Ingredients
Method
- Add all ingredients to a pint size Mason jar.
- Stir together until well blended.
- Place the ring and lid on the jar and place in the refrigerator.
- Your refrigerator oatmeal will be ready to eat the next day.
- You can make this ahead of time and store for 2-3 days in the refrigerator.
Notes
Recipe Tips and Substitutions
- Most recipes call for regular milk. I stopped drinking milk years ago so I used my favorite non-dairy product - almond milk. But you could use rice milk, soy milk, cashew milk or whatever non-dairy milk you prefer.I used raspberries in this recipe, but you can use blueberries, strawberries, blackberries or just about any fresh fruit. I don't think I would use frozen fruit, unless you thaw it out and drain off the excess liquid.
- The sweetener is optional. If you are using plain yogurt, then you will probably want to add quite a bit of sweetener. I used a flavored Greek yogurt so I only added a scant tablespoon of sweetener.
- As far as the type of sweetener, I used dark Agave syrup. But you could use honey or maple syrup, or even Splenda, choice is up to you.
- Try adding a bit of orange, lemon or vanilla extract to your refrigerator oatmeal for a different flavor profile.
- Greek yogurt is quite thick compared to regular yogurt. If you're using regular yogurt, adjust the amount of milk you use or you could end up with really runny oatmeal.
- If you like a thicker oatmeal, use less milk. For a thiner oatmeal, use more milk.
- You can use plain, vanilla or any flavored Greek yogurt. I prefer vanilla or a fruit flavor to match the fresh fruit. I use raspberry yogurt with fresh raspberries and blueberry yogurt with fresh blueberries. I tried this one time with lime yogurt and fresh raspberries, it was okay, but I probably wouldn't use that combination again.
- Most recipes for Overnight Oatmeal call for old fashioned rolled oats. I had a box of McCann's quick cooking rolled oats in my pantry so that's what I used and it came out fine.