Overnight Oatmeal

67

August 15, 2011 by Dana

I am not going to talk about the fact that my last post was four weeks ago.

Or the fact that that was also for the Secret Recipe Club.

Or the fact that I have been so obsessed focused on wedding planning stuff lately that I’ve barely even made anything good for dinner, let alone blog worthy.

No, I’m not going to talk about any of that.  Instead, I’m going to focus on oatmeal.

You see, I eat oatmeal for breakfast every workday morning.  That’s five times per week.  Of oats.

And while I do enjoy my oatmeal, there are some days that I just want something…. else.  Not to say anything bad about oatmeal.  But let’s be honest, it’s not the most exciting thing in the world.

So when scoping out recipes on Eat Little, Eat Big, the last thing I expected was to find an oatmeal recipe that I would want to try.  And I definitely didn’t expect to find an oatmeal recipe that I would want to try and share.

But that’s exactly what I found.  There was something about this version of Overnight Oatmeal that caught my eye.  It’s different.  It’s interesting.  Intreguing, even.

Ok, maybe not intreguing exactly.  But it is definitely different!  Look:

1.  You don’t cook it.  Just the opposite, actually.  You make it in the refrigerator.

2.  It’s more protein packed, as it contains both Greek yogurt and your choice of milk.

3.  The taste…  It’s great!  I like my traditional weekday morning oatmeal, but the addition of the yogurt, cinnamon and honey make this version a real treat!

You don’t have to take my word for it.  Check it out for yourself!  This recipe is so easy to make, there’s no reason not to.

Ingredients:

1 cup old fashioned rolled oats (not instant)
½ cup plain, non-fat Greek yogurt
½ cup light vanilla almond milk
¾  tsp vanilla
1 ½  tsp cinnamon
1 TBSP honey
toppings of your choice (optional)

I made a few changes to the ingredient list, based on what I had on hand, including using vanilla almond milk instead of soy milk, and accidentally using instant oats instead of old fashioned.  It still came out tasty.

Suggestions for optional toppings include: chopped nuts, dried fruit, fresh fruit, pureed pumpkin, more cinnamon, maple syrup, brown sugar, peanut butter, apple sauce, or anything else your heart desires.

Directions:

1.  In an airtight container, combine all ingredients and stir well. 

2.  Cover and refrigerate overnight.  

That’s it!  Just two (ridiculously easy) steps and by the next morning, you’re ready for breakfast!  This versatile breakfast idea is perfect if you don’t have a lot of time in the morning (like me) and want to change up your breakfast routine.  Try it out!

And while you’re reveling in all the extra time you have in the morning, don’t forget to check out all the other Secret Recipe Club entries:

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