Recipe

Smoky and Spicy Overnight Oats

Creamy overnight oats with smoky paprika, a little heat, and a savory sweet balance. Five minutes tonight, a bold breakfast tomorrow.

By Matt Campbell

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4.8

A glass jar of creamy overnight oats topped with sliced avocado, a soft cooked egg, and a sprinkle of smoked paprika on a kitchen counter in morning light

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Overnight oats usually show up wearing a fruit hat and carrying a jar of honey. Respect. But sometimes you want breakfast with a little edge. This smoky and spicy version is what happens when classic creamy oats meet smoked paprika, a pinch of cayenne, and a savory topping situation that feels like brunch without the line.

The vibe is simple: stir it together in five minutes, sleep, then wake up to something that tastes like you tried harder than you did. It’s cozy, it’s bold, and it’s extremely forgiving if you’re the kind of cook who measures with vibes and a teaspoon that’s definitely not a teaspoon.

A hand stirring oats, yogurt, and spices in a mason jar on a wooden cutting board

Why It Works

Big flavor, tiny effort: Smoked paprika brings the campfire energy, while cayenne adds a gentle kick you can control.
Actually creamy: The yogurt plus milk combo makes thick, spoonable oats that don’t taste watery.
Meal prep friendly: Make a couple jars at once and breakfast is handled for the next few days.
Choose your lane: Go savory with avocado and egg, or keep it sweet-ish with maple and toasted pepitas. Both work.

Pairs Well With

Storage Tips

Fridge: Keep overnight oats in a sealed jar or container for up to 4 days. Keep them cold the whole time. The oats will thicken as they sit, so stir in a splash of milk right before eating.

Food safety note: Add toppings like avocado, herbs, and especially egg right before serving. If anything smells off, looks unusual, or the texture goes weird in a bad way, toss it.

Meal prep tip: If you’re making multiple jars, multiply the ingredients per jar and stir each jar separately so the spices and salt don’t clump in one spot.

Freezer: Not my favorite for this one. The texture can get a little grainy once thawed, especially with yogurt.

Common Questions

Is this really spicy?

It’s more of a warm kick than a face-melter. Start with 1 pinch (about 1/16 teaspoon) of cayenne, then adjust the next day. You can also swap cayenne for a few drops of hot sauce right before eating.

What kind of oats should I use?

Use old-fashioned rolled oats. Quick oats turn mushy, and steel-cut oats stay too firm unless you soak longer and tweak the liquid.

Steel-cut shortcut: Use 1/2 cup steel-cut oats with 3/4 cup milk, skip chia, and soak 12 to 24 hours. Expect it to be chewier.

Can I make it dairy-free?

Yes. Use an unsweetened plant milk and a thick non-dairy yogurt. Coconut or almond-based yogurts work well, but choose one you like the taste of because you’ll notice it.

Why add smoked paprika to oats?

Smoked paprika adds savory depth without extra work. Think of it like the breakfast version of adding a little char to something. It makes the jar taste more like a meal and less like a snack.

Paprika note: Use smoked paprika (not sweet or hot paprika). The flavor is the whole point here.

Do I have to add maple syrup or honey?

Nope. It’s there for balance, not dessert vibes. If you want it fully savory, skip the sweetener and add an extra squeeze of lime, a pinch more salt, or a little more hot sauce instead.

Can I eat them warm?

Absolutely. Microwave in 20 to 30 second bursts, stirring between, until just warmed. Add toppings after heating.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mason jar or lidded container (12 to 16 ounce)
Measuring cups and spoons
Spoon or small whisk
Optional: small skillet if you want a quick egg on top

I started making savory overnight oats during a stretch where I wanted breakfast to feel like real food, not dessert in a jar. One morning I tossed in smoked paprika on a whim, added a little maple to round it out, and topped it with avocado because I had half of one staring at me. It was weird in the best way, like chili crisp energy but breakfast-safe. Now it’s my go-to when I want something fast that still makes me pause mid-bite and go, okay wow.