Refrigerator Oatmeal: A Recipe!

If it weren’t for Katie at A Beautiful Little Adventure, I still would have no clue about refrigerator oatmeal. But thankfully I saw her post about it, followed by a Pinterest and Google search and was amazed by this fantastic breakfast. Apparantly it’s been a “thing” for quite awhile, but once again I’m late to the party. Oh well. I HAD to give it a try.

We love oatmeal in our house, but we are also incredibly lazy, especially in the morning. I’m lucky if I even have time to open the cupboard to grab a granola bar on the way out, let alone make a real breakfast. So I’m always looking for super easy and quick ways to have a better breakfast. Now that I work for a company that distributes health foods, I took it up a notch and ordered Bob’s Red Mill oatmeal and chia seeds as well instead of regular grocery store varieties that have more “crap” in them than they should. After you make the recipe, it “cooks” overnight in the fridge. So easy!

For my first go, I followed this recipe to the T, minus the maple syrup. The next time, I started experimenting and used less yogurt and more fruit and thought it was better. The next time, I cut out the yogurt entirely and used a ton of strawberries instead, and added a little sugar. Better still! Several rounds later, that’s the formula I stick with because it’s been the tastiest to me. I found that using yogurt gave it a nicer texture, but a bizarre flavor and feeling in my mouth, and I much prefer it without. Some recipes also called for flax seeds, but it seems to be that chia seeds are better for you AND keep longer, so that’s what I used.

I made some versions with blueberries, strawberries, bananas and apples and cinnamon. My favorites were blueberry and strawberry. The banana got a little mushy for my tastes. Here’s the recipe I’m using now:

Refrigerator Oatmeal

refrigerator oatmeal

  • 1/2 cup uncooked old fashioned rolled oats (not instant!)
  • 2/3 cup milk (ish. eventually I stopped measuring and poured enough in to cover the oats, and then some)
  • 1-2 teaspoons dried chia seeds
  • 1/4 to 1/2 cup fresh fruit (depending on the ratio you like most. I like mine loaded with fruit)
  • 1 tablespoon or so of sugar it to sweeten it up more
  • 1/4 cup Greek yogurt (optional but not recommended by this gal)

-Pour your oats, chia seeds and sugar in a jar that can be closed (Mason jars or Magic Bullet jars work great).
-Pour milk on top of dry ingredients (and add your yogurt here too if you so choose). Close lid and shake it up.
-Add fruit on top and shake again or just stir it up.
-Refrigerate overnight and take and go in the morning!

overnight oats ingredients

dry ingredients for overnight oats

Add dry ingredients to jar

cut up fruit for oatmeal

cut up your desired fruit

apple banana oatmeal

add to jar

apple cinnamon oatmeal recipe

ready for fridge

shake it up and stick it in the fridge

There you have it! It’s literally so easy and yummy. I highly recommend for any oatmeal lovers that are also too busy/lazy in the mornings to prepare a proper meal. Bonus: It’s super healthy and very filling. I don’t even snack in between breakfast and lunch when I eat it!

It’s especially easy if you use blueberries or raspberries and don’t actually have to cut up any fruit! When you eat it at work (or school!) the next day, it tastes great cold or warmed up. I’ve made this several times a week for our breakfasts and plan to keep it in rotation. Even the husband liked it!

Eat Drink & Be Mary

14 thoughts on “Refrigerator Oatmeal: A Recipe!

  1. I’m glad I had a little role in helping you to become an overnight oats lover. I’m so lazy that this is the only way I’m able to get a balanced breakfast on most days. I will have to try chia seeds!

  2. I tried this once and I loved it… I don’t know why I don’t make it more, actually! It’s so easy and it’s so nice to have a REAL breakfast already pre-made!

  3. I love Pinterest, it is such a great source for recipes (& everything else imaginable). I have never tried refrigerator oatmeal but I have heard of it and I think I’d like to try it. Thanks for sharing this recipe at DDt, I hope to see more recipes from you tomorrow 🙂

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