Overnight Oatmeal With Fresh Fruit | Cook for Your Life

Overnight Oatmeal With Fresh Fruit

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Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Overnight Oatmeal With Fresh Fruit it’s breakfast, in a jar — a new way to start your day. Oats are a great source of soluble fiber and make for an easy breakfast with a...


  • 2/3 cup rolled oats
  • 1 cup 2% milk or unsweetened almond milk
  • 1⁄2 tablespoon honey, plus more for drizzling (see Chef Tips)
  • 1⁄2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cups 2% plain Greek yogurt
  • 1/2 cups medium diced fresh fruit (bananas, strawberries, peaches, etc)
  • 2 tablespoons toasted sliced almonds
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Nutrition Facts


286 cals


11 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


39 g


14 g


5 g


12 g


89 mg


  1. Mix the oats, milk, honey, cinnamon and vanilla extract in a glass bowl or container. Stir well, cover and refrigerate overnight. 
  2. In the morning, remove the oatmeal from the refrigerator and divide it among 2 bowls.
  3. Top each bowl with 1⁄4 cup yogurt, 1⁄4 cup fresh fruit, one tablespoon of almonds and drizzle with honey. 

Chef Tips

You can also divide this recipe in half after mixing the first four ingredients by dishing into individual containers. Add the yogurt, fruit, almond and honey on top and be ready to grab and go in the morning.

For added fiber, substitute steel cut oats for the rolled oats and allow at least 12 hours to sit in the refrigerator before eating. 

Mash 1⁄2 banana into oatmeal to omit honey. Stir it in the morning just before eating so it doesn’t blacken.

To toast almonds: Pour into a dry pan, set over medium high heat and keep shaking the pan every 30 seconds so as not to burn the almonds. When they are nicely browned pour into a glass bowl, do not leave in the pan as they will continue to cook and may burn.


Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society