These orange overnight oats take just a minute to prepare the night before & in the morning for an easy, delicious and healthy citrusy and nutty breakfast.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
When I was making and writing up the post for the calamari salad I shared recently, it got me reminiscing about our trip last year a bit. The hotel we stayed at in Cyprus had a buffet breakfast which I can often be a bit skeptical of, but this one was actually pretty good. As well as the chef on hand to cook eggs to order, they also had a great mix of hot and cold options, including lots of fruit, cheeses and meat and a bread station with about five breads to slice yourself, local house-made jams and other goodness.
My son was all about bread and jam, with a bit of watermelon or other fruit on the side. I varied what I had, and one or two days enjoyed their orange overnight oats. In truth, being in Europe, they called it bircher muesli as I have made in it’s ‘original’ style (and with mango and strawberry) before, but for US readers I know overnight oats is the more familiar name.
I really liked the citrus undertone and decided I should make a version myself at home some time. It only took me six months but I got there, and I’m so glad I did. Especially now that the weather is warmer, these orange overnight oats are the perfect, easy breakfast.
What is overnight oats?
Overnight oats are simply oats left to soak in some kind of liquid overnight, usually milk or juice, then you can mix in or top with additional things like nuts or fruit. For something so simple, there are lots of options and it makes for a great healthy breakfast when you are busy as there is basically nothing to do in the morning. The only challenge is remembering to make them up the night before which believe me I have had a few times, but I am very glad when I do.
These orange overnight oats are one of the easiest versions I have made yet but they are definitely not lacking in flavor. In fact my 8-month-old was eyeing them up so much as I ate them, I let him have a try and he then did a pretty good job of devouring them.
I have suggested mixing in flaked almonds, shredded coconut and dried cranberries (which I avoided for my infant, before you ask) as all go well with the flavors and textures. However of course feel free to adapt these to other things if you prefer.
I know for many of us, breakfast can either be a bit of a rush or just plain fuzzy before the coffee/tea kicks in (or both). So having something that’s tasty, healthy and that’s so quick to finish off in the morning like these orange overnight oats is a bit of a lifesaver. Simple to make, easy to enjoy and they set you up for the day. The perfect midweek breakfast to me.
Try these other oaty breakfasts:
- Swiss Bircher muesli (the original overhead oats)
- Banana oatmeal
- Healthy apple oatmeal cookies (hey, they’re healthy so why not have them for breakfast!)
- Plus get many more breakfast and brunch recipes in the archives.
Orange overnight oats
- 1 cup oats I used old fashioned rolled oats
- 3/4 cup orange juice 180ml
- 1/4 cup milk 60ml, or almond milk, or 2tbsp yogurt and 2tbsp milk
- 1 tbsp flaked almonds plus more to top
- 1 tbsp shredded coconut plus more to top
- 1 tbsp dried cranberries
- The night before, mix together the oats and orange juice. Cover and refrigerate until the morning.
- In the morning add the milk/almond milk or mix of milk and yogurt, the almonds, coconut and cranberries. Mix together, top with a few more nuts and enjoy.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.