Cake Batter Overnight Oats
These Cake Batter Overnight Oats taste just like dessert for breakfast, combining creamy oats with nostalgic cake batter flavor, making them perfect for busy mornings or meal prep.
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.
Notes
Store sealed jars in the refrigerator for up to 3–4 days. Portions can also be frozen for up to one month. Adjust sweetness and yogurt type to your preference.