The first time I made these Cake Batter Overnight Oats I thought I’d brought dessert to breakfast — and my family agreed.
They taste like a soft, creamy cake batter with a comforting oat backbone.
This recipe is quick to mix, easy to scale, and perfect for busy mornings or meal-prep jars.
Five servings makes it ideal for a small household or prepping ahead for the workweek.
It’s forgiving: swap milks, switch yogurt styles, and it still holds up.
Best of all, the single tablespoon of dry cake mix delivers that nostalgic birthday-cake note without overpowering the oats.
Why You’ll Love This Recipe
- Ready in minutes and perfect for make-ahead breakfasts.
- Kids adore the sprinkles and cake-batter vibe.
- Flexible ingredient swaps for dietary needs.
- Creamy texture that’s spoonable straight from the jar.
- Easy to scale up or down for any number of servings.
Texture-wise, these oats sit between cool pudding and soft porridge.
The oats soak and swell, the yogurt adds tang and body, and the milk keeps the whole mix silky.
The cake mix provides a sweet, slightly grainy note that mimics true cake batter without baking.
“Five stars! My weekday mornings are sorted — tastes like a treat but fuels my day. Quick, delicious, and my kids ask for it every week.” — Erin, reader
Key Ingredients
Rolled oats: Use old-fashioned rolled oats for the best balance of creaminess and texture.
They absorb liquid well without becoming gluey, unlike instant oats which can go too soft.
Large-flake brands like Bob’s Red Mill or Quaker give consistent results.
Cake mix (dry, any flavor): A single tablespoon is all you need to recreate that cake-batter aroma.
Use a boxed mix you already like — vanilla or funfetti works great for classic flavor.
If you prefer less processed options, try a gluten-free boxed mix, but taste and sweetness may vary.
Yogurt (vanilla or plain): Yogurt brings body, tang, and creaminess while helping the oats thicken overnight.
Greek yogurt will make the texture denser and more protein-rich; regular yogurt offers a looser, silkier finish.
Pick a brand with natural ingredients to avoid overly artificial flavor when paired with cake mix.
Milk (any kind): Milk controls the final consistency; whole milk gives the richest mouthfeel.
Almond, oat, or soy milk are excellent dairy-free swaps and tend to be thinner, so reduce liquid slightly if you like a firmer set.
Use unsweetened plant milks to control overall sweetness.
Full ingredient list:
- 1 cup rolled oats
- 1 cup milk (any kind)
- ½ cup yogurt (vanilla or plain)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon cake mix (dry, any flavor)
- Pinch of salt
- Sprinkles (for topping)
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a mixing bowl, combine the rolled oats, cake mix, and a pinch of salt.
Stir until the cake mix is evenly distributed among the oats.
Pro Tip: Use a fork to break up any cake-mix clumps so you get even flavor in every bite.
You’ll know it’s ready when the color looks consistent and there are no visible powder pockets.
Step 2: Whisk the wet ingredients
In another bowl, whisk together the milk, yogurt, maple syrup (or honey), and vanilla extract until well combined.
The syrup should be fully incorporated and the yogurt should be smooth.
Pro Tip: Warm the milk slightly (10–15 seconds in the microwave) before whisking if your yogurt is very cold — it blends more smoothly.
You’ll know it’s ready when there are no streaks of yogurt and the mixture pours easily.
Step 3: Combine mixtures
Gradually add the wet mixture to the dry ingredients, stirring until everything is evenly mixed.
Make sure each oat flake is coated; scrape the sides of the bowl to fold everything together.
Pro Tip: Stir gently but thoroughly — overmixing won’t ruin it, but you want a uniform texture.
You’ll know it’s ready when the oats look hydrated and the mixture holds together slightly when scooped.
Step 4: Portion into jars
Divide the oat mixture into individual jars or containers with lids.
Leave a little space at the top for any toppings you plan to add later.
Pro Tip: Use a 12-ounce jar for generous single servings, or smaller jars for snack portions.
You’ll know it’s ready when each jar looks evenly filled and there’s no separation of wet and dry layers.
Step 5: Chill overnight
Seal the jars and place them in the refrigerator. Let them chill for at least 4 hours or overnight.
This gives the oats time to soften and the flavors to meld.
Pro Tip: For best texture, chill 8 hours or overnight.
You’ll know it’s ready when the oats have absorbed most of the liquid and the mix has a pudding-like consistency.
Step 6: Add toppings and serve
When ready to eat, remove the jars from the fridge and top with sprinkles and any additional toppings you desire.
Fresh fruit, nut butter, or chocolate chips all work well.
Pro Tip: Add crunchy toppings (nuts, granola) just before eating to keep them crisp.
You’ll know it’s ready when the surface is set and the aroma of vanilla and cake mix is apparent.
Expert Tips for Success
- Measure carefully for consistent texture. Use a dry measuring cup for oats and a liquid measuring cup for milk to avoid a too-thin or too-thick jar.
- Choose the right oats. Old-fashioned rolled oats retain some chew and give the best texture. Instant oats will turn mushy; steel-cut oats need cooking first.
- Adjust sweetness to taste. The tablespoon of cake mix adds sweetness, but you can reduce maple syrup to 1 tablespoon if you prefer less sugar. Taste the wet mix before combining and tweak.
- Yogurt choice matters. Greek yogurt yields a creamier, protein-rich jar; vanilla yogurt will increase sweetness and cake-like notes. For tangier flavor, use plain yogurt and add 1 extra teaspoon of maple syrup.
- Control creaminess with milk fat. Whole milk or half-and-half gives a richer mouthfeel. Use unsweetened plant milk for a lighter, lower-calorie version and reduce liquid slightly for a thick set.
- Mix-ins and timing. Fresh fruit like berries can be folded in before chilling, but banana will brown — add it right before serving. Spreading mix-ins across jars ensures everyone gets a consistent bite.
- Jar size and headspace. Leave 1/2 inch of headspace to allow stirring and adding toppings. Smaller jars are better for grab-and-go; larger jars are fine for sit-down breakfasts.
- Prevent clumping. If your cake mix has lumps, sift it or whisk it with the oats before adding wet ingredients so you avoid dense pockets.
- Temperature safety. Keep refrigerated at all times; discard if left at room temperature for more than two hours to avoid spoilage.
- Double the recipe confidently. Use a larger bowl and whisk, and portion into jars with a scoop to keep servings even.
Storage & Freezing
Fridge storage: Store sealed jars in the refrigerator for up to 3–4 days.
The texture will continue to soften over time, so plan to eat within that window for the best mouthfeel.
Freezer storage: These oats can be frozen for up to one month.
Leave a little extra headspace in the jar or use freezer-safe containers to allow for expansion.
Thawing and reheating: Thaw overnight in the fridge if frozen.
You can enjoy cold or warm gently in the microwave for 20–40 seconds — stir and add a splash of milk if too thick.
If reheating from frozen, thaw for several hours first; microwaving directly from solid will cause uneven heating.
Safety note: Once thawed, consume within 24 hours and do not refreeze.
If using nut butters or fresh fruit, some textures may change after freezing — nut butter can firm up, and fruit may release extra liquid.
Variations & Substitutions
Funfetti birthday-style: Use a vanilla cake mix and fold in mini chocolate chips and rainbow sprinkles before chilling for a celebratory spin.
Swap plain yogurt for vanilla Greek yogurt and reduce syrup slightly to balance sweetness.
Chocolate lover’s jar: Use a chocolate cake mix instead of vanilla and add 1 tablespoon cocoa powder for extra depth.
Top with dark chocolate shavings and a pinch of sea salt.
Gluten-free option: Use certified gluten-free oats and a gluten-free cake mix.
Brands vary in sweetness, so taste the wet mix before combining and adjust maple syrup as needed.
Protein boost: Stir in 1–2 tablespoons of protein powder to the wet mix.
Choose unflavored or vanilla to avoid clashing with cake mix flavor; increase milk slightly to maintain creaminess.
Frequently Asked Questions
Q: Can I make this recipe dairy-free?
A: Yes. Substitute the milk with almond, oat, or soy milk and use a dairy-free yogurt.
Choose unsweetened plant milk if you want to control overall sweetness.
Texture will be slightly lighter but still creamy.
Q: Will the cake mix make the oats too sweet?
A: The recipe balances sweetness between the cake mix and maple syrup.
If you prefer less sugar, use 1 tablespoon of maple syrup or choose an unsweetened yogurt.
Taste the wet mixture before combining to fine-tune.
Q: Can I use instant oats or steel-cut oats?
A: Use old-fashioned rolled oats for best results.
Instant oats will become mushy and steel-cut oats will remain chewy and need hot cooking before soaking.
If you must use steel-cut, cook them first and cool before assembling.
Q: How long will these oats keep in the fridge?
A: Stored in airtight jars, they last 3–4 days.
After that, texture and flavor begin to decline. Discard if you notice off smells or separation beyond normal.
Q: Can I double or triple the recipe for meal prep?
A: Yes — scale ingredients linearly and mix in a large bowl.
Portion into jars immediately after combining to keep servings even.
Use a ladle or scoop to divide the mixture.
Final Thoughts
This Cake Batter Overnight Oats recipe hits that sweet spot of nostalgic flavor and everyday practicality.
It’s simple to customize, perfect for busy mornings, and feels like a treat without much effort.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For further inspiration or to explore similar breakfast ideas, check out this playful Birthday Cake Overnight Oats | Savor The Spoonful for a fun variant.
If you’re curious about adapting cake flavors in other recipes, this chocolate method from The Best Chocolate Cake Recipe {Ever} – Add a Pinch can offer useful technique tips.
Want a foundational overnight oats technique to compare textures and ratios? See the Easy Overnight Oats Recipe (Best Ever) | The Kitchn.
And for readers working with gluten-free cake mixes, this Moist & Rich Gluten-Free Chocolate Cake – What the Fork is a great reference for flavor balance and texture.
Cake Batter Overnight Oats
Ingredients
Base Ingredients
- 1 cup rolled oats Use old-fashioned rolled oats for the best texture.
- 1 cup milk (any kind) Whole milk gives the richest mouthfeel; almond, oat, or soy milk are great dairy-free alternatives.
- ½ cup yogurt (vanilla or plain) Greek yogurt yields a denser texture; regular yogurt offers a looser finish.
- 2 tablespoons maple syrup or honey Adjust based on sweetness preference.
- 1 teaspoon vanilla extract
- 1 tablespoon dry cake mix (any flavor) A single tablespoon is all you need for flavor.
- 1 pinch salt
- as desired sprinkles (for topping) Add for a festive touch.
Instructions
Preparation
- In a mixing bowl, combine the rolled oats, cake mix, and a pinch of salt. Stir until the cake mix is evenly distributed.
- In another bowl, whisk together the milk, yogurt, maple syrup (or honey), and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until everything is evenly mixed.
- Divide the oat mixture into individual jars or containers with lids, leaving space at the top for any toppings.
- Seal the jars and place them in the refrigerator. Chill for at least 4 hours or overnight.
- When ready to eat, top with sprinkles and any additional desired toppings, then serve.
