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Strawberry Ricotta Overnight Oats

This dish features rolled oats soaked overnight in milk and vanilla, combined with creamy ricotta cheese and fresh strawberries. The final texture is a chilled, layered mixture of soft oats, smooth ricotta, and jammy strawberries, creating a no-fuss, dessert-like breakfast.
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Prep Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup rolled oats quick or old-fashioned
  • 1/2 cup milk dairy or plant-based
  • 1 teaspoon vanilla extract
  • 1/2 cup ricotta cheese full-fat recommended
  • 6 pieces strawberries hulled and sliced
  • 1 tablespoon honey or maple syrup optional, for sweetness

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Jar or container with lid
  • Knife
  • Cutting board

Method
 

  1. Measure and combine the rolled oats, milk, and vanilla extract in a mixing bowl, stirring until evenly combined. Pour the mixture into a jar or container with a lid. Cover and refrigerate overnight or at least 4 hours.
    1/2 cup rolled oats, 1/2 cup milk, 1 teaspoon vanilla extract
  2. While the oats soak, prepare the strawberries by hullying and slicing them into thin pieces. Gather the ricotta cheese and honey or syrup if using.
    1/2 cup ricotta cheese, 6 pieces strawberries, 1 tablespoon honey or maple syrup
  3. Once the oats have soaked, uncover the jar and gently fold in the ricotta cheese and honey or syrup to incorporate evenly, creating a creamy, layered look.
    1/2 cup ricotta cheese, 1 tablespoon honey or maple syrup
  4. Top the mixture with the sliced strawberries, arranging them in a decorative pattern or simply sprinkling evenly over the surface.
    6 pieces strawberries
  5. Seal the jar and refrigerate for at least one hour before serving to allow flavors to meld. Serve chilled with additional strawberries if desired.

Notes

For added flavor, sprinkle a little more vanilla or add a handful of chopped nuts or seeds on top before serving.