Katie’s Overnight Breakfast Porridge


I’ve mentioned this porridge in other places on this blog, but enough people have been asking me about it that I decided it deserved it’s own post.


I’ve been on a bit of a cereal kick lately, so I had kind of forgotten about oatmeal. I happily ate this porridge every day all winter long, but then I took a break and haven’t made it in three months. It made a revival this morning and I found it so comforting and familiar, yet also exciting with all the delicious fruit that’s in season! I am so enjoying the variety of melon, peaches, and fresh berries after 6 months of mostly bananas and apples!

The beauty of overnight porridge is that there is no cooking involved! I love this recipe for when I know I won’t have a lot of time in the morning and just want to throw some fruit in a bowl and eat. It’s also great for travel, road trips, or camping. I bring pre-measured ingredients in individual tupperware containers and make my breakfasts by mixing my porridge up the night before.

Katie's Overnight Breakfast Porridge

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Grain Serving
  • 1 Protein Serving
  • 1 Fruit Serving


Grain Serving

  • 1 oz dry rolled oats or instant oats (steel cut doesn’t work here)

Protein Serving

  • 4 oz yogurt or milk (1/2 protein)
  • 0.5 oz flax, hemp, or chia seeds (I use a mix of all three!) (1/4 protein)
  • 0.5 nuts for topping (1/4 protein)

Fruit Serving

  • 6 oz fresh fruit

Condiments & Spices

  • Experiment with spices such as cinnamon, vanilla, cardamom, ginger, apple pie spice, etc.

Maintenance Modifications

  • Grain Additions: Use 1.5 oz of dry oats.
  • Protein Additions: Use 6 oz yogurt or milk.
  • Fat Additions: Use 2.5 oz of nuts & seeds.


  1. Stir together oats, yogurt or milk, seeds, and cinnamon.
  2. If using yogurt, you’ll need to add water so it doesn’t turn in to cement. Experiment with the texture you like best. I add about 1/8 cup water. It should be fairly runny because the oats and seeds will soak up a lot of the moisture.
  3. Refrigerate overnight.
  4. In the morning, top with fruit and nuts and you have an instant breakfast!

For topping combinations and ideas, check out this post.

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  1. Do these keep longer than a day? i.e. Could I prep a few of these on Sunday for when I need quicker breakfasts throughout the week?

    • I’ve never tried that Holly, I imagine it would get a little soggy but you should try it and let me know how it goes! It takes about 2 minutes to mix up at night, so batch prep wouldn’t really save me that much time.

  2. There was a point when I was really busy that it became part of my evening ritual to mix up my oats, right after brushing my teeth.

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  6. I find the quick cook steel cut oats bought at Costco work well as overnight oats. I measure out a weeks worth of frozen berries and each night quickly create the overnight oats put in fridge with one container of frozen berries to defrost and bingo easy breakfast

    • That’s interesting. I tried the quick cooking steel cut oats from Trader Joe’s and they didn’t work as overnight oats. Good to know, thanks Robyn.

      • Now apparently the “thing “is to eat oat groats. Even less processed than the other incarnations. Eaten like a quinoa or rice at dinner but mine turned mushy so it’s my new breakfast favorite nice and chewy. Then I made them again in the IP but lid off and sauté function and success no mush individual groat thingies and new grain option for dinner/ lunch etc

  7. Quinoa flakes and amaranth works as well.

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  9. OMG, i am so thankful i found your page. Today is DAY 1 and my prep has been very plain and confusing. I’ve gathered so many tips and ideas just browsing your blog. THANK YOU for all that you do!

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