4 February, 2020
Overnight OatmealPosted in : Breakfast on by : Christine
A tasty, healthier, convenient way to make a breakfast staple. Uncooked rolled oats will retain more of their beta glucan which may have a greater affect on fat metabolism and cholesterol (which is why we are eating this stuff in the first place right?) More info: https://www.healthline.c
A new twist on the breakfast staple
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- 1/3 - 1 c oatmeal, old fashioned rolled oats (NOT steel cut or groats unless you like really chewy oatmeal)
- pinch salt
- milk to cover, any milk you like - regular, 2%, almond, coconut, goat - just probably not condensed.
- Optional add ins: Here is where it gets fun! Make up whatever fun combinations you like.
- Sweetener: sugar (brown, white, piloncillo), honey, agave, what have you
- Fruit: blueberries, strawberries, mangoes, cherries, coconut fresh, frozen or dried. Canned pure pumpkin - not pumpkin pie mix.
- Nuts: Yes please! Chopped or whole to your preference
- Candy: now you are just being naughty but mini chocolate chips are ok in moderation occasionally
- Here are the basic, bare bones directions. Once you have this down the sky is the limit with add-ins. In a clean jar or plastic container large enough to hold the amount of oats you want to make plus the expansion they are going to perform, add the oats and a pinch of salt. How big a pinch? How many oats are in the jar? Give it a stir. Add enough of whatever milk you are using to cover the oats completely. If you like your oats a little runnier us a little more milk. Trial and error will be your best friend as no else knows just how you like to eat your oats. Cover and place in the refrigerator overnight and up to four days. You really need to try a batch at each day to find your sweet spot. I like mine best at 2-3 days. You may like yours a little firmer at 1 day.
- Now for the fun. If using a sweetener add it to the oats and mix well before adding the milk, I find it combines better this way. Same for any spices like cinnamon, allspice or clove.
- If using canned pumpkin, not pumpkin pie mix, add with the milk and make sure you mix it well before placing in the fridge.
- I mix in dried fruit with the milk to make sure they re-hydrate.
- Fresh and frozen fruit as well as nuts I just put on top.
- When you remove the oatmeal from the refrigerator give it a good stir and taste for seasoning. Does it need more sweetener? Salt? Fruit?
- Sometimes if it is a cold morning I like to just warm the oats, particularly the pumpkin mash-up. This is not cooking them! Uncover and microwave for 1 - 1 1/2 minutes and stir, that should be plenty to take the chill off while retaining the health benefits.
- Here are some of my "mixes". I will give you the ingredients but the measurements are "to taste" and I don't know how many oats you are using. This is just common sense stuff and feel free to substitute. I don't use pumpkin pie spice because I have all of the loose spices handy but if you have it use it!
- Pumpkin Spice: oats, canned pumpkin, brown sugar, cinnamon, allspice, nutmeg, pinch salt, milk, pecans, dried cherries. Mix dry spice, sugar, salt and oats. Add milk and pumpkin, stir. Add cherries, stir. Add nuts, cover, refrigerate.
- Blueberry Coconut: oats, salt, sugar, milk, desiccated coconut, nuts. Mix oats, salt, sugar and dried coconut. Add milk, stir. Top with blueberries then nuts. cover, refrigerate.
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