I had a friend mention making overnight oats this summer.
I had heard of the method in a slow cooker but never without any cooking at all – it seemed too good to be true. Yet obviously I was one of the last to discover the technique as there were many variations once I started looking.
I recently made a batch with my own adjustments and realized that overnight oats made the perfect one-serving "grab and go" breakfast – whether you grab and eat while the coffee brews or pack it for work.
You can add (or remove) pretty much at will but I did find that the yogurt creates a nice tangy note that pairs well with your favourite sweetener – honey, maple syrup or agave.
Ingredients
1/2 cup rolled oats (not instant)
1/2 cup milk
1 tablespoon vanilla yogurt
1 teaspoon liquid honey (or maple syrup)
3 tablespoons dried fruit (blueberries, cranberries, raisins)
A pinch of cinnamon and salt
1/4 cup fresh fruit such as berries, mango or diced apple
Method
Instructions Per 250 ml Mason jar.
In a small bowl combine 1/2 cup rolled oats (not instant) and a scant 1/2 cup milk – the ratio should be 1:1 but you can use almond milk or soy milk (even juice) if you prefer.
Stir in 1 tablespoon vanilla yogurt, 1 teaspoon liquid honey (or maple syrup), 3 tablespoons dried fruit (blueberries, cranberries, raisins) and a pinch of cinnamon and salt.
Mix in 1/4 cup fresh fruit such as berries, mango or diced apple.
Add to a 250 ml Mason jar, seal and put into the fridge overnight (or in a bowl and cover).
It will be smooth and silky, ready to eat in the morning. For some crunch, top with nuts before eating (peanut butter works too!).