Strawberry Shortcake Overnight Oats Recipe – Make Ahead Breakfast

A breakfast jar that tastes like dessert — these overnight oats with strawberries are rich in plant protein, healthy fats, and nutrient-dense ingredients, yet require no cooking. Meal-prep friendly, vegan, gluten-free, oil-free, and refined sugar–free. Perfect for busy mornings.

Why You’ll Love This Recipe

These Healthy Overnight Oats with Strawberries require zero cooking and almost no effort — if you can scoop ingredients into a jar, you can make them. They’re ideal for meal prep, breakfast on the go, road trips, or a wholesome snack or dessert. The base is vegan, gluten-free, and refined sugar–free while delivering satisfying protein and healthy fats. The oats can be swapped for low-carb alternatives to make a keto-friendly version if desired.

The jar combines rolled oats (or a substitute), chia and flax seeds, coconut, freeze-dried strawberries, and goji berries. Ground flax helps thicken the mix and add omega-3s, chia contributes protein and texture, and freeze-dried strawberries boost concentrated strawberry flavor. I love the strawberry-goji combo — it gives a bright, nostalgic fruit note reminiscent of strawberry shortcake.

Cold overnight oats feel refreshing in warm weather and make a filling, energy-sustaining breakfast. As with most overnight oat recipes, adjust ingredient amounts to your taste and maintain enough liquid so the mixture doesn’t dry out.

Ingredient Notes

Simple pantry ingredients are all you need. This recipe is easy to scale and customize for your preferences.

See the recipe card below for precise amounts and full instructions.

• Gluten-free rolled oats: Use certified gluten-free oats if needed. For a low-carb swap, replace oats with unsweetened coconut shreds or hemp hearts.
• Chia seeds — for texture, protein, and omega-3s.
• Ground flax seeds — adds thickness and healthy fats.
• Coconut shreds — brings a creamy, tropical note.
• Dried goji berries — optional, for extra fruitiness and chew.
• Freeze-dried strawberry pieces — concentrated flavor and pleasant texture.
• Plant milk: I used cashew milk; coconut or almond milk also work. Use soy or oat milk for a nut-free option.
• Filtered water — balances the liquid volume for the right consistency.
• Coconut yogurt: Any unsweetened non-dairy yogurt will do; coconut yogurt enhances the strawberry-shortcake profile.
• Vanilla extract — a small amount lifts the flavor.
• Sweetener: Optional and to taste — maple syrup, date syrup, monk fruit, etc.
• Fresh strawberries: A handful, chopped. If out of season, use thawed frozen strawberries.

Optional Toppings

• Chopped almonds
• Toasted coconut
• Coconut butter
• Extra fresh or freeze-dried berries

Step-by-Step Instructions

1. In a mason jar, combine oats (or your chosen substitute), chia seeds, ground flax, coconut shreds, goji berries, and freeze-dried strawberry pieces. Shake or stir to mix evenly.
2. Add plant milk, filtered water, coconut yogurt, vanilla extract, and sweetener if using. Stir with a fork to break up any clumps and ensure everything is incorporated.
3. Cover the jar, give it a final shake, then top with fresh chopped strawberries. Refrigerate for at least 3 hours, but preferably overnight, to let the oats soften and flavors meld.
4. When ready to eat, add more plant milk if you prefer a looser consistency, adjust sweetness, and finish with your chosen toppings.

Secrets to Success

• Make the jars the night before for effortless mornings. You can prepare several jars at once for a week of ready breakfasts.
• If you prefer less sweetness, rely on the natural sugars from strawberries and coconut yogurt. Add sweetener only if needed.
• Freeze-dried strawberries add concentrated flavor and texture; mixing them with fresh strawberries gives the best of both worlds.
• Key ingredients for the strawberry shortcake-like flavor are the freeze-dried strawberries, vanilla extract, and coconut yogurt. The rest can be adapted to what you have on hand.
• Toppings are highly customizable — I often add coconut yogurt, strawberry coconut butter, coconut flakes, chopped almonds, and extra freeze-dried fruit for texture and visual appeal.
• Feel free to substitute other fruits (banana, blueberries), different nondairy milks, or your preferred nut butters as toppings.

Storage Tips

Store prepared jars or containers in the refrigerator with tight-fitting lids. They make an excellent make-ahead breakfast — prepare several jars to cover multiple days. Stir well before eating. Properly stored, leftovers can last up to a week.

Recipe Card

If you make this recipe, leave a rating and comment. Enjoy!