This classic recipe for no-cook overnight oats offers meal prep convenience and is loaded with fruit, fiber, and protein-packed staying power!
Overnight oats have a lot going for them.
The no-cook, prep-ahead recipe makes the morning routine a breeze with its winning combination of protein, calcium, fiber, and Omega-3s. And it tastes great!
In fact, I enjoy this easy breakfast-in-a jar so much that I’ve created many seasonal versions. The following recipe is my original, however, and I find myself returning to it every fall.
Fresh berries and juicy peaches are a mainstay of our summer breakfasts, and I’m always a little sad when their season comes to an end. But frozen fruit can ease the transition, and it works surprisingly well in these grab-and-go cups.
Because they maintain their plump sweetness, frozen blueberries are my favorite. Unlike their perishable counterparts, the quality of frozen blueberries is consistently good, as they’re frozen at the peak of ripeness. You can keep a stash of them on hand and transfer the berries directly to the oat cups. No thawing, washing, or chopping is needed.
Now, I know what some of you may be thinking. Uncooked oats? Eat them cold? And you’re right. It sounds strange–until you try.
Think of this as a cold, fruity porridge–refreshing and filling at the same time. After an overnight soak, the oats become creamy. I like the texture to be fairly thick with the slightest bit of soupiness. The first time around, I suggest following the recipe. Then, if you prefer your oatmeal cup a bit thicker or thinner, simply add or subtract a tablespoon of milk or a teaspoon or two of oats until you have the perfect consistency for you.
The recipe is quite flexible, so feel free to experiment further. For example, almond extract is a nice option to the vanilla. It delivers a bigger flavor punch, so when using, you may wish to start with just 1/4 teaspoon. With regard to sweetness, I like two teaspoons of pure maple syrup, but feel free to adjust to your taste buds. If you like a little crunch, toss in some toasted nuts or granola before digging in. Chopped banana is another welcome addition. Reheating is an option but not necessary (I never do).
However you mix your personal-size oatmeal cup, I am willing to bet that if you eat one for a few days in a row and find the combination that suits you best, you will find yourself looking forward to these–maybe even craving them. I’m always happy to quickly mix a few jars in the evening and have breakfast ready and waiting!
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!
Overnight No-Cook Oatmeal Yogurt Cups
Yield: 1 serving
Ingredients
- ⅓ cup (32g) old-fashioned oats (the kind that cook in 5 minutes, gluten-free if necessary) plus an extra teaspoonful for topping
- ⅓ cup (80g) Greek yogurt (nonfat, 2%, or whole; plain or vanilla, as desired)
- ⅓ cup (80ml) milk (I use almond milk but, again, use what you prefer)
- 1 teaspoon (4g) chia seeds (may omit if you don't have them)
- ½ teaspoon vanilla extract (or ¼ teaspoon almond extract)
- 1-2 teaspoons pure maple syrup (optional/to taste; may sub sweetener of choice)
- ½ cup fruit, frozen or fresh (see notes)
Instructions
- Add the oats, yogurt, milk, chia seeds, vanilla or almond extract, and maple syrup to a 12- to 16-ounce jar. (You may use a cereal bowl or large mug if preferred.) Stir to thoroughly combine.
- Fold in the fruit. Sprinkle an extra teaspoon of oats (I like a slightly rounded teaspoon) over the top and do not stir. In the morning, stir and enjoy straight from the jar.
- Storage: The jars can be stored in the refrigerator for up to 5 days.
- For serving: In the morning, feel free to stir in other traditional oatmeal toppings. Lately, I've been adding a tablespoon of toasted, slivered almonds (which I toast in bulk, cool, and store in an airtight container in the fridge, where they will keep for several months) and a rounded tablespoon of homemade granola.
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