This baby–overnight oats–has been doing the rounds lately on several health sites and food blogs. Some have great suggestions–more than 50 variations to make ahead and keep.
I never used to be a fan of oats until my doc recommended it for my Mom. And of course, anything his Grandma ate, my son had to eat. Strangely enough, oats never agreed with my Mom–or should I say she never agreed with them, but nevertheless, we started buying it regularly as we had a new fan at home.
I used to make it the regular way–cook it in milk, sweeten it, add some nuts and serve it in a bowl. My son considered it a meal. Pretty much like a sweet porridge, except it was firm, as our little prince does not prefer runny food.
Years later, oats became a good breakfast option for me, what with being diabetic. I would cook it plain then add some yogurt and a wee bit of pickle to transform it into heaven.
Sometimes I would just eat it cooked plain, with a dash of cinnamon and apple sauce. Or sliced banana.
Then one day, I saw “overnight oats” trending. Curious, I checked it out. And I am now a big fan.
Of course, the jury is out there on whether oats are actually healthy–one health professional went so far as to say that they cause breast cancer–but a majority of people endorse that it works to keep cholesterol in check. Then again, there are different types of oats, but we won’t go into all that now.
Overnight oats is oats soaked overnight and eaten the next day, or perhaps the day after that.
It is easy to make, and if you are a meal planner like me, it is a great way to keep breakfast organized, particularly if you have a busy schedule and want to make sure you are eating healthy. Besides breakfast, it also makes a nice midday snack. Although, maybe not on the same day. But hey, if you’re really strapped for time…
How to make Overnight oats
My version of overnight oats needs
Oats – 2 tablespoons. I use quick cooking oats–there are several brands.
Thick Yogurt – 2 tablespoons
Milk – 2 tablespoons
Chopped Nuts – One tablespoon. Options are almonds, walnuts, sunflower seeds, melon seeds
Fruit for topping – Options are chopped apple or apple sauce, banana, strawberries, pears, avocado, Kiwi
Getting it all together: How to make overnight oats
It is all about the layering initially.
Take a mason jar–I diligently wash any glass jar. You can also use a bowl, but a see-through glass jar looks prettier
Add chopped nuts
Add the yogurt
Add the chopped/sliced fruit
Add milk on top
Then mix it all up, cover, and put it in the fridge overnight.
The next morning, grab your breakfast jar from the fridge and enjoy. Top with more fruits if you like. I like!
- Fruit: Berries are a great option, I don’t get them as they’re very expensive. I prefer to use fruits locally available and in season.
- Some recommend chia seeds. If you can afford it, great. I skip it.
- You can skip the yogurt, but it is healthy to add it.
- You can skip the milk if you don’t want to mix it with yogurt, but it actually tastes good.
- Some days I soak the oats in only milk, and that works too.
- You can add whipped cream, but at your own risk.
- You can add choco chips to make it more fun. Cocoa powder is nice.
- A pinch of cinnamon also works, especially when you add applesauce, since they’re best friends.
- You can sweeten this with honey/maple syrup/dates/raisins. I don’t, because, even though my tongue may welcome these occasionally, they make my blood sugar dance, and that’s not good news.
Do you like oats? Have you tried overnight oats?
You do realize I am jealous of your deer sightings, right? Hugs! I am thrilled you are the first to comment on this blog, Sheila!
This I have to try though I’m not an oats fan too. Will update when i do try it.
Yay! I started eating oats because my doc recommended it — although I dont eat it every day. I make another gluten-free porridge with amaranth seeds and ragi, that keeps me fuller. Will post the recipe soon. I’d love to know how the oats worked out for you. Don’t forget to embellish it with toasted nuts and fruits while serving. It really tastes good. Thank you for commenting, Tulika!
Gave this a try and it was very yummy! Of course I did a poor job layering it and so I couldn’t manage to get that picture perfect jar before mixing it all. I do like the texture of the chilled oats. I don’t quite mind the gummy texture of cooked oats but only as a savory meal. We tend to add curd and a pinch of salt and top it with sunflower seeds/pumpkin seeds. I’ve had it with pickle and I’ve loved it. Reminds me of a dish my grandmother would make-curd rice of a very runny texture(due to the addition of milk) with some salt and asafoetida. A sip of that and a tiny bite of mango pickle(actually all sorts of pickles) on a cool summer evening is one of the best meals I’ve ever had! 🙂
Hi Anitha! thanks for trying this. I find that it makes a great variation to the regular breakfast. Also, if you have an early flight, it is a great option to carry and go in a disposable container, especially for diabetics like me. The curd and pickle idea is a staple with me! Oh, I remember those days when my grandma did that too! I particularly enjoyed how she sat, the curd rice mixed in a large bowl, with all of us gathered around her. She’d then place a scoop of the curd rice on each palm, with a little piece of vadu mango pickle in it. We’d never be able to keep track of how much we ate! This was a great way to finish off leftovers!
Oh yes, I can totally relate to that! Not to mention how we’d gobble it up to make sure we were ready for the next helping!
Blissful days! 🙂
Now you see… I’ve learned something new already. I would never have considered adding pickle to oats. It’ was exclusively sweet or with fruit in my childhood. So little spice. I am an oats eater … but have never tried it cold. Im going to mix some of these up for the weekend. And I think my daughter might actually eat breakfast if all she had to do was take it out of the fridge. Brilliant
And I neglected to comment on that remarkable header. Very quirky and cool.
Thank you, Wendy! It is a special form of art. Warli painting. Looks very pretty on a red mud background–and is found on the walls of huts.