I have been wanting to make this for the longest time. Why it has taken me so long, I do not know. This is an easy, delicious, and healthy breakfast, to just grab and go in the morning. So, so much better than classic warm oatmeal. The overnight oatmeal will keep in the refrigerator for 2-3 days. The longer it sit, the more soggy it will become. I always make overnight oats for 2 days.
You can change this up in so many ways. Overnight Oats pretty much have no rules, you can use whatever you like. But as a rule of thumb use twice as much liquid as oats. If you do not add any thickening seeds like chia or flax seed, use a little less liquid.
Liquid: You can use pretty much any kind of milk you prefer, but if you use a sweetened milk, you might have to skip adding any additional sweetener. For a tangier flavor you can use or add buttermilk or thinned yogurt.
Seeds: I personally like flax seeds in my overnight oats, but you can use chia seeds, pumpkin seeds, sunflower seeds or again use your favorite seeds.
Sweeteners & spices: I use brown sugar in my overnight oats but feel free to use maple syrup, honey or whatever you like. Spices give you more flavor options. Use vanilla, cinnamon, unsweetened cocoa or cardamom or keep it plain and simple.
Toppings: I like to have fresh berries or fruit and chopped nuts as topping. But yet again it's all up to you. By adding cocoa nibs you get good texture and a chocolaty flavor for a new twist.
Makes 1 portion.
- ½ cup (45 g) old-fashioned oats
- 1 cup (240 ml) milk
- 2 tablespoons seeds (like flax, chia, pumpkin, sunflower)
- 1 teaspoon brown sugar
- 1 pinch salt
- 1 pinch lemon zest
- chopped almonds and pistachios
- mixed berries and/or fruit.
- a drizzle of honey
Mix the ingredients for the oatmeal in a maison jar or another sealable container, stir it well. Refrigerate overnight or for at least 8 hours.
Stir the oatmeal, heat it or not, and add the toppings of your linking.