Tuesday, August 5, 2014

Overnight Oatmeal

Recipes for overnight oats have been popping up in my magazine and internet world for quite a while now, but it wasn't until I saw this recipe posted on Sea Love's website that I decided it was time to give it a go.  My kids and I experimented with four different kinds of milk - regular skim milk, unsweetened almond milk, vanilla almond milk, and a coconut-almond milk blend - over the course of a couple of weeks.  We also tried two different kinds of oats - quick oats and old fashioned oats.  The conclusions from our super-scientific taste tests?  Well, we decided that even though the texture is slightly different, it didn't matter which oats we used.  My kids liked the vanilla almond milk the best, but I suspect that had I added a touch of brown sugar as a topping to the regular skim milk version, they would have liked that one equally well.  (Maybe that should be our next experiment.)  The kids loved measuring the ingredients and pouring them into the jars.  And the shaking, of course.  We loved fruit toppings such as blueberries, strawberries, and bananas.  Bottom line - this is a great breakfast that we all love and that is waiting for us to personalize in the morning.  For sure, the kids will be taking overnight oats to school this year (just not in the cool glass jars).

  • 1/2 cup rolled oats (quick oats work, too)
  • 1/2 - 1 tsp chia seeds
  • 1 cup milk (see notes above)
  • toppings (the sky is the limit - fruit, cacao nibs, coconut, nuts...)

  1. Mix all ingredients in a 1 pint mason jar; secure lid and shake for about 30 seconds.
  2. Refrigerate overnight.  Top as desired in the morning.

Difficulty: super easy
Time: less than 5 minutes, plus overnight refrigeration

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