Watermelon Overnight Oats

8 Servings
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  • 2 cups rolled oats
  • 1/2 cup slivered almonds, pecans or pistachios
  • 1 cup 1% milk (or plant milk of choice)
  • 1 cup watermelon puree*
  • 2 cups plain nonfat yogurt, such as Fage (or use vanilla Greek yogurt)
  • 1 large gala or Honeycrisp apple, grated (about one cup)
  • 2 tablespoons P.S. Flavor!? Mai Chai, or cinnamon
  • 2 teaspoons vanilla, to taste
  • 2 tablespoons honey, to taste
  • Diced watermelon
  • Blueberries
  • Slivered almonds, pecans or pistachios (optional)
  • Fresh mint (optional)


  1. Combine first nine ingredients. Cover and refrigerate overnight. When ready to serve, follow instructions below.
  2. When ready to serve, spoon 2 ½ ounces oat mixture into bottom of 8 or 12-ounce Mason or jelly jar. Add blueberries and watermelon, then top with another layer of 2 ½ ounces of oat mixture on top. Top with remaining diced watermelon and blueberries. Garnish with a sprinkle of nuts and mint, if desired.

*To make watermelon puree, blend watermelon in a blender until smooth and then strain off the pulp/puree.