Refrigerator Oatmeal is a simple breakfast and snack recipe that’s filling and a great way to start your day.
Our family goes through a lot of oatmeal. It makes an appearance at breakfast at least once or twice a week. More so in the winter when it’s cold and Oatmeal in the Crockpot is my weeknight recipe savior. It requires I do nothing but dump all the ingredients into a pot the night before and I can rest assured the kids will get a nutritious hot breakfast the next morning. But even in the summertime my kids often ask for oatmeal, a request which boggles my mind, especially when we wake up and it’s already 85 degrees outside.
For a cool, fun spin on oatmeal during the hotter months, I pre-make these mason jars of oatmeal on Sundays for us to eat for breakfast over the next few days, and I must say they’re pretty darn addictive. I let each family member personalize their own jar — using nuts, berries, seeds, and more to make their own edible work of art. Chloe’s favorite combos are usually almond butter and banana, frozen berries with honey and chopped nuts and maple syrup while Kenya is more of a purist enjoying his with just a swirl of fresh preserves or even plain.
Once you’ve prepped them, you just put them right in the fridge. No cooking necessary! Overnight the cool milk and tangy yogurt soften the oats and meld together into this scrumptious creamy breakfast. The best part is that you don’t have to do a thing in the morning except pull the jars out of the fridge and enjoy. And trust me, you will!
For my ever growing belly this Refrigerator Oatmeal is a life saver as I’m feeling busier than ever, so having a Strawberry Parfait or jar of this oatmeal to grab on my way out the door keeps me nourished and happy.
If you want to see a bunch of cool add in combo’s for this recipe and a tips to making these the night or days before watch this Refrigerator Oatmeal Video for everything you need!
Refrigerator Oatmeal
Ingredients
- 1 cup uncooked old fashioned oats
- 1 cup whole milk, rice, soy or almond milk
- 1 cup plain greek yogurt
- 3 tablespoons honey
Instructions
- In a bowl, stir together the oats, milk, yogurt and honey. Pour into small mason jars and stir in desired accompaniments.
- Cover and refrigerate overnight or up to 4 days. Serve chilled.
I use half steel cut and half extra thick rolled oats and it comes out chewy and perfect. I actually don’t like the texture of traditional oatmeal but LOVE the chewiness of the overnight oats with the steel cut. Chewy but still tender. And I add chia seeds too.
They keep for about a week in the fridge!
How many days are they ok to be in the fridge or is it just eat it all the next day kinda thing?
I’ve made this recipe several time already. My baby who is 16 months old and I prefer it warm, plus I don’t like the raw taste of oat meal. Solution, I always heat it up for a minute and that does the trick! Yumm!!! I put it in 8 oz jars and freeze them after it’s been refrigerate over night. Thank you for your recipe!
I think that would work! As long as all the oats are covered with the liquid and yogurt!
Love this recipe! Can I just put a double batch in the fridge in a big bowl and put it in serving dishes in the morning? Thanks!
[…] with fresh berries and granola were my postpartum go-to, but other terrific choices would be overnight oatmeal, chia seed pudding and avocado toast. (I favor mine with a squeeze of lemon juice and a generous […]