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I’m a big oatmeal lover. And it’s not uncommon for me to make a bowl of oatmeal for lunch because I enjoy it so much. But when it gets warmer here in South Carolina, I want to eat fewer hot foods. That’s why I started making overnight oats! It allows me to enjoy oatmeal, even during the warmer months of the year.

Overnight oats are quick and easy to prepare. In fact, they take less time to make than cooked oatmeal (and I love that too).

This recipe isn’t too sweet. The maple syrup gives it just a bit of sweetness. But if you like your oats sweeter, add a teaspoon or two more.

The base recipe (this recipe without the blueberries and walnuts) is one I now use for all of the different variations of overnight oats I make.

I like adding chia seeds to my overnight oats because they add some omega-3 goodness, additional fiber, and antioxidants.

The beautiful thing about this recipe is that substitutions are easy. If you don’t drink cow’s milk, you can use non-dairy milk instead. It works just as well. You can also use a different sweetener. I sometimes use coconut sugar, stevia, or even local honey if I’m out of maple syrup.

These do keep in the refrigerator for up to 5 days, so you can make enough for the week and just grab one in the morning before you start your day. I love to make a few different varieties for the week that I can grab quickly in the morning for breakfast!

This recipe is naturally gluten-free, but be sure to use certified gluten-free oats so there is no cross-contamination if you have Celiac disease.

Are you a fan of apple cinnamon? Check out this apple cinnamon overnight oats recipe!