Chai Latte Overnight Oats
These chai latte overnight oats combine the cozy warmth of your favorite coffee shop drink with the effortless convenience of make-ahead breakfast. Rolled oats are soaked overnight in creamy milk and Greek yogurt, infused with an authentic blend of cinnamon, cardamom, ginger, cloves, and nutmeg that delivers genuine chai flavor in every spoonful. Simply mix everything in a jar the night before, refrigerate, and wake up to a nourishing, ready-to-grab breakfast packed with fiber, protein, and sustained energy—no cooking required.
Equipment
- Mason jars or airtight containers 16 oz size works perfectly
- Measuring cups and spoons
- Mixing bowl Optional, but makes combining easier
- Spoon For stirring
- Small bowl For mixing the chai spice blend
- Whisk For combining wet ingredients
Ingredients
For the Oats
- 1 cup rolled oats 90g; old-fashioned oats work best, do not use instant
- 1 cup milk of choice 240ml; dairy, almond, oat, or coconut milk all work
- 1/2 cup plain Greek yogurt 120g; or dairy-free alternative
- 2 tbsp maple syrup or honey 30ml; adjust to taste
- 1 tbsp chia seeds 10g
- 1/2 tsp vanilla extract
For the Chai Spice Blend
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- black pepper Pinch; optional but authentic
Optional Toppings
- sliced bananas Optional topping
- chopped nuts Optional topping; almonds, pecans, or walnuts
- honey Optional topping; extra drizzle
- coconut flakes Optional topping
- fresh berries Optional topping
- ground cinnamon Optional topping; sprinkle to finish
Instructions
- In a small bowl, whisk together the cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper (if using) until well combined with no clumps.
- In a medium mixing bowl or large measuring cup, whisk together the milk, Greek yogurt, maple syrup, and vanilla extract until the yogurt is fully incorporated and the mixture is smooth.
- Pour the rolled oats and chia seeds into the wet mixture and stir thoroughly to ensure every oat is coated with liquid.
- Add the prepared chai spice blend to the oat mixture and stir vigorously for at least 30 seconds until the spices are evenly distributed throughout with no pockets of concentrated spice.
- Divide the mixture evenly between two 16 oz mason jars or airtight containers, leaving a little space at the top, and press down gently to ensure the oats are fully submerged in liquid.
- Seal the jars tightly and refrigerate for at least 8 hours or overnight; in the morning, give the oats a good stir and add your desired toppings before serving.
Notes
- Use rolled (old-fashioned) oats only — instant oats turn mushy and steel-cut oats stay too chewy.
- Don't skip the chia seeds; they create the thick, pudding-like texture that makes overnight oats so satisfying. If omitting, reduce milk by 2 tablespoons.
- For thicker oats, use less milk; for a more pourable consistency, add an extra splash in the morning.
- For deeper flavor, toast the spices in a dry pan for 30 seconds before mixing to release their essential oils.
- Make the chai spice blend in bulk and store in an airtight container for up to 3 months to speed up future batches.
- While 8 hours is the minimum chill time, letting the oats sit for 12–24 hours produces an even creamier consistency.
- Store finished oats (without toppings) in the refrigerator for up to 5 days. Add fresh toppings each morning for best texture.
- These do not freeze well due to the yogurt — refrigerator storage only.
- To enjoy warm, microwave for 30–60 seconds, stirring halfway through, and add a splash of milk to restore creaminess.
- To make dairy-free, substitute plant-based milk and a dairy-free yogurt alternative — the recipe works beautifully either way.
Nutrition
Serving: 1JarCalories: 345kcalCarbohydrates: 52gProtein: 14gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 65mgPotassium: 380mgFiber: 8gSugar: 18gVitamin A: 4IUVitamin C: 2mgCalcium: 25mgIron: 15mg
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