Rosemary Overnight Oats Bowl

The first time I chopped rosemary into my oats, my partner thought I'd lost it. But one bite of that herbal, subtly sweet bowl changed everything. Now it's our Sunday ritual, prepped Saturday night while we're cleaning up dinner.

I started making this the week my mornings got too hectic for anything but grabbing toast. The roasted toppings were an accident, leftover from a cheese board experiment, but they turned a simple bowl into something I actually looked forward to. My friend tried it once and now texts me every time she preps a batch.

Ingredients

• Rolled oats: Use old-fashioned oats, not instant, they hold their texture overnight without turning to mush.
• Unsweetened almond milk: Keeps it light and creamy, but whole milk makes it richer if that's your vibe.
• Plain Greek yogurt: This is what gives the oats that thick, spoonable consistency instead of soupy.
• Honey or maple syrup: Just enough sweetness to balance the rosemary without making it dessert.
• Fresh rosemary: Chop it finely or it gets woody, and use less if you're new to herbs in breakfast.
• Vanilla extract: A tiny bit rounds out the flavors so nothing tastes too sharp.
• Mixed nuts: I like almonds and pecans together, they roast at the same rate and taste buttery.
• Diced apple or pear: Pears get softer and sweeter, apples hold their shape better, both work beautifully.
• Olive oil: Helps everything caramelize without burning.
• Fresh thyme leaves: Strip them off the stem or you'll be picking out twigs later.
• Cinnamon: Just a pinch warms up the fruit without overpowering the thyme.

Instructions

Mix the overnight oats:

In a medium bowl, stir together oats, almond milk, yogurt, honey, rosemary, vanilla, and salt until everything's coated. Cover it tightly and tuck it in the fridge for at least 6 hours, though I usually leave mine overnight.

Prep the roasted toppings:

Preheat your oven to 350 degrees F and line a baking sheet with parchment. Toss the nuts and diced fruit with olive oil, honey, thyme, cinnamon, and salt until they're glossy and fragrant.

Roast until golden:

Spread everything in a single layer and roast for 12 to 15 minutes, stirring halfway so nothing burns. The nuts should smell toasty and the fruit should be tender with caramelized edges.

Assemble your bowls:

Give the chilled oats a good stir, they'll have thickened up beautifully. Divide between two bowls and pile on the roasted toppings while they're still warm or let them cool, both ways are lovely.

Pin This

The morning I brought this to a friend recovering from surgery, she cried a little. Not because it was fancy, but because it tasted like someone cared enough to make breakfast feel gentle and nourishing. That's when I realized this recipe isn't just food, it's a hug in a bowl.

Make It Your Own

I've swapped the apple for figs in the fall and used frozen blueberries in the winter when fresh fruit is sad and expensive. You can skip the nuts entirely if allergies are an issue and use roasted chickpeas instead, they get crispy and savory in the best way. One time I added a pinch of cardamom to the oats and it tasted like something from a fancy hotel breakfast.

Storage and Timing

The oats keep in the fridge for up to three days, so I usually double the batch and have breakfast sorted through Wednesday. The roasted toppings stay crunchy for about two days in an airtight container, but honestly they never last that long. If you're meal prepping, store them separately and add them fresh each morning so they don't get soggy.

Serving Suggestions

This bowl is filling on its own, but sometimes I'll serve it with a soft-boiled egg on the side for extra protein, weird combo but it works. Fresh berries on top add a pop of color and tartness that cuts through the honey. If you want it richer, a dollop of almond butter stirred into the oats before topping makes it taste like dessert.

• Drizzle with extra honey or maple syrup if you like things sweeter.
• Add a handful of granola for even more crunch.
• Sprinkle with bee pollen or hemp hearts for a nutritional boost.

Pin This

This bowl turned my chaotic mornings into something I actually enjoy, and that's worth every minute of prep. I hope it does the same for you.

Recipe FAQs

→ How do I infuse the oats with rosemary flavor?

Mix finely chopped fresh rosemary into your oats before soaking overnight to allow the flavor to subtly permeate the creamy base.

→ What nuts work best for the thyme-roasted topping?

A combination of almonds, walnuts, and pecans roasted with thyme adds a crunchy, aromatic finish to the dish.

→ Can I substitute the fruit used in the topping?

Yes, diced apple or pear complement the nuts well but you can swap with seasonal fruits for variation.

→ Is there a way to make this bowl vegan?

Use dairy-free yogurt and plant-based milk alternatives to keep the bowl fully plant-based without compromising creaminess.

→ What’s the best way to roast the nuts and fruit evenly?

Coat nuts and diced fruit well in olive oil, honey, thyme, cinnamon, and salt, then roast at 350°F for 12-15 minutes, stirring once for even cooking.