Overnight oats are always a reason to celebrate but make them extra special with a dash of rainbow sprinkles. These cake batter oats are just the treat. Wake up to an easy and delicious breakfast that's ready to eat.
In a bowl, whisk together milk, yogurt, vanilla extract, almond extract, and maple syrup until mixed.
Whisk in chia seeds and salt if using.
Add in the oats.
Stir together until combined.
Add in the rainbow sprinkles.
Stir together until well mixed.
Divide the mixture into 2 8-ounce containers with fitted lids.
Let rest for 6 or more hours (overnight is best but you can do up to 5 days if meal prepping).
In the morning, adjust the consistency by adding in more milk until thinned to your liking, or enjoy it thick as-is. Top with any toppings of choice and enjoy!
Notes
Substitutions:
Swap oats with old fashioned, steel cut, or quick-cook steel cut oats for minimal texture difference.
Milk options: whole, low-fat, almond, coconut, or preferred; unsweetened almond milk is recommended.
Non-refined sweeteners: honey, maple syrup, agave, or low-carb liquid sugar substitute.
Yogurt Choices:
Choose plain or flavored yogurt; Greek Yogurt adds protein, with honey-flavored Greek yogurt being a favorite. Optionally omit yogurt and add an extra ¼ cup of milk.
Recipe Tips:
Adjust consistency by stirring in more milk.
Refrigerate overnight oats for up to 5 days for convenient weekly meal prep.
For improved texture, let oats sit for 4 to 6 hours after mixing; immediate consumption results in chewier oats.