Overnight oats with strawberries walnuts (Print Version)

A wholesome breakfast featuring creamy oats, fresh strawberries, and crunchy candied walnuts.

# Components:

→ Oat Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 tablespoon pure maple syrup
06 - 1/2 teaspoon vanilla extract
07 - Pinch of sea salt

→ Strawberries

08 - 1 cup fresh strawberries, hulled and sliced

→ Candied Walnuts

09 - 1/2 cup walnut halves
10 - 1 tablespoon pure maple syrup
11 - 1/2 teaspoon coconut oil
12 - Pinch of ground cinnamon
13 - Small pinch of sea salt

# Directions:

01 - In a medium bowl or mason jar, combine rolled oats, almond milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and sea salt. Stir thoroughly until well combined. Cover and refrigerate for at least 6 hours or overnight.
02 - Heat a small skillet over medium heat. Add walnut halves, maple syrup, coconut oil, cinnamon, and sea salt. Stir constantly for 3 to 4 minutes until walnuts are evenly coated and fragrant. Transfer to parchment paper and allow to cool completely until hardened.
03 - Remove oat mixture from refrigerator and stir well. Layer the chilled oat base with fresh sliced strawberries and candied walnuts in serving jars or bowls. Top with additional strawberries or a light drizzle of maple syrup if desired.
04 - Serve the assembled overnight oats chilled. Consume immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • You literally make it once and eat it for days without feeling like you're repeating yourself.
  • The candied walnuts stay crispy even after sitting with the oats, which feels like a small kitchen miracle.
  • It tastes like a farmer's market breakfast but requires zero morning effort or skill.
02 -
  • Don't skip the step of letting the walnuts cool on parchment paper—they need to harden, and if you put them in a bowl while they're still warm, they'll cement themselves together into one sad brick.
  • Keep the strawberries and candied walnuts separate until you're actually eating; if they sit with the oats overnight, the berries lose their bright color and the walnuts get soft and chewy instead of staying crispy.
03 -
  • Make your candied walnuts on Sunday for the whole week—they keep in an airtight container and stay crispy, so you can assemble fresh bowls every morning without any extra effort.
  • If you're not a maple syrup person, try honey or even a touch of almond butter whisked into the base for sweetness that feels more savory.
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