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First published 4/1/14. No joke. Last updated 6/29/16.
First, let me start out by giving credit where credit is due. I have grown to absolutely adore overnight oatmeal; there’s nothing easier to pull out of the fridge in the morning and eat, plus it’s healthy and it tastes like dessert for breakfast. The reason for my obsession with overnight oatmeal? That would be Katie from Chocolate Covered Katie. She has some incredible recipes that are easily adaptable to Trim Healthy Mama, including her Basic Chocolate Oatmeal recipe. I fell in love with this recipe because a) it was chocolate, b) it was easy, and c) because it gave me a big bowl of oatmeal for the carbs of one serving. Totally awesome.
I had already posted a page with 5 different overnight oatmeal recipes, and I have now revamped them with several different preparation options, one of which is based off of (but not identical to) Katy’s “voluminous oatmeal” technique.
If you crave cold cereal in the mornings, this might be your ticket! I like to add some unsweetened almond milk on top when I eat it for even more “cold cereal” effect. (Don’t worry, I give directions in the recipe below for how you can eat this stuff hot if cold oatmeal isn’t your thing. Don’t knock it till you’ve tried it, though!)
I think the plain chocolate version of overnight oatmeal is my favorite. Simple, classic – and who doesn’t love chocolate for breakfast?
Blueberries & Cream
Banana Bread Batter – a slightly eccentric flavor, but one of my favorites.
For the more traditional tastes, try the Apple Pie version.
Another unique flavor, the Café Mocha Overnight Oatmeal is for the coffee lovers!
You can pin this recipe from my Breakfasts board here.
You can find these recipes in my cookbook, Necessary Food.
- ½ cup old-fashioned oats (use gluten free if necessary)
- 1-2 cups liquid (unsweetened almond milk, water, or a combination of both; amount will vary according to which option you make)
- ⅛ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder (or other low-glycemic sweetener to taste)
- Chocolate: add 1 T cocoa powder
- Blueberries & Cream (not dairy free): add ½ cup fresh or frozen blueberries and a dash of vanilla extract; let cool and add a dollop of low-fat Greek yogurt before refrigerating overnight (or top the hot oatmeal with Greek yogurt if you choose option #3)
- Banana Bread Batter: 1½ -2 inches banana, mashed (approx. 2-3 T); ½ tsp. banana flavoring, dash vanilla or maple flavoring, ½ tsp. cinnamon
- Apple Pie: ½ apple, chopped; ½ tsp. butter flavoring; dash vanilla; ¼ tsp. nutmeg; ½ tsp. cinnamon, dash Bragg's apple cider vinegar, optional (gives a slightly tangier flavor)
- Café Mocha (not gluten free if you can't find a gluten free instant coffee brand): 1½ tsp. instant coffee grounds (coffee lovers may need to increase this amount), 1 rounded tsp. cocoa powder, ½ tsp. each vanilla and maple flavorings
- Option #1 (the most bang for your buck): In a large microwave-safe bowl (I use a serving bowl so the oats don't bubble over the top), microwave the oats, 2 cups of liquid, and salt for 3 minutes. The oatmeal will be fairly thin but not soupy; if your microwave isn't as strong as mine, you may need to cook a little longer, so just find what works for you. Stir in the sweetener and the rest of the add-ins of your choice. Taste and add more sweetener if desired. Let the oatmeal cool on the counter then refrigerate (covered) overnight. By morning, the oats will have soaked up the excess liquid (if they didn't, you needed to cook it longer). I eat the oatmeal cold, but you can heat it up in the morning if you like (you may need to add more liquid).
- Option #2: For a pudding-like oatmeal, decrease the liquid to 1 cup, don't cook, and add a rounded ¼ tsp. glucomannan. Shake the dry ingredients together in a pint-sized jar with a lid, then add the liquid and shake again. Refrigerate overnight and eat cold in the morning. For a slightly thinner result with more volume, increase the liquid to 1½ cups and use ½ tsp. glucomannan.
- Option #3: If you want to make any of these flavors fresh in the morning and eat them hot, just use 1 - 1½ cups of liquid (according to desired thickness) and microwave the oatmeal for 3 minutes or until the desired consistency is reached. I like to top my hot oatmeal with a splash of unsweetened almond milk, especially if I make it with only 1 cup of liquid and it's pretty thick.
- THM Pure Stevia Extract Powder
- Bragg Organic Raw Apple Cider Vinegar
- THM Organic Glucomannan
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