Best Strawberry Shortcake Overnight Oats (Secret Crumble!)

When I want dessert for breakfast but still need something that actually fuels my morning, I make strawberry shortcake overnight oats. It tastes like a treat, creamy and fruity, but it is also the easiest meal prep breakfast I know.

The problem with most versions is they nail the strawberry part but miss the shortcake vibe. This one fixes that with a crunchy, buttery “secret crumble” you add right before eating, so you get creamy oats, juicy berries, and real shortcake texture in every bite.

Why You’ll Love This Recipe

• The secret shortcake crumble: Crushed shortbread cookies (or graham crackers) mixed with a tablespoon of melted butter and 1/4 tsp vanilla, then lightly toasted and sprinkled on just before serving for true crunch.
• It finally tastes like shortcake: The buttery, crumbly topping adds that biscuit-like texture most no-cook oatmeal recipes miss, giving contrast against the creamy oats and chia seeds.
• Meal prep magic: Stir once, chill, and you have strawberry shortcake overnight oats ready for busy mornings, especially easy in a mason jar.
• I learned this the hard way: After too many “mushy strawberry oats,” I started toasting the crumble for 1 to 2 minutes, and the flavor turns warm and bakery-like instantly.
• Flexible for your goals: Easy to adapt into vegan overnight oats, gluten-free breakfast, or protein overnight oats without losing the dessert-for-breakfast feel.

If you love turning classic dessert flavors into easy treats, you should also try our incredible banana bread cookies next.

Ingredients and Substitutions

These ingredients build a creamy, pudding-like base with bright strawberry flavor. The chia seeds thicken everything overnight, and the yogurt adds that tangy “whipped cream” effect that makes it taste like a real dessert.

Ingredients

• 2 cups rolled oats
• 4 tablespoons chia seeds
• 2 cups chopped strawberries
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 cups milk
• 1 cup yogurt
• 1 pinch salt
• Topping Suggestions: strawberry jam, chopped strawberries

Ingredient Notes & Substitutions

2 cups rolled oats: Rolled oats, also called old fashioned oats, are the sweet spot for overnight oats because they soften into a creamy, chewy texture without collapsing. I do not recommend instant or quick oats here since they turn mushy, and steel-cut oats stay too firm unless you change the method.

1 cup yogurt: Greek yogurt is my go-to because it is thick, higher in protein, and has a tangy edge that balances the maple syrup and strawberries, similar to whipped cream in classic strawberry shortcake. For vegan overnight oats, use coconut or soy yogurt, both hold a creamy texture nicely.

2 cups milk: Dairy milk gives a classic “strawberries and cream” flavor, oat milk makes it extra creamy, almond milk keeps it lighter and slightly nutty, and coconut milk makes it richer with a tropical note. If you use strawberry-flavored milk for a bigger strawberry punch, you may want to reduce the maple syrup a touch so it does not get overly sweet.

2 cups chopped strawberries: Fresh strawberries are bright and juicy, but frozen strawberries work too and are great for meal prep. If using frozen strawberries, expect a little more liquid as they thaw, and add an extra teaspoon of chia seeds if you like a thicker, more pudding-like set.

4 tablespoons chia seeds: Chia seeds are doing serious work here, they gel overnight and give that spoonable, custardy thickness. If you skip them, the oats will be notably looser and less “dessert-like.”

Make it gluten-free: Use certified gluten-free rolled oats, since oats can be cross-contaminated depending on processing.

How to Make strawberry shortcake overnight oats

Mix the Overnight Oats Base

1. In a large bowl, add the rolled oats, chia seeds, yogurt, milk, vanilla extract, salt, chopped strawberries, and maple syrup. Stir until everything is fully combined, and you see no dry pockets, the mixture should look creamy and lightly pink. If you want a jammy layer, mash half the strawberries in the bottom of your mason jars before spooning the oat mixture on top.

Chill to Thicken

1. Cover the bowl or portion into individual containers, then refrigerate for at least 4 hours, but preferably overnight. This rest time lets the rolled oats and chia seeds absorb the liquid, turning the mixture thick and pudding-like.

Serve and Add Toppings

1. When you are ready to enjoy, stir well to re-creamy the oats. Eat cold straight from the fridge, or warm in the microwave for 30 to 60 seconds in a microwave-safe bowl, then add any desired toppings, such as additional strawberries, strawberry jam, granola, and nut butter.

The Secret to Real ‘Shortcake’ Flavor

“Shortcake” is not just a strawberry situation, it is that buttery, crumbly bite that tastes baked. The good news is you can build that exact experience without turning on the oven, as long as you keep the crunch separate until the very last second.

The Game-Changing ‘Shortcake’ Crumble

My simple crumble formula is crushed shortbread cookies or graham crackers, a tablespoon of melted butter, and 1/4 tsp vanilla extract.

Mix it together until it looks like damp sand, then toast it in a dry pan or toaster oven for 1 to 2 minutes, just until fragrant and lightly golden. Let it cool, then sprinkle it on right before serving so it stays crisp.

If you want to go all-in on the buttery flavor, you can even use our recipe for homemade butter cookies for the crumble base.

Why Yogurt is Non-Negotiable

Yogurt builds the creamy body that makes these feel like a dessert instead of breakfast meal prep. Without it, the oats can taste flatter and feel more like “wet cereal” than strawberry shortcake overnight oats.

Yogurt also adds tang, and that little bit of acidity is what keeps the sweetness from maple syrup and strawberries tasting one-note. The end result is more balanced, like real strawberries and cream.

For a little nutrition context, oats are widely appreciated as a hearty whole grain, and you can read more about them at . Strawberries also bring their own perks, and this overview on is a helpful, practical read.

Pro Tips & Troubleshooting

Pro Tips

• Boost strawberry flavor: Mash ripe strawberries at the bottom of the jar to create a natural syrup layer, then add the oat mixture on top.
• Add a protein punch: Stir a scoop of vanilla or unflavored protein powder in with the dry ingredients, or use a high-protein milk like Fairlife. If you are building a higher-protein routine, browse more creative high-protein recipes too.
• Do not forget the salt: That tiny pinch makes the strawberries taste fruitier and keeps the oats from tasting bland.
• Control the “jammy” vibe: Mashing strawberries makes the oats looser and more jam-like, slicing keeps distinct berry pieces.

Common Mistakes to Avoid

• Oats are too runny: This usually means it did not sit long enough or the mix is a bit liquid-heavy. Stir in an extra tablespoon of chia seeds and let it sit 30 more minutes, next time use less milk or a thicker yogurt.
• Oats are too thick: Stir in a splash of milk until it loosens to your ideal consistency.
• Oats taste sour: Some yogurts are tangier than others, and under-ripe strawberries can lean tart. Add a small drizzle of maple syrup to balance, and make sure your yogurt is fresh.
• Mushy texture: Instant or quick oats are the usual culprit. Stick with old fashioned rolled oats for the best overnight bite.

Serving, Storage & Meal Prep

Serving Ideas

Toppings are not optional here, they are the whole shortcake illusion. Always add the shortcake crumble right before eating, then go wild with strawberry jam, sliced fresh strawberries, granola, chopped pecans, walnuts, or desiccated coconut for extra crunch.

For a parfait look, use wide-mouth mason jars and layer oats, a spoonful of strawberry jam, then crumble, then fresh berries. It feels like a bakery cup you made in five minutes.

Hot or cold both work, I love it cold in summer, and in winter I microwave it for 30 to 60 seconds, stir, then top so the crumble stays crisp.

Storage and Meal Prep Guide

Store overnight oats in airtight containers or jars in the refrigerator for up to 4 days. The texture gets softer each day, so if you like more chew, eat days one and two first.

For a grab-and-go week, portion the mixture into several jars at the start, then keep the crumble in a separate small container or bag so it stays crunchy. If you like rotating breakfasts, this is a perfect weekday option, then make a weekend treat like this fluffy pumpkin pancake recipe.

You can freeze overnight oats in freezer-safe jars for up to a month, just leave a little room at the top for expansion. Thaw overnight in the fridge, and expect the strawberries to be a bit softer after thawing.

The Perfect Breakfast Awaits

This is the strawberry shortcake overnight oats recipe I make when I want a healthy breakfast idea that genuinely tastes like dessert, especially because of that toasted, buttery shortcake crumble on top.

Try it once, then tweak the toppings to match your cravings, extra jammy, extra crunchy, or higher-protein. If you make it, leave a comment with your favorite mix-ins, I love stealing good ideas for my next batch.

Frequently Asked Questions (FAQ)