These overnight oats are creamy, cozy, and packed with warm fall flavors.
The brown butter gives them a deep, nutty richness that makes them feel extra special—even though they’re super easy to throw together.
I make these all the time when I want breakfast ready and waiting in the fridge. No rushing in the morning, just grab a spoon and enjoy.
What You’ll Need
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
Why I Love This Recipe
This recipe is pure comfort in a jar. I first made it on a chilly fall morning when I wanted something easy but still cozy and satisfying. The brown butter was a happy accident—I’d melted some for another recipe, stirred a spoonful into my oats, and instantly knew it was a keeper.
- It tastes like dessert but is actually good-for-you
- No cooking in the morning, just grab and go
- Brown butter makes it feel fancy but it’s so easy
- Stores great in the fridge for days
- You can make it in 5 minutes flat
Servings and Time
Makes: 1 serving
Prep Time: 5 minutes
Chill Time: Overnight (at least 6 hours)
Total Time: 5 minutes prep + overnight chill
Macros (Per Serving)
- Calories: 265
- Protein: 5g
- Carbs: 32g
- Fat: 13g
- Fiber: 4g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Browning the butter changes its flavor—milk solids caramelize and create a nutty, deep aroma. When mixed with cinnamon and vanilla, it brings out warm, dessert-like notes. The oats soak overnight in almond milk, which softens them and breaks down starches, making them creamy without needing to cook.
Common Mistakes
- Using quick oats: They get too mushy. Stick with rolled oats.
- Skipping the brown butter step: Melted butter isn’t the same—brown it until golden and nutty.
- Not enough liquid: Oats won’t get soft without enough almond milk.
- Not chilling long enough: At least 6 hours for the best texture.
- Overloading with spices: A little cinnamon goes a long way.
What to Serve With
- Hot coffee or chai latte
- A side of fresh apple slices or banana
- A boiled egg for extra protein
- Sprinkle of chopped nuts on top
- Greek yogurt on the side
FAQ
Can I make this vegan?
Yes! Use plant-based butter like Earth Balance.
Do I have to use almond milk?
Nope. Any milk works—oat, dairy, cashew, or soy.
How long will this last in the fridge?
Up to 4 days in a sealed jar.
Can I eat it warm?
Totally. Just microwave it for 30-60 seconds.
Tools Needed
- Small saucepan
- Measuring cups and spoons
- Mixing bowl
- Spoon or whisk
- Glass jar or airtight container
Substitutions and Variations
- Milk: Swap almond milk with oat, soy, dairy, or coconut milk
- Butter: Use vegan butter or ghee
- Sweetener: Try honey or date syrup instead of maple
- Add-ins: Chia seeds, flax seeds, sliced bananas, or berries
- Toppings: Nut butter, granola, or crushed pecans
Make-Ahead Tips
Make 2–3 jars at once and store them in the fridge for breakfast all week. Don’t add fresh fruit until the morning you eat it to keep it fresh.
Instructions
Step 1: Brown the Butter
Add 1 tablespoon unsalted butter to a small saucepan. Melt over medium heat until it turns golden and smells nutty, about 3–5 minutes. Swirl the pan often and watch closely so it doesn’t burn.
Step 2: Mix the Base
In a small mixing bowl, combine 1/2 cup rolled oats, 1/2 cup almond milk, 1/4 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, and 1 tablespoon maple syrup. Stir to combine.
Step 3: Add Brown Butter
Pour the browned butter into the bowl with the oats mixture. Stir well until everything is combined and the oats are fully coated.
Step 4: Transfer and Chill
Spoon the mixture into a glass jar or container. Seal with a lid and place in the fridge overnight, or for at least 6 hours.
Step 5: Enjoy!
In the morning, take it out of the fridge. Stir and enjoy cold, or heat it in the microwave for 30 seconds. Optional: top with more maple syrup or cinnamon.
Leftovers and Storage Tips
Store in an airtight container or jar in the fridge for up to 4 days. You can eat them cold or heat them briefly in the microwave. Add fresh toppings right before eating.
Wrap-Up
These Brown Butter Cinnamon Overnight Oats are one of those simple little joys you’ll keep coming back to. Rich, creamy, and made in minutes—they’re the kind of breakfast that just feels like a hug. Try them out, then drop a comment below to let me know how they turned out or if you have any questions!
