If you google “overnight oats” or something similar, you’ll turn up tons of recipes, but they seem to be a little too granola for me, and I don’t mean the cereal.
“Go to your neighborhood oat collective and hand harvest 1 cup of organic, steel cut Irish oats, NOT regular oats. Add the milk from your household goat, some homemade, probiotic, kombucha yogurt, periwinkle zest, and foraged acorns. Leave it in the fridge overnight, and you’re done!”
Ok…that sounds great and all, but for those of us who get food at the grocery store, here’s how I made it:
- 1/2 cup yogurt (this will basically be doing all the flavor work. I used vanilla)
- 1/2 cup oats (I used “Old-fashioned oats”, not instant, cause you know, back in the 1500’s they microwaved oatmeal for FIVE minutes, rather than just ONE. Talk about the Dark Ages)
- Dash of milk
- Handful dried cranberries
- Handful pumpkin seeds (can also use walnuts, or whatever you have on hand)
- Applesauce, or canned pumpkin
- Fruit chunks
- Ground flax seed, protein powder, whatever floats your organic, farm-raised, free-roaming goat
As you can see, this is YET ANOTHER of my what-do-I-have-laying-around-I’ll-do-anything-to-avoid-going-to-the-store recipes. Use up what you have laying around. Mix everything together in a small container, preferably a little tupperware you can just eat it straight out of tomorrow morning. You want the consistency to be a little like a runny stew, not soupy. The oats, nuts, and dried fruit will absorb the moisture overnight.
I love this stuff for those bleary mornings where you wake up, inexplicably starving, there’s no coffee ready yet, you were up to late, and you don’t want to think. AKA a typical weekday. It really takes the edge off before second breakfast.