This is an oldie but goodie! I learned how to soak oats overnight in the fridge when I was in college and I haven’t forgotten this trick 12 years later. My college roommates were huge fans of making large batches of overnight oats in large flat containers and stashing them in the fridge until the morning when we cut them up like little pieces of bread and served them drizzled in a coconut milk mixture on the stove top. If you haven’t seen my recent overnight Bread-less Baked Oatmeal Flatbread, then I suggest trying that recipe, as well–the strategy is similar and it’s quite delicious.
OMG these overnight oat-y recipes will rock your world.
Just in time for the spring feeling when you don’t want to spend tons of time in your kitchen making breakfast (I know you want to get outside for a morning walk now, right?) This is the perfect breakfast you can make anytime of the day and let sit in the fridge overnight for breakfast tomorrow! If you saw my recipe from a few months ago, my Bread-less Breakast Oatmeal ‘Flatbread’, you know that I love soaking overnight oats overnight in water in the fridge and then tossing them in the oven the next day for a lovely spin on the boring same ol’ same ol’ bowl of oatmeal. So, today I’m taking the idea of the overnight oats and using them on the stove top to make a lovely porridge that’s thick and creamy and delicious and O’ so fabulous.
The greatest part of this recipe is that you can add your own toppings. You can use maple syrup, vanilla extract, cinnamon, cocoa powder, almonds, walnuts and anything else you want to toss into this bowl of goodness.
You can serve this oatmeal anytime of the year and play around with your toppings for seasonal flavor such as pumpkin pie spice in the fall and fresh orange or lemon zest in the summer. Right now, during the spring weather, I’m loving pure maple syrup and honey, which are also delicious drizzled on top and served warm.
In the warm summer weather, you can serve these chilled or at room temperature for a satisfying breakfast without sweating to death by eating a steaming hot bowl of oats.
Catch my drift?
Good.
Now, all you’ve gotta do is mix the oats with the water and let them sit in the fridge overnight- then tomorrow morning you can toss everything else in a skillet on the stove top and go to town with your toppings.
This will be a fun (and super filling) way to start your day.
Enjoy!
xo
And if you haven’t had a chance to check out my cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, you can dive in now!
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Ingredients
- 1 1/2 cups gluten-free rolled oats
- 1 1/4 cups water
- 2/3 cup lite coconut milk well-shaken
- 3 Tbsp. water
- 1 Tbsp. chia seeds
- 1 Tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1 tsp. unsweetened cocoa powder plus more to taste
- 1/2 tsp. ground cinnamon
Instructions
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Combine the oats and the 1 1/4 cups water in a baking dish and place in the fridge overnight.
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The next morning, add the coconut milk, chia seeds and remaining 3 Tbsp. water and let sit for 20 minutes. Then transfer to a large skillet on the stove top over medium-low heat for 5 minutes or until warm throughout.
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Remove from the stovetop and portion into serving bowls. Add in maple syrup, vanilla extract, cocoa powder and cinnamon. The mixture will be very thick. You can add additional coconut milk if you'd like a thinner consistency. Serve warm.
this is such a sweet and filling breakfast
You say ” …transfer to a large skillet on the stove top over medium-low heat for 5 minutes or until warm throughout. Remove from the oven and portion into serving bowls.” No instructions about putting it in the oven.
Whoopsies; typo. Should say stove top and not oven. Thanks so much! xx