layer, fold a little dairy-free cream cheese into the yogurt before topping. I sometimes play with that idea on lazy afternoons when I feel like reinventing a classic.

For inspiration on other jarred breakfasts and small-batch sweets, I enjoy experimenting with flavors from recipes like my moonbeam ice cream. The jar format is so forgiving and makes leftovers feel intentional.

FAQs About Strawberries & Cream Overnight Oats

Can I prep it ahead?

Yes. Make the oats and the berry compote up to five days ahead. Assemble jars the night before or the morning you want to eat. It gets nicer after a night in the fridge.

Can I use fresh strawberries instead of frozen?

Yes. Chop fresh strawberries and simmer them for 5–8 minutes with a little maple syrup until they soften and jam up slightly.

Will it be soggy?

No. Layering keeps textures distinct. If you mix everything and leave it, the oats will absorb more liquid and become softer.

Can I make this nut-free?

Yes. Use a nut-free dairy-free milk like oat or soy milk and skip nut toppings.

How should I reheat it?

I reheat just the berry layer for 10–20 seconds in the microwave and spoon it over chilled oats and yogurt. If you like it warm, heat the full jar for 20–40 seconds.

Until Next Time

If this one brings a little peace to your morning, it’s done its job. I make these jars when I want breakfasts that feel thoughtful but not fussy. They are handy, pretty, and kind to hurried mornings. Enjoy them on the porch, at your desk, or shared at the table with someone you love.

I hope you find these Strawberries & Cream Overnight Oats to be a small, reliable comfort. Try them the way you like, and remember it’s okay if your jars don’t look perfect. They will still taste like care.

Conclusion

If you’re curious how others riff on this idea, take a look at the lovely take on Strawberries and Cream Overnight Oats at Strawberries and Cream Overnight Oats – The Nutritionist Reviews for a nutrition-minded perspective. And for another jarred-strawberry approach with slightly different proportions, see the recipe at Strawberries & Cream Overnight Oats – Jar Of Lemons.

Thank you for cooking along. I’m cheering for your peaceful mornings and small kitchen wins.