Cherry Pie Overnight Oats: Easy No-Cook Breakfast

Cherry pie overnight oats are a no-cook breakfast that tastes like a slice of cherry pie, but in a wholesome jar. Rolled oats soak overnight in a creamy mixture of milk and yogurt, then get layered with a quick homemade cherry compote and a buttery, oat-based crumble. It’s a balanced, make-ahead meal that works for busy mornings, meal prep, or a fun dessert-inspired breakfast.

Ingredients

2 cups (180 g) old-fashioned rolled oats (not instant)
2 cups (480 ml) milk of choice (dairy or unsweetened almond/oat milk)
1 cup (240 g) plain Greek yogurt (or dairy-free yogurt)
3 tablespoons (45 ml) maple syrup or honey, divided
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, but enhances the cherry flavor)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups (300 g) fresh or frozen pitted cherries (if frozen, no need to thaw)
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) water
1/2 cup (60 g) chopped pecans or walnuts (for crumble)
2 tablespoons (28 g) unsalted butter or coconut oil, melted
2 tablespoons (25 g) brown sugar or coconut sugar
1/4 cup (30 g) old-fashioned oats (for crumble)
Pinch of salt (for crumble)

Instructions

Make the cherry compote: In a medium saucepan, combine the cherries, 1 tablespoon (15 ml) of maple syrup, and a pinch of salt. Cook over medium heat, stirring occasionally, until the cherries release their juices and start to soften, about 5 minutes. In a small bowl, whisk the cornstarch with the water to make a slurry. Pour into the cherry mixture, stir, and cook for 2–3 more minutes until the liquid thickens and turns glossy. Remove from heat and let cool completely. The compote will thicken further as it cools.
Make the crumble: In a small bowl, mix the chopped nuts, 2 tablespoons oats, brown sugar, and a pinch of salt. Pour in the melted butter or oil and stir until everything is moistened and clumps together. Spread the crumble on a plate and refrigerate while you assemble the oats. (This keeps it crunchy.)
Mix the oat base: In a large bowl, whisk together the oats, milk, yogurt, remaining 2 tablespoons (30 ml) maple syrup, vanilla extract, almond extract (if using), cinnamon, and salt. Stir until well combined.
Assemble the jars: Spoon the oat mixture into four jars or containers (about 1/2 cup / 120 ml each). Top each with a generous spoonful of the cooled cherry compote (about 1/4 cup / 60 ml). Stir gently to create a swirl, or leave it layered.
Chill: Cover the jars and refrigerate for at least 8 hours, or overnight. The oats need this time to soften and absorb the liquid.
Serve: Before serving, sprinkle each jar with the chilled crumble. If you prefer a warm breakfast, you can microwave a jar for 30–60 seconds, but the crumble is best added after warming.

Tips

Use old-fashioned oats, not instant or steel-cut. Instant oats get mushy, and steel-cut oats won’t soften enough overnight. Old-fashioned rolled oats give the perfect chewy texture.
Adjust the sweetness to your cherries. If your cherries are very tart, add an extra tablespoon of maple syrup to the compote. If they’re sweet, you might want less. Taste the compote before cooling and adjust.
Don’t skip cooling the compote. If you add hot compote to the oat mixture, it will warm the milk and may cause the oats to cook slightly, making them gummy. Let it cool to room temperature before layering.
Keep the crumble separate. If you mix the crumble into the oats, it will get soggy. Store it in a separate container and add it right before eating for maximum crunch.

Serving Suggestions

Serve these overnight oats chilled straight from the fridge, or gently warmed for a cozier breakfast. A dollop of extra yogurt or a drizzle of honey on top adds richness. For a dessert-like twist, add a scoop of vanilla ice cream or a swirl of whipped cream—though that makes it more of a treat than a weekday breakfast. Pair with a side of scrambled eggs or a piece of toast for a more filling meal.

Variations

Vegan: Use plant-based milk, dairy-free yogurt, and coconut oil instead of butter. Maple syrup works as the sweetener.
Gluten-free: Use certified gluten-free rolled oats. The rest of the ingredients are naturally gluten-free.
Other fruits: Swap the cherries for chopped peaches, blueberries, or strawberries. Adjust the sugar in the compote accordingly—peaches may need less, berries may need a bit more.
Chocolate cherry: Add 1 tablespoon (5 g) unsweetened cocoa powder to the oat mixture and use chocolate chips in the crumble instead of nuts (or in addition).
Extra protein: Stir in a scoop of vanilla or unflavored protein powder to the oat mixture. You may need to add an extra splash of milk to keep the consistency creamy.

Storage and Reheating

Assembled overnight oats (without the crumble) will keep in the refrigerator for up to 4 days in an airtight container. The cherry compote can be made up to 5 days ahead and stored separately. The crumble is best made fresh, but it will stay crunchy for up to 3 days in an airtight container at room temperature. To reheat, microwave a jar for 30–60 seconds, stirring halfway, until warmed through. If you add the crumble before reheating, it will soften; add it after.

Frequently Asked Questions

Can I use quick oats instead of rolled oats? Yes, but the texture will be softer and more porridge-like. Quick oats absorb liquid faster, so you can reduce the soaking time to 4–6 hours. The result is still tasty, just less chewy.

Can I make this without yogurt? Absolutely. Replace the yogurt with an equal amount of milk or a dairy-free alternative like coconut cream. The oats will be slightly less creamy and tangy, but still delicious.

Why did my oats turn out gummy? This usually happens if you used instant oats, added hot compote, or let them soak for too long (more than 24 hours). Stick to rolled oats and cool the compote completely. If you’re meal prepping for a week, keep the compote separate and add it each morning.

Can I use canned cherry pie filling? Yes, you can substitute about 1 cup (240 g) of canned cherry pie filling for the homemade compote. It will be sweeter and less tart, so you may want to reduce or omit the maple syrup in the oat base. The texture will be a bit more gelatinous, but it’s a quick shortcut.

Are these good for meal prep? Yes, they’re perfect for meal prep. Make a batch on Sunday and you have breakfast for the next 4 days. Just remember to add the crumble right before eating to keep it crunchy.

Can I eat them warm? Definitely. Overnight oats can be enjoyed cold or warm. To warm, microwave a jar for 30–60 seconds, then stir. Add the crumble after warming to keep it crisp.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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