Vanilla Chai Overnight Oats with Toasted Almonds
Creamy overnight oats spiced with cinnamon, cardamom, ginger and vanilla, topped with toasted almonds and maple syrup. Ten minutes tonight, breakfast for two tomorrow.
The chai part comes from a warm spice blend rather than a tea bag, though you can steep a chai tea bag in the milk first if you want the flavor to be more pronounced. Cinnamon, cardamom, ginger, and a tiny pinch of cloves give that familiar chai warmth, and vanilla rounds it out.
Toasted almonds go on in the morning, not the night before, so they stay crisp. Double or triple the batch and you have breakfast sorted for most of the week - the jars keep for four days.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/4 cups milk of choice, dairy or unsweetened almond milk
- 1/2 cup plain Greek yogurt or thick coconut yogurt
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 pinch fine sea salt
- 1/4 cup sliced almonds
- Optional: 1 chai tea bag, steeped in the milk first, for a stronger chai flavor
Instructions
- If you want a stronger chai flavor, warm the milk gently in a small saucepan over low heat, add the chai tea bag, and steep for 5 minutes. Remove the bag and let the milk cool to room temperature. Skip this step for a quicker version.
- In a bowl or a large jug, whisk together the oats, chia seeds, cinnamon, cardamom, ginger, cloves, and salt.
- Add the milk, yogurt, maple syrup, and vanilla. Whisk until everything is evenly combined and there are no dry pockets of chia seeds left at the bottom.
- Divide the mixture between two 8-ounce jars, leaving about an inch of headroom. Seal and refrigerate for at least 6 hours, or overnight.
- Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until golden and fragrant. Tip them onto a plate to cool so they stay crisp.
- In the morning, stir each jar, loosen it with a splash of milk if you prefer a thinner texture, and top with the toasted almonds and an extra drizzle of maple syrup.
Cook’s tips
- Old-fashioned rolled oats give the best texture. Quick oats turn to paste and steel-cut oats stay too chewy without cooking.
- Chia seeds need a thorough stir and time to hydrate. Whisk again after 10 minutes if you spot clumps forming at the bottom of the jar.
- Toast only as many almonds as you will use. They soften after a day in the refrigerator.
- Add crunchy toppings in the morning rather than the night before.
Substitutions
- Greek yogurt: coconut, soy, or almond yogurt for a dairy-free version.
- Maple syrup: honey, if you do not need it vegan, or 2 pitted dates blended into the milk.
- Sliced almonds: pecans, walnuts, or pumpkin seeds.
- Milk: oat milk gives the creamiest dairy-free result.
- Chia seeds: 1 tablespoon ground flaxseed per jar.
Storage & reheating
Sealed jars keep in the refrigerator for up to 4 days, so doubling or tripling the batch for the week works well. Stir before eating and add a splash of milk if the oats have thickened too much. Overnight oats do not freeze well.
FAQ
Can I use quick oats?
You can, but the texture will be softer and more porridge-like. Use the same quantities, and they will be ready in about 4 hours.
Why are my overnight oats gluey?
Too much liquid or too little chia. Stick to the ratio here - 1 cup oats to 1 1/4 cups milk plus 2 tablespoons chia seeds - and whisk well before chilling.
How long do overnight oats last?
About 4 days in the refrigerator. After that the oats keep softening and the spice flavor starts to fade.
Can I make this vegan?
Yes. Use a plant-based milk and yogurt and sweeten with maple syrup instead of honey.
