My, how time has flown! Our sweet Elijah is 2 ½ weeks old and growing like a weed. He’s strong and healthy, and my heart is filled with gratitude that he could be part of our family. While the joys of this phase are numerous, so are the challenges. The honeymoon period has come to an end, and we are now figuring out how to juggle the needs of an active toddler and a very hungry boy. More change looms on the horizon as Dan prepares to take a job at a new company at the end of this month. It’s a crazy season, but the snuggles and smiles of my babies are definitely boosting morale.
It’s in times like these that I become acutely aware of my weakness and am so appreciative of friends and family members who have surrounded us with support. A steady stream of meals has freed me from having to plan nightly dinners, and the visitors have offered a welcome dose of adult interaction. Starting this Saturday, we’ll also have two consecutive weeks of live-in help (Dan’s mom is coming for a week, followed by my mom), which I expect will be a huge blessing in the sanity-saving department.
Not much (if any) of what I’m cooking right now would be considered “gourmet,” but simple recipes like these Overnight Oats are helping provide nourishing fuel when it is most needed. I first tried this meal a couple of years ago after reading about it on Oh She Glows and Kath Eats Real Food, and I’ve been making it ever since. If the idea of cold oatmeal turns you off, I can’t say I blame you, but I encourage you to give this a try. The oats have a nice chew, and since the flavors of the oats and yogurt are relatively neutral, they easily take on the flavor of whatever mix-ins you choose.
Nutritionally, this meal can’t be beat. Full of fiber and protein, it provides a strong start to the day and often keeps me full till 1pm. My favorite way to eat overnight oats is with pumpkin and peanut butter mixed in. Below, I’ve provided my recipe for that concoction as well as for a strawberry banana version, but feel free to add in whatever sounds tasty to you. (Oh, and did I mention these oats take about 2 minutes to prep? That’s my favorite part!)
Ingredients
- 1/2 cup rolled oats (not quick cooking)
- 1/2 cup plain Greek yogurt
- 2/3 cup milk
- 1 tablespoon chia seeds
- ½ cup pumpkin puree
- 2 tablespoons natural peanut butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- 2 to 2 ½ tablespoons strawberry jam
- 1 small banana, mashed
Instructions
- Combine the oats, Greek yogurt, milk, and chia seeds in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight.
- In the morning, stir in the desired mix-ins and enjoy (choose from one of the two mix-in combinations shown or come up with your own custom flavors!).
Tips and Tidbits
- The sky is the limit when it comes to the possible flavor combinations! In addition to the toppings I mentioned above, you could add any of the following: dried coconut, granola, nuts, ground flax seed, honey, Nutella, cocoa powder, chocolate chips, or fresh or dried fruit.
- If you don’t have Greek yogurt on hand, feel free to use whatever type of yogurt is available. You may want to reduce the amount of milk depending upon the consistency of the yogurt so that the final result is thick and creamy.
- What are chia seeds? These tiny, dark colored seeds can be found in most health food stores and are a nutritional powerhouse of fiber, omega-3 fatty acids, antioxidants, vitamins, and minerals. Chia is also a complete protein, containing all 9 essential amino acids.
- The craving for overnight oats sometimes strikes unexpectedly, and I don’t want to wait overnight before consuming a bowl of this healthful treat. In these instances, I reduce the liquid slightly and allow the oats to soak for at least 30 minutes. The more soaking time, the better, but a half hour is usually sufficient to soften the oats to my liking.
ENJOY!
YUM! I have been making baked oatmeal for some time now, which requires overnight (or at least a couple of hours) refrigeration. That is a nice hot breakfast, but this will be great for summer especially! I am looking forward to trying this!!
I’ve been wanting to try baked oatmeal, but I’m not sure where to start. Would you mind sharing your recipe, Tracy?
Pepper, excuse me for butting in but I have a favorite baked oatmeal recipe that I posted just last week. You may want to check it out. I posted a great “to go” option as well. Hence the title:
Running with Baked Oatmeal
http://www.campwander.blogspot.com
enjoy!
Here’s a baked oatmeal recipe I recently tried from Budget Bytes via Pinterest. Really easy and yummy! Kids loved it.
Pumpkin Pie Oatmeal
1 (15 oz.) can pumpkin purée
1/2 cup brown sugar
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1.5 cups milk
2.5 cups dry old-fashioned oats
STEP 1: Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).
STEP 2: Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
STEP 3: Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
Thank you for sharing this recipe – it sounds delicious!
wow, brandy, this looks simply amazing!! I am making it tomorrow~ thank you!
Here is a great breakfast baked Baked Oatmeal
Prep Time: 10 Minutes
Cook Time: 40 Minutes Ready In: 50 Minutes
Servings: 4
\
INGREDIENTS:
3 cups rolled oats
1 cup brown sugar (can cut to ½ C)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt 1 cup milk (I add more liquid) can use rice milk ( I changed this to two cups for fluffy oatmeal
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish. It comes out very think and compact this way if you would rather it be fluffy for a single recipe use a square pan for a double use the 9 X 13
3. Bake in preheated oven for 40 minutes.
Thank you for sharing!!
Hi- I’m excited to add your baked oatmeal recipes to my collection! I was just wondering how many calories in a jar/serving?
The plain overnight oats have 440 calories, using whole milk and 0% Greek yogurt (345 more calories for the pumpkin peanut butter option and 225 more for the strawberry banana). If calories are a concern, try a lower fat milk or somewhat smaller portion (this recipe makes a large amount).
Pepper, If I make the Pumpkin/Peanut Butter Oats is it the 440 calories PLUS 345 calories? So a total of 785 calories? For one serving?
Hi Lisa! You have it right. The pumpkin peanut butter overnight oats mixture is high in calories, but my two caveats for that are (1) the portion size is quite large. This is the quantity I would eat during pregnancy and during those first few postpartum months when my appetite was ravenous. (2) Secondly, even though the calorie count is high, it’s packed with nutritious ingredients and usually keeps me full for a solid 5-6 hours (even when I was pregnant!).
Ok Great! Thanks! I am super excited to try this! I need a fast on-the-go breakfast! I will just stick to half a portion!
)
Just an fyi since I really am trying to watch calories……
I used
1/2 cup oats (120 calories)
1/2 cup 0% greek yogurt (60 calories)
2/3 c unsweetened almond milk (15 calories)
1 tbsp. chia seed (65 calories)
1/8 tsp. vanilla (2 calories approx)
1 pkg. stevia (o calories)
for a total of 262 calories…..
My favorite oatmeal is made with vanilla almond milk, blueberries, cardamom, cinnamon & nutmeg. I am going to try the overnight oatmeal with this combination along with vanilla yogurt. Yummy! And, I think the cold version is great for summer!
My favorite oatmeal is made with vanilla almond milk, blueberries, cardamom, cinnamon & nutmeg. I am going to try the overnight oatmeal with this combination along with vanilla yogurt. If the blueberries are a little tart you can add agave nectar or a little honey!
Yummy! And, I think the cold version is great for summer!
I made the strawberry/banana version……We did exactly as directed and hated everything about it…Visually disgusting to begin with and the taste was not pleasant either…..Threw the entire mess in the toilet……Thought maybe it was an April Fools joke or something…..
I’m so sorry it didn’t out work for you! As much as I love overnight oats, I can’t get my husband to eat them (it’s a texture thing for him, and you are right, it’s not the most beautiful breakfast in the world), so I understand how they can be off-putting to some. I’m wondering if it might work if you fiddle with the mix-ins a bit to accommodate your taste?
Hi, I have to add a comment…I loved the idea of the overnight cold Oatmeal…I played around with the recipe a little and came up with this, I’m addicted to it and so is my son….I also have a few people at my job making it now…:)
1 cup Dannon Light and Fit vanilla yogurt
1 packet of raisin, date and walnut instant oatmeal
1/4 cup Almond coconut milk
cinnamon to taste
tablespoon or so of honey
a few drops of vanilla extract
I’ve made it so much I don’t really measure the ingredients…just throw it together in like 2 minutes….then leave in fridge overnight….
it’s awsome in the morning when it’s really cold…I loveeeeee it..!!!
I switch off once in a while and use different flavor instant oatmeal packets……I could eat it all day long…
Thanks for giving me this great idea….
Yay, Elaine! I’m so glad you enjoy it, and thank you for sharing your version! I’ve been putting cinnamon in a lot of what I’m making these days, so this sounds perfect.
Also, I love that your coworkers are making it, too. Makes me smile.
E Clarke, how sad they did not work for you! However, for this blog, a nicer declination would have been more appropriate I think? Perhaps you would enjoy some cocoa puffs or lucky charms.
Pepper, I absolutely loved the oatmeal!!! What a great wake-up snack!
Thank you, Kate!
I am sorry I offended your sensibilities….I was simply being honest and really did think it was a joke…. By the way,.I do not eat Lucky charms and Cocoa Puffs…..Nor would I…..
.
Honesty doesnt have to be rude. I think that is a cop out to call what you wrote as “being honest”. It was definitely rude.
I look forward to making this and eating it and finding lots of variations to try…the sky is the limit!
I know Im late chiming in, but I had too. There is a saying “You can be honest without being cruel”. Seriously, you didnt have to be nasty with your opinion. A simple, I didnt like it would have been suffice. And, Really?? a joke? Why would she have gone out of her way to type out all the steps, ingredients ect for a joke? All edible, sensible ingredients.
Do you reheat in the morning when you eat it our just have it cold?
It’s typically eaten cold, though I have heard of others nuking it in the microwave for a little bit to warm it up. It all depends on your preference!
In order to get all the nourishment out of chia seeds, they need to be run thru a food processor or somehow to break the outer cover. Human digestive systems just can’t get thru the tough little coat on those nutritious seeds. Process as you use them, tho, because they oxidate really fast, thus loosing nutrition.
Thank you for your comment. You are right that some seeds require being ground before the nutrients become accessible to the body, but in my understanding, chia seeds are not one of them. Flax seeds fall in this category, but the sources I have read regarding chia seeds indicate that they can be eaten whole. Soaking the seeds, however, maximizes the amount of nutrition that the body absorbs, which is why I love using them in overnight oats. I’d love a link to a source that talks about grinding chia seeds being necessary as that’s not something I’ve heard before.
*Also, there are 9 essential Amino Acids, not 8, but the oats help balance out the missing 1 so the meal becomes somewhat of a complete protein. The protein from the milk and yogurt is complete, though, and will provide enough to meet an average meal’s needs.
Chia seeds only have 25.2mg of Methionine, an essential amino acid, which is not enough to complete the protein structure. Oats, however, do supply enough of it to make it complete.
Just as a note or reminder, the only plant source of a complete protein is soy! You must pair other plant proteins with matching ones to balance the amino acids if you are vegetarian and looking to make a complete protein to be absorbed by the body.
Incomplete proteins with be broken down into glucose and temporarily stored as glycogen (energy) or transported to fat cells.
Wow! It sounds like you are far more educated on this subject than I am. Thank you for sharing.
I’m not a nutrition professional and don’t claim to be a definitive source on the subject, but I’ve read several sources that state that chia seeds do in fact have sufficient proportions of all the amino acids to be considered complete.
Also, thank you for catching my typo regarding the number of essential amino acids – got that one fixed!
No problem! And I actually just recently went over the topic in my nutrition class at my university and we went over the sources of complete proteins. I just took my final yesterday so I sure do hope I know my stuff!
Linnea – I’m not sure I understand — do you mean that the goal is to “pair proteins” together in order to make a complete one inside the stomach to be digested? If so, that doesn’t make sense to me. :/ Complete proteins are not absorbed in your digestive tract — they are too big to be transported across into the bloodstream. Proteins must first be broken down to amino acids and absorbed, then later, proteins are constructed from these building blocks by the cells in your body (at which point it does make excellent sense to make sure that you have all the component parts/AA on hand, and Methionine is the first AA in every protein. So if that’s what you mean — then I can understand what you mean by “eating a complete protein”). But that process doesn’t happen inside your GI tract.
That said… Pepper: I just made my first batch of these, and I’m excited to see how it turns out tomorrow morning!
Thanks for the recipe!!
Quinoa, a grain, is a complete protein as well!
Love quinoa!
When soaked in liquid, the outer shell of the chia seed softens and allows the nutritious inner part to be digested. It’s pretty cool to watch as it becomes gelatinous and has a really fun texture. The milk and yogurt should be sufficient enough to allow that process to happen
Chia seeds don’t need to be ground. Flax on the other hand does.
For the variations, do you add the pumpkin puree/cinnamon/syrup/PB the night before to let it sit with the oats, or do you mix those things into the oatmeal in the morning?
I’ve done it both ways but prefer to add it in the morning so that I can add whatever I’m craving then. I haven’t noticed a substantial difference in taste or texture either way. The only exception is if you want to add a crunchy element (granola as a topping, for example), add it in the morning to prevent it from becoming soggy.
I’m so excited to try this! I just saw it on Pinterest. I love the breakfast cookie from The Fitnessista (oats, nut butter, whey/protein powder, milk + whatever your heart desires) as a make-ahead breakfast, and now I can’t wait to go home and make this for tomorrow morning. There’s nothing better than waking up to a meal you can just pull out of the fridge, and I’m so hyped to have this as an option now! Thanks!
Chia seeds are from the Salvia Hispanic desert plant found in southern Mexico. Popular in ancient Mayan and Aztec diets to reduce joint inflammation. Dr. Andrew Weil writes in a Prevention magazine that chia seeds provide heart-healthy omega 3 fats. Chia seeds have a light, nutty flavor that does will with sweet or savory dishes.
Unlike flax seeds, chia seeds do not need to be ground to be consumed.
Read more: How to Eat Chia Seeds | eHow.com http://www.ehow.com/how_5007795_eat-chia-seeds.html#ixzz1p1MelCJm
I substituted yogurt for apple sauce – super delicious.
I would never have thought to use apple sauce – I’ll have to give that a try!
This is my newest, favorite thing! Thank you for posting this! One of my friends had pinned it on pinterest and I’m so glad I found it! Totally awesome! THANK YOU!
You’re welcome!
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Great post I love all the possibilities available. It seems everywhere I look lately I am seeing some version of oats that I have never seen before. I have always hated all oatmeal except for the packaged instant kind or the cookie kind! LOL I feel like the universe is trying to tell me that it is time to revisit oats and give them a try. Hmmmmm……
Go for it!
I echo, somewhat, what Angie said. I grew up eating a great big heaping bowl of it before breakfast. This is not because I loved it soooo much.
For the last few years, it’s been screaming at me, eat me because I’m healthy. I’ve been plugging my ears and just downright resisisting the nudging.
I’ve finally given in, but eating cold oatmeal…? I will have to try it, just because I read all of these posts about how delicious it is.
Cold oatmeal seems counterintuitive for sure, but tasting it made me a believer. I grew up eating lots of oats as well, but it wasn’t exactly something I enjoyed as it was always pretty plain and minimally sweetened. Now I’m realizing the oatmeal is mostly a neutral-tasting vehicle for all kids of toppings – fruit, nut butters, various sweeteners, there are so many options! Let me know what you think if you wind up giving it a try!
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Are you supposed to cook the rolled oats first? One time I ate out without cooking them and got ill. Or do they just break down soaking in the jar?
Hi Chris! These oats do not need to be cooked and are eaten completely raw, though they do break down as they soak and become very soft and digestible.
I can’t wait to try this!!! Does it matter what kind of milk I use (i.e. almond or soy)? I know that sometimes cow’s milk helps recipes “set” better. Thank you so much for sharing!
Hi Bekah! Non-dairy milk works very well in this recipe. The thickness that is achieved is not due to the milk setting up in the sense of a custard, for example, but the oats simply absorb whatever liquid is present. Truth be told, you could probably use water and achieve the same consistency, it probably just wouldn’t taste very good.
I made something similar for my girls when they were little, cut up fruit, yogurt, juice and even applesauce. It was an easy wy to get a wholesome breakfast quickly in the morning. I have mixed instant oatmeal with Greek yogurt for a quick snack, I am interested to try this version, I love pumpkin!
A few others have mentioned doing something similar, dairy-free versions using fruit and juice. I want to give that a try! Pumpkin is my fave, too.
I’m always trying to sneak it in whenever I can.
I can’t wait to try this! I am going to use my Chobani greek yogurt .:)
Can you do this with steel cut oats?
I haven’t tried it yet, but I think it would work, especially if they were allowed to soak for at least 8 hours. I’d love to know how it turns out if you give it a try!
I do it with steel cut oats-delish-a little chewy-but that’s what I like.
I have always loved hot oats, and was reallt skeptical of trying cold oats, but was I surprised. I tried a recipe off pinterest and I have been eating cold oats 2-3 times a week. I love the texture and the flavor!
This looks so yummy!!! I think I will try some tonight
I just made these individually-sized baked oatmeals (I saw you were asking for a recipe above) and they were yummy!! http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/ My only note is to be liberal when you spray the muffin liners with nonstick spray 
Good for new moms to eat with one hand!!! Enjoy, and thanks for your recipe!
Thank you for linking the recipe for baked oatmeal! Anything I can eat one-handed is always a good thing.
This is my new favorite breakfast. I use steel cut oats and almond milk – so yummy with cinnamon and nutmeg.
Think of it less as cold oatmeal and more as extra chewy muesli! YUM!
Yes, indeed, steel cut oats work….but they will need the overnight soaking time. I’ve been eating cold oats for years and you are correct, the possibilities are endless. I too often add pumpkin puree (not pie filling!) and the nutritional value is off the charts. I recently discovered PB2 and HIGHLY recommend it as a sub for peanut butter. It is peanut butter with all of the fat removed through a process that uses no chemicals. Imagine peanut butter with the protein and 85% fewer calories!! Hard to find though….I use Amazon or Netrition.com
I heard someone else talking about PB2 recently, so I’m going to have to learn more. Sounds intriguing!
The PB2 also comes in chocolate…yummy!
One of the things that makes peanut butter healthy, however, is the almost even amount of both monounsaturated fat and polyunsatured fat (an essential nutrient). It does, however, have a small amount of saturated fat in it, so I think PB2 would be extremely healthy if it isolated the solid (saturated) fat and removed it, but left the healthy oils (unsaturated) in it. Plus the protein is incomplete and would need to be paired, so it would need to be paired with another protein with the missing amino acids to be of any nutritional value protein-wise. By the looks of http://bellplantation.com/ and their PB2, it seems that they remove a majority of the unsaturated fat.
I have never heard of eating cold, uncooked oats. Can’t wait to try this. I never like oatmeal once the weather warms up, and this is a great way to have it year round. Clever and versatile recipe. Love it! (Ditto about the chia seeds–they don’t need to be ground like many seeds.)
How much is one serving? I’ll be shopping for ingredients asap!!
The recipe makes 1 large 2-cup serving. It’s a lot of food, but when I originally photographed and wrote the recipe, I was ravenous and pregnant and easily ate it all.
Now that my appetite is more normal, I don’t know that I’d be able to finish it one sitting since it is so filling.
This is awesome! I accidentally made something similar while trying to add oatmeal to a smoothie ;o)
Can you or would you recommend heating up the oatmeal the next day?
I don’t think I would personally enjoy it that way. Anytime I want hot oats, I usually just cook them in the microwave, so it’s not much of a commitment of time/effort. The idea of heated up yogurt doesn’t appeal to me, but I have heard of others who will microwave it and enjoy it like that.
I’ve been eating a variation of your cold oatmeal for years. I just leave out the milk and add a small can of crushed pineapple with its juice. So yummy and refreshing I often eat some for a mid-afternoon snack! I can’t wait to try some of your ideas, though.
Pineapple – wow, I am going to have to try that!
Sounds really delicious will try soon. Thanks for the excellent idea!
I am excited to try this but am curious as to whether the Chia seeds are a must, or you just put them in for the health benefits? I ask because I know chia is used as a gelling agent often and because Chis is pretty much impossible to get in my country unless you order them off the internet.
I add the chia seeds purely for their nutritional value; you can definitely omit them and still end up with oats that have a great texture and consistency.
I’ve been making something like this for a couple of years now, just the oats and yoghurt overnight, then stir in some jam, or honey the next morning…adding dried fruits to the mix the night before is also good. they rehydrate a bit, and add a great flavour. It’s a great start to the day, because I’m ALWAYS running late in the morning. I just grab this and have it when I get to work, and as you said, it really does keep you feeling pretty full until the afternoon.
I’m very excited to try your recipes though, so thanks!!
I drink protein shakes for breakfast every morning. I definitely will be trying this!!
Sounds yummy.
This looks so good…..I will be trying it. My MIL got me started eating raw oats….just chomping down on them…I add a little splenda brown sugar and a few raisins and love them. These look better…
Thank you for sharing…going to look up PB2 also.
Do you know how long this will last in the refrigerator? I want to make a large batch to last me the week.
The longest I’ve refrigerated overnight oats is about 36 hours, but I imagine they would last through the work week. The only change I noticed when refrigerating for a longer duration is that the oats start to become a bit gummy.
I have been adding packages of instant oatmeal to my smoothies for years, blending it in with the fruits and soy milk. I wouldn’t get hungry for lunch until later.
I can’t wait to try this version. It is like my version in reverse. Thanks for sharing it.
Just have quick oats on hand right now. Will that work at all? If so, I’m trying it tonight!
let me know if anyone has tried it…..thanks!
Hi Sharla! I haven’t tried it with quick oats. Did you wind up giving it a try last night? I’d love to hear about your results.
All I have is steel cut oats. Does anyone know if those will work? I know they take longer to cook so I don’t know if they will work with this
Good question! I haven’t tried it, but several others have commented that they’ve done it with great success. It seems the key is making sure the steel cut oats are able to soak overnight (a quick 1 hour soak can work for rolled oats, but probably not steel cut).
Thanks! It’s still in the fridge this morning. Waiting until after my coffee! I will post my results! I had to use Oikos Strawberries on the Bottom Greek yogurt but that’s fine because I was doing the Strawberry Banana option anyway!
do you think this would be ok with soy yogurt?
You bet!
Saw this on Pinterest & can’t wait to try it! I love having something cold for breakfast with my hot coffee (weird I know), but cereal never fills me up enough. Thanks for the idea!
Hi Christie!
There’s a thing they have at Starbucks in England that sounds similar (maybe also in the US? I haven’t found it there though) called an All Day Breakfast Pot: Yoghurt, Apples, Oats & Berries. It is one of the most delicious things I have ever, ever tasted. I stopped eating it so often when I looked at the ingredients (thinking to make it myself…) and noticed whipping cream and added sugar near the top. No wonder it’s so addicting! This cold oats/muesli mixed with yogurt thing is also known as a bircher over here, and it’s becoming very popular.
So, I combined your recipe and what I learned from the Starbucks nutrition info and mixed one up with grated apple, raspberries, a bit of strawberry jam, and some banana. No chia seeds on this side of the pond, unfortunately. I’ll definitely be getting some of those next time I’m home. I just put it in the fridge – it’s definitely not going to stay in there all night though, I’m too excited to try it! Thanks for the recipe!
Grated apples and raspberries sound like delicious additions – yum!
There is only one word for these – WOWZERS!!!! Absolutely amazing and so super simple. I used vanilla almond milk instead of regular and didn’t have any chia seeds on hand (will try next time). I just smashed up some strawberries and added a pinch of sugar. My 3 1/2 year old loved them as well. Thanks again for sharing this awesome recipe. Will definitely be making this on a regular basis. TT
I made this last night. I used my family’s homeade applesauce instead of the greek yogurt. I added a little real maple syrup this morning…and it was SO GOOD!!!! Will be my go to breakfast this summer for sure. So hearty and satisfying! Thanks for the great idea!!!!
I made this for breakfast…Yummy! I will be making this to eat many times!
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Thank you for sharing with us.
Yum! I make this but with a dash of orange juice, diced apples, strawberries, blueberries and coconut.
You’re right about it keeping you full straight past lunch!
Hi! Saw this on Pinterest and I am going to make it right now–looks fab!
I made it yesterday and had it for breakfast this morning. I added some ground flax seeds to it along with the chia seeds. This morning I put in the jam and banana but felt it was a little too thick. I added some more soy milk and that did the trick. It was really good and it made a really large serving.
I only have quick oats on hand, do you think they would work? Maybe just let it sit for 30 min instead of overnight?
I haven’t tried it with quick oats, but I would love to hear how it goes if you do decide to give it a try. They probably would need less soaking time as you suggested; my only concern is that the texture wouldn’t be as good, but you never know till you try it!
Quick oats do work, though probably not as chewy. I made mine this morning with vanilla flavored yogurt and cinnamon applesauce– think cold apple pie a la mode. I let it sit for about 40 mins. and viola! There you go.
So, two questions:
1. Does it have to be Greek Yogurt? I have some Activa that needs to be used – think it would do the job?
2. What is the point of the little seeds? Just nutrition? Do they add flavor?
Can’t wait to try this!!!!
It doesn’t have to be Greek yogurt – any yogurt will do! Since Activia has a thinner consistency than Greek yogurt, you may want to add a little less milk to keep the consistency thick and creamy. I’d err on the side of adding less, then you can always add more milk in the morning if it is too thick.
The chia seeds are neutral tasting and are added purely for their nutritional value. They can sometimes be hard to find in grocery stores, so if you don’t have them, the recipe is just fine without them.
I add 1 or 2 tablespoons of chopped dried dates to the oatmeal, and dampen slightly with water or milk before refrigerating…in the morning the dates have melted and naturally sweetened the oatmeal…I then add vanilla yogurt, walnuts, apples and bananas…also great with blueberries and raspberries…my favorite breakfast!
Love the idea of adding dates!
So fabulous! Yummy and just so versatile! Thanks
Um…mine didn’t turn out as good as I was expecting!! Boo! Maybe it was because I used Steel Cut oats? (they were the only oats I had on hand). I was still pretty watery this morning. I let it sit a couple more hours. I have added fresh blueberries, bananas, honey, and almonds. It’s okay. It’s still very watery and with the mix-ins it is a bit better. I am eating it as we speak, but I just have to admit, I am dissappointed! I am going to blame myself though because this recipe looks and sounds delicious. I am going to try again with regular oats and hope for the best! Any other suggestions??
Oh no! I’m sorry the steel cut oats didn’t work out.
Others have noted that they’ve tried using those and have had good results, but I haven’t tried it myself. A couple questions – Did you use Greek yogurt or regular yogurt? What was the texture of the oats – did they soften?
Yes, I did use the greek yogurt and the oats did soften but they’re kinda chewy. For some reason the milk just didn’t soak up all the way. I’m definitely gonna get the regular oats and try those! I do have some instant that I may try in the mean time! I’ll keep you posted! Thanks!
I wouldn’t use the Instant Oats! I think they might get too soft overnight. (If it works, let us know since Instant are way less expensive.)
I wanted to use the Steel-cut oats, but the cooking time was 15 -20 minutes longer than the rolled oats, so that’s how I made my decision.
Good luck! Once you find your perfect oats, I am sure you will love this recipe!
This link gives directions on how you can prepare the steel cut oats. I believe it said to boil the oats and water with salt for 3 minutes then put in jars and let sit overnight on counter. You can read all about it here;
http://www.thekitchn.com/oatmeal-in-jars-a-week-of-stee-143623
Thanks, Annette!
Steel cut oats are not the right texture for this recipe…Don’t try instant eithe. Use regular or quick cooking oats.
I’m excited to try this one out. Checking pantry for ingredients now. It is summer in our country right and my husband and I have been searching for good breakfast options. Found you on pinterest too! Thanks for sharing:).
OH MY GOD.
This was so good! Thank you for posting it! I made them this morning with some PB and a little brown sugar – PERFECT! A really nice, creamy alternative to my usual morning smoothie. Thank you!
Hi Pepper!
Great idea, we used your recipe last night for this mornings breakfast. 1 suggestion, we felt it needed a crunch so we added some crunchy granola with blackberries and raspberries. Delicious!
What is the calorie content of this meal? Im going to make it tonight.
The plain oats have 440 calories (using whole milk and 0% Greek yogurt). The pumpkin peanut butter combination adds an additional 345 calories, and the strawberry banana version adds 225 calories. It’s not a low cal meal, but note that the portion size is quite large (I’m a breastfeeding mom, so for me it works, but it might be too much for others) and it is chock full of good-for-you nutrients, including tons of protein.
These look delish! As a foodie and a dietitian I can’t wait to try these!
Finally!! I make oatmeal at night before bed, and stick it in the fridge, then eat it cold in the morning, mostly just to save time, but I think it’s delicious, and my husband thinks I’m crazy! He just doesn’t know what’s awesome!
Wow this looks great! As a nurse, I am always looking for a quick breakfast on the go before I head to the hospital. Since I’m up so early, I love the idea of making my breakfast in advance! Thanks for the great recipe
This is so, so, so, so YUMMY!!! Thank you for sharing it! One tip I’d like to share is to use the fruit greek yogurt. I didn’t have any plain on hand when I wanted to try out the recipe, so I used blueberry and it was divine! I’ve also used raspberry and it was wonderful! Just an FYI. Thanks again!
Both of these are great! This would be so great for those mornings when you are really rushed for time and reaching in the fridge to pull out a breakfast already made would be so wonderful! I don’t have any Chia seeds but I am going to have to get some so I can try these… Thanks for sharing!
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Wow – I can’t wait to try this! I love oatmeal soaked in milk overnight, but you’ve given me so many ideas of ways to spice it up – I’ve never tried the pumpkin-peanut butter combination!
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Can you add whey protein powder to this recipe instead of greek yogurt? Maybe lowfat yogurt, oats, protein powder, milk…then in the morning add whatever???
I think that would work, just adjust the amount of milk you add if the lowfat yogurt has a thinner consistency than Greek to avoid it being soupy.
Anyone have any success with a VEGAN variation? Sounds delish, but we are doing the Engine2 lifestyle these days.
I haven’t personally tried a vegan variation, but Angela at Oh She Glows (a completely vegan blog) has what looks like a solid base recipe here.
Love this! Question: for variations with the pumpkin peanut butter and strawberry jam, do you include the yogurt or leave it out?
Thanks!
The yogurt is included. I always make the same base recipe, then add all the mix ins on top of that.
Thank you so much for this recipe!!! As a diabetic, it’s hard to find meals that sustain my blood sugar and ward off constant hunger! I love this recipe!
I don’t use the Greek Yogurt (no matter how much I want to love it, i can’t stand the taste) but instead use a low-sugar vanilla yogurt, and decrease the milk.
I love adding just a smidge of almond or vanilla extract, and my favorite mix-ins are raspberries (over mixed berries) and peaches!
Also- This is a great alternative to hot oatmeal. Sometimes I just can’t stand the regular oatmeal, and this is just the best substitute! Thanks again!
You’re welcome! Almond extract sounds amazing.
This recipe is AMAZING! I made it with Brown Cow Maple yogurt – and my kids went CRAZY for it!
I’m glad the kids loved it! I often make the pumpkin version to sneak veggies into my daughter’s diet.
Hey Pepper,
I just found this recipe on Pinterest and I’m intrigued! Sounds like a great weekend breakfast before a day of activity. I have a couple of questions that I’m hoping you can answer!
1. Do you think Fat-Free Greek Yogurt will work just as well?
2. How about skim milk?
3. Does the container you store it in matter? It’s a big portion so I’d want to divide it into two plastic containers to set.
Thanks so much!
Paige
Yes to #1 and #2, though you may want to add just a smidge less milk so it’s not too runny. The container doesn’t matter at all – whatever is most convenient for you!
I didn’t have chia but i used wheat germ. It has about 28% protein. It is also rich in potassium and iron, riboflavin, calcium, zinc magnesium and vitamins A, B1 and B3. Vitamins B1 and 3 are help maintain energy levels and maintain healthy muscles, organs, hair and skin. Its a good substitute option!
Try adding it to pancakes, muffins for extra nutrients
I hadn’t thought of using wheat germ. Thank you for sharing the idea!
Do you cook the oatmeal and chia seeds at all? I have whole black chia seeds and wondered if they need cooking first. Im not sure I get the concept lol
No cooking required! Just mix the oats, chia, yogurt and milk together, refrigerate overnight, and then add yummy toppings and flavorings in the morning.
Pepper lynn (and all who may be interested) I just received a book called “75 ways to love your oatmeal” and its awesome
I am really looking forward to this over night fridge recipe though…have mine fermenting now!lol…banana,almond milk,greek yogurt and chia seeds.
75 different oatmeal ideas – that sounds like a book for me!
Maybe I missed it, but do you have to cook the oatmeal in advance and then add it to the jar with all other ingredients?
You didn’t miss anything! The beauty of this recipe is that there is no cooking required. Just mix all the ingredients together, chill it overnight, then enjoy an easy-peasy breakfast in the morning.
I tried this and its awesome , I now am going to make some tonight i recently had surgery and couldnt find anything that i really haved enjoyed any more than this its the best ever..
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Can you make a whole week’s worth in individual mason jars or would it be too soggy by the 5th day?
I haven’t experimented with refrigerating the oats for a full work week, but I have tried them after 2 days. I found that the texture was a bit gummy, though once I added the mix-ins, it was hardly noticeable. I think it’s worth a try, and I’d love to hear about your results if you decide to do it!
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I made this and it was so good! Not to mention easy!! I used weight watchers van. yogurt, fat free milk, strawberries, blueberries & Banana’s
Thanks for my new favorite breakfast!!! I have even had it the day after I made it and it is still really yummy!
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I was so excited to finally try this! I love Pinterest for sending me to your blog!!!! Thank you so much. I’m so happy about all the feedback I read before making my post. I made mine with a few variations as well and it was still delicious! Here’s the link to my pin if you want to check it out! http://pinterest.com/pin/256564509991948228/
Also, I’m excited to take this camping this weekend because it’s a no-mess breakfast that doesn’t require dirtying any dishes (except for the container it is made in)!!!! Thanks again!
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I have made something very similar to this for a very long time- I make it in small serving sizes in portable containers and take to work and on road trips. I was “Chia” when Chia wasn’t cool.
On another note: isn’t the internet simply amazing?
NO WHERE else can you find such a long detailed discussion on Oatmeal.
=)
The enthusiasm and discussion revolving oatmeal is astounding to me as well.
I love the idea of this being a portable, on-the-go breakfast. I’m definitely going to have to make it for our next road trip!
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I eat something similar…I call mine Meuslix..with raw rolled oats, various nuts and seeds (usually sunflower, almonds, walnuts, pumpkin, flax) mixed in organic yogurt and topped with fruit..usually strawberries and blueberries. When fresh fruit is not available, I use frozen fruit (I pick a lot and freeze it). I mix it all together early in the morning before I leave for work and it is ready to eat by ~10 am when I’m ready for my second breakfast. Very filling! Thanks for the idea of adding Chia seeds, I’ll pick some up and try it, as well as the pumpkin recipe above.
wow you made oatmeal look really, really good. not something i ever thought i would say
Thank you!
I just made up 3 batches of this for my 11 hour road trip tomorrow with 2 other friends. I added fresh strawberries, dried cherries, ½ teaspoon vanilla and a teaspoon of sugar. I’m looking forward to trying this, I’ve had it pinned for awhile now.
This sounds amazing! Breakfast is always hard for me because I just HATE to get out of bed in the morning, so by the time I’m ready to go, there’s no time for breakfast! I am definitely going to try this! I like the idea of cinnamon applesauce that someone mentioned. I really do like apple pie! Thanks so much for sharing!
You are welcome!
I found your website via pinterest and I just wanted you to know I’m ADDICTED to the pumpkin version. I’ve never liked oatmeal or pumpkin, but mixed together and cold? YUM!
I live in central Texas where it is very hot, so cold anything sounds like a delish way to start the day. Thanks for introducing me to such a terrific treat! : )
You’re welcome! Overnight oats are one of those things I was afraid to try at first as it didn’t sound all that great, but as you noted, the combination is addicting.
That’s awesome that you live in Texas! I was born in the Dallas area and lived all over the state during my childhood. You said you are in central Texas – are you near San Angelo? My dad and stepmom live there, and my mom is up in Denton. Yay TX!
Omw, we love these and have made them to have as a grab and go breakfast for the past three weeks since I found the recipe! We love trying new combos. So far, our favorite is slightly dehydrating cinnamon covered apple.chunks in the oven and tossing those in with almond milk, a little bit of brown sugar and almonds. All of my co-workers are lined up for a sample when I get to work each morning. Several have finally started making their own, thank goodness! The hubs likes the texture of steel cut oats so we did those this week and added some grapenuts for some sweet crunch. Super tasty too! Thanks for this great recipe!
You’re welcome! I love the idea of cinnamon apples, almonds, and brown sugar – will have to give that a try.
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Love this idea! Do you have to use the yogurt? I substitute almond milk for my milk…can i just use this and oats and fruit/spices overnight?
I think that would work, though it might take a bit of experimentation to find the right consistency. I’d try adding enough almond milk to really saturate the oats but not so much that it’s soupy. You can always add more liquid in the morning if it’s too thick. Good luck!
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just wanted to stop by to tell you I made those yesterday night and ate them this morning and LOVED it!!! they tasted great, I used thick milk kefir instead of greek yogurt and it was delicious, also threw in some frozen blueberries and two spoons of sugar free pinneaple jam… mmm!! and you’re right, I ate them at 7.45 a.m., it’s 11.32 here and I’m still full
I’m so glad you liked the overnight oats! I love the idea of using kefir, too.
Hello, I saw this on Pinterest and am trying it for the first
time. I used light vanilla soy milk & blueberry Chobani Greek yogurt. I was wondering what the finished product texture was supposed to be like & if this will thicken up as it sits. Excited to try! Thanks.
I love blueberry Chobani – yum! The mixture will definitely thicken as it sits and the oats absorb the liquid. The final texture should be similar to regular hot oats.
we are working on some overnight oatmeal recipes and you have some very fun ideas. while we are not using your recipes we would love to add the link to this post to our blog to give our readers lots of ideas. Let us know if that is ok with you. Have a Blessed day
That sounds good to me – thank you!
Also, I took a peek at your blog…your jam posts definitely have me in the mood for some summer canning.
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Hi! ,
I apologize if this is a repeat question, I did not read all 177 posts. That being said, I’m about to make my first batch and am very excited…can this keep for a few days? If I make more than the recipe above can I just go back to it in the mornings until it’s gone, or should I remake it every time?
Thanks!
Em
Hi Emily! To answer your question, I have stored overnight oats in the fridge for a few days with good results. The only thing I noticed was that the oats were a bit thicker and a little gummy after the second day, but overall still quite tasty. I hope you enjoy!
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I have a hard time getting breakfast in each morning. This recipe will definitely help because I can make it the night before. Thanks for sharing this with us.
I’m. From a small town & can not find chia seeds. I know I can get them on Amazon but I was wondering if I can use flax seeds instead? If so, do I need to grind them? I don’t want to order the chi’s seeds until I know if I’m going to like the recipe. I know there are other uses but I would like to try flax first.
If you’ve got some flax seeds, you could definitely give that a try! And yes, they would need to be ground as our bodies can’t absorb the nutrients from whole seeds. The only possible downside I can think of would be a possible gritty texture.
You can always make the overnight oats with just oats, yogurt, and milk – the chia seeds are not an essential component to the recipe.
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In my family I grew up eating something we simply called “Raw Oatmeal.” We ate raw oatmeal with milk and I loved it. I’m looking forward to this extended version with added goodies.
I’m all about the added goodies!
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Do you eat this warm or cold?
It’s intended to be eaten cold, straight from the fridge.
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So…has anyone figured out the WW points for this?
For add-ins I tried this and it was DELICIOUS: applesauce, raisins, walnut pieces and ground cinnamon.
Sounds delish!
hi pepperlynn! hope all is well! i am learning to be domestic (and am turning out to be really bad at it!) but did try your recipe for the overnight oats last night and this morning came to find a sloppy soupy concoction just like how i left it last night. i know a recipe can’t get more basic then this…has this ever happened before?! thank you so very much!
I’m so glad you tried the recipe but bummed to hear of your results. What type of oats did you use? Were they the quick cooking variety?
I just made and ate this today for lunch. I only let it sit for about an hour and added a tad plain protein powder, fresh whole blueberries, a tiny bit of honey and some cinnamon. I loved every bite and will make it again for sure. Ah the possibilities. Thanks so much!
You’re welcome! I’m so glad you enjoyed it.
Pepper,
These are so fantastic, I’ve tried them with my own favorite flavors and they are truly a wonderful start to my day. Not to mention how energized I am for the rest of the day!
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I love all these ideas!! I recently came across a recipe using the rice cooker to cook the rice, but this is even easier! Thank you!!
OOPS! Meant to say that I found a recipe for using a rice cooker to cook oatmeal. Sorry about that.
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I am trying to eat less dairy after reading The China Study. I am eager to try this with the almond milk, nutmeg, and cinnamon. How much should I add? Thanks!
Hi Jennifer! I don’t have an exact ratio for you but I’d try doing 1/2 cup oats with 3/4 to 1 cup of almond milk. The oats are quite absorbent and will soak up a lot of the liquid, but I try to be a little conservative when adding the milk prior to the soak (I always just eyeball it). If the consistency is too thick after the soak, you can always add more liquid at that time.
After finding this recipe on Pinterest, I finally gave the Overnight Oats a try this morning and I am delighted by the pumpkin option! I can’t wait to try the strawberry banana (and other suggestions given in this feed) this week! This will definitely become one of my staples, so thanks for posting!
One question – do you have the nutritional information for these recipes? Calories, fat, etc.?
Hi Stephanie! I’m so glad you enjoyed your pumpkin overnight oats.
In terms of nutrition information, I haven’t done a full analysis, but I do have some calorie counts.
The plain overnight oats have 440 calories, using whole milk and 0% Greek yogurt (add 345 more calories for the pumpkin peanut butter option and 225 more for the strawberry banana). It’s a hefty amount of calories, but it is a large portion and so nutritious and filling!
Thanks for the calorie counts. They are definitely a bit higher than I was expecting, but you’re right – full of nutritious stuff and very filling. I’m thinking this could become a lunch for those very busy days at the office as well! Thanks again.
I live in Canada, and was wondering if you knew of any places that sell chia seeds, I can’t seem to find them anywhere!
Hi Jenna! I’ve only been to Canada a handful of times, so I’m not sure what your shopping options are there, but a Canadian blogger that I follow and enjoy, Angela at http://www.ohsheglows.com, has stated previously in her blog that she gets hers via superseeds.ca – maybe try that site?
Check your local health food store for the chia seeds. If you can’t find them, flaxseeds are a good substitute, which you should be able to find at most grocery stores.
I do something similar to this but I use kefir instead of yogurt and milk…throw in some frozen berries and yum!
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I steeped a gingerbread spice tea bag in 8 oz of almond milk for flavoring in the mixture of oats and chia. Also added a bit of splenda, dried fruit and nuts. It was sooo good!
Debra, I love your idea of infusing the flavor of the tea! I must try that soon.
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I may have overlooked it among all the comments about the overnight oats…but exactly what is the shelf life of the oat mixture once made?
Hi Tonya! In my experience, the oats taste best when they are eaten within a day or two. They’ll keep in the fridge for up to a week, but they do tend to become gummy the longer they are stored.
I make something similar that doesn’t require overnight soaking (but I haven’t used chia seeds). I use 1 or 2 cups of plain nonfat Greek Yogurt, 1/3 cup of uncooked oat bran – mix well, then add 1 cup of fresh or frozen fruit. Simple, delicious and nutritious.
Thanks for the suggestion to use oat bran – I plan to give that a try!
So… I hate oatmeal, Greek yogurt and regular yogurt but I decided to give this a try anyway because it seemed super easy and healthy.
Even though I hate all the ingredients independently, I actually LOVE them combined (go figure!).
Hi Jessica! I’m so glad you gave it a try and liked it.
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I just purchased rolled oats today and made this tonight to try tomorrow morning. The photo looks so yummy and have been wanting to try it for a few weeks now! I made two, one for me and one for my DH. He seems concerned that the oats are not going to be cooked.
I made a slight variation: used coconut yogurt, added ground flax seed, ground pecan meal, cinnamon, and used lactose-free milk. I will probably add bananas in the morning. I can hardly wait to try it!
Your variation sounds delicious, Rebecca! How did it turn out?
It was so yummy! I loved it and now I think I am addicted to this! I id not have time to add the bananas or any other topping in the morning – but it did not matter, it was just the right kind of sweetness for my taste. It must have been the cinnamon and coconut yogurt that provided the sweetness. I ate it 30 mins after taking it out of the fridge and that was just right for me temperature-wise. I have to make more.
My DH ate his and said that it was “ok”. BUT he did not say not to make it for him anymore, so he will eat it again. I call that a success!
Thanks for sharing this recipe.
I’m glad to hear it was a success!
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I NEVER comment on the blogs of people I don’t know. I think I’ve done it 3 times since I found out what a “blog” was at age 18. But I had to comment…
I love oatmeal. I go through phases where it is nearly all I’ll eat. I do the same with yogurt, and I have a fascination with greek yogurt. I also love making my own yogurt!
Now, not only have you managed to combine my 2 favorite things, but you’ve done it in something that literally took me about 2 minutes to prepare, and something I can LITERALLY grab and walk out the door – easier than a protein shake! Which also only takes 2 minutes, but I have to make that right before I leave…and sometimes I don’t have time to do it.
I made some earlier (with almond milk instead of regular, I’m mildly lactose intolerant) and Arbonne Fiber Powder instead of Chia because I had it, and just tested some of it. I took half a banana, some honey, and a splash of vanilla and popped it into the Magic Bullet for a minute (I can’t eat bananas as is…I HAVE to change them! it’s weird). I mixed it with *maybe* a quarter cup of the finished oat meal and OH.EM.GEE. SO DELICIOUS!
I’m going to cut some of the liquid when I do it next – I prefer thicker oatmeal to runny, and I know that almond milk doesn’t set as well as regular. I’m also going to try it keeping the liquid ratio the same and adding protien powder. I am very excited for this experiment. And trying it with Chia
Thank you so much for sharing! I’m the person who never eats breakfast because I frequently wake up 10 minutes before I have to leave. I’m also not typically hungry when I wake up, usually having hunger set in right as I get to work…so leaving without food doesn’t seem so bad until I’m famished 90 minutes later and can’t do anything about it. If you have any other brilliant, simple, take it with you breakfast ideas, I would love to hear know!
Hi Briana! Thank you for sharing your experience with this easy and yummy breakfast! I’ve actually gotten out of the habit of making it myself, but I’m feeling inspired to start again.
About the consistency: the type of milk you use can make a difference, as you stated, and the chia seeds also work to thicken the mixture. I use a super thick Greek yogurt, but the thinner non-Greek yogurt will also yield a looser result.
And I totally relate to what you said about not being hungry right away then starving later. That’s the story of my life, too!
Pumpkin Pie Refrigerator Oatmeal
Flavored with pureed pumpkin (I use the canned kind.), maple syrup, and pumpkin pie spice. (You can purchase pumpkin pie spice or make your own. Here’s my recipe.)
216 calories, 4g fat, 48g carbs, 8g fiber, 12g protein; Weight Watchers PtsPlus: 7
http://www.theyummylife.com/8_muesli_flavors
Wow that was odd. I just wrote an really long comment but after I clicked submit my
comment didn’t show up. Grrrr… well I’m not writing all that over again.
Anyhow, just wanted to say excellent blog!
I love the idea of refrigerator oatmeal with summer coming up…I run a home bassed day care and all the kids LOVE oatmeal but who wants to eat hot oatmeal in mid July/August in Calgary, Ab. (way too hot around here for that!!!). Anyways my question is can I use almond yogurt along with almond milk to make a completely dairy free option? All my day care kids can have dairy but my 3 year old daughter is dairy allergic but would love this for a quick breakfast in the summer. I have spent the better part of this afternoon googling for non-dairy recipes and can’t seem to find any that I feel she would eat.
Also I’m wondering if the white chia seeds are just as nutritious as the black ones (my local health food store only carry’s the white ones) and do the seeds soften slightly while soaking overnight?
Thank you for your help!
Hi Kiera! Yes, you can definitely use almond milk and yogurt in this recipe. If the almond yogurt is thicker like dairy Greek-style yogurt, then it’s fine to use the same measurements, but if it has a thinner consistency, consider reducing the milk amount by half to avoid it being too runny.
Your question about the white chia seeds is interesting. I’ve actually hadn’t heard of them prior to reading your comment, but after doing some quick research online, it looks like the general consensus is that they are nutritionally quite similar to the black variety. I say give them a try!
Regarding the chia seeds softening…they do. They absorb a ton of liquid and will swell considerably, and the texture becomes like less of a seed and more like a jelly. Once soaked, they are very easy to eat and digest.
I hope this information is helpful to you. Thanks for inquiring!
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So I’m late…but I just found this recipe on Pinterest. I love it. I used vanilla Greek yogurt w just a little bit of almond extract and skipped the preserves. Man was it good. Thank you so much for this recipe.
I absolutely hate yogurt. Would this work with just the milk?
Hi Audra! Yes, it would totally work with just the milk. As far as how much to use, that will require a bit of experimentation. I might try adding in enough milk to make the mixture a bit soupy, then let it sit overnight. If it seems too thick in the morning, you can always add a little extra milk.
Thanks so much!
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