Creamy oatmeal! Using cottage cheese (high protein!) in novel ways! Sticking quinoa and chia seeds into more things! Bananas! It’s all here in these toddler overnight oats, and in a package that could function just as well as a treat as breakfast–we often serve it as a snack, in fact. This one is pure dopamine dynamite, ticking off all the requisite first-meal-of-the-day boxes: creamy and unctuous, sweet and indulgent, wholesome and filling. Be sure and make enough for yourself and/or others, as you’ll be eating as much of it–if not more–than your child.
(Fair warning: this is an overnight oats dish, so you’ll need to do a few minutes of prep the night before–I recommend doing so while prepping dinner–so the grains can bathe in the mix while you and your family sleeps; you can make the rest of the dish in five minutes right after, or you can wait to do so in the morning. We've organized the ingredients and instructions accordingly.)
Check out our other great breakfast recipes!
If you’re looking for a toddler overnight oats recipe that goes beyond the usual oats-and-yogurt combo, this one’s for you. Thoughtfully designed to offer more balanced nutrition and flavor, this recipe features a few extra steps—but the payoff is huge. With the added texture of cooked quinoa, the creamy richness of cottage cheese, and the natural sweetness of mashed banana, these toddler overnight oats are anything but basic.
This isn’t just a throw-it-in-a-jar situation. It’s a layered, make-ahead breakfast that parents can feel confident about and kids actually enjoy eating. The oats soften overnight into a pudding-like consistency, and the cottage cheese melts in completely, leaving no lumps—just creamy, filling satisfaction in every bite.
Unlike the typical three-ingredient overnight oats, this version builds in more protein, fiber, and variety with:
Optional add-ins like black sesame seeds and nut butter take it even further, depending on your child’s preferences and dietary needs.
It’s as easy as cooking a quick batch of quinoa, letting it cool, and then mixing it with everything else. Once portioned and chilled overnight, the oats absorb the liquid and flavors beautifully, making breakfast a breeze the next morning. Serve cold or warmed slightly for a cozy option.
These toddler overnight oats also keep well in the fridge for several days, making them perfect for meal prep or daycare lunchboxes.
Do I need to rinse or cook the quinoa first?
Yes—cooked and cooled quinoa is essential here. It adds both texture and nutrition but needs to be fully prepared before mixing in.
Will my kid notice the cottage cheese?
Not at all. It melts into the oats completely and just makes the final dish more satisfying and creamy.
How long can I store these toddler overnight oats?
3–4 days in the fridge is ideal. Store in small, airtight containers for grab-and-go convenience.
Can I skip the banana or cottage cheese?
You can swap banana for applesauce or another mashed fruit. Cottage cheese can be replaced with Greek yogurt, though the texture will be a bit different.
These overnight oats have all the creaminess and banana-ess toddlers love but with a bananas foster-level flavor adults can get behind, too. Comes together in mere minutes!
Plate a few spoonfuls of the oats on your child’s plate/bowl; pour nut cream all over top. Feel free to add berries, banana slices, and/or any other fruit your child prefers.
Lacking quinoa, or the thought of cooking another pot of grains just a total drag? Drop it and double the oat quotient. Or, drop the oats altogether and just make an overnight pudding of equal parts quinoa and chia seeds in coconut and almond milk, subbing out the banana for soft fruits. Chia pudding is but a couple of subs away: cut the quinoa and oats, double the chia, and add a full cup of coconut milk and half a cup of yogurt. Pumpkin puree can be added to any of the above.
Servings 8
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
