Food & Cooking Recipes Breakfast & Brunch Recipes No-Cook Overnight Oats Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2023 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 5 mins Total Time: 8 hrs 5 mins Servings: 2 Making overnight oats really is easy. The no-cook dish just needs some time. Mix the oats with your choice of milk—cow's milk or alternatives like oat or almond work, too—cover, and place in the refrigerator overnight. In the morning, add your choice of mix-ins and enjoy. This is where you can get creative: Try using a different milk or adding fresh or dried fruits, nuts, and seeds as toppings—or make our recipe variation for Tropical Overnight Oats below, which calls for coconut milk. Ingredients 1 cup rolled oats ¾ cup whole milk, plus more if desired Pinch cinnamon Kosher salt Toasted pepitas, dried cranberries, and pure maple syrup, for serving Directions Combine oats, milk, cinnamon, and 1/4 teaspoon salt in an 8-ounce jar or bowl; cover. Refrigerate overnight. Stir in additional milk to loosen, if desired. Top with pepitas, cranberries, and a drizzle of maple syrup; serve immediately. Variations Tropical Overnight OatsSwap out the milk for coconut milk and omit the cinnamon. Top the oats with toasted coconut, sliced kiwifruit, pineapple, and mango, and a drizzle of honey. Rate it Print