It's November at the urban farm and garden...and the mornings and evenings have a chill in the air...signaling hibernation time. Where smoothies are going to the back of the line for comforting, hearty foods to start the day and a nice warm cup of tea to warm the hands while taking in a moment of quiet to gaze at the fog as it starts to lift.
Learning how to make overnight oats was never a thing growing up. You ate your breakfast at the table before going to school -- and that carried over to eating before going to work. As the years progressed and the family grew, breakfast at the table just was no longer an option, and breakfast on the go was the norm.
Now that the kiddos are grown and I'm retired from the tech start-up life, it's a treat to have a healthy breakfast. Don't get me wrong, there is plenty that keeps me busy these days, so having a make-ahead option for a healthy breakfast is a win-win in my book any day.
These Easy Overnight Oats follow a simple formula:
1 part oats + 2 parts milk + 1/4 part seeds
Then sweeten, season, and eat!
Whether you want to call it refrigerator oatmeal, no-cook porridge, or Bircher muesli (originally made famous in Switzerland in the 1930s), all overnight oats follow the same technique of soaking rolled oats in liquid until they become soft. When combined with crunchy seeds, dried or fresh fruit, and a dash of something sweet, the softened, chewy oats are soothing and hearty and easy to love. And perhaps best of all, they're infinitely and easily customizable.
As most of my family and friends know, I love me a mason jar, and these make wonderful containers for this Easy Overnight Oats. If you jar has measurement lines on the side, you are winning on many fronts! Use these lines to measure and mix...and in the same jar you chill and carry your breakfast. Game changing!
You can make single serve jars for one person -- or in a larger jar if you are making for a larger group or wanting to make a big batch that will last a few days. This recipe is adapted from Anna Stockwell of Epicurious.
Here's how to make:
Start with oats. This is really the only ingredient you have no choice about. Skip the steel-cut oats and quick cooking oats and stick with old-fashioned rolled oats. About 1/2 cup of oats makes the right amount of overnight oats (a little over a cup) for a single-serve breakfast. If you want to make more, or less, go for it. Put these oats into a jar.
Add some extra seeds and stuff (or not). If you want your overnight oats to have a thicker, slightly tapioca-like texture, chia seeds will do that while also adding some healthy protein. Add about 1/4 the amount of oats you added. (So if you're starting with 1/2 cup of oats, add 2 tablespoons of chia seeds.) You don't have to use just chia seeds though: you can use any seeds or combination of seeds like flax seeds, pumpkin seeds, or any other kind of seed you like. But only chia will give you that tapioca effect. You can also add other stuff like chopped nuts, shredded coconut, cocoa nibs, or dried fruit. My favorite is chia seeds, almonds, and pepitas.
Now add twice as much liquid as oats. You can use any kind of milk you like to make your overnight oats (whole cow's milk, rice milk, almond milk, coconut milk, hemp milk) I use almond milk. You can also use whey or buttermilk for a tangier flavor, or thinned yogurt or keifer. You can use plain yogurt (not Greek) without thinning it, but you'll get a much thicker product in the end. You want to be careful to keep your overnight oats far away from anything resembling a cement-like texture. So if you use 1/2 cup of oats and 2 tablespoons of seeds, pour 1 cup of milk into your jar. One caveat to the ratio: If you are not adding any chia seeds or significant extras, reduce the amount of liquid a little (say, 3/4 cup milk for 1/2 cup oats).
Stir in some sweetener and spice. Add a pinch of salt (I use sea salt or Himalayan Pink Salt) no matter what, and then decide how you want your overnight oats to taste. Add a pinch of cinnamon or cardamom or a splash of vanilla if you like (I use cinnamon). Or stir in some cocoa powder or matcha powder. Then choose your sweetener: maple syrup, honey, agave, date sugar, brown sugar, or white sugar, and stir in a small spoonful (I use the honey we harvest from our beehives). Don't feel you need to add sweetener -- sometimes a bit of vanilla and cinnamon without any sugar is just fine and you can eat it with fresh fruit on top. A small squeeze of lemon juice can help give your overnight oats a nice little tang, and balance out the sweetness. Stir it all together, taste, and adjust the flavoring until it's right where you want it.
Once everything is mixed together, seal your jar (or jars), put it in the fridge. Overnight oats don't need to be eaten right away the next morning, they're good for about three days after you make them. Any longer than three days, they will continue to get soggier the longer they sit, which isn't necessarily a bad if that's how you like your oats on the soggier side.
Top (or not). Before digging into your jar or serving of overnight oats, you can make it prettier (and tastier!) with some toppings. Fresh fruit is always good: try mango, berries, or sliced apple. Or add a dollop of peanut butter and a sprinkling of crunchy cocoa nibs. Or top it with some crunchy nuts and seeds or dried fruit. Or...keep it simple and don't worry about toppings at all and just eat it as it is—either way, it's going to be the best homemade breakfast you didn't actually have to make in the morning!
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