Zachary has the best memory. If I don’t want to leave home without something or forget an item at the store, I just ask Zachary to remind me. He’s really good at reminders. Ever since having this “cold oatmeal” for the first time, he’s been reminding me every weekend eve to prep it (during the week he eats breakfast at school). We actually had a meltdown on a recent Saturday morning where we couldn’t eat this because I didn’t have any yogurt to make it the night before. You’d think I’d decided to just not give him breakfast altogether or something. Or boil him in oil. (Sometimes during the most epic of tantrums, I imagine that’s what the neighbors think we must be doing.)
A while back, I had a coupon for a free Swiss oatmeal. It sounded really weird to me. Cold oatmeal? I mean, I don’t even like hot oatmeal all that much, and this seemed even less likely to be tasty. But it was free, right? So I got it, and I was so surprised at how much I liked it. I had been seeing overnight oats all around the blogosphere and honestly didn’t even realize it was the same thing (probably because I scroll past many an oatmeal post). The night before you plan on eating this, you mix together oats and milk. There’s no cooking involved. As I was skimming recipes, I noticed some called for draining the milk the next morning whereas others didn’t. Some mixed in yogurt and some didn’t. Ultimately, I went with the easiest approach—mix together the milk, oats, and yogurt the night before. No draining required.
The next morning, you just add your favorite fruits, nuts, whatever you want, really. Sometimes I’ll also add raisins the night prior so they plump a bit overnight. Honestly, the best way I can think to describe this is yogurt with soft oats mixed in. I realize that doesn’t sound like the most appealing thing, but it’s quite good. And, it’s a great cold breakfast alternative to cereal. Healthier, too.
I’ve used almond milk and almond “yogurt” here, but obviously you can use the standard cow’s milk equivalents. I haven’t tried it, but I imagine coconut milk/yogurt would also be great. Which actually just made me think I should add toasted coconut to this next time, regardless. I’ll tell Zachary to remind me. 🙂
Updated June 2014 to add: We’ve now eaten this about a million times. I usually make a larger batch for all of us and use equal parts milk, oats, and yogurt. Easy to remember! And noted below.
3/4 cup milk (I used almond milk)
3/4 cup rolled oats
1 (5-6 oz.) container of yogurt (I used vanilla almond yogurt) OR 3/4 cup Greek yogurt
Splash of almond extract (optional)
2 Tbsp. raisins (optional)
Drizzle of honey or maple syrup (optional)
3/4 – 1 cup diced fruit of your choice
3 Tbsp. sliced almonds, toasted
Mix together the milk, oats and yogurt in a bowl. Stir in almond extract, raisins, and honey/maple syrup if using (I don’t use sweetener if I’m using vanilla yogurt). Cover and place in the fridge overnight.
The following morning, stir in the fruit; top with sliced almonds.