Tres Leches-Inspired Overnight Oats

Tres leches, which means “three milks” in Spanish, takes its name from the three types of milk used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here we use these milks to hydrate oats, creating a creamy and satisfying breakfast. A pinch of cinnamon adds a nice touch of spice, while sliced ​​strawberries add a pop of color. Tres leches cake is usually topped with whipped cream—if you want to recreate that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.

Active time:
10 minutes
Total time:
8 hours and 10 minutes


  • 1 cup whole milk

  • 1 cup whole evaporated milk

  • 3 soup spoons sweetened condensed milk plus 2 teaspoons, divided

  • two soup spoons Chia seeds

  • two teaspoons vanilla extract

  • ¼ teaspoon salt

  • two cups old-fashioned rolled oats

  • ¼ teaspoon cinnamon powder

  • ½ cup sliced ​​fresh strawberries


  1. Whisk whole milk, evaporated milk, 3 tablespoons sweetened condensed milk, chia seeds, vanilla, and salt in a medium bowl until well combined. Add the oats.

  2. Spoon 3/4 cup of the oat mixture into each of 4 (8-ounce) jars. Cover and refrigerate for at least 8 hours and up to 4 days.

  3. Just before serving, drizzle each pot of oats with 1/2 teaspoon of condensed milk. Sprinkle with cinnamon; top each jar with 2 tablespoons of strawberries. Serve chilled.

To advance

Refrigerate the oat mixture (steps 1 and 2) for up to 4 days. When ready to serve, proceed with Step 3.


4 jars (8 ounces) with lid

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