Vanilla Chai Overnight Oats

Mornings can be hectic and chaotic, and it can be difficult to find time to plan for breakfast.

Personally, I find it helpful to have a few breakfast items prepped so I can grab them on my way out the door. Things like breakfast sandwiches, egg muffins, protein bars, and fruit and yogurt can be lifesavers, and I’m always looking for ways to keep breakfast interesting (and easy). That’s where Vanilla Chai Overnight Oats come in to play…

Once a week, I stir up a batch of overnight oats, made with old-fashioned rolled oats, chia seeds, milk, honey or maple syrup and vanilla extract. This version calls for chai tea leaves (right from the tea bags) to give the oats a unique flavor (and a little caffeine). I spoon the oats into containers and let them sit in my fridge overnight. In the morning, I toss some fruit and nuts on top and get on with my day (in a delicious way).

It’s a beautiful thing!

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Vanilla Chai Overnight Oats

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins + 4 hours refrigeration time
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Method: Overnight Soak
  • Cuisine: American


Oats, chia seeds and chai tea leaves soaked in milk, maple syrup and vanilla and topped with fresh berries and nuts makes for a perfectly simple plant-based breakfast.


  • 1 cup old-fashioned rolled oats
  • 2 Tbsp. chia seeds
  • 1 Tbsp. chai tea leaves (cut from the tea bags)
  • 2 Tbsp. pure maple syrup or honey
  • 1 ½ cups milk (almond, soy, cow’s, coconut)
  • 1 tsp. pure vanilla extract
  • ⅛ tsp. coarse salt
  • ½ cup fresh berries
  • ¼ cup sliced almonds


  1. In a mixing bowl, whisk together oats, chia seeds, chai tea leaves, maple syrup or honey, milk, vanilla extract and salt until combined. Let sit 5-10 minutes, then whisk again. Transfer to glass containers or jars with a lid and refrigerate at least 4 hours.
  2. Serve with fresh berries and almonds.


Cooking Tip: Store up to 4 days in the refrigerator.

Variation/Substitution Tips: Top with any combination of chopped fruit and nuts.


  • Serving Size: 1/4 of recipe
  • Calories: 199
  • Sugar: 10g
  • Sodium: 185mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: overnight oats, oats, oatmeal, breakfast, brunch


  1. mary c waltere on April 5, 2019 at 5:34 am

    Wow! Not only does this appear yummy but how great having ready in the refrigerator. Quick question for you. Would Steel Cut Oats make it even healthier (and less processed)?

    • Julie Andrews on April 8, 2019 at 11:40 am

      I totally agree, Mary! I love having the oats ready to grab every morning. As far as nutrition goes, rolled old-fashioned oats and steel cut are almost identical. Steel cut are a bit less processed, therefore they have a nuttier flavor and a chewier texture than rolled, and take a bit longer to cook. You can easily use them in this recipe – they may just need a bit longer soak time. I hope that answers your question!

  2. Ellsbeth Schmachtenberger on April 10, 2019 at 7:59 am

    We had a sample of this in the cafeteria yesterday and I am so excited to make these at home now!

    • Julie Andrews on April 10, 2019 at 2:56 pm

      I’m so glad you liked them! Having overnight oats ready to grab for breakfast makes mornings much more enjoyable. 😉

  3. Leslie Nielsen on April 15, 2019 at 1:11 pm

    That’s a lot of sugar for one serving!

    • Julie Andrews on April 15, 2019 at 6:04 pm

      Hi Leslie! The beauty of this recipe is you can easily reduce or omit the added sugar (maple syrup) to your liking. Depending on the type of milk you use, you can also reduce the sugar, but cow’s milk has naturally-occurring sugars, as do the berries. 21 grams is pretty standard for a recipe that is mostly carbohydrates, and is less than many pre-packaged breakfasts in the similar category. I hope this helps answer your question!

  4. Leslie Nielsen on April 16, 2019 at 12:57 pm

    So, how much of the sugar is added?

    • Julie Andrews on April 16, 2019 at 2:53 pm

      If I omit the maple syrup, it reduces the sugar per serving to 9g. If you try it without any maple syrup and don’t enjoy it, as it does taste better with a hint of sweetness, you could always reduce the amount of maple syrup slightly or just use a tiny bit as a topping. I hope that answers your question!

  5. Eileen Smith on April 25, 2019 at 6:34 am

    Yum. Thanks for this recipe. I often make overnight oats. This is a great way to mix it up a bit. I do leave out the maple syrup, however, and add a touch of Xylitol (zero calorie birch extract, similar to stevia).

    • Julie Andrews on April 27, 2019 at 9:08 am

      Interesting! Does it resemble the taste of stevia? I have had it in some bars/snack foods, but I’ve never tried using it as a sub in any recipes.

      • Eileen Smith on May 15, 2019 at 6:34 am

        To me, Xylitol tastes more like sugar than stevia.

        • Julie Andrews on May 16, 2019 at 8:44 am

          I’ll have to give it a whirl!

  6. Kate Codera on April 25, 2019 at 11:05 am

    Yum! Can I use flax seed instead of chia seed since both have a good source of ALA?

    • Julie Andrews on April 27, 2019 at 9:07 am

      Definitely – I typically use ground because they are better absorbed, and I like that flax is less expensive than chia.

  7. Bien Nguyen on April 29, 2019 at 10:28 am

    Great recipe! I used almond milk and added 2 Tsp of bourbon for the “weekend” version of the recipe 😀

    • Julie Andrews on April 29, 2019 at 12:19 pm

      Ha! Bourbon and maple syrup do go well together. 😉 Glad you enjoyed the recipe!

  8. Jennifer Sinkula on May 15, 2019 at 6:53 am

    I have never made overnight oats before now. I made this last night and it was easy to throw together. I even mixed the wet and dry ingredients earlier and then waited until bedtime to mix it. I also didn’t want to eat the tea, so I let the tea bag soak in the mixture overnight.
    My 10yr old served it this morning and finished it with berries. She loved it too!

    I agree with Eileen Smith that Xylitol tastes and feels more like sugar then Stevia. We didn’t use it today, but I frequently use Xylitol where I would use sugar (sprinkled over, or in a recipe).

    • Julie Andrews on May 16, 2019 at 8:43 am

      I am glad the whole family is enjoying the overnight oats! They are truly so simple to throw together with endless mix-in options (may I suggest peanut butter :)), including your favorite sweetener!

  9. Marshall Rinek on June 7, 2019 at 4:29 pm

    I’ve made this recipe a couple times now as called for and recommend! I didn’t know you could prepare oats without cooking them. This meal tastes great right out of the fridge.
    Note: If you use only almond milk or another milk substitute, you may want to use at least a partially sweetened variety.

    • Julie Andrews on June 9, 2019 at 7:19 pm

      I’m so glad you’ve been enjoying the overnight oats, Marshall! It’s really great how many options there are for mix-ins and toppings. I agree about the sweetness – a little makes it more enjoyable. 🙂

  10. Marianne Buzo on October 29, 2019 at 12:42 pm

    I can’t wait to try this recipe! I didn’t realize that you could eat the tea leaves. I think I might try and use date syrup instead of maple syrup. Thank you!

    • Julie Andrews on October 29, 2019 at 2:02 pm

      It’s delicious! And I’m also a fan of date syrup – great idea!

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