According to Food52.com you can make any kind of overnight oats as long as you keep in mind that you need a 1:1 ratio of old fashioned oats to liquid. You can use any kind of milk, cow or plant, or even orange juice. Some people use yogurt instead of liquid, but I would caution you that the yogurt version definitely makes the oats soft and mushy whereas the milk leaves the oats al dente in the morning.
A couple weeks ago I posted a Raspberry Almond Overnight Oats recipe, and if I had to choose, I prefer that one to this. (My all time favorite is strawberries & blueberries with coconut milk though.) But my husband, Mike, has been eating these every morning for the last few weeks. It’s nice because as he’s running out the door he can grab a mason jar (the wide mouth kind at his request) and eat them while at work. He likes that the frozen fruit mixes in with the oatmeal overnight so that the flavors have mingled and he’s left with a fruity oatmeal. He’s also a lover of the triple berry blend of raspberries, blackberries, and blueberries. I love this version too, but I prefer my fruit to be fresh so that the oatmeal and the fruit keep their own flavors.
If you’re an overnight oats fan, you can’t go wrong with these. In the summer it’s nice to not have to cook breakfast, but to grab something nice and cool that immediately starts your day off right because you’ve already made a healthy choice!
- ½ cup rolled oats
- ½ vanilla soy milk (or milk of your choice), plus a little extra
- ½ cup frozen fruit (raspberries, blueberries, & blackberries)
- 1 teaspoon chia seeds
- 3 teaspoons pure maple syrup
- Place rolled oats, soy milk, frozen fruit, chia seeds, and 3 teaspoons maple syrup in a pint size mason jar container. Stir until everything is mixed together and oats are covered in liquid.
- Place top on and store in the refrigerator overnight, 5-8 hours.
- In the morning, stir in extra soy milk to loosen up the oats up and to get the consistency you like.