Creamy make-ahead overnight oats blended with sweet raisins and warm cinnamon spice for a nourishing, comforting, and effortless breakfast.

1 cup old-fashioned rolled oats

1 cup unsweetened almond milk (or milk of choice)

1/2 cup plain Greek yogurt

1 tablespoon chia seeds

2 tablespoons maple syrup or honey

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1/4 teaspoon ground nutmeg (optional)

1/3 cup raisins

Pinch of salt

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In a medium bowl or mason jar, combine the rolled oats, chia seeds, cinnamon, nutmeg (if using), and salt.
Add the almond milk, Greek yogurt, maple syrup, and vanilla extract. Stir thoroughly until well combined and the oats are fully coated.
Fold in the raisins and mix until evenly distributed.
Cover the bowl or seal the jar and refrigerate for at least 4 hours or overnight.
Before serving, stir well. Add a splash of milk if needed to loosen the texture. Serve chilled with optional toppings like extra raisins, cinnamon, nuts, or maple syrup.

For a dairy-free version, use plant-based yogurt and maple syrup instead of honey.

Quick oats can be used but will result in a softer texture.

If oats become too thick, stir in additional milk before serving.

Store in an airtight container in the refrigerator for up to 4 days.

Can be frozen for up to 2 months and thawed overnight in the refrigerator.