Lately, I’ve had a bit of an obsession with oatmeal.
Baked oatmeal, to be exact.
Now, I don’t know about you, but baked anything doesn’t often sound appetizing in the depths of summer. Still, I stuck to my guns and enjoyed each delicious baked bite, despite the sweltering Texas heat.
However, a friend recently shared a blog post with me in which she talked about how much she loved eating overnight oats and shared a yummy recipe. I had heard of overnight oats before, but had never tried them because somehow I would always forget to make them the night before! After hearing how much she adored them, I knew it was time to experiment.
Plus, did I mention overnight oats can be enjoyed chilled?
This is an important detail when it’s July in Texas.
Now, as much as I love oatmeal, I have to admit that even I was a bit apprehensive that the cold oatmeal might be gooey or slimy, but I couldn’t have been farther from the truth!
It was like a cool, creamy yogurt parfait.
Dessert for breakfast? Why, yes, don’t mind if I do.
Berries and Cream Overnight Oats
- 1/3 cup rolled oats
- 1/3 cup Greek yogurt (make your own!)
- 1/3 cup whole milk (I use raw milk, fresh from the farm)
- 1/2 tsp. date sugar
- 1/2 tsp. pure vanilla extract
- 1/3 cup fresh or frozen organic berries, plus a bit extra for sprinkling
- 2 T sliced raw almonds or pecans
Combine all of the ingredients, except the nuts, in a jar (or bowl). Cover and place in the refrigerator overnight. (Others have had success just leaving them to set for as little as an hour when in a pinch, but I haven’t tried this yet myself.)