This recipe for Overnight Oatmeal is so simple and flavorful. Load it up with garnishes like favorite fruits, nuts, maple syrup or cream. Serve hot or cold.
Oatmeal, porridge, grits, gruel (really? would you eat anything called ‘gruel’?). You know… hot cereal. For all the names we give it, there are probaby hundreds of recipes for this cup of oats. I’ve tried different combinations myself. Steel cut oats; oats with barley and hemp seeds; chia and yogurt porridge; Nutty Quinoa ‘oatmeal’– just to name a few. And I’ve enjoyed them all. But this recipe for Overnight Oatmeal is so simple, it starts out, dare I say, pretty basic. But as I mixed everything together, I knew my family was in for a creamy treat.
The recipe builds from a healthy, hearty base right here. First of all, the base can be made in the refrigerator overnight or in a sauce pan first thing in the morning (I love the convenience of the overnight method). The combination of oats, chia seeds and unsweetened coconut blend deliciously with pure maple syrup, coconut and almond milk. We loved it just like this. But, we also loved…
…fresh fruits, nuts and extra added maple syrup. Any fresh fruit works, from berries to mangos, whatever you have around. And for a chocolatey treat…
…the sweet-tooth crowd will enjoy a smattering of mini chocolate chips or extra coconut. This recipe would be perfect for the star of a self-serve oatmeal bar with weekend guests, or just have it ready for busy weekday mornings.
Did I mention how good Overnight Oatmeal is with extra syrup poured on the top? For extra visual appeal, be sure to serve this in clear bowls or glasses. Drizzle honey for the same graceful effect.
Seriously, after just a little sample, “somebody” in my family was eagerly waiting to snatch up a finished cup before pictures were even taken. My husband loved it plain, I liked it warm, my 12-year old just wanted more. This is a great recipe to have in your breakfast repertoire for any day of the year.
- 2 cups rolled oats, not instant or quick cooking
- 2 Tablespoons chia seeds
- ¼ teaspoon ground cinnamon, more or less as desired
- 2 Tablespoons shredded coconut, preferably unsweetened
- 2 Tablespoons pure maple syrup
- 1- 14 oz. can coconut milk, lite or regular
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- Strawberries, blueberries, mangos or other fruit of choice
- Almonds, walnuts or hazelnuts
- Sunflower seeds, pumpkin seeds, sesame seeds or flax
- Additional coconut mini chocolate chips
- Additional coconut milk, maple syrup or cream
- The ingredients above are for a vegan option. Feel free to substitute the coconut and almond milk for regular whole milk. However the coconut and almond milk add a fabulous flavor to the oatmeal.
For Overnight Oats:
- In a large container with a tight-fitting lid, add 2 cups rolled oats, 2 Tablespoons chia seeds, ¼ teaspoon cinnamon, 2 Tablespoons coconut, 2 Tablespoons syrup, 14 ounces coconut milk, 1 cup almond milk, 1 teaspoon vanilla and stir well. Seal and place in the refrigerator overnight, or at least for 6 hours.
For the hot, quick version:
- In a medium sauce pan, add everything EXCEPT the vanilla extract, heat over medium-high heat.
- Bring to a full boil, then reduce heat and simmer 15 to 30 minutes, stirring occasionally until oatmeal has thickened and the liquid has been mostly absorbed.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Divide between four bowls and top with garnishes, as desired.
For heating the overnight oatmeal:
- Using your preferred method, either:
- Place oatmeal in a medium sauce pan and heat over low heat, stirring occasionally until oatmeal is to desired temperature. If oatmeal becomes too dry, add more coconut milk till desired consistency is reached. Don't add too much because you want it thick and you can always add more milk during garnish. Or,
- Place oatmeal in a microwave-safe dish and heat on high for 30 second intervals until desired heat is reached.
Amy hawkins says
I’ve been trying different overnight oatmeal recipes lately, and I really enjoyed this one. I make 3 or 4 at a time, so I have them on hand for a healthy breakfast or snack. I cut back a bit on the cinnamon to my liking (to about 1/8 tsp) per jar. Having one of these in the morning keeps me satisfied until lunch!
becky d says
Excellent! I loved this tasty breakfast! I’m making it again tonight. This is so versatile, you can easily use different fruits or milks. I made it with non-fat milk last night, but tonight I will use almond milk. The consistency is perfect.
Sally Humeniuk says
Thanks Becky! I’m so happy you found different ways to utilize this recipe.
Jaclyn Kesler says
I love this! The idea of it being so versatile is great! You can have different oatmeal every morning ?
Kim Peterson says
Love this oatmeal. YUMMO Even my impossible to please 12 year old liked it.
Kim, that is awesome! Kids are sometimes the hardest to please so this really is a great compliment. 🙂
Karen @ On the Banks of Salt Creek says
We love oatmeal and I like the idea of the overnight version. Mornings are busy enough.
Karen, this disappears around my house! I hope your family likes it too. I still like it heated up a little even after refrigerating it overnight, but no one else in the house seems to care about that. 🙂