Snickerdoodle Overnight Oats
These Snickerdoodle Overnight Oats taste just like the classic cookie but are made with wholesome ingredients you can feel good about. Creamy rolled oats are mixed with warm cinnamon, a hint of vanilla, Greek yogurt, and the secret ingredient—cream of tartar—for that signature snickerdoodle tang. Prep everything in five minutes the night before and wake up to a grab-and-go breakfast that's packed with fiber and protein, and keeps you full for hours.
Equipment
- Mason jar or airtight container 16-ounce capacity works perfectly
- Measuring cups and spoons For accurate proportions
- Small mixing bowl Optional, for combining dry ingredients first
- Spoon or whisk For stirring everything together
Ingredients
- ½ cup rolled oats Use old-fashioned oats, not quick oats or steel-cut
- ½ cup milk of choice Dairy, almond, oat, or coconut milk all work beautifully
- ¼ cup Greek yogurt Adds creaminess and protein
- 1 tablespoon chia seeds Optional but adds thickness and nutrition
- 1 tablespoon maple syrup or honey Adjust to taste
- ½ teaspoon vanilla extract Pure extract works best
- 1 teaspoon ground cinnamon The star of the show
- ⅛ teaspoon cream of tartar This is what makes it taste like snickerdoodles
- salt Pinch; enhances all the other flavors
- 1 tablespoon cinnamon sugar For topping (mix 1 tablespoon sugar with ¼ teaspoon cinnamon)
Instructions
- Add the rolled oats, chia seeds, ground cinnamon, cream of tartar, and salt to your jar or container. Give everything a quick stir with a spoon to distribute the spices evenly throughout the oats.
- Pour in the milk of your choice, making sure it covers all the oats. Add the Greek yogurt, drizzle in the maple syrup or honey, and add the vanilla extract.
- Stir vigorously with a spoon or small whisk for about 30 seconds until the yogurt is fully incorporated and there are no dry oat patches at the bottom. Scrape down the sides of the jar.
- Place the lid tightly on your jar or container, give it one final shake, and refrigerate for at least 6 hours, though overnight (8-12 hours) is ideal.
- Remove from the refrigerator and give the oats a good stir. Sprinkle the cinnamon sugar generously over the top, add any additional toppings, and eat cold or warm for 30-45 seconds in the microwave.
Notes
- Don't skip the cream of tartar—it gives snickerdoodles their distinctive tang. Without it, you just have cinnamon oats.
- Use old-fashioned rolled oats; quick oats turn mushy and steel-cut oats stay too firm even after soaking overnight.
- Adjust the liquid ratio to your preference: reduce milk to ⅓ cup for thicker oats, or add an extra tablespoon or two for thinner oats.
- Let them sit at least 6 hours, but 8-12 hours gives the best texture.
- Taste the mixture before refrigerating and add more sweetener or cinnamon if needed.
- Stir before eating—the oats settle overnight, so a good stir redistributes everything.
- For best texture, enjoy within the first 2 days, though they'll keep for up to 5 days in the fridge.
- Do not freeze—overnight oats become grainy when thawed.
- Wait to add fresh fruit, nuts, and cinnamon sugar until right before eating; store cinnamon sugar separately for freshness.
- If oats seem too thick after a few days, stir in a tablespoon of fresh milk.
- Make it vegan by using plant-based yogurt and milk and swapping honey for maple syrup; use certified gluten-free oats for a gluten-free version.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 52gProtein: 13gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 95mgFiber: 8gSugar: 18gCalcium: 20mgIron: 12mg
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