Overnight Oats Without Yogurt

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These overnight oats without yogurt are absolutely creamy and thick! Perfect for anyone who’s steering clear of lactose. And the best part? You can totally dress them up with your favorite toppings and mix-ins for a super satisfying breakfast.

Want more overnight oats inspo? Check these Strawberry Overnight Oats and these 6 Healthy Overnight Oats Recipes.

Why You’ll Love It

Okay, let’s talk about a breakfast game-changer – overnight oats.

Now, I know the classic recipe usually calls for a dollop of yogurt to get that creamy, dreamy texture.

But here’s the thing: you can whip up an equally delicious, dairy-free version without any yogurt! 

The beauty of this recipe? 

It’s totally customizable to your taste and can be prepped in advance for the whole week. 

Trust me, you’re going to fall in love with the simplicity and versatility of these overnight oats!

Is Yogurt Really Necessary in Overnight Oats?

A lot of people will add a creamy dollop of Greek yogurt to a serving of overnight oats to thicken it up.

But if you’re lactose intolerant or simply don’t like yogurt, you can easily skip this ingredient without sacrificing flavor with some simple tips.

Ingredients You’ll Need

  • Rolled oats: Old-fashioned rolled oats are my all-time favorite as they come out slightly chewy with a satisfying mouthfeel when soaked. 
  • Milk of your choice: Almond milk, coconut milk – virtually any milk works! Just make sure to use a dairy-free version if you are intolerant of plant-based.
  • Chia seeds: These tiny seeds instantly thicken up your overnight oats (which makes them more filling!). Plus, they add heart-healthy omega-3s, fiber, and antioxidants to this overnight oats recipe! If you don’t have them, ground flax seeds have a similar nutrient profile and thickening properties.
  • Honey or maple syrup: This is technically optional, but I find that a small amount of natural sweetener gives the oats a much better flavor.
  • Sea salt: You just need a pinch to bring out flavors!
Ingredients all laid out on a table:maple syrup, milk, chia seeds, oats.

How to Make Overnight Oats Without Yogurt

Step-by-step overview. Full ingredients and instructions are in the recipe card below.

Create your base: Place the rolled oats (photo 1), chia seeds (photo 2), milk (photo 3), honey or maple syrup (photo 4), and salt into a mason jar or container. Then, stir it with a spoon until the ingredients are fully incorporated (photo 5). Depending on how runny (or thick!) you want these overnight oats, you can play around with the amount of milk you use.

Refrigerate your oats: Cover the container with a lid or some plastic wrap and place it in the fridge for at least 4 hours. If you can, leave them in the fridge overnight, as you’ll get a much better texture.

Top your oats: Top your oats with everything from nut butter to fruit and indulgent chocolate chips (photo 6)!

Serve and enjoy: Although you can eat overnight oats cold, you can also heat them up in the microwave for around 45 seconds for a warm breakfast.

Topping Ideas

There are many toppings you can use for your overnight oats!

Here are some of my favorites:

A jar of overnight oats topped with chocolate chips, peanut butter and fresh banana.


Toppings are a great way to spice up overnight oats without yogurt, but you can make the base creamy and delicious with add-ins!

These are a few of my favorite options:

  • Apple puree
  • Mashed banana
  • Pumpkin puree (perfect for the holidays!)
  • Cocoa powder
  • Coffee (instead of using water)
  • Nut butter
  • Fruit compote
  • Matcha powder

Simply stir some into the base when mixing to give it a different twist.

How to Store

You can store overnight oats in an airtight container in the fridge for up to 4-5 days.

However, I prefer to keep them for no longer than 2-3 days as they tend to become too soft!

If you try this overnight oats without yogurt recipe, please leave a comment and a rating and let me know how much you liked it!

Overnight Oats Without Yogurt

These overnight oats without yogurt are absolutely creamy and thick! Perfect for anyone who's steering clear of lactose. And the best part? You can totally dress them up with your favorite toppings and mix-ins for a super satisfying breakfast.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: Vegan, Vegetarian
Servings: 1
Calories: 539kcal
Author: Sara Trezzi


  • ½ cup rolled oats - see note 1
  • cup milk of your choice
  • 1 tablespoon chia seeds - for added thickness and nutrition see note 2
  • 1 tablespoon honey or maple syrup
  • a pinch of sea salt - optional


  • ½ cup fruit - e.g., strawberries, blueberries, raspberries, bananas
  • 1 tablespoon nut butter - almond butter, peanut butter, hazelnut butter, homemade Nutella
  • chopped nuts
  • dark chocolate chips


  • Place the rolled oats, chia seeds, milk (note 3), honey or maple syrup, and salt (if using) in a glass jar or container and stir with a spoon.
  • Cover the container with a lid or wrap and place in the fridge for at least 4 hours (but overnight gives a better texture).
  • The next day, open the container and add the topping of your choice. If you want a warm breakfast, you can also warm your overnight oats in the microwave for 30-45 seconds.


Note 1 – Oats: I love using rolled oats (AKA old-fashioned oats) as they have a chewy and thicker texture. They absorb less liquid, and every mouthful is extremely satisfying. You can also use quick oats or instant oats, but they have a softer, mushier texture, and they tend to absorb more liquid. But it’s totally up to you!
Note 2 – Chia Seeds: Chia seeds help to thicken the oats and give them a creamier consistency. They are especially important as we are not adding yogurt to this recipe. They also have lots of omega-3s and healthy fats as an added bonus. You can substitute them for ground flax seeds for a similar result. 
Note 3 – Liquid: Feel free to add a bit more or less milk, depending on how runny you like your oats. And keep in mind that they will thicken quite a bit while resting in the fridge.
How to store: You can keep them in the fridge for up to 4 days. However, I prefer to keep them no longer than 2-3 days, or they tend to become too soft. 
*Nutrition information is a rough estimate per serving.


Calories: 539kcal | Carbohydrates: 78g | Protein: 17g | Fat: 21g | Sugar: 40g

Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!

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