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Every morning, I have the best of intentions to wake up and eat breakfast, but the reality is I'd much rather hit my snooze button & sleep for an extra 10 minutes. So, every day, I go to work hungry, then am "hangry" by 10am and want to eat everything in sight.

Solution?

Overnight oats!! This is a simple recipe that you can prep at night, then just grab-and-go when you're headed out for the day. The best part? It keeps you full for a long time and there are so many ways to vary this recipe that you won't get sick of it!

Let me know your recipe variations in the comment section :) I'm always looking for ways to change this up!

Step 1: Ingredients

Your ingredient list will vary, but the base of this recipe is:

- 1/2 a heaping cup of Rolled oats (not instant or steel cut). You can play with this ratio after deciding what consistency you'd prefer

- 1/2 cup Milk (I prefer Almond Milk, but you can use regular, Soy, or Coconut Milk as well)

- 1/3 cup Yogurt (I prefer to use Greek Yogurt to add some texture and creaminess)

Toppings include:

Strawberries

Bananas

Raspberries

Oranges

Almonds

Flax seeds

Chia seeds

Cinnamon

Vanilla Extract

Hazelnut Chocolate Butter

Agave syrup

The list goes on!!

You'll also want to buy some glass mason jars. Pictured are pint sized jars, but you can re-use old tupperware or spaghetti sauce jars as well!

Step 2: Mix and Prep!

Add your rolled oats, milk, and yogurt, and stir.

If you want your seeds and flavors mixed in, you can add those as well instead of using them as a topper.

Step 3: Create Your Perfect Breakfast!

My four combinations of choice have been:

Cranberry, Orange, Almond and Vanilla Extract Oats

Raspberry and Hazelnut Chocolate Oats

Banana, Raspberry and Chia Seed Oats

Almond, Flax and Cinnamon Oats

Step 4: Refrigerate Overnight, Stir, and ENJOY!

Toss on any remaining fruit that you have in your fridge, stir, and enjoy!

I'm on a 3000+ calorie diet. I love oatmeal, but it just doesn't have enough calories! I've found that buying oat groats on Amazon is a great option. You can get 900 calories from 225 g. Just let it soak overnight, and optionally blend in the morning. It's cheaper and dense than store bought rolled or cut oats. I usually make a smoothie, but I'll definitely have to try some of these toppings. Looks delicious.
<p>I will be increasing my calorie intake here in the next few weeks. I would love some ideas or recipes that will help me do that. It is hard fitting 3K in a day. Any info will help. Thanks!</p>
Oat groats, brown rice, chicken thighs, olive oil, and peanut butter are great. I can't eat them, but eggs may be a good idea too. Try not to have too much low calorie food, like lettuce and green beans. Consider how much it fills you up versus how many calories it gives.
<p>I, personally, never have issues getting too many calories in a day... but I think we're aiming at different goals. : ) As body-builders, is there any wisdom you care to pass on to someone who's been sedimentary far too long due to illness who often finds herself overwhelmed from overdoing it (but does, in reality, eat well most of the time with a high protein, lower carb diet- not no carb though, since I do enjoy having energy)? I was at one time quite fit, but my muscles have atrophied to the point it's hard to know where to begin... I'm pacing myself well, and remaining active five out of seven days for at least six hours (albeit at drastically reduced rates compared to most folks, but it's still better than staying on my rump). Since I'm not bulking, is there something you would recommend for muscle fatigue, the associated soreness, and worst of all- the periods of time where illness still makes me almost completely incapacitated for up to a week? I'm about pushing through the pain, but if it makes my orthostatic hypotension worse or causes another TIA, &quot;pushing though&quot; no longer seems as wise. Thanks for any help...</p>
<p>I'm trying different ways of making oats. I wonder if blending the fruit (combining it with skim milk) and straining the seeds would make it not so crunchy when I eat it. Is this a good idea or should I just stick with whole fruits?</p>
<p>I'm going to try the oats soaked in vanilla soy milk &amp; vanilla yogurt, ricotta cheese, &amp; lemon zest, with blueberries. Much easier than my much loved weekend lemon &amp; blueberry ricotta pancakes! I'll try to take a picture &amp; report back on the flavor/texture. I love all of the different flavors combos that people have posted!!</p>
<p>Try any of your oat based jars with fresh juice and let it steep over night - this is how my Scandinavian relations eat muesli, granola etc and it's wonderful. My favourite is the juice after cooked blackberries - yummm lol </p>
<p>I do this as well, sometimes orange juice or apple juice. Usually I soak the oats in just enough water, and squeeze half a lemon into it. It tastes so nice the next day. There are also lots of comments around that to get the best out of oats they shouldn't soak in dairy, but instead something a little acidic. Something about phytase... but I mainly do it because it tastes nice.</p>
<p>mummmmmm num num!</p>
<p>Steel cut oats.<br><br>Toast the oats in the pan, add the water and bring to a boil.</p><p>Shut off the heat, cover and let set on the stove overnight.<br><br>Perfectly cooked in the morning.</p>
I have one question: why not steel-cut oats?? I thought it was good for me. So if it's not, why not?<br><br>Thanks
<p>Steel-cut oats are certainly good for you, but they will not be soft enough to eat if you only soak them in milk overnight! Steel-cut oats require a longer time to cook and an even longer time to soak, if you are trying to soften them. I sometimes soak steel-cut oats overnight so that they will cook in the morning in 10-minutes rather than the 20 or more minutes they usually require.</p>
<p>I usually eat oatmeal for lunch at work. I pretty much do this, but I put the mason jar in my car on my dash. Its an oven in there during the day... Hot and ready to roll.</p>
What cut do you use then?
Three words: sweetened condensed milk. Amazing!
<p>I used to roam the kitchen in the morning eating a bit of this or that as I looked for something for breakfast. This typically lead to me having second breakfast, though not in the funny Hobbit way, and weight gain. I tried various diet paths, but that's not what this is about, it's about the steel cut oats I eat every morning for breakfast not...<br><br>1.5c Steel Cut Oats<br>4.25c Water<br>Place in crock pot for 8ish hours, usually over night. Then divide it up into 6 of those screw top plastic containers. When eat one, I microwave it for a couple minutes and throw either 1 tble sp lemon curd {Which tastes like a lemon pie to me}, 2 tsp brown sugar, a handful of raisins and some cinnamon, preserves my wife makes, or something of the like.</p>
<p>This is how I make oatmeal. Minimal effort the night before and then fresh hot oatmeal in the morning!</p>
I was looking at the photopraphs and the containers remind me of those used for Polar fruit; and also quart-sized canning jars. Small investment, more healthful than plastic. Long-term and multi-purpose use!
I was looking at the photopraphs and the containers remind me of those used for Polar fruit; and also quart-sized canning jars. Small investment, more healthful than plastic. Long-term and multi-purpose use!
Like Burchurmeusli, it will keep for a few days in the refrigrator with ease.
<p>How long can I store these in the fridge. Ex: if I made a couple for throughout the week will it still be good 2-3 days later? Or is this something that you should eat it the morning after you make it?</p><p>Thanks!</p>
<p>Haha I thought you said &quot;maybe a couple thousand&quot; instead of &quot;made a couple for throughout the week&quot; because I was just skimming the comments. It made me laugh and re-read your whole comment.</p>
<p>I work early in the morning and can't stand solid foods for the first hour or 2 so eating before work is NOT an option for me. My tea or a bottle of water is all I can handle first thing in the morning. Then of course I'm at work and by the time I get hungry I'm stuck till lunch (or I snack on junk-bad bad girl) and STARVING and of course eat way too much so I'd love to try something like this.<br>I have only ever had instant oatmeal (flavored) and only ever had it cooked....well microwaved:-) so the thought of cold oatmeal in the morning sounds a bit weird to me. Can this be warmed??<br>I normally eat peach or strawberry Activia yogurt every morning. I wonder how this would be if I used one of those yogurts to help with flavor??? Especially since I have never cared for fruit in my oatmeals. I prefer to eat the oatmeal seperate from the fruit. Do you think this could be warmed with the Activia??</p>
<p>Hi wolfkitten, try to get the picture of porridge (in US its oatmeal) out of your head - this is completely different. Would you eat muesli or granola hot ? Maybe try it with fruit juice instead of milk or even stewed fruit and yoghurt mixed to be your liquid is really good - liquidise it if you don't like actual fruit pieces, add a little milk, water or fruit juice to get a runny consistency. Another was is to soak your oats over night and then add to thick yoghurt and honey - lovely. Your only limit is your imagination :-)</p>
<p>Don't think of it as &quot;oatmeal&quot; because you're not actually making the porridge we in the US call oatmeal. You are mixing some healthy stuff, one of which is dry oats. Yummy instructable. So your comment was a month ago. Have you tried it?</p>
<p>I thought &quot;cold oatmeal&quot; would be weird, too. I haven't tried the yogurt version because yogurt gives me a headache, so I use 1/2 cup of oats and 3/4 cup of milk in a larger mason jar than the Instructable, then add toppings (I just use frozen mixed berries I've rinsed off), put the lid on and shake it a dab before putting it in the fridge for the night. The flavor and texture is more like soft granola cereal with milk instead of cold oatmeal. It's pretty good. My husband made a surprisingly good-flavored one with about 1 cup milk, 3/4 cup oats, 1 tsp agave, 1 tbs hemp seed, and about 1 tsp turmeric.</p>
<p>I wouldn't eat steel cut oats after simply soaking them, but if you soak them in water and a pinch of salt and let them sit on the counter overnight they will cook in just a few (5) minutes on the stove. Nice pics of your mason jar breakfast:)</p>
<p>I would think if you added the Chia seeds then you would have to add more liquid or is this something you have to play with</p>
<p>I add two tablespoons of Chia seed's first i let them soak liquid before adding to the oats,makes for a lot of mass,i like the texture ,how do you make yours?I love nothing more than a large shot of Chia's first thing in the morning.</p>
<p>Yum! I'll definitely make this again. Mine had Russian yogurt, almond milk, oats, farm stand strawberries (I wish they all tasted that good!), blueberries, and a few small chunks of walnut. When I ate it, I stirred in a bit of honey.</p>
<p>I had to modify this a bit since I'm trying to cut excess sugars wherever possible right now. I used half a Oiko Triple-Zero yogurt (banana flavored) with sunflower seeds and some raspberries. Thanks for the great idea, this is going to help me stick to my diet! </p>
<p>I used a homemade cranberry sauce, some ground almonds, a little maple syrup and some homemade vanilla extract. I popped it into the microwave today for 1 1/2 minutes; delicious warm breakfast on a (hopefully our last for the season) snowy day.</p>
I don't really get the oats slang, perhaps because i am in england? but i'm not familiar with steel cut or rolled. Could you please explain that part?
<p><a href="http://www.thekitchn.com/whats-the-difference-steelcut-138355" rel="nofollow">http://www.thekitchn.com/whats-the-difference-stee...</a></p><p>Explains the difference nicely.</p>
Thanksss!!
<p>I've been meaning to put a small bowl of amaranth in a slow-cooker filled with water. Just not sure if the milk will survive being cooked for that long (overnight). I suppose I can start with something water based (hemp milk), but nothing beats the taste of good ol' fatty milk!</p><p>Has anyone used a slow cooker to prep their morning breakfast oats?</p>
<p>Yes and I use one cup of steel cut in a small slow-cooker. I add a sweetner and an tsp of maple syrup. I also cut up an apple and a couple of cups of milk (almond) and start it when I go to bed. In the morning it is ready then I sprinkle dried cranberries and cut up walnuts to the mixture. Love it. </p>
<p>Steel-cut oats, IMHO, work best for the overnight slow-cook. They're chunkier, and don't turn mushy.</p>
<p>Yes, I saw Alton Brown do it once on a cooking show. It's a very similar recipe, just put a bit of extra liquid in it and let it cook all night. I did it with water and added milk in the morning. You could add yogurt or whatever in the morning too. I used dried fruit and chopped nuts with the oatmeal. I'd bet it'd work great with steel cut oats, I used regular oatmeal. I wouldn't do instant oats overnight in the slow cooker though! Of course, it only takes about 5 - 10 mins to cook the oats in the morning even with regular, but you have to be awake and ready to do so! :)</p>
<p>I eat this every morning, except I am using Granola instead and I am preparing it fresh. Granola is actually rolled oats which is baked to make it crispy. Adding milk and/or yogurt makes it ready to eat instantly.</p><p>It's my favorite meal of the day!</p>
<p>Hello, there is a good reason why rolled oats vs steel cut. Rolled oats are rolled and mostly precooked via steam during the rolling process. I think steel cut will not digest well and you can certainly break your teeth on them. Rolled oats are also edible dry and from the package because of this steam heated rolling process. Hope that helps, great recipes!</p>
<p>Looks great. I'm going to try this for tomorrow morning instead of my hot oatmeal. I envy you people that can stay full until lunch! I eat a huge bowl of oatmeal (about 1/2C uncooked) with some milk, mixed nuts and dried fruit and 3-4 hours later I'm ready to start going &quot;Donner&quot; on my coworkers!</p>
<p>Looks delicious! Any idea how long it can stay in the fridge? Will it last another 1-2 days if I make a couple at a time?</p>
Yes, I make 3 days worth at a time, and it lasts (minus bananas as toppings). Enjoy!
<p>I actually prepare mine on Sunday evening for the whole week... well partly.<br>I put the oat, the dried ingredients and then the evening before I add the milk, yogurt and fresh fruits... I didn't try adding &quot;wet&quot; ingredients more than 12 hours before.</p>
<p>I do the same! My partner and I eat it every morning so we prep TEN jars worth on Sunday night. They are good all week. I prefer them cold, but he heats his. We just do the base and add the fresh fruits the morning of. Also, another thing we found really helpful after a few weeks of this was to measure the dry ingredients directly into the jars, then add the wet, put the lid on and shake! We used to make it in a huge bowl but scooping even amounts into a mason jar was a PAIN and very messy :D</p>
<p>Yeah I also measure the dry ingredients directly in the jar... well I actually put mine in a plastic container... and I measure with a scale.<br>I pop an empty bowl on the scale, zero it... then I measure around 60g of oats for each bowl and 20g of dried cranberries. So I do 5 of those.</p><p>The night before I add milk so it soaks the oat and I add around 100g of greek yogurt, sometimes with flavour, this week is coffee flavoured :)</p><p>And I add fresh fruits, this week raspberries.<br>I need to remember to buy nuts :)</p>
<p>I prefer savory oatmeal and I do cook mine. I add the oats and some real bacon bits to the boiling water and let them cook until the oatmeal is thick and the water absorbed. At this point I add shredded cheddar cheese and a pat of butter, fresh ground pepper to taste, salting the cooking water adds all the salt needed. </p>
<p>bonus to using soaked oats...you get a good serving of resistant starches to feed the good bacteria in your gut :) I've just been dumping a half a cup of oats in water and leaving them in the fridge for hours then I drain off the water and add heavy cream, cinnamon, and sliced almonds.</p>
<p>Great idea, but I really wanted to see if I could use steel cut oats. Did a quick web search and found that if you microwave the steel cut oats in your liquid - milk, water, whatever for a few minutes before refrigerating it will soften considerably overnight. If you make these in canning jars like pictured, they will go in the microwave (without lids and rings, of course! Ha, Ha!) and be ready for topping stacking and 'frigerating for the rest of the week. I am getting ready to try this - so lazy in the morning - yawn.</p>

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