June 29, 2011 § Leave a comment
This is so easy I almost feel silly calling it a recipe. However, I have a deep passion for all things oats, especially those of the breakfast kind, and I wanted to share this great breakfast option. I discovered overnight oatmeal from Mark Bittman, a chef, food activist (basically one of my heros) and the former columnist of the Minimalist in the New York Times. Bittman is a huge proponent of oatmeal and this kind in particular. Overnight oatmeal is a perfect summer breakfast option because it is served cold – who wants a big bowl of piping hot oatmeal on a humid day? Also, since it is made the night before, it is good if you need to grab something quickly in the morning. Better than that semi-stale blueberry muffin that is probably costing you 400 calories, right?
This is my standard recipe, but from here you can make many variations: the type of milk you use, the type of yogurt (flavored or plain), the fruit you add, etc. You can get adventurous with toppings too – think granola, your favorite cereal, nut butter, chocolate, crumbled muffins – it’s the perfect base for anything!
1/3 cup rolled oats
1/3 cup yogurt (I love vanilla Oikos)
1/3 cup almond milk
1/2 ripe banana
Cinnamon to taste
First, combine your oats and yogurt.
Add your milk.
Add banana – the riper the better, ripe = sweet!
Leave it in the fridge overnight and in the morning, you’re good to go! Try this. I love hot oatmeal too but there are certain advantages to this version. During the summer the last place you want to be in the morning is stirring over a hot stove (unless you’re me, in Vermont, where sometimes it is still cold.) Have a happy night and let me know how your oats go!