Overnight Oatmeal
Overnight Oatmeal Recipe with any oats and milk, refrigerated overnight in a jar for up to 5 days for an easy healthy breakfast.
Overnight Oatmeal Recipe with any oats and milk, refrigerated overnight in a jar for up to 5 days for an easy healthy breakfast.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (8 oz jar) (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In any glass container with a tight seal lid, add milk, maple syrup, vanilla and oats; stir well with a spoon. If you would like to add toppings in the morning, use bigger jars. If you want to use smaller jars (pictured), add scant (1-2 tbsp less) of milk and oats, so jars don’t overflow.
- Refrigerate overnight. When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. If overnight oatmeal is too thick, adjust with milk. Also add more maple syrup if desired.
Pure vanilla extract carries the aromatic weight of this formulation. Without heat to drive off volatile compounds, raw alcohol notes in cheap extracts taste harsh against neutral grains. High-grade bean paste or pure extract infuses the liquid phase evenly during the resting window. Rolled oats absorb liquid differently than steel-cut groats or instant varieties. Traditional rolled oats soften into a creamy consistency while retaining structural integrity after eight hours of cold hydration. Steel-cut grains remain stubbornly crunchy unless cooked, making them poor candidates for raw refrigeration. Instant flakes disintegrate into paste within hours, yielding a gummy texture lacking pleasant mouthfeel. Glass containers prevent flavor migration and staining better than porous plastic vessels. A container holding at least sixteen ounces leaves adequate headspace for expansion and morning mix-ins. Stir the slurry vigorously before sealing the lid to prevent dry clumps of grain from settling at the base. Cold temperatures slow down enzymatic activity, allowing starch molecules to hydrate without dissolving completely. Stored properly below 40 degrees Fahrenheit, the mixture remains chemically stable for up to five days. Excess thickness on day three responds well to a tablespoon of fresh dairy or plant milk stirred in vigorously. Natural sweeteners like maple syrup degrade slightly in cold storage over extended periods, so adjust sweetness levels just before consumption. Freezing is not recommended because thawed starches expel water and ruin the emulsion.
