- 2/3 cup rolled oats
- a pinch of pumpkin pie spice, or maybe cocoa powder
- some raisins, dried cherries or whatever
- a couple of blobs of natural peanut butter
- almond milk
I like mine liquidy, so use plenty of the almond milk. Stir up with a butter knife, add more milk, screw on the lid and shake. Make the night before you want it.
Three times a week, and I haven't tired of it yet.
I've been having the same breakfast for about the last 3 years...and still enjoy it !! xx
ReplyDeleteSounds yummy! I haven't tried overnight oatmeal, but I do eat cold oatmeal a few times a week. In the morning I just put uncooked rolled oats in a bowl with some fruit and nuts and cover it with milk. A 1/2 hour later it's al dente soft and ready to eat. I prefer it to cooked oatmeal.
ReplyDeleteOh, it's so much nicer than gloppy, cooked oatmeal!
DeleteSo many advantages of these no-cook versions, over oatmeal made in a pot. All the recipes I read sound good!
ReplyDeleteI don't mind cooked oats/porridge but I much prefer uncooked oats or muesli with dried or fresh fruit and nuts. I'm fortunate than I don't have any food allergies. There are plenty of foods that I can't eat because they upset my stomach especially after years of taking strong drugs and pain-killers so I love my breakfast which fills me up and doesn't make me ill.
ReplyDeleteI keep reading about overnight oats. I thought they must be cooked in the morning. I must give them a try, as your recipe sounds so good.
ReplyDeleteThe ease of it is the best part.
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