Overnight Oatmeal

One of Jelani’s favorites. This differs from traditional oatmeal cooked on the stove top by being a cool, creamy version of oatmeal that’s ready to go in the morning, no cooking necessary. You basically take one part oats, two parts liquid, then let the mixture soak overnight (or for at least four hours) in the fridge before eating. However, there’s a bunch of variations on this. I’ll share my recipe below, then note where you can substitute/add different ingredients to your liking.

Makes 2 servings
1 cup of oatmeal (regular, rolled oats*)
2/3 cups of whole milk yogurt***
1 1/3 cups of milk**
a pinch to 1/4 tsp salt, to taste
1/4 tsp vanilla extract
1 Tbsp chia seeds or flax seeds
2 Tbsp honey, maple syrup, or brown sugar, to taste

1. I add the oats and remaining dry ingredients to a large mason jar. Then, I add the vanilla, sweetener (if using), yogurt, and milk. Mix well.
2. Leave in the refrigerator overnight (can be stored up to a week). Stir again before serving.

The great thing about this recipe, besides it being so easy, is it’s so adaptable. You can add any sort of toppings you like — I’ve added all sorts of fresh fruit: bananas, berries, apples slices. I also like it with apple sauce and/or any kind of nut butter I have. I’ve added nuts or granola as toppings, too. Also, you can leave out the salt or vanilla if you want. The chia seeds/flax seeds are healthy and add to the texture, but again, you don’t have to have them if you don’t want. You can either eliminate the sweeteners, or add more, to your taste. Since it is so easy to make, I recommend trying out several batches to vary it and see how you like it best.

* It’s possible to use instant or steel-cut, but it will change the texture. If that’s to your liking, see this site and scroll to “Can you use steel-cut oats for overnight oats?” section)
**Either dairy or any plant-based alternative milk is fine. I usually oat milk, though sometimes I mix it with a little bit of water if I’m trying to stretch it
***I mean, you could probably use low-fat or nonfat too, but why? Also, I think you can sub non-dairy yogurts, but I haven’t tried it.

One final note: Although this is a cold dish, you can warm up the oatmeal if you want. I’ve just found I need to be careful, either keeping the burner on low so I just get it warm, not piping hot, or not microwaving for too long so the milk doesn’t get all weird and coagulated.