I am most definitely very late to the party on this, but I am loving overnight oats at the moment! In the middle of the Summer heat I really can’t bring myself to have a hot breakfast – cue overnight oats – a way to enjoy oats as a cold breakfast option. Prepped in a matter of minutes and ready to grab, top and enjoy in the morning – easy, practical and convenient – love it! I brought my little jar in to work for breakfast the other day and a colleague asked how I make them, so, here is my formula:
1 part rolled oats : 2 parts yoghurt and milk of choice
This is the base, but the toppings are really endless… My current favourite is a teaspoon of honey, a chopped kiwi, a few blueberries and chopped pecan nuts. In the morning I add a teaspoon of honey or brown sugar and give the oats a stir. I add my fruit, nuts and seeds just before eating for maximum crunch (chia seeds are the exception to this – these do well with some time to absorb liquid and help thicken your porridge).
I did try an overnight oats recipe many years ago and to put it mildly – I didn’t like it. I now realise, my choice of oats was the issue, I had used the instant oats I had on-hand, and ended up with a gooey mess, they basically disintegrated completely into the milk. I have since read that both instant and steel-cut oats are not ideal for making overnight oats – rolled oats are the way to go.
- ⅓ cup rolled oats
- ⅓ cup milk of your choice
- ⅓ cup plain, low fat yoghurt
- pinch of salt
- 1 or 2 drops vanilla extract
- Combine the ingredients in a jar.
- Refridgerate overnight.
- Add your toppings of choice and enjoy.