Overnight oatmeal pudding may sound strange, but we guarantee it makes the best breakfast ever. It combines two delicious foods, oatmeal, and pudding, to make a creamy creation that we think you’ll love. We’re all about experimenting with new ways to enjoy our favorite foods, and this definitely exceeded our expectations. If you’ve grown tired of the same old eggs and toast for breakfast, why not try something new?

Oatmeal pudding requires a little preparation, but when you taste this recipe, you’ll thank yourself for putting in the effort. We will give you three different recipes for this mouth-watering twist on traditional oatmeal for breakfast.

Have dessert for breakfast with this creamy overnight oatmeal pudding (3 ways)

What you’ll need:

  • A large pot
  • Spoon
  • Saran wrap
  • Two small bowls
  • Small plate
  • Blender


  • 1/3 cup quick oats
  • 1 mashed medium ripe banana
  • 3/4 cup milk
  • 2 tsp vanilla
  • 1 tbsp cocoa powder
  • 1 tbsp yogurt
  • One tbsp maple syrup
  • Shaved dark chocolate

How to make the chocolate banana oatmeal pudding:

  1. Pour the quick oats into the pot, then add the banana, milk, vanilla, and cocoa powder. Cook on medium, then bring to a boil. Stir frequently to make sure all ingredients combine thoroughly.
  2. Now, get out a small bowl and line the bottom and sides with saran wrap. Spoon the oatmeal into the bowl and refrigerate overnight.
  3. The next day, grab a small plate and flip the oatmeal upside down on the plate. Remove the saran wrap.
  4. In another small bowl, mix the yogurt and maple syrup along with another tsp of vanilla. Stir with a spoon until creamy and completely blended.
  5. Pour over the oatmeal, and top with shaved dark chocolate. Enjoy!


  • 1/2 cup strawberries
  • 1/2 cup milk
  • 1/4 cup water
  • 1/2 cup quick oats
  • 1 tsp vanilla
  • 1/2 cup chopped strawberries
  • 1 tbsp yogurt
  • 1 tbsp milk
  • 1/2 tsp vanilla

How to make the strawberry oatmeal pudding:

  1. Blend the strawberries, milk, and water thoroughly. Pour in the large pot.
  2. Add in the quick oats and tsp of vanilla. Stir and bring to a boil.
  3. Once you have a creamy, thick consistency, stir in the chopped strawberries.
  4. Line your small bowl with saran wrap, and transfer the oatmeal to the bowl.
  5. Refrigerate overnight, then flip it over onto a plate and remove the saran wrap the next day.
  6. Then, in a small bowl, mix the yogurt, milk, and vanilla with a spoon.
  7. Pour the “pudding” over the oatmeal and garnish with strawberries if you’d like. Enjoy!


  • 1/3 cup quick oats
  • 1 tbsp chia seeds
  • 3/4 cup milk
  • 1 tsp vanilla
  • 2 tbsp yogurt
  • 1 1/2 tsp cinnamon
  • 1 tbsp maple syrup

How to make chia cinnamon oatmeal pudding:

  1. First, add the quick oats, chia seeds, milk, vanilla, yogurt, and cinnamon to the large pot.
    Bring to a boil.
  2. Line your small bowl with saran wrap, and transfer the oatmeal to the bowl. Refrigerate overnight.
  3. Flip onto the plate the next morning and remove the saran wrap.
  4. In a smaller bowl, mix the other tbsp of yogurt, 1/2 tsp cinnamon, and tbsp maple syrup. Blend with a spoon until fully combined.
  5. Pour over your overnight oatmeal and garnish with chopped nuts if you’d like. Enjoy!

These oatmeal pudding recipes will provide you with a healthy, nutritious breakfast that tastes amazing as well.

Health benefits of oatmeal

Not only are oats gluten-free, but they’re also packed with essential vitamins, minerals, antioxidants, and fiber. In a half-cup of dry oats, you’ll get over 100% of your daily recommended intake of manganese. It also provides 13 grams of protein, 5 grams of fat, and 8 grams of fiber.

It’s high in the following nutrients as well:

  • Phosphorus: 41% of the RDI
  • Magnesium: 34% of the RDI
  • Copper: 24% of the RDI
  • Iron: 20% of the RDI
  • Zinc: 20% of the RDI
  • Folate: 11% of the RDI
  • Vitamin B1 (thiamin): 39% of the RDI
  • Vitamin B5 (pantothenic acid): 10% of the RDI
  • Oats contain a group of antioxidants called avenanthramides, which are found almost exclusively in oats. This antioxidant helps to lower blood pressure and inflammation.
  • Oats contain a high amount of a soluble fiber called beta-glucan. It partially dissolves in water and forms a thick, gel-like substance in the gut. This powerful fiber can reduce cholesterol and blood sugar levels, improve gut bacteria, and increase satiety.
  • Oats work to fight obesity since they keep you fuller longer. The beta-glucan in oatmeal triggers peptide YY (PYY) release, a hormone produced in the gut during digestion. This satiety hormone increases fullness, reducing calorie intake and preventing obesity.
  • Oatmeal helps to reduce constipation due to the high fiber content. In one study, 59% of elderly patients stopped using laxatives after consuming oat bran daily for three months.

Overall, oats have incredible health benefits and have been a staple in many cultures for centuries. Because of their calorie density and impressive nutrient profile, oats provide a well-rounded, healthy breakfast.

Making the oatmeal pudding only adds to the health benefits since yogurt contains essential proteins and fat. In particular, Greek yogurt is a powerhouse of nutrients and has 40% of your recommended daily protein in 8 ounces. It’s popular with people following low-carb diets since most sugars are removed in the straining process.

overnight oatmeal pudding
Final Thoughts: These overnight oatmeal pudding recipes will make you look forward to breakfast

Since you have to make part of the recipe the night before, a delicious breakfast will await you the next morning. You can choose any of the suggestions above or come up with your own oatmeal pudding recipes. In general, you’ll want to combine some fruit, milk, and yogurt with the oats to make them creamy.

It’s basically like having dessert for breakfast because of the sweeteners, making the first meal of the day even better. It even looks sort of like a sweet treat, so for anyone who despises breakfast, this may change your mind! Let us know how you liked it in the comments.