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Tres Leches Overnight Oats - A Creamy, Comforting Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick or steel-cut) – 1 cup
  • Sweetened condensed milk – 2 to 3 tablespoons (adjust to taste)
  • Evaporated milk – 1/2 cup
  • Whole milk – 1/2 cup (or your preferred milk: 2%, oat, or almond)
  • Greek yogurt (plain) – 1/2 cup for extra creaminess
  • Vanilla extract – 1 teaspoon
  • Ground cinnamon – 1/2 teaspoon (plus more for topping)
  • Pinch of salt – to balance sweetness
  • Optional sweetener – 1 to 2 teaspoons maple syrup or honey if you like it sweeter
  • Optional toppings – sliced strawberries, toasted coconut, banana slices, a dollop of whipped cream, or chopped nuts

Method
 

  1. Mix the milks. In a medium bowl or large measuring cup, whisk together the evaporated milk, whole milk, and sweetened condensed milk until smooth. Stir in the vanilla, cinnamon, and a pinch of salt.
  2. Add the yogurt. Whisk in the Greek yogurt until the mixture is creamy and well combined. Taste and adjust sweetness with a little more condensed milk or a drizzle of maple syrup if needed.
  3. Combine with oats. Add the rolled oats to a large jar or container. Pour the tres leches mixture over the oats and stir well so every oat is coated.
  4. Chill overnight. Cover and refrigerate for at least 4 hours, preferably overnight. The oats will absorb the liquid and thicken to a pudding-like texture.
  5. Stir and adjust. In the morning, give the oats a good stir. If they’re thicker than you like, loosen with a splash of milk. If you want more sweetness, add a touch more condensed milk or honey.
  6. Top and serve. Spoon into bowls or keep it in the jar. Finish with sliced strawberries, a sprinkle of cinnamon, toasted coconut, or a small dollop of whipped cream for a true tres leches feel.