1973 Comments
chefjen
says:
I have been wanting to try this for a while, yours are so pretty!! We eat chia everyday in our house for the last 4 months. I use fractured seeds though not whole, think it will still work? They gel really fast maybe I will put less in the recipe than the whole seed. Also love PB2, chocolate and regular!!
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Posted 15 years ago
Monica
says:
Hi Chef Jen! I just clicked over to your blog, where it's very evident that you're a big fan of chia seeds, too. I'd only added them to smoothies before these refrigerator oats, but I'll be using them more. They're an amazing little seed. I would think fractured seeds would work just as well in the oatmeal. I bought some of the chocolate PB2, but haven't tried it yet. I'll be exploring new ways to use that, too. :-)
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Posted 15 years ago
josh
says:
BO
says:
This would be good to try with hemp nuts/seeds, as well. They are also a powerhouse of nutrition and taste sooooo yummy.
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Posted 12 years ago
Kymberli
says:
Jeff
says:
Kymberli, you will probably enjoy some success with other grains, although you might need to experiment with partially or fully cooking them first. Rice is one idea that comes to mind. I suggest the next time you cook up some rice, make some extra and try it as a 1:1 substitution in this recipe. That's guaranteed to be edible (since the rice was already cooked), but you might want to play with the amount of liquid to get the texture where you like it!
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Posted 13 years ago
Bo Pho
says:
2Keith
says:
I would imagine substituting rice would make something similar to "arroz con leche", a traditional dessert in Mexico. If this is the case, it's definitely worth trying!
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Posted 13 years ago
Crystal
says:
I would give rolled spelt a try. It should be a lot like oatmeal in texture. I actually like using spelt flour in my cooking because it retains more nutrients in it since it's not as processed. The downside is that because it's organic, it can be pricey.
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Posted 13 years ago
Zeda F Ruhl
says:
savannah
says:
I would definitely try quinoa, its an amazing and inexpensive grain that acts a lot like oat meal but I use it in place of oatmeal for breakfast all the time!
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Posted 13 years ago
Margaret
says:
Hi Savannah. It's been a long time since you posted this but I cam across your comment about using Quinoa in place of oats when making the overnight breakfast in a jar. All I would like to know is do you need to cook the Quinoa first? Or put it in uncooked like the oats? Thanks heaps from Australia:)
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Posted 12 years ago
Emm
says:
Denise
says:
I like using grape nut/generic equivalent cereal and flavored yogurt plus fruit. It is ready after as little as 20-30 chilled, or even sooner if you don't mind some crunch to it. I have been eating this combo for about 12 years, since I got my hbp diagnosis... tastes good and the fiber content can be upped if you add other ingredients.
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Posted 13 years ago
gin
says:
Allergic or Gluten intolerant? GF Harvest makes an organic GF oatmeal. It's what I use for this recipe. Hope this helps. http://www.glutenfreeoats.com/gf-oatmeal/
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Posted 12 years ago
Valerie
says:
Kymberli,
My Dad is allergic to oatmeal as well. I made some of these for him with grapenuts cereal and they turned out good. He said he really liked the pumpkin pie one! :)
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Posted 12 years ago
My Dad is allergic to oatmeal as well. I made some of these for him with grapenuts cereal and they turned out good. He said he really liked the pumpkin pie one! :)
Lauren
says:
My mom always made enough rice so we could have leftovers for breakfast. She would add cinnamon, raisins and walnuts to the mix. Today I would probably skip the raisins and walnuts and go with wild blueberries and a mix of chia and hemp seeds.
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Posted 9 years ago
e
says:
e
says:
e
says:
Lauren at Keep It Sweet
says:
I love all of the flavor combinations you came up with.... especially the peanut butter one:-)
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Posted 15 years ago
Julia
says:
I haven't had very good luck with overnight oatmeal, perhaps because all the other recipes I used were vegan... but the Greek yogurt made this one SO much better! I tried your chocolate banana version last night/this morning and loved it. I eat really big breakfasts, so I doubled the recipe and drizzled some heated up Dark Chocolate Dreams peanut butter on top. Will be trying other varieties soon! Thanks!
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Posted 15 years ago
Megan
says:
Julia, have you used soy yogurt with it?? My husband is dairy free, so these would need to be vegan for him.. Hoping it will work with the soy yogurt...
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Posted 14 years ago
Denise
says:
I'm interested in a vegan version also. Have you tried the soy yogurt yet, Megan? Would love to know the results. Thanks.
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Posted 14 years ago
Megan
says:
I did! Used soy yogurt (trader joes vanilla) and soy milk. I cut back soy milk to 1/4 cup, think it calls for 1/3.... Turned out really good!! Next step will be seeing if I can freeze it with the soy ingredients.
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Posted 14 years ago
Deni
says:
I used almond milk and redhill goat yogurt, I am lactose intolerant, and I skipped the jam on the raspberry vanilla as I am also diabetic. It came out to a points value of 5 on Weight Watchers and was delicious! My husband also liked it even though he looked quite skeptical when he took it with him.
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Posted 14 years ago
Eileen Pinedo
says:
Coconut yogurt would be a great option. I tend to stay away from soy for many reasons (GMO, estrogenic effects, etc).
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Posted 13 years ago
Alexandra
says:
I used these recipes but made them vegan -and they are amazing! Just sub vanilla oat, hemp, almond or soymilk, and plain (unsweetened) soy yogurt (or the coconut milk yogurt if you like). You can also use agave instead of honey if you do not consume honey. Ive been making a banana/almond butter version that is just sooo good!
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Posted 14 years ago
Janet
says:
Hi Monica.. these look fabulous! I am off today to look for chia seeds. I'm wondering if you tested these with frozen blueberries? We picks pounds and pounds of blueberries in the summer which I keep in the freezer for the rest of the year. Seems to me they would be fine, not getting too mushy overnight, but just soft enough from the soak in milk and yogurt. I think my kids will love the chocolate and peanut butter ones. These are PERFECT for school kid!! Thanks for another great recipe!
Janet
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Posted 15 years ago
Janet
Monica
says:
Hi Janet. I would expect frozen fruit to work fine; in fact, maybe better than fresh out-of-season fruit. The fresh blueberries I used in the recipe above were very tart. I'll bet your frozen ones will be sweeter, since you picked them when they were ripe and in season. The frozen berries may not be as firm once they're thawed, but I don't see why that should be a problem.
What a healthy, before school breakfast. Hope your kids like this!
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Posted 15 years ago
What a healthy, before school breakfast. Hope your kids like this!
April
says:
I just made the Blueberry Maple version with frozen blueberries, and it was terrific! Can't wait to eat this again tomorrow and try other versions.
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Posted 14 years ago
Lisa
says:
I made mine with frozen blueberries and it turned out a little runny. I might cut back on the amount of milk next time.
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Posted 14 years ago
Dawn
says:
How much of the oats, milk and yogurt do you put in? Sorry I am a person who measures. Thanks.
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Posted 14 years ago
Dawn
says:
Michele
says:
I make mine with frozen fruit all the time and just thaw the fruit in strainer under warmish water under the facet and let it drain while preparing the other ingredients. Comes out perfect!
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Posted 14 years ago
Rita
says:
Blanca
says:
Does anyone know how long these jars last in the refrigerator? Can I make a week worth?
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Posted 15 years ago
Monica
says:
Hi Blanca. I haven't tested these for as long as a week, so I can't say for sure. If you want to try to make them that far ahead, my advice is to mix them without the fruit, refrigerate them, and then stir in the fruit the morning you're going to eat it (or the night before). FYI, I had a mango almond jar for breakfast this morning that I made 3 days ago. It was still good, but I can't say if it would last longer than that. The banana varieties are the ones that I think would be least likely to hold up well for more than a day or two.
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Posted 15 years ago
Linda
says:
I am in love with these. I make up 5 Sunday Night with all except the fruit and add the fruit in the morning before I leave for work. I just finished one I made last Sunday. Strawberried are great right now so I substitute the rasberry Spread for strawberry and add fresh berries. Yummy
I've sent your link to the weight loss challenge group I belong to.
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Posted 14 years ago
I've sent your link to the weight loss challenge group I belong to.
Julie Tanner
says:
Can you send me any info on a weight loss challenge group? We are starting one Jan 1st and would sure love some ideas!! Why re-invent the wheel, right?
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Posted 14 years ago
Crystalgee
says:
I've been eating this daily for 2 years and love it. I make a large batch using the large Fage container as a measuring cup- equal parts yogurt, milk, & oats plus vanilla. After sitting it the fridge overnight I split it into small containers and freeze. I take out a few at a time and add fresh fruit and seasoning each morning.
I save money buying a larger yogurt container and have the convenience of 14 1/2-cup servings of a healthy, delicious breakfast. Now I'm going to mix it up with some of your flavor combos.
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Posted 14 years ago
I save money buying a larger yogurt container and have the convenience of 14 1/2-cup servings of a healthy, delicious breakfast. Now I'm going to mix it up with some of your flavor combos.
Denise
says:
I bought the Ball plastic freezer jars in the half pint. They have the plastic twist on lids and the jars stack and lock with a simple twist. There is a fill line too, allows food to expand during freezing.
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Posted 14 years ago
Sara Michelle Hopkins
says:
Careful what those plastic jars are made of. If they contain any of the nasty chemicals sometimes found in plastics they can leach into the food. Any change in temperature (freezing,) not just warming in the sun or microwave, can be dangerous. If they say on the package that they are free of PVCs or BPAs they should be safe to freeze.
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Posted 12 years ago
Monica
says:
Hi Sara. The plastic freezer jars are BPA free, so I'm very comfortable using them.
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Posted 12 years ago
stella
says:
Laura
says:
Monica - I freeze yogirt all the time. My boys love the tubes frozen...it's like a popsicle. And we drop Greek yogurt in little balls on a tray and freeze for a cool treat.
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Posted 14 years ago
Kayte
says:
I freeze yoplait all the time. The new dessert flavors they have are a great late night snack when it's hot and you want something cold and sweet with out a ton of calories.
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Posted 14 years ago
Crystal
says:
I freeze the yoplait chocolate yogurt in ice cube trays along with slices of banana, the throw them in my nutribullet with some milk and chia seeds in the morning for a quick breakfast shake.
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Posted 13 years ago
Bambi
says:
Wow Crystal that is a really good idea on freezing choc. yogurt and slices of bananas.....I need to unpack my nutribullet and use it....
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Posted 13 years ago
Hallie
says:
Sammy
says:
Lore
says:
I was just reading this and thought to add that many people freeze milk. This is great because you can by milk while it's on sale, freeze it, and unthaw in the fridge when you want to be able to use it. This saves us a lot of money.
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Posted 14 years ago
Monica
says:
Hi Sarah. Good question. In fact, someone asked me that on my Facebook page today. I've been eating mine cold and prefer it that way personally. However, as an experiment this morning I heated a jar of the mango almond flavor for 1 minute in the microwave (stopped and stirred half way through). It was warm, not piping hot, and delicious. So, although these are normally eaten cold, they're good heated, too. Your choice. :-)
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Posted 15 years ago
Stephanie
says:
julia
says:
Stephanie - I'm not a big fan of HOT oatmeal. Period. But I tried these some weeks back and now I"M ADDICTED! Seriously. I just use the vanilla flavored greek yogurt , milk, oats- mix, then put some frozen raspberries on top. I stir it in when I eat it. So much better than hot! Not slimy at all but creamy and delicious. I'm soo in love. . . eat it every morning.
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Posted 14 years ago
Tara Parrington
says:
I wouldn't recommend heating these up (or anything for that matter) in the microwave. It kills the nutrients in food. so you are eating just stuff. there was an experiment done for a science fair by a kid. she had to of the same plants, she used room temperature water in one and she used microwaved (then cooled to rooom temp) water in the other. the room temperature watered plant was healthy. meanwhile the microwaved watered plant looked pretty much dead and unhealthy. (and that is just what microwave does to water....let alone food
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Posted 13 years ago
Monica
says:
Hi Tara. I've heard this argument before, and I guess we'll have to agree to disagree on this. My understanding is that this is an urban myth. It was tested and debunked. You can read about it here: http://www.snopes.com/science/microwave/plants.asp
I understand that you don't agree with me, and that's perfectly fine; but I wanted to point out that there is another interpretation of that experiment.
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Posted 13 years ago
I understand that you don't agree with me, and that's perfectly fine; but I wanted to point out that there is another interpretation of that experiment.
Jkihg
says:
Rachelle
says:
Hi Tara, actually my cousin tried the same experiment at home to see for himself. I saw for myself that there was no difference in the plants at all. In fact the one with the microwaved actually even looked a little better.
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Posted 13 years ago
Marvin Eide
says:
I would guess that my age will be divulged here with these comments but so be it.. Back in the country one room grade school our teacher at that time had us conduct an experiment using tap water and plants. One set of plants received the tap water, the other set received the tap water after it had been boiled. Hmmm... same results as using microwaved water.. the boiled water plants did really poorly. Just a thought on that one.
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Posted 12 years ago
mel
says:
Thats because heating water distills it removing all oxygen from it causing it to be unheathy for plants, the microwave had nothing to do with it. Science 7th grade.
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Posted 11 years ago
Sarah M
says:
My kids weren't too keen on it until I heated it a bit. They LOVED it!! I like it both ways but prefer the warm now too
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Posted 14 years ago
Lisa
says:
I will heat my overnight oats up to take the chill off. They are delicious!
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Posted 9 years ago
Sherry
says:
1 1/2 tsp dried chia seeds are about how many grams? I'm a Weight Watcher and tsps are not given as an option on the etools for that particular food.
These recipes are most tempting in the Texas summer!
Thanks!
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Posted 15 years ago
These recipes are most tempting in the Texas summer!
Thanks!
Adele Forbes
says:
Oh me oh my, I have never seen anything like this before. This will be perfect for not only my family but for the family I cook for as well. Thank you so very much for sharing! I love your blog.
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Posted 15 years ago
Annie
says:
Thanks for these recipes. I'm so excited to try them this week! But, I'm not very familiar with weight watchers points. Do you know about what the calorie count or range is?
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Posted 15 years ago
Renee Morin
says:
This is a victory in a mason jar! I'm so excited to try it! How much greek yogurt do you use in the recipe?
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Posted 15 years ago
Monica
says:
Hi Renee. Love that...a victory in a mason jar! :-) The ingredient amounts can be found when you click on the purple bar below each of the different flavor options. That will link you to detailed recipes with ingredient amounts. They all use 1/4 cup Greek yogurt per serving.
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Posted 15 years ago
Mandy
says:
Looks amazing!!! I can't wait to try this!!! Thanks for sharing. I wanted to mention something that might not be a big deal to some, but to others really is (gluten allergy/intolerance/ Celiac). You said that these are gluten free, but then the photo you have is of the TJ's oatmeal, which is not GF. While oats in and of themselves ARE GF, they are always, always processed with wheat. So, unless the oats say that are GF, they are not at all. A good example of GF oatmeal is Bob's Redmill Gluten Free Oats (they have normal ones as well but the GF ones come in a purple package and look a little different).
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Posted 15 years ago
Monica
says:
Hi Mandy. Thanks so much for pointing out my error and providing such a thorough explanation of GLUTEN FREE as it pertains to oatmeal. I have removed GLUTEN FREE from my recipe description in this post. Apologies for my goof. I'm very grateful that you shared your expertise on this topic. Thank you!
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Posted 15 years ago
Mandy
says:
Oh Girl- HARDLY an expert...just learning as I've recently been diagnosed and had a lot of misunderstandings about gluten before. This recipe could still potentially be gluten free with mention of GF oats....that's what I'm going to try!!!I'm also going to attempt using rice milk and coconut kefir, as I'm (sigh) also dairy intolerant. I'll see how it turns out with all the changes but this just looks TOO GOOD and easy to not give it a shot. I'm thinking this is a holistic approach to the over-sugared "breakfast bar". Thanks and can't wait to try!
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Posted 15 years ago
Ginger
says:
I would love to hear how this turns out! I am on an anti-inflammatory diet that excluded dairy and gluten, so it would be great to hear if you make this work! :D
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Posted 15 years ago
Jami
says:
Oh I would love to learn more about your inflammatory diet? I am going to WF today to get chia nuts & some fruits to make these jars of oatmeal!! Sounds delish
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Posted 15 years ago
dragonleo13
says:
If you need to cut down on calories you can replace the chia seeds with Hulled hemp seeds, high in protein, omegas, etc. I also used goats milk...its the closest to breast milk so its easiest for humans to digest and use. Just a thought...
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Posted 14 years ago
Bambi
says:
Ginger and Jami....I would hope you can share moe on your inflammatory diet? I think I could benefit a great deal from such....arthritis in the hands is bothersome more than ever.
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Posted 13 years ago
Terry
says:
I've read that, for most people, organic raw milk doesn't cause the allergic reactions that pasteurized milk does.
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Posted 14 years ago
Amanda
says:
This is not quite a true statement as I am very familiar with raw milk as well as dairy allergies. Raw milk is often MUCH easier for people with lactose INTOLERANCE, which is an entirely different thing than a dairy or milk ALLERGY. When one is "allergic" to any food, the body attacks what is sees to be an invader-- similar to environmental allergies. "Intolerance" to dairy is, in a nut shell, the gut's ability to digest it. When a person has an allergy to dairy or milk it does not matter if it is raw or pasteurized, their body will respond poorly to it.
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Posted 14 years ago
Amanda
says:
Leah
says:
This is not exactly true. There are two main things in cow's milk that cause reactions in people. One is lactose, which lactose intolerant people cannot have. This is in all cow's milk, it has nothing to do with whether it is raw or organic or whatnot. Pasteurizing might make it more difficult for lactose intolerant people to digest it, but most truly lactose intolerant people I know just cannot have cow's milk at all.
The other is the a1 protein. I have a friend whose daughter was last year diagnosed as being a1 intolerant, and the doctor said that many people who call themselves lactose intolerant without consulting a doctor are actually a1 intolerant. We've also figured out my husband is likely a1 intolerant. a1 is in MOST cow's milk, along with the a2 protein. It is a naturally occurring protein which a large % of people have difficulty digesting. Even people who have never thought they had a problem with milk find they feel better drinking a2 milk. However there are a few varieties of cow which produce milk ONLY with a2 and not with a1. In Australia you can buy a2 milk and I imagine it is available in other countries too, though we've not been able to find it since moving to the UK. Again, whether the milk is pasteurized or not has no impact on whether the a1 is present in the milk. There are also health dangers with raw milk so you need to be careful before recommending people drink it.
I've never actually met someone who is actually allergic to milk (as Amanda points out below, there is a difference between allergies and intolerances) but you get people who are allergic to all sorts of things!
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Posted 13 years ago
The other is the a1 protein. I have a friend whose daughter was last year diagnosed as being a1 intolerant, and the doctor said that many people who call themselves lactose intolerant without consulting a doctor are actually a1 intolerant. We've also figured out my husband is likely a1 intolerant. a1 is in MOST cow's milk, along with the a2 protein. It is a naturally occurring protein which a large % of people have difficulty digesting. Even people who have never thought they had a problem with milk find they feel better drinking a2 milk. However there are a few varieties of cow which produce milk ONLY with a2 and not with a1. In Australia you can buy a2 milk and I imagine it is available in other countries too, though we've not been able to find it since moving to the UK. Again, whether the milk is pasteurized or not has no impact on whether the a1 is present in the milk. There are also health dangers with raw milk so you need to be careful before recommending people drink it.
I've never actually met someone who is actually allergic to milk (as Amanda points out below, there is a difference between allergies and intolerances) but you get people who are allergic to all sorts of things!
Johnnie
says:
Hello, Leah. Very glad to meet you.....I am one of those people who are allergic to dairy, not just lactose intolerant. I have been allergic all my life....and lactose-free products do not work for me. Any product with milk solids or lactose or milk protein makes me very miserable. I have a skin reaction to it, a respiratory reaction to it, and a digestive reaction to it. People like me have to read every label, ask questions at all eating establishments, and then run the risk of suffering dangerous reactions when people think they know better than I do what my particular needs are.
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Posted 12 years ago
johnnie
says:
Mandy, you can send a reply to my facebook page, Cindy Hallford, or my email, but I would be really be interested to know about your attempt with this recipe using rice milk, and coconut kefir, since I am gluten and dairy intolerant........ I live in a small rural central TX town, and have to take what I can get, but fortunately, several places are now carrying Bob's Redmill gluten-free products, so I just have to try to find the coconut milk kefir.......
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Posted 12 years ago
Sylvia
says:
Trader Joes now carries a GF rolled oat White bag, 3 lbs in it for less than $4!!!
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Posted 14 years ago
Crystal
says:
Do you have any suggestions for non-dairy replacements for the yogurt? They all look delicious, but I've recently cut all dairy from my diet.
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Posted 15 years ago
Monica
says:
Hi Crystal. Good question, but I'm afraid I have no personal experience with non-dairy yogurt substitutes. I know that there are coconut, rice and soy yogurts, but I don't know how good they are or if they would work in this recipe. Hopefully, someone else will read your question and have some advice for you. Wish I could be more helpful.
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Posted 15 years ago
Julia
says:
Hi Crystal, I've tried both soy and coconut yogurts and found them to be just as good as the real deal, but they're thinner than Greek yogurt. I'm not sure how that would affect the recipes... maybe cut back on the milk a bit?
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Posted 15 years ago
Melissa
says:
To get a Greek like yogurt from a thinner yogurt you could strain it. Get some cheesecloth (I use washed t-shirt fabric from the fabric store. I only use it for straining yogurt.), put a 1/4 or so in the center, gather the top and squeeze the yogurt. You can take as little or as much of the liquid out the of yogurt as you want. I do this method on my homemade yogurt to make Greek style.
**Only downside you do get your hands messy.**
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Posted 14 years ago
**Only downside you do get your hands messy.**
sara
says:
sara without a h :)
says:
Mirtha
says:
I tried it out with Almond milk, the unsweetened and sweetened kind and they taste delicious! I could not taste the almond in the milk but I do say that I think it makes the consistency of the oatmeal more appealing =)
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Posted 14 years ago
VANESSA
says:
i used almond milk and vanilla greek yogurt, wow !!! it was amazing and a little nutty
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Posted 14 years ago
Suzanne B.
says:
Crystal, I can't eat dairy, either. The coconut yogurt has very little protein, but tastes pretty good. Soy yogurt usually has casein which is the dairy protein so I can't eat that, either. HOWEVER, I just found some casein-free soy yogurt at Whole Foods that has protein. YAY! So I used that and coconut milk to make it dairy-free and it was great. (P.S. Monica: I'm the one who told you on Tues. morning that I'd Pinned this the night before. How cool to find this and then find I see you on Tuesday mornings!)
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Posted 15 years ago
Ginger
says:
melissa
says:
The dietician told me to add more protein to my coconut yogurt, I should sprinkle some protein powder on it. Doesn't affect the taste. Just a thought.
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Posted 13 years ago
Leah
says:
Hi Suzanne, I know I'm 2 years late here, but maybe others will see this comment and find it helpful. Are you actually unable to have any casein at all? My husband is intolerant of the a1 casein protein, but can have a2. I have no idea what is present in soy milk products, but my husband tried soy yoghurt the other day and had no problems with it. (We've been looking for yoghurt substitutes for him since he realised he can no longer eat normal dairy, and while you can get a1-free milk we've not seen an a1-free dairy yoghurt). Maybe we were just lucky and picked a totally casein-free soy yoghurt. It was Alpro brand yoghurt (we live in the UK - not sure if this is available in other countries). Otherwise perhaps casein-free people could try coconut yoghurt?
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Posted 13 years ago
Rachel Beckwith
says:
So Delicious now makes a Greek-style coconut yogurt. I've used it with these recipes and it's perfect. (I don't recommend their Greek Almond yogurt, however.) It's hard to find, if your natural food store doesn't carry it, I suggest asking if you can order it by the case. (12 per case.)
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Posted 14 years ago
Kelli aka One Blonde
says:
OMG AWESOME!!! Ty..I'm totally trying these...I too read about the chia seeds and the steel cut oat benefits...but such a pain to cook in the am since I'm more a coffee as my breakfast kind of person...Thanks again!
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Posted 15 years ago
Gina
says:
Try the overnight method of cooking the steel cut oats. It makes life so much easier. Make a large batch and then set up the same delicious breakfasts as played out above...
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Posted 13 years ago
Tami
says:
I can't wait to try this. I have low sugar and am always trying to find quick breakfasts and snacks that are high in protein. I was wondering if one could use the Greek Yogurt with fruit in the bottom instead of the plain Greek yogurt and fresh fruit? I know the fresh fruit is more healthy, but I'm hoping to make enough for a week at one time and want it to last.
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Posted 15 years ago
Monica
says:
Hi Tami. I don't know if the fruit-on-the-bottom yogurt would give these recipes a longer life in the fridge, but it's worth a try. You might also try just mixing in fruit preserves/spreads and leaving out the fresh fruit. For example, in the raspberry vanilla recipe, try doubling the raspberry preserves/spread to 2 tablespoons and omit the fresh raspberries. The apple cinnamon recipe might last longer, since it's flavored with applesauce that has been cooked rather than fresh apples. Just a guess--it will take some experimenting to figure it out.
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Posted 15 years ago
gina
says:
Fruit on the bottom yogurts have unneeded chemicals, carbs, sugars etc that your body may be happier without (I know mine is)
Try freezing your jars and taking two out two days before, add fresh fruit separately, use dried unsweetened fruits or just keep your oat additions to honey, cinnamon, peanut butter, raw chocolate, even some Chinese five spice and have your fruit on the side.
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Posted 13 years ago
Try freezing your jars and taking two out two days before, add fresh fruit separately, use dried unsweetened fruits or just keep your oat additions to honey, cinnamon, peanut butter, raw chocolate, even some Chinese five spice and have your fruit on the side.
Liz
says:
I use Greek yogurt and almond milk. Rice milk works, too. I have tried all the combinations of vanilla, unsweetened, and sweetened yogurt and "milk" to figure out which combos I liked and had the amount of protein, carbs and sugars that I wanted. I have made up 7 at a time-one for that day and 6 more which went into the refridgerator. I do not put fruit in when making them. I have frozen fruit in serving size containers-put in fridge at night and then just mix in before eating, or just take a spoon of PB and mix in. Freezing did NOT work well for me-I could eat it but did not like the texture.
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Posted 12 years ago
Monica
says:
Hi Trish. Good question. I am not an expert nutritionist; but from what I have read, soaking the oats overnight in liquid (as in these recipe) has the same effect as cooking the oats in liquid. Oats have soluble fiber that, cooked or soaked, softens as it absorbs the liquid, forms a gel-like substance, and digests and releases nutrients gradually while making you feel full longer. Even a small increase in daily consumption of this soluble oat fiber can significantly reduce your LDL (bad) cholesterol.
Reply
Posted 15 years ago
Heather
says:
What are old fashioned oats? I'm not sure I've seen them before. We eat a lot of oatmeal (quick oats, large flake, steel cut) but I haven't seen old fashioned.
Reply
Posted 15 years ago
Monica
says:
Hi Heather. Old fashioned rolled oats are simply regular ol' oats--the most common kind. If you live in the U.S., your grocery store likely carries standard Quaker Old Fashioned Oats. They also come in quick and instant varieties, but those aren't recommended. The old fashioned rolled oats haven't been processed as much and are considered a healthier option. You've likely seen them many times, but just didn't notice the "old fashioned" on the label. (Steel cut oats aren't recommended for this refrigerator method, because they don't soften enough during the overnight soak.)
Reply
Posted 15 years ago
Heather
says:
I'll keep my eyes open! Thanks so much for the quick reply! I can't wait to try this!
Reply
Posted 15 years ago
Lara Theoret
says:
Heather, I'm pretty sure that large-flake oats are the same as old-fashioned - just a different name for them.
Reply
Posted 15 years ago
thecandiedmango
says:
"They also come in quick and instant varieties, but those aren't recommended. The old fashioned rolled oats haven't been processed as much and are considered a healthier option."
This doesn't make sense to me. The only difference between rolled and quick/instant oats (aside from any flavor additives) is that the quick and instant oats are just chopped up more, making them cook more quickly by exposing more surface area. All three varieties have had the germ removed, unlike steel-cut oats. I can understand the argument for steel-cut oats being healthier, but I don't think I agree with the above statement.
Reply
Posted 14 years ago
This doesn't make sense to me. The only difference between rolled and quick/instant oats (aside from any flavor additives) is that the quick and instant oats are just chopped up more, making them cook more quickly by exposing more surface area. All three varieties have had the germ removed, unlike steel-cut oats. I can understand the argument for steel-cut oats being healthier, but I don't think I agree with the above statement.
Hi
says:
Quick or instant oats are going to get really soggy in this. Use rolled oats as they specify - they will absorb the right amount of moisture, unlike "instant" oats, which will break down & turn to mush.
Reply
Posted 13 years ago
thecandiedmango
says:
My point is that it doesn't make sense to reference nutritional differences when there really aren't any significant changes. Rolled, quick and instant oats are all pretty similar nutritionally.
I definitely agree that rolled oats will work better for texture.
Reply
Posted 13 years ago
I definitely agree that rolled oats will work better for texture.
Monica
says:
There is a difference in the time it takes to digest them. The more the oats are processed, the more quickly they are digested. Although the nutritional differences are slight, the less processed rolled oats take longer to digest so they keep you feeling full longer and do a better job of stabilizing blood sugars. That's why I consider the regular rolled oats to be a healthier choice.
Reply
Posted 13 years ago
Mo
says:
This is exactly correct! Instant oats cause a bigger spike in blood sugar due to the shorter amount of time it takes to digest, therefore most nutrition experts will recommend the old fashioned oats or steel cut variety. Thank you Monica!
Reply
Posted 10 years ago
Tara
says:
Monica
is the steel cut oats healthier than old fashioned oats?
also, if you cook the steel cut oats in the night then make the recipe, would they be soft enough in the morning?
Reply
Posted 13 years ago
is the steel cut oats healthier than old fashioned oats?
also, if you cook the steel cut oats in the night then make the recipe, would they be soft enough in the morning?
Monica
says:
Hi Tara. Steel cut oats are considered to be healthier because they are less processed than rolled oats, digest more slowly, and are better for stabilizing blood sugars. However, rolled oats are still very good for you and are nutritionally similar to steel cut oats. You can't go wrong with either one. If you prefer to use steel cut oats in these recipes, I do recommend cooking them first. Otherwise, they won't soften enough for easy eating.
Reply
Posted 13 years ago
Diana McClung
says:
Tara,
I made mine with steel cut oats. However, I cooked them to al dente first. Sitting in the fridge for over 12 hours and the texture was perfect and VERY tasty!
Reply
Posted 13 years ago
I made mine with steel cut oats. However, I cooked them to al dente first. Sitting in the fridge for over 12 hours and the texture was perfect and VERY tasty!
Leslie
says:
I only ever find instant or quick oatmeal at my grocery stores, would those work? These look great and I soooo want to try them, but I never find old fashioned rolled oats :(
Reply
Posted 15 years ago
Denise
says:
Hi
says:
You'll find 'rolled oats' or 'old fashioned oats' - the Quaker round container that every store carries, is most common. They might be in a cellophane bag, in the natural foods section too, or bulk section.
Reply
Posted 13 years ago
Jessi
says:
I found mine on the baking aisle of the Tom Thumb I shop at. There is a section of "healthy" alternatives for flour, sweeteners, etc. This is where most of the brand "Bob's Red Mill" lives at my store. Your store might have them, just not where you expect them to be. :)
Reply
Posted 10 years ago
sneu
says:
Tina
says:
Monica
says:
Hi Tina. You can omit the chia seeds, but you'll also need to reduce the milk (since the seeds absorb some of the milk). I would try using 1/4 cup milk instead of 1/3 cup. That should be approx. the right amount, but it may require some trial and error adjusting after the first try.
Reply
Posted 15 years ago
Crystal
says:
Becky
says:
Amanda
says:
This looks amazing! I am going to try this for sure. How is the texture do the oats? I am not a big fan of oatmeal but I might be able to handle this with it mixed. Thank you so much for this
Reply
Posted 15 years ago
Sarah
says:
I came across your blog/this page via Pinterest and am sooooo excited to try this! Our mornings are usually rushed but my family enjoys oatmeal, but we usually don't have the time in the morning. We are always looking for ways to improve our health, and to find something that also can make our mornings quicker, amazing!! We always have frozen fruits on hand, so will try that for those fruits out of season, am hoping the natural juices released will help flavor the oatmeal too :)
Reply
Posted 15 years ago
Elmasue Zylberberg
says:
I have been soaking, (then rinsing) my oats (steel cut) overnite to reduce phytates. it allows for a very creamy oatmeal. Have you heard of this, and would it work for your recipes?
Reply
Posted 15 years ago
Monica
says:
Hi Elmasue. I really don't know how steel cut oats will soften enough to work in this recipe, but it's worth a try. You might need to reduce the amount of milk. If you've already pre-soaked the oats, I assume they won't absorb the liquid in the recipe the way dry oats would.
Reply
Posted 15 years ago
Gina
says:
With steel oats there is an overnight cooking method. Basically for ladies using steel cuts like me when you are preparing the oats you can either cook them as usual or use the overnight method (boil the water with oats let sit overnight covered in your pot. Next morning warm for 10-20 minutes until oats are. at desired softness. At this point I will add a little milk if necessary). I make a big batch overnight Sat/Sun so Sunday I can get my breakfast jars ready for the week. I add my fruit cold and as each day or two goes. At most I find steel cut that sits needs a little more milk but this should work just fine. The steel cut oats that I have purchased have cooking instructions for the overnight method.
Reply
Posted 13 years ago
Marissa from Portland
says:
I love that there is no sugar in these beauties......I have never heard of Chia seeds, but plan to research them now, thank you.
Also I am now officially singing Cha cha cha chia in my head with a visual of
that clay "man" growing "hair". Thank you?
Reply
Posted 15 years ago
Also I am now officially singing Cha cha cha chia in my head with a visual of
that clay "man" growing "hair". Thank you?
Deanna
says:
Chia Seeds are the same seeds used in Chia Pets but have been around and praised since the Aztecs (they're cultivated in South America). They are supposed to be healthier than Flax (and you don't have to cut them open, like flax, to get the goodness from them).
It took us a while to get used to the gel-texture they get but we've grown to love them. I found them at Costco recently and we just put them into a jar (like we do with all the bulk grains, etc. we get) and can easily add them to whatever we'd like).
There is a surprisingly large amount of information on the web about these wonder-seeds, if you're interested in more information.
BTW, wonderful recipe - my family is thrilled to have found this! Thank you for posting...
Reply
Posted 14 years ago
It took us a while to get used to the gel-texture they get but we've grown to love them. I found them at Costco recently and we just put them into a jar (like we do with all the bulk grains, etc. we get) and can easily add them to whatever we'd like).
There is a surprisingly large amount of information on the web about these wonder-seeds, if you're interested in more information.
BTW, wonderful recipe - my family is thrilled to have found this! Thank you for posting...
Bette
says:
I recently bought two large containers of old fashioned oats accidently. We usually microwave oatmeal in the morning, but I prefer quick oats for that purpose. Thanks for the yummy suggestions to use up all these old fashioned oats.
Reply
Posted 15 years ago
loumac
says:
Just discovered your blog via a facebook friend, and I'm happy to be here! I am on a strict no-chew diet for a month (jaw issues), and my FB friend recommended your oatmeal recipe - perfect! I am really looking forward to adding some variety to my mushy diet, and I think this will encourage me to eat oatmeal which I usually dislike. One question - I have a ton of steel-cut oatmeal at home which I'd like to use up. Do you think if I pre-soaked it, that it might work okay?
Reply
Posted 15 years ago
Monica
says:
Hi Loumac. I really don't know if steel cut oats will soften enough to work in this recipe, but it's worth a try. You might need to reduce the amount of milk. If you've already pre-soaked the oats, I assume they won't absorb the liquid in the recipe the way dry oats would.
Reply
Posted 15 years ago
Loumac
says:
Hi - thanks for the reply! I tried with the steel cut oats, pre-cooking them for about 10 minutes, thinking this would help them absorb. I halved the milk and yogurt. The result was okay, but I don't recommend it. The oats remained kind of chewy and didn't really absorb any more liquid, as you predicted. I'm off to buy regular oats today. Looking forward to trying the real version!
Reply
Posted 15 years ago
Morgan
says:
Can i use flax seed instead of chia? Its the only ingredient IM missing and i really want to try this!
Reply
Posted 15 years ago
Morgan
says:
Monica
says:
Hi Morgan. Yes, you can substitute ground flax seeds. However, they don't absorb liquid like the chias, so you may need to reduce the milk. I'd try it with 1/4 cup of milk in place of the 1/3 cup in the recipe.
I calculated calories in the Mango Almond version. Including the honey, it has 206 calories, 2.9g fat, 36.6g carbs, 10g protein, 4.5 g fiber. The other flavors should be in that ballpark, too.
Reply
Posted 15 years ago
I calculated calories in the Mango Almond version. Including the honey, it has 206 calories, 2.9g fat, 36.6g carbs, 10g protein, 4.5 g fiber. The other flavors should be in that ballpark, too.
janna
says:
I've never heard of this combo either. It sounds so good, as do some of the other suggestions in the comments. I can't wait to try!
Reply
Posted 15 years ago
MJ
says:
HOW LONG WOULD THESE STAY GOOD IN THE FRIDGE.. COULD MAKE A BATCH ON SUNDAY AND EAT THEM THROUGHOUT THE WEEK?
Reply
Posted 15 years ago
Monica
says:
Hi MJ. This recipe is new to me, too, so I don't have a lot of experience with it yet. At this point my observation is that the banana varieties are best eaten the next day and may be okay for 2 days (those bananas don't hold up as well as the other fruits). The other flavors have been good after 3-4 days, but I don't know beyond that. If I wanted to make up a weeks worth, I would probably add everything to the jars except the fruit and then stir the fruit in the night before it will be eaten.
Reply
Posted 15 years ago
k
says:
I can't seem to find the measurements for the base oatmeal recipe. Please help.
Reply
Posted 15 years ago
Stacy
says:
I tried the blueberry maple oatmeal this morning. I loved it! The peanut butter banana and apple cinnamon ones are waiting for me in the fridge! Is it wrong to look forward to getting up tomorrow morning? Thanks so much for these recipes!
Reply
Posted 15 years ago
Christie (Pepper Lynn)
says:
Brooke
says:
Just FYI...I bought Chia seeds from Walgreens because there isn't a Whole Foods close by. Just look in the vitamin section.
Reply
Posted 15 years ago
Kim
says:
I have WinCo stores in my neck of the woods. They have a bulk food & spice section. They sell Chia seeds by bulk in the spice section. Super cheap! I already had some to add to smoothies. I can't wait to try these recipes!
Reply
Posted 14 years ago
Nicole
says:
Alison M
says:
Just saw these pinned on pinterest yesterday and ran outafter work to get the cute little mason jars and the chia seeds. Whipped them up in no time and what a delicious breakfast I had this morning! I usually make a greek yogurt smoothie for breakfast but have been having trouble finding the time before work... with getting the kids ready and out the door on time. I am thrilled to find something healthy and delicious I can make ahead of time! Thanks!
Reply
Posted 15 years ago
Kath Younger
says:
Amanda
says:
These all look and sound so yummy! I can't wait to try them! I would like to try a blackberry version...what would you suggest pairing it with?
Reply
Posted 15 years ago
Monica Matheny
says:
Hi Amanda. A blackberry version sounds fantastic. I would probably make it like the raspberry recipe (with vanilla and blackberry jam/spread). You could also add some cinnamon. Now you've got me wanting to try this...:-)
Reply
Posted 15 years ago
Amanda
says:
That sounds so yummy! I'm definitely headed to the grocery store after work this evening!! :-) Thanks!
Reply
Posted 15 years ago
Suzanne
says:
Amazing! I had the raspberry vanilla this morning and it was delicious! Cant wait to try some other flavors. Thank you for such a great recipe!
Reply
Posted 15 years ago
Jenni Hodges
says:
I cannot wait to try this! Last summer, I loved eating blueberries on top of oats I soaked in milk overnight. These are definitely a step up, especially the beautiful way you garnished them and served them in jars! Thanks so much for the great idea and all the variations!
Reply
Posted 15 years ago
LONDA
says:
Monica
says:
Hi Londa. I haven't tried a vegan version, but Julia commented above, "I've tried both soy and coconut yogurts and found them to be just as good as the real deal, but they're thinner than Greek yogurt. I'm not sure how that would affect the recipes... maybe cut back on the milk a bit?" Almond or coconut milk could be used in place of the milk.
Reply
Posted 15 years ago
Allyson
says:
Not exactly a vegan alternative, but Yoplait now as a very delicious lactose free yogurt if anyone has issues with normal yogurt.
Reply
Posted 14 years ago
Judy
says:
Monica, I found this on Pinterest and made a Vanilla & Blackberry version of this for breakfast this morning and it was fantastic! Thanks so much for sharing your recipe and its variations. I'll definitely be trying out other flavours - maybe honey and cinnamon/nutmeg next. Cheers from Australia!
Reply
Posted 15 years ago
Joanna
says:
I looked at mason jars on Amazon.com and found different sizes...what size mason jar is this recipe based on?
Reply
Posted 15 years ago
Kat Champion
says:
I cook my steel cut oats on Sunday for the week. I have been looking for some new flavor combinations and I want to thank you for yours. I have been stuck with peanut butter and jam, and with fruit and maple. I have tried the cocoa banana and the apple cinnamon and they were wonderful. I also make oatmeal for my friend for the week with multiple food allergies and she is in love with the banana cocoa. She said it was like having dessert for breakfast and she loves it.
Thank you again!
Reply
Posted 15 years ago
Thank you again!
Kyle Millar
says:
I'm trying the blue berry maple flavor tonight. I didn't have any chia seeds on hand so I added a little more of the oats and sprinkled in some wheat germ for some added nutrition. Hopefully it turns out! Thanks for the great recipe!!
Reply
Posted 15 years ago
Marie Jeeva
says:
Hey! Two questions: how long did this last for you, and have you tried cooking the oats or do you simply leave them uncooked? I've tried different overnight oat recipes before and all of them called for cooked oats!
Reply
Posted 15 years ago
Monica
says:
Hi Marie. I made this for the first time just last week, so I don't have a lot of experience with shelf life yet. The flavors I made were still good after 3 days, but I can't say beyond that. Except the banana flavors--those are best eaten the next day or in 2 days at the most. Those bananas don't hold up as well. I haven't tried cooking the oats, mainly because it simply isn't necessary. The oats taste great in this recipe without cooking.
Reply
Posted 15 years ago
Bec
says:
*clicks favorite*
I just have to thank you for this post. For the past two winters, I've been loving the KERF Whipped Banana Oatmeal, but come summertime, I just don't want hot cereal. So when I saw this, I thought it might be a good replacement. I tried the Blueberry Maple yesterday and IT'S SO GOOD. Can't wait to try the other flavors and come up with some of my own (I'm thinking Ginger Peach right now). Thank you so much for posting!
Reply
Posted 15 years ago
I just have to thank you for this post. For the past two winters, I've been loving the KERF Whipped Banana Oatmeal, but come summertime, I just don't want hot cereal. So when I saw this, I thought it might be a good replacement. I tried the Blueberry Maple yesterday and IT'S SO GOOD. Can't wait to try the other flavors and come up with some of my own (I'm thinking Ginger Peach right now). Thank you so much for posting!
Trudie
says:
I tried the overnight oatmeal and it is DELICIOUS!!! Also, I made a batch with flavored greek yogurt and didn't need to add a sweetner. Just added fresh fruit in the morning :)
Reply
Posted 15 years ago
Shel
says:
I have always been told that oats have to be cooked to be eaten safely. Does the soaking process take the place of cooking?
Reply
Posted 15 years ago
sarah
says:
I am wondering if anyonehas tried.this.with Red River cereal? Can it be done?
Reply
Posted 15 years ago
Rosanna
says:
What could I use in place of the yogurt ? possibly sour cream ?
I have oatmeal almost every morning and this would certaintly make it more interesting and flavourful.
Reply
Posted 15 years ago
I have oatmeal almost every morning and this would certaintly make it more interesting and flavourful.
ashlee
says:
I love oatmeal. I have an aversion to fruit chunks in anything such as oatmeal, yogurt, jello, etc. (its a texture thing that i have had a problem with since birth. Just wondering if you have any flavor suggestions that dont inlcude fruit? I was thinking about using my favorite vanilla yogurt, peanut butter and brown sugar. what do you think?
Reply
Posted 15 years ago
Nicole
says:
I don't really have an aversion to it, but I don't like chunks of fruit (or fruit on the bottom yogurt) in my yogurt... I was wondering about running the fruit (for example, frozen blueberries) through the food processor first.
Reply
Posted 14 years ago
cindylou
says:
I've made delicious muesli using baby food. Apricot and pear are my favorites (with some cinnamon, almond or ginger for zip and zing). There are so many yummy flavors from the organic companies I think you would definitely find something you like.
Reply
Posted 14 years ago
VANESSA
says:
you can puree the fruit ie: banana. use a tea instead of milk. cocoa powder, different types of butters ie: almond, cashew even nutella. The nutritional value is not the same.
Reply
Posted 14 years ago
Monica P
says:
I just stocked my fridge tonight with these babies and can't wait to try them! My kids are super pumped as they've already picked out their flavor. Being unable to find Chia seeds I used flax instead - hopefully that'll work. I read earlier posts (after the fact) that I should reduce the milk. I used coconut milk, which is thicker, so I'm hopeful it'll turn out.
Thanks so much for posting such a healthy breakfast alternative!!
Reply
Posted 15 years ago
Thanks so much for posting such a healthy breakfast alternative!!
Trina
says:
Found you through Pinterest. Just some FYI, which might have been posted by others but I didn't have time to read all. This tradition of soaking oatmeal (and other grains) originates, I believe, in Switzerland. They use "muesli" which is a mix of oatmeal and other raw grains. They sometimes fold in whipped cream or sour cream, and often include dried fruits and nuts as well. I had it when visiting a family's home in Switzerland in the 80's. Similar recipes appear to be experiencing new popularity. I noticed a similar technique on another blog recently, and I've been trying to figure out how to do it for almost 30 years! Thanks for your versions. Can't wait to try.
Reply
Posted 15 years ago
Monica
says:
Hi Trina. Thanks for the wealth of information! I was a little confused about exactly what ingredients make up muesli. You have cleared that up. I've seen it on breakfast buffets when we've traveled in Europe. Looks like the current popularity of soaking oats is reinventing something that has been around for a long time.
Reply
Posted 15 years ago
Trina
says:
P.S. Saw a previous post - Just for clarification, Meusli is technically just the raw grains with dried fruit and nuts mixture. Every family has their own particular recipe. Kind of like "granola" can refer to a lot of different recipes for the same thing. This recipe is just one way of preparing muesli. I've also eaten Meusli raw with milk on it too, but this way is WAY yummier!
Reply
Posted 15 years ago
Pam
says:
Thanks for sharing these recipes!
I made the raspberry refrigerator oatmeal last night and I just had it for breakfast now, it was delicious! I don't like hot oatmeal but this has none of that sticky glue like consistency that hot oatmeal has. Love it, my new summer breakfast favorite!
Can't wait to try the other flavors!
Reply
Posted 15 years ago
I made the raspberry refrigerator oatmeal last night and I just had it for breakfast now, it was delicious! I don't like hot oatmeal but this has none of that sticky glue like consistency that hot oatmeal has. Love it, my new summer breakfast favorite!
Can't wait to try the other flavors!
Candace
says:
I made these the other night, I did Strawberry Vanilla (instead of the raspberries) and I just ate it for breakfast and it was really good. I HATE greek yogurt and I did not even taste it. All the milk products might not sit well with me though, I'll need to figure out a way to make it with alternative dairy. Thanks for the recipe. :)
Reply
Posted 15 years ago
Monica (MVD)
says:
Thank you so much for this post. Found it on Pinterest and made the mango version. Came out great! I'd tried making overnight oats before but they always came out too dry - key turns out to be less yogurt, more milk. And I love using mason jars, makes for a portable breakfast. Thanks!!
Reply
Posted 15 years ago
Adrienne
says:
I was just wondering how long these things last in the fridge? how far in advanced can you make them?
Reply
Posted 15 years ago
Monica
says:
Adreinne-- I made this for the first time just last week, so I don't have a lot of experience with the fridge shelf life yet. The flavors I made were still good after 3 days, but I can't say beyond that. Except the banana flavors--those are best eaten the next day or in 2 days at the most. Those bananas don't hold up as well.
Reply
Posted 15 years ago
Tabi
says:
Just made these and they turned out great, the banana chocolate was way to chocolatey for first thing in the morning. BUT boy oh boy is it good for a desert at night, and much healthier than ice cream :D Mango almond is my fav for morning! SOOO GOOD yum yum yum
Reply
Posted 15 years ago
Nichole
says:
I am so excited to try this recipe! I was unable to find chia seeds but I do have ground flaxseed at home, will that work? Also I plan on using light chocolate SILK soymilk instead of skim milk to add some chocolate flavor and less cals but still packed with nutrients. Do you think it will work fine? I am also going to use vanilla flavored greek yogurt.
Reply
Posted 15 years ago
Monica
says:
Hi Nicole. Flax seed will probably be fine, but it won't absorb liquid like the chia seeds. So I recommend reducing the milk (or soymilk in your case). It may take some experimenting to get it the consistency you like. Vanilla Greek yogurt should work fine. Good luck!
Reply
Posted 15 years ago
Karen
says:
Thank you for this recipe! I had been wanting to add chia seeds to my diet and this was the perfect way. I used vanilla soy milk and regular flavored yogurt instead of the Greek. Your measurements were fine even using the thinner regular yogurt. This is a delicious, easy, filling breakfast.
Reply
Posted 15 years ago
Shelia
says:
malkie
says:
hi! these look super yum!!! just wondering if i need the chia seeds for texture or healthfulness.... i dont really want to go out and buy the seeds before i taste the oatmeal plain and know i like the consistency and flavor first...
Reply
Posted 15 years ago
Amanda
says:
I am going to have to try this. My husband is a paramedic and sits in a squad truck all day. He leaves the house at 3:30 am so doesn't get much time to make/eat breakfast. I bet he could take this with him and eat it a few hours later. Does the chia seeds add flavor or are they just for texture and nutrition?
Reply
Posted 15 years ago
Michele
says:
These all look delish and easy to make. just need to buy some of the jars. Where would be a good place to get them?
Reply
Posted 15 years ago
Michele
says:
thanks, Monica. I will check out Walmart. If they don't have it will order from Amazon. I am anxious to check out these recipes. I usually don't like breakfast. But these recipes look really good.
Reply
Posted 15 years ago
thanks, Monica. I will check out Walmart. If they don't have it will order from Amazon. I am anxious to check out these recipes. I usually don't like breakfast. But these recipes look really good.
VANESSA
says:
i couldn't find the 250ml size so i got the next size up 500ml. I actually just add more fruit to top off the jar. Sometimes by adding a ripe banana to a blueberry maple one for lunch just seems like a little more lunch worthy.
Reply
Posted 14 years ago
CJ - Food Stories Blog
says:
Wow, these look great, easy and nutritious. Can't wait to try them so thanks for your detailed pics and instructions.
Reply
Posted 15 years ago
Laurie
says:
These look super yummy, and I see you share my love for Penzey's spices! :)
Reply
Posted 15 years ago
Ashley
says:
I am in love with these! i have had one every day this past week. They fill me up better than cereal and regular oatmeal, so I am not snacking two hours later. I actually used a little kids cup with a lid...so if anyone has those around you do not have to buy mason jars.
Thanks for sharing this recipe!
Reply
Posted 15 years ago
Thanks for sharing this recipe!
Tina
says:
I love this idea! I just ordered more jars and plastic lids from Amazon! I was wondering if you could use frozen berries or other fruit in place of fresh fruit. I wonder if the frozen berries would be too much liquid. Thanks!
Reply
Posted 15 years ago
Monica
says:
Hi Robin. I haven't made a vegan version myself. However, in the comments above, others have suggested using coconut or almond milk in place of the milk, and coconut or soy yogurt in place of of the Greek yogurt. It may take some experimenting to get the portions and texture right.
Reply
Posted 15 years ago
Susy
says:
I can't WAIT to try these! I'm planning to toss in just a tsp or 2 of pecans right before eating. Yum! But, a question: Could these be made in tupperware or rubbermaid containers as well? I don't want to buy mason jars & lids just for this. Thank you for sharing your awesome ideas! :)
Reply
Posted 15 years ago
Linda
says:
I completed the 24 day weight challenge with Advocare products and lost 16 pounds and a total of 17 inches but was looking for a grab and go breakfast.......this is it. I made 6 up last nigth with no fruit in them but prepared for rasberry and the applesauce one. This morning I added rasberries and yummy so very good and all good for you. Thank You
Reply
Posted 15 years ago
Shannon
says:
Do you HAVE to use Mason jars? Or can you use a tupperware container. I have everything here except the jars and really want to make them today!
Reply
Posted 15 years ago
Kait
says:
I was just wondering how to configure this recipe with regular yogurt. For some reason the taste of Greek yogurt is not liked in my family.
Reply
Posted 15 years ago
Marissa
says:
Marissa
says:
That'll work :) Tonight I'm going to make the banana cocoa, but I'm going to substitute the bananas for strawberries! Yum!
Reply
Posted 14 years ago
Michele
says:
Alicia
says:
The great part about using chia seeds is their gel effect which contributes to the texture.....
Reply
Posted 13 years ago
Rebecca
says:
Hi! What a cute idea! In an effort to cut calories, do you think I could replace the milk with just water?
Reply
Posted 15 years ago
Dianna AbusewarriorAngel Ordway
says:
Perhaps using the unsweetened Almond milk which is only 30 cal per serving would be better than the water. I'm not a milk drinker & use it for cooking as in Cereal...Yummy!
Reply
Posted 13 years ago
JenB
says:
... so far I've made the PB/Banana and Apple/Cinnamon for hubby, he said they were good (don't have the chia seeds yet, still looking).
For printing out the recipes, it would so much simpler for me if there was ONE page to print out with the basic mix, and then the add-ons, rather than having to look up each recipe (each time) individually ...
Reply
Posted 15 years ago
For printing out the recipes, it would so much simpler for me if there was ONE page to print out with the basic mix, and then the add-ons, rather than having to look up each recipe (each time) individually ...
Lindsey
says:
I have the chocolate banana siting in the fridge right now. I am super excited to try it. For people who live in Texas or where there is an HEB grocery store I bought chia seeds there this morning. There was a decent amount in the bag seein as how this recipe only calls for 1.5 teaspoons and it was $12. I also bought blackberries and raspberries but forgot preserves. Can't wait to get back tothe store so I can make more favors.
Reply
Posted 15 years ago
Lindsey
says:
I wonder if you could do orange and chocolate. With oranges instead of bananas in the chocolate banana one and some orange marmalade?
Reply
Posted 15 years ago
Anna
says:
I made some with pineapple, kiwi, and peaches mixed in plus honey to sweeten so I think any fruit will work. But, keep in mind that citrus is a watery fruit so it could make the consistency a little different. I didn't have chia seeds and just used about a table spoon extra of oats and it was great. I also tried it without chia, normal amount of oats/milk/Greek yogurt, 2 table spoons of honey and mixed berries. It was more runny, kind of reminded me of the yogurt you drink, but it tasted really good. I am still experimenting and just got some chia seeds, but it seems like any fruit will work.
Reply
Posted 14 years ago
Anna
says:
I made some with pineapple, kiwi, and peaches mixed in plus honey to sweeten so I think any fruit will work. But, keep in mind that citrus is a watery fruit so it could make the consistency a little different. I didn't have chia seeds and just used about a table spoon extra of oats and it was great. I also tried it without chia, normal amount of oats/milk/Greek yogurt, 2 table spoons of honey and mixed berries. It was more runny, kind of reminded me of the yogurt you drink, but it tasted really good. I am still experimenting and just got some chia seeds, but it seems like any fruit will work.
Reply
Posted 14 years ago
CJ - Food Stories Blog
says:
If one wanted to make this during the day, about how much time would it need to sit. Probably eight hours, at least. Anyone tried this?
Reply
Posted 15 years ago
Michele Lewis
says:
I made this last night. I used vanilla greek yogurt, so I did not add sweetener. I used fresh strawberries. It was really tasty and just sweet enough! My only issue is that I don't like the raw oat taste! Has anyone tried toasting the oats? I wonder if that helps?
Reply
Posted 15 years ago
Rose
says:
Judy
says:
Thank you so much for these wonderful & healthy recipes. My children & I can't wait to make them!
Reply
Posted 14 years ago
Sara Kemper
says:
Jeannette
says:
Brandi
says:
Beth
says:
Jennifer johnson
says:
Angie
says:
These look great, and would work great for me to take to work. I am not a fan of mango, so I am going to substitute banana and then add some crushed almonds to make a banana nut flavor.
Reply
Posted 14 years ago
Connie
says:
Ok...I pinned this to my wall a couple of weeks ago. I was eating oatmeal with blueberries EVERY DAY, but I was so bored with it! Plus I was sick of having a dish to clean every morning. Now it's my 3rd day in a row to have this! Love it!! I'm trying to figure out what I could put together to make a strawberry one. Any suggestions?
Reply
Posted 14 years ago
Christina
says:
I just made a strawberry version today. I just took the recipe for the raspberry vanilla version and subbed strawberry preserves and fresh strawberries. Yum!
Reply
Posted 14 years ago
Eden
says:
This is brilliant. Oatmeal & mason jars are two things I love and they go so well together. Thank you for tha great post. I actually added this idea to my roundup of clever ways to use mason jars (since I have so many and don't really do any canning.) Full credit to you of course!
http://www.skinnyscoop.com/list/eden/clever-uses-for-mason-jars
Reply
Posted 14 years ago
http://www.skinnyscoop.com/list/eden/clever-uses-for-mason-jars
CTORSLOG
says:
Wow, I made this last night and really enjoyed my breakfast this morning. This was absolutely fabulous and I will be making this very often. I made the raspberry version, but I did not add the preserves or vanilla extract. I just threw in a bunch of frozen raspberries and sweetened it up with two teaspoons of honey granules. The honey granules add just enough sweetness, and at 16 calories they add no WW Points to the recipe. Thank you so much for a great recipe. I can't wait to try other flavors.
Reply
Posted 14 years ago
nicole
says:
I was wondering if you have tried to make overnight oatmeal with strawberries?
Reply
Posted 14 years ago
Kristi
says:
Monica, thank you so much for posting this! I have never heard of doing this overnight. Sounds sooo yummy. Plus, it will give my husband something to take with him, as he is not really a morning eater. Also, I've never heard of PS2 before. I am **SOOO** looking forward to getting mine. I will probably be using it in everything. Keep up the amazing recipes! (Btw, you've now been pinned! ^_^)
Reply
Posted 14 years ago
Linda Echols
says:
I made the oatmeal and added 2 tbsp of sugar free pancake syrup and 1 packet of Truvia. This is very good too !
Reply
Posted 14 years ago
Louise
says:
Really having a hard time finding the dry Peanut butter here in
Vancouver, bc. Any helpful suggestions/ideas?
Frustrating, I love these recipes by the way, can't wait to try it with the
Coconut milk;)
Reply
Posted 14 years ago
Vancouver, bc. Any helpful suggestions/ideas?
Frustrating, I love these recipes by the way, can't wait to try it with the
Coconut milk;)
Louise
says:
Thanks Monica!
I went straight to the source and ordered it from the makers;)
Very excited. Spring in Vancouver is the best, long grey wet winter!
Louise;)
Reply
Posted 14 years ago
I went straight to the source and ordered it from the makers;)
Very excited. Spring in Vancouver is the best, long grey wet winter!
Louise;)
Fiona
says:
Louise, if you're having problems finding pb2 in Canada, low-carbgrocery.com sells it... I believe they're in Ontario, and when I ordered, shipping to BC was reasonable.
Reply
Posted 14 years ago
Elisabeth
says:
In Australia this is called Beechers Muesli- made with yogurt, apple juice, slivered almonds, dried fruit and cinnamon. I usually make a batch on Sunday and eat it all week with a bit of extra yogurt on top. The amazing thing is that a small bowel keeps me full for hours.
Reply
Posted 14 years ago
Monica
says:
Hi Elisabeth. So fun to hear from an Aussie and that this goes by a different name there. I've wanted to try some dried fruits since I can always keep those on hand. I agree--this breakfast really sticks with you. Thanks for the great tips from across the globe.
Australia is another of our favorite places. We spent 2 weeks there and that wasn't nearly long enough! Can't wait to return some day. :-)
Reply
Posted 14 years ago
Australia is another of our favorite places. We spent 2 weeks there and that wasn't nearly long enough! Can't wait to return some day. :-)
Ruth
says:
I have found that purchasing steelcut oats is much less expensive at stores you can buy out of bins and measure out what you want. Winco and Fred Meyers is great for that.
I've sent this site to many of my friends and have just purchased all the "stuff" to get going on it this. It all sounds so good and I'm on Weight Watchers. Thanks for giving the point count.
Ruth
Reply
Posted 14 years ago
I've sent this site to many of my friends and have just purchased all the "stuff" to get going on it this. It all sounds so good and I'm on Weight Watchers. Thanks for giving the point count.
Ruth
Jill
says:
Michelle
says:
How long does the oatmeal have to be in the frig for it to "cook"? I was thinking of making some for lunch/afternoon snack today :)
I made this the other day and oh it was SOOOO good!!!!!
Reply
Posted 14 years ago
I made this the other day and oh it was SOOOO good!!!!!
Michelle
says:
thank you for the super fast reply!
I just made a batch and will try it in a couple hours and let you know
Reply
Posted 14 years ago
I just made a batch and will try it in a couple hours and let you know
Beth
says:
Is it possible to do these just fruit, no honey or anything else? Also, have you ever tried this with canned fruit? Thanks, I am so excited. I love oatmeal, but don't like eating it too much now that it's getting warmer so a cold version sounds fabulous!
Reply
Posted 14 years ago
Susie
says:
I made a couple flavors but only tasted raspberry so far. It's amazing!!! I love the taste and that it's something I can prepare ahead of time. Thank you!
Reply
Posted 14 years ago
Amanda
says:
I was very surprised by this recipe. I made the almond mango. I expected the oats to be hard still and for the chia seeds to be hard and get stuck in my teeth. I am also not a fan of greek yogurt. It just seemed like a recipe for disaster. I was very skeptical. But, it was fantastic. Very creamy and extremely filling. I love sweet foods and used a packet of Stevia in mine (along w/ the honey) and found it too sweet, so I am sure the honey alone is more than sufficient sweetness. I also used frozen mango and it was perfectly thawed and yummy in the morning. This is going to be great in the morning before my workouts. I always struggle to find power-packed, very quick stuff in the mornings as I shuffle the kids out the door to school and I head off to the gym.
Reply
Posted 14 years ago
Amanda
says:
No problem, and thank you for a great recipe. Strawberry and blueberry season starts here in the next week or two and I can't wait to try it in this fridge oatmeal!
Reply
Posted 14 years ago
Jodi
says:
I see Weight Watcher points mentioned; what is the nutritional info as far as calories, fat, fiber etc?
Reply
Posted 14 years ago
Nicole
says:
I've been meaning to try this for a while because it looks so delish! How does this compare to regular oatmeal, cooked over the stove? Texture and flavor wise?
Reply
Posted 14 years ago
joan
says:
Yay! I just made my first batch about 3 hours ago. Can I eat it now? :) Can't wait to test it out.
I used Gladware containers in 1 cup sizes since I didn't want to keep buying 'stuff' for the kitchen.
Reply
Posted 14 years ago
I used Gladware containers in 1 cup sizes since I didn't want to keep buying 'stuff' for the kitchen.
Kelly
says:
Vanessa
says:
Love this so much! Thank you for posting! Just thought I'd share something I tried...for extra protein I omitted the honey and added some protein powder (naturally sweetened so no extra calories), and you could really play with different flavors, for example I added cinnamon bun powder to the applesauce/cinnamon recipe. Tasted great!! You could use choc, vanilla, strawberry, etc to any recipe. Also, I was thinking a pumpkin recipe would taste great (I LOVE all things pumpkin), maybe 1/4 cup canned or puréed pumpkin instead of the applesauce, with cinnamon, nutmeg and maybe some pecan pieces. Please keep sharing any new recipe ideas!! :)
Reply
Posted 14 years ago
Nancy
says:
I've been eating the Mango Almond kind for the last two days, and it's delicious! Just wanted to comment that I bought whole flaxseeds instead of chia seeds, and the texture was just fine with the recommended 1.5 teaspoons.
Thanks for the great recipes!
Reply
Posted 14 years ago
Thanks for the great recipes!
Marie
says:
I am so glad I came across this!
I have tried it a couple times and it is great! I used non-fat greek yogurt, agave instead of honey, unsweetened almond milk instead of skim milk, and frozen blueberries that thawed perfectly!
Thanks so much! I am a college student and getting up early enough to make breakfast before class is very hard for me. This is ready to go when I get up and it keeps me full while I study!
Can't wait to try different variations!
Reply
Posted 14 years ago
I have tried it a couple times and it is great! I used non-fat greek yogurt, agave instead of honey, unsweetened almond milk instead of skim milk, and frozen blueberries that thawed perfectly!
Thanks so much! I am a college student and getting up early enough to make breakfast before class is very hard for me. This is ready to go when I get up and it keeps me full while I study!
Can't wait to try different variations!
Allison
says:
I love this recipe. I use Mila for my chia. It's a more nutrient packed chia seed and helps keep you full longer as well.
Reply
Posted 14 years ago
Lori
says:
I could not wait to try these so I made two oatmeals, one with just blueberries, and the other with strawberries and a few blueberries thrown in. We did not have the chia seeds yet but we wanted to see if we liked oatmeal this way (I have cooked quick oats every morning) Can't wait to try them in the morning!
Reply
Posted 14 years ago
adriane
says:
I didn't have chia seeds, so i threw in some ground flax seed and used a little less milk... made the mango/almond flavor.. was sooo delicious and convenient! I went out and got chia seeds, PB2 and I am going to make the PB banana and choc. banana tonight! Kept me full all morning, great recipe!
Reply
Posted 14 years ago
Erica
says:
Very excited to try this. Just wondering, do you rinse or soak your chia seeds before using? I've never used them before. The bag I bought for this seems to have little pieces of sticks in them. Unusual?
Reply
Posted 14 years ago
Maria
says:
I just had to write in and say "thank you". I've been making these for my breakfast for the last two weeks and they are a definite highlight of my morning. I drop the kids off at school, head home, work out, have a couple glasses of water and then sit down and relish in my much anticipated (by this point :-) breakfast. I don't ever add the extra sweeteners (but that's me, I don't like sweet things in the morning) and I've tried a bunch of different flavor combinations. Again, thank you for sharing this. It has made my morning breakfasts fulfilling, yummy & it makes me happy to sit down, unscrew the top and ENJOY!
Reply
Posted 14 years ago
Karli
says:
Hi! I'm having a little trouble finding chia seeds. Is there anything I can substitute it with? Or could you add more oatmeal to make up for it? Thanks. :)
Reply
Posted 14 years ago
Karli
says:
Thanks so much! I can't wait to try it. :D I've started with the maple blueberry combo.
Reply
Posted 14 years ago
Lisa
says:
Stephanie
says:
Found this on pinterest. Going out today to get the ingredients. I have a huge bag of chia seeds and this will be a great way to use them up! In response to not finding Chia seeds....may be you could substitute a little ground up flax seed??
Reply
Posted 14 years ago
Nicki
says:
Charolett
says:
I was just wondering if you could do one without the fruit. Such as chocolate/peanut butter or maple brown sugar. I know in the past I have just taken a packet of instant oatmeal and used it as granola in yogurt.
Reply
Posted 14 years ago
Darlene
says:
Do you have to use glass jars? I'm a little worried about using glass because I usually eat breakfast on the go in the morning.
Reply
Posted 14 years ago
Jenn C
says:
I made a batch of the maple blueberry version earlier this afternoon. So easy! I just went to taste test how it's coming along and ate the entire container! Tastes fabulous and the ingredients are stellar. Thanks for sharing! I'll certainly be trying out all of the flavor combos and probably a couple of my own. :)
Reply
Posted 14 years ago
Hazel Gilbert Hanford
says:
Thanks so much for these recipes, we love them! I'm going to try them all eventually.
Quick note - I substituted Carob powder for the cocoa since I can't have chocolate (sob!) and it was still delicious!
Do you think we're all growing "hair" on the insides of our stomachs from the ch-ch-chia seeds? LOL
But seriously, we have some stomach discomfort from them and I think maybe it's from the chia fiber we're not used to? We're going to back them down to 1/2 a tsp and then raise up more slowly. But, we are full for hours - love it!
Reply
Posted 14 years ago
Quick note - I substituted Carob powder for the cocoa since I can't have chocolate (sob!) and it was still delicious!
Do you think we're all growing "hair" on the insides of our stomachs from the ch-ch-chia seeds? LOL
But seriously, we have some stomach discomfort from them and I think maybe it's from the chia fiber we're not used to? We're going to back them down to 1/2 a tsp and then raise up more slowly. But, we are full for hours - love it!
Monica
says:
Hi Hazel. The carob substitution is a great idea. Regarding your stomach discomfort, I'm guessing that is due to the high fiber in these. The combo of chia seeds and oats makes them fiber packed; and if your body isn't used to that much fiber it can take a while to adjust. Your gradual approach sounds like a good idea.
Reply
Posted 14 years ago
tracy
says:
I found this on Pinterest. They are yummy. I've tried the apple cinnamon, banana peanut butter and the cocoa banana. They are great on the go.
Reply
Posted 14 years ago
Vickie
says:
This looks delicious. I'm going to make this for my lactose intolerant daughter, but with soy or almond milk and soy yogurt.
Reply
Posted 14 years ago
Kris
says:
I found you on Pinterest, and I just wanted to say THANK YOU for this recipe! Im so excited and ran out and found everything today. I made them today and my kids are wanted them for dessert tonight. I hope its enough time to soak. I made a list of the different versions and added 4 more to your 6. Blueberry peach, maple brown sugar, peach mango and chocolate peanut butter. My son came up with the last one, of course. Cant wait to try them all.
Reply
Posted 14 years ago
Melanie
says:
Just bought my first bag of chia seeds and was searching for how to use them with oatmeal when I cam across your post. This is such a fun idea, and I've made these multiple times in the last couple of weeks! Thank you so much for the helpful tutorial. Posting about this on my blog tomorrow and linking to you!
Reply
Posted 14 years ago
jessherry
says:
LOVE LOVE LOVE these. Even my 15 year old son reminds me at night to make them so we have breakfast, he has never ate breakfast that early before. Thank you
Reply
Posted 14 years ago
suzanne ryles
says:
This is similar to Birchermuesli, a German breakfast but they add roasted hazelnuts....
Reply
Posted 14 years ago
Alissa
says:
Also called Swiss Oatmeal, have been loving this my whole life but hadn't thought of the mason jar idea, excellent!
Reply
Posted 14 years ago
Sarah
says:
Hi there, just wondering if you can or have broken it down into how many calories per jar for the recipes. I see you have the WW points, but im doing calorie counting...Thanks!
Reply
Posted 14 years ago
Kelly B
says:
I am in love with this! I'm such a huge oatmeal person and always in a rush in the morning. This is perfect.
I made it for the first time and did a few substitutions. I used vanilla soy milk and flax seeds. I modeled mine after the blueberry one, but used agave and blackberries. I made two servings and ate them both!!!!! It was delicious. I've been passing this around to everyone one at work.
I can't wait to try another one. I have a feeling this is going to get me through the rest of the school year.
Reply
Posted 14 years ago
I made it for the first time and did a few substitutions. I used vanilla soy milk and flax seeds. I modeled mine after the blueberry one, but used agave and blackberries. I made two servings and ate them both!!!!! It was delicious. I've been passing this around to everyone one at work.
I can't wait to try another one. I have a feeling this is going to get me through the rest of the school year.
Lauren O'Connor
says:
Love this idea! And like the variety of flavors! I've been prepping the oatmeal the night before in a rice cooker (easy enough) to reheat the next morning, but this is even better.
Love your site, am adding you to my "inspirations" on my Blog-roll : )
Reply
Posted 14 years ago
Love your site, am adding you to my "inspirations" on my Blog-roll : )
Lauren O'Connor
says:
It's easy, you can leave and it will automatically turn to warming when done. : )
Reply
Posted 14 years ago
Cathy Wendler
says:
This is a fantastic idea! I followed Lauren O'Connor here from FB and boy, am I glad I did! I'll have to tweak it somehow to replace the yogurt--I prefer nondairy. Yours is so pretty and the presentation so nice, I can hardly wait to start experimenting. Also, so portable and packable, nice!
Reply
Posted 14 years ago
Lauren O'Connor
says:
Hi Cathy! Non-dairy person here too! I often use young green coconut and puree with a bit of water and vanilla for a yogurt substitute. Wonder how this will work?
Reply
Posted 14 years ago
Cathy Wendler
says:
Hmmm, Lauren--checked out the recipe, we're talking 1/4 cup yogurt. I think the coconut butter/puree would be great. Also, what about using some protein powder instead?? There are non-whey ones.
Reply
Posted 14 years ago
Lauren O'Connor
says:
Cathy Wendler
says:
I tried non-dairy choc/banana, will try (cocounut butter) tonight. I just left out the yogurt. I used the DARK CHOC ALMOND MILK by Silk, ooohhhhh that "milk" is gooood. I used flaxseed flour because that is all I had. I think it turned out great. I guess if you wanted that yogurt "tang" you could add a few drops of lemon juice before you eat it. Not the night before. eww.
Reply
Posted 14 years ago
Lauren O'Connor
says:
Megan
says:
I have been making the blueberry maple with just a few changes. I use vanilla honey flavored Greek yogurt, coconut milk and a dash of cinnamon. I also use frozen blueberries and they thaw just perfectly in the oatmeal. I love love love your recipe, I eat it almost everyday for breakfast absolutely filling and easy!
Reply
Posted 14 years ago
Kim
says:
Monica, I am a flight attendant and I travel for three days at a time usually. I pack a food bag to try to eat healthier than Airport food and late night bar food. It tastes great but doesn't help with keeping a good figure. I am excited to try this as a new option for instant oatmeal with hot water. Do you have any idea if it will work if I use a freezer bag to put it in instead of a heavy mason jar? It's s lot of extra weight for me to carry around. Thanks!
Reply
Posted 14 years ago
Tiffany Page
says:
I've been looking for healthier ways to eat "instant" oatmeal in the mornings, and I'm excited to try your recipes. I hope the glass mason jars are more of an aesthetical purpose than one necessary to the recipe, because I'd prefer just to use the dozens of plastic containers I've already got taking up space in my kitchen drawers!
Reply
Posted 14 years ago
Brenda
says:
I just use cinnamon, dried fruit, oatmeal and enough milk to cover the oatmeal. Then I leave it in the oven (not on) till morning. My son eats it every morning. He adds a little more milk and maple syrup. He loves it and says it keeps him full until lunch.
Reply
Posted 14 years ago
Lisa
says:
I just made 2 jars of the almond mango. I used hemp milk instead of skim milk. Can't wait to try it!
Reply
Posted 14 years ago
Leni Minazzi
says:
I went to Sprouts Farmers Market for the oats and got the 6 grain cereal out of the bulk bin instead. I'm a sucker for sunflower seeds. After I got home, I studied up on the effect of soaking the rye, wheat, red wheat, and barley in this mix. The phytase released when soaking grains is the key ingredient to making nutrients available for the body to use. Rye has a very high amount, which is why it is preferred for sourdough starters. This is good for the goal in soaking grains.
All four kids ages 13 through 4, and husband enjoyed the blueberry mixture this morning, and we are all still full at noon. Oh, and me- I love it!!!
Reply
Posted 14 years ago
All four kids ages 13 through 4, and husband enjoyed the blueberry mixture this morning, and we are all still full at noon. Oh, and me- I love it!!!
Bonnie
says:
These ALL look delicious. Guilt-free too. Doesn't get any better than that. I am going to make a chocolate peanut butter oatmeal. Yum!
Reply
Posted 14 years ago
Bonnie
says:
I have made a variety of these! All yummy! For the healthy low fat version I just use 1/2 cup oatmeal, 1/2 cup skim milk, 1-1/2 tsp. chia, 1 tablespoon sugar free maple. Perfect cool breakfast on the go for summer. Thank you so much for the idea!
Reply
Posted 14 years ago
Lori
says:
I am a busy homeschool mom of four and getting a good breakfast in the morning always seems to be a challenge. I read about this on Pinterest and thought it sounded great. This morning, rushing to church, I was able to take this and eat it on the go!! It tasted great. I haven't got my chia seed yet, but soon will and I can't wait to add those to the mix. SO many things to put in a jar - breakfast, salads, dessert. Gotta love those jars. :)
Reply
Posted 14 years ago
Jessica
says:
My favorite breakfast lately was born out of laziness one morning when I was out of homemade granola: 1 cup plain yogurt + a pear or banana cut + a few nuts + 1/2 cup raw rolled oats + nutmeg. I've never let it sit overnight, but I'll have to try it out! I like all of the flavor combinations you came up with. I'm glad I came across your post via Pinterest :)
Reply
Posted 14 years ago
Dianne
says:
These are great! They are a filling easy breakfast in the morning. Thanks.
Reply
Posted 14 years ago
Michelle
says:
Hi Jen - your blog is amazing!!! I love all your recipes and info - and the fact you take the time to respond to comments. You are AMAZING!! I am dieing to try out this recipe. When I went to the grocery store, all I was able to find other than instant and quick was LARGE FLAKE OATS. Is this the same as old- fashioned and will it work in this recipe? I am in Canada so I'm not sure if that explains the difference or not. Thanks in advance!
Reply
Posted 14 years ago
Joyce
says:
These are so delicious! Thank you for sharing this recipe. I like oatmeal for breakfast and this provides exciting new ways to prepare it so that I will not get bored. Keep posting healthy recipes. I will always check your site for updates.
Reply
Posted 14 years ago
Jennifer
says:
I'm off the next 2 days & I'm planning on getting the ingredients & jars & trying these delicious looking breakfasts! I work early & am always rushing around which means skipping breakfast 1/2 the time. My kids will love these too! Thank you :)
Reply
Posted 14 years ago
Julia
says:
Love this. I have just done oatmeal, flavorings, and milk for years. For an instant "cold" oatmeal fix, I just add some to regular cereal.
Reply
Posted 14 years ago
Tamara
says:
I made some this weekend and it came out very soupy. I'm not sure which oats I had, but I think it was rolled (hubby loves oatmeal). Is it supposed to be soupy? I wasn't really impressed with it, but if I made it wrong, then I'd like to try it the right way, cause it would be a very quick breakfast.
Reply
Posted 14 years ago
Elisabeth
says:
Shania
says:
I just tried this. I followed the recipe exactly and had no room in the jar for the fruit! I got the half pint wide mouth jars. Any idea what the problem could be? They are 8 ounce.
Reply
Posted 14 years ago
Monica
says:
Hi Shania. I wish I could explain it, but I really can't. When you add up the quantities of ingredients before the fruit, they are under 3/4 cup (the milk blends into the space between the oat flakes, so it doesn't add much to the overall volume), so there should be room for 1/4 cup of fruit. Sorry, but I can't figure out why yours won't fit.
Reply
Posted 14 years ago
Krista
says:
I had a hard time fitting it in as well. I had much better results using the taller (pint jars) but keeping to the original recipe (not doubling it).
Reply
Posted 14 years ago
Susan
says:
Thanks Krista. I think I will use a larger jar too. I have made two batches and both did not have enough room for the fruit using the 8 oz. Jars. My first thought was I didn't measure right, but the second batch same thing happened with measuring very carefully. I noticed most comments did not mention, but seemed to use larger jars and pre-mix n a bowel then fill the jars. I think i may try a 12oz jar for the next batch.
Reply
Posted 8 years ago
robin h
says:
just mixed the oatmeal with sliced peaches & a bit of cinnamon. looking forward to trying it for the first time in the morning. as i was looking over the recipes, i was THRILLED to see the use of Penzey's spices & flavorings. i've been using them since they opened here in WI & am glad to see that you enjoy them too. seeing that you use such quality ingredients, will definitely keep me coming back to your website!!!!!!
Reply
Posted 14 years ago
Monica
says:
Hi Robin. Oh yes, I am a HUGE Penzey's fan. In fact, sometimes I drop by their store just to browse and breath in the wonderful aroma of their spices. Love that place. Your peach/cinnamon combo sounds fabulous. Yum. Happy to have connected with a Penzey's kindred spirit. :-)
Reply
Posted 14 years ago
Beth
says:
For the Peanut Butter Banana recipe do you use the PB2 in prepared form with the water added, or just a tablespoon of the powder? I just now made it with a tablespoon in prepared form and hoping it turns out right....Thanks for the great recipes and introducing me to chia seeds!
Reply
Posted 14 years ago
Monica
says:
Hi Beth. So sorry I didn't respond sooner. Somehow I missed seeing your question. You've probably figured out by now that what you did is right. I used the PB2 in the prepared form when I made mine. It would also work to use the powder, but the liquid should be increased slightly at the same time. Again, sorry for the delay!
Reply
Posted 14 years ago
deb
says:
I love this recipe!!! Fantastic.. thank you... is there a way to actually print the recipe itself?
Reply
Posted 14 years ago
Amy J
says:
Hi Monica! These look so good! I do daycare and am thinking this would be a fun recipe to make. I have the kids every other day so I think we'd have to make it at the end of the day then skip a day then they'd eat them the following morning - do you think they'd keep ok? (Ex: make Monday afternoon ~4pm, then eat Wed morning ~7:45am)
Also, is there something I could substitute for the Chia seeds? Ground flax maybe? I JUST saw Chia seeds at Costco yesterday but didn't buy them, and now I won't be back for 2 weeks (it's a bit of a drive). Or do you think I could leave them out for now? I have all the other ingredients otherwise to make most of the flavors.
Can't wait to try making these!
Reply
Posted 14 years ago
Also, is there something I could substitute for the Chia seeds? Ground flax maybe? I JUST saw Chia seeds at Costco yesterday but didn't buy them, and now I won't be back for 2 weeks (it's a bit of a drive). Or do you think I could leave them out for now? I have all the other ingredients otherwise to make most of the flavors.
Can't wait to try making these!
Monica
says:
Hi Amy. No problem making these on Monday to serve on Wednesday. Fine to make them without the chia seeds, but you may need to reduce the liquid some since the chias absorb liquid as they soak. Hope you and the kids enjoy these. What a healthy breakfast for them! :-)
Reply
Posted 14 years ago
Pam
says:
My daughter has started the ball rolling with this nutrituos meal. It has lead to my sister, son's family, neices and friends experimenting with this delicious oatmeal meal. Have found that the plastic screw lid jars that are avAILABLE AT WAL MART (next to glass ones) are very practical and come in1/2 pint and pint stackable freezer size. I find the 1/2 pint easier to travell with but the pint allow me to add my fruit easier. Find that 8 oz holds fills me up easily. Everyone I meet I pass on this new easyway to be healthy and not deprieved.
Reply
Posted 14 years ago
julie
says:
thank you so much for the fun recipe! I made these last weekend and was wondering how much milk you will need if you use regular yogurt. My hubby isn't a fan of Greek yogurt and he said that's all he could taste. I would like to make again and use reg. Yogurt. Thank you!
Reply
Posted 14 years ago
Caroline
says:
mommameme
says:
I cant find the seeds that r called for. Can I make these without them? I cant wait to try them.
Reply
Posted 14 years ago
Pat T
says:
I have enjoyed the slow cooker oatmeal recipes and just made containers of the overnight oats. When I went to purchase the mason jars found these instead. Ball plastic freezer jars. They were cheaper and much easier to store since they stack nicely.
Not sure where I would have stored the mason jars. Was glad to find these. They also come in 16 oz size which I will make the oatmeal smoothies in next.
http://www.amazon.com/Ball-Plastic-8-Ounce-Freezer-Jars/dp/B000SN0WH0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1335139743&sr=1-2
Reply
Posted 14 years ago
Not sure where I would have stored the mason jars. Was glad to find these. They also come in 16 oz size which I will make the oatmeal smoothies in next.
http://www.amazon.com/Ball-Plastic-8-Ounce-Freezer-Jars/dp/B000SN0WH0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1335139743&sr=1-2
Kerry
says:
Can I just correct the about the chia seeds, they are high in ALA which can convert to EFA in the body but are not better than salmon which are already converted to EFA and DHA (as long as the salmon or other oily fish are consuming algae). ALA converts at a low rate into EFA. Then once it is EFA it competes with the omega 6's in the same pathway for adsorption into the body. Something to be aware of
Reply
Posted 14 years ago
Debbie
says:
Excited to learn about this healthy option. I may take this to work for my lunch. Love breakfast for lunch.
Reply
Posted 14 years ago
Phyllis Wayman
says:
I love all the healthy breakfasts that you have on here, I will be trying some of them real soon. Love this site a hole lot. Thank you
Reply
Posted 14 years ago
Tanya Mantle
says:
I found these on pinterest a few weeks back. I love them! This morning I had marionberry/vanilla and just this afternoon made the peanut butter/banana and banana/cocoa for the fridge. Hope the banana holds up for the 2nd day one. I have had the apple cinnamon as well but it wasn't my favorite. Thanks for sharing!
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Posted 14 years ago
Kathy
says:
I found this site on pinterest and made them tonight! I am so excited to try them! I even made extra to share with my friends after our morning workout tomorrow. I am SUPER excited to see how they turn out.
Reply
Posted 14 years ago
Tammy
says:
We've tried your apple cinnamon, peanut butter banana, and cocoa banana recipes, and made a strawberry banana as well. These are a hit and make mornings much less rushed. I'm curious - do you think pumpkin spice would work? If you figure out the ingredients before I do, post please! Pumpkin pie oatmeal would rock!
Reply
Posted 14 years ago
Shannon
says:
Pumpkin sounds amazing to me! I would love to know what you come up with. :)
Reply
Posted 14 years ago
Ctaci
says:
Just wanted to drop a thank you! Last week I made maple blueberry, apple cinnamon, banana and peanut butter, and banana and chocolate. I make them two flavors at a time for my husband. The apple cinnamon was his least favorite while the peanut butter one was his favorite. Tonight I made the almond mango one and another blueberry maple one (first time I used frozen and he said it was too watery so I bought fresh this time to see) and well, he loves the mango one just from licking the spoon! I thank you for making it easy to provide my husband with a substantial breakfast in the morning, too often he was grabbing a granola bar and obviously very hungry very soon after! Thank you so much for these!
Reply
Posted 14 years ago
Julie Jones
says:
I recently made a pina colada version with crushed pineapple, mashed banana and Yoplait coconut flavored greek yogurt. So yummy.
Reply
Posted 14 years ago
Deysi
says:
I don't know if anybody has asked this question! How many calories for each flavor? Especially the cocoa banana n honey oatmeal??
Reply
Posted 14 years ago
erin
says:
She did calculate above but I just calculate mine and am really disappointed. I thought they would be around 250 calories each based on her calculations and even with using almond milk my recipes turned out to be way more calories (there is so much variation with brand). The chia seeds alone are 100 (+/- 5) calories. The only way to really know is to do the math and figure it out. It took me about 5 minutes to figure out the calories in 5 recipes (smartphone and google!). That would be my suggestion unless you get the same brands of product that she uses in her recipe.
Reply
Posted 14 years ago
Monica
says:
Hi Erin. You are so right--ingredients can vary in calories a lot. However, I think you may have miscalculated the calories of chia seeds. I have three different packages/brands of them. They all say 30 calories per tablespoon. This recipe only calls for 1-1/2 teaspoons (equals 1/2 tablespoon) of chia seeds. So the chia seeds should only add 15 calories per recipe. That should help your total calorie count. :-)
Reply
Posted 14 years ago
Deysi
says:
I don't know if anybody has asked this question! How many calories for each flavor? Especially the cocoa banana n honey oatmeal??
Reply
Posted 14 years ago
maulena
says:
Hi! I'm very excited to try this recipe someday! Can I use soy milk instead?
Reply
Posted 14 years ago
Kathi
says:
A friend of mine made these over the weekend and brought one to our early morning workout for me to try. Little skeptical at first but....I LOVED it! Going to make some for myself this weekend!!
Reply
Posted 14 years ago
Louise
says:
so good...... I made the blueberry and maple last night for this am. Encouraged all the WW ladies at work to check out your site!
Reply
Posted 14 years ago
Kristy
says:
Would this work with kefir? I was thinking that I could use kefir and leave out the milk, possibly. ?? I can't wait to try these!
Reply
Posted 14 years ago
Ruby
says:
What can you use instead of the yogurt, I'm lactose intolerant. Thank you, I really love this idea
Reply
Posted 14 years ago
Rachelle
says:
I just made my first batch of these tonight, followed the raspberry vanilla recipe, but used a mixture of raspberries, blackberries & strawberries with the raspberry preserves. I'm looking forward to breakfast in the morning to try this. I had an idea of doing one using nutella instead of peanut butter & strawberries for the fruit, that sounds like a morning indulgence for me
Reply
Posted 14 years ago
Stephanie
says:
OMG, I made my first batch of these earlier this week and they taste amazing! I've been searching high and low for a new meal and eating 5 egg whites and plain regular oatmeal was wearing me out. In addition to your recipe (the raspberry and vanilla) i included a scoop of vanilla whey protein to add in 18 g of protein...i thought it would be too thick but it tastes amazing...Thank you so much for sharing!
Reply
Posted 14 years ago
Monica
says:
Hi Stephanie. This is almost spooky....I literally just walked in the door from Whole Foods where I bought a can of vanilla whey protein powder. I've never tried it before. And here is your comment telling me exactly what I should do with it. Thanks! (weird coincidence, huh?)
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Posted 14 years ago
Stephanie
says:
HAHA! Such a conicidence! As a tip, I would put in the protein after the milk, before the oats then shaking it up...I made the mistake of puttting in the powder at the very end and tried to shake it up and pretty sure it left a huge mess!!!! Once again, thank you SOOOO much for this. I now enjoy breakfast!
Reply
Posted 14 years ago
ducksandbooks
says:
yum! I made this last night with coconut flakes, cinnamon, and 1/2 a diced pear (it was the only ripe fruit I had). I found layering dry stuff, yogurt, honey, pear, repeat 3x, and then adding the milk and shaking to work really well. Everything was evenly distributed in the jar and delicious in the morning. Thanks for sharing your secret recipe, now I want some plastic caps for my canning jars!
Reply
Posted 14 years ago
Kathy
says:
My sister led me to your website for the Refrig Oatmeal recipes. They look wonderfully delicious. But I did notice--I do a lot of canning--that you identify those jars "1/2 pints". I believe they are in fact pint jars. Thank you for the recipes.
Reply
Posted 14 years ago
Monica
says:
Hi Kathy. No, they really are 1/2 pint jars. They hold 1 cup, which is the serving size for each of these recipes. Since you're a canner, you are probably familiar with 2 kinds of 1/2 pint jars, one kind has regular lids (the jars are taller and narrower) and one kind has wide lids (the jars are shorter and wider). The ones I used in these photos are the regular lid, taller 1/2 pint jars; maybe that's why they look like pints to you? Anyhoo, thanks for stopping by and commenting. Hope you enjoy the recipes. :-)
Reply
Posted 14 years ago
Shannon
says:
I thought the same thing when I saw your photo! The smallest I have ever seen that shape jar was the Pint size. Who knew :) I can't find them anywhere. I just got the Ball jelly jars 1/2 pint. They work.
Reply
Posted 14 years ago
kgmom
says:
Mary Van
says:
These are beautiful and I'm going to Pin them! Thank you for sharing them.
If you are looking for a fancier name for this, it's Muesli. I consider yours the real deal as opposed to something from a cereal box. There's a nice recipe at Eating Well that uses yogurt and cranberry juice as well as dried cranberries and sunflower seeds that you might want to add to your collection of treats.
Reply
Posted 14 years ago
If you are looking for a fancier name for this, it's Muesli. I consider yours the real deal as opposed to something from a cereal box. There's a nice recipe at Eating Well that uses yogurt and cranberry juice as well as dried cranberries and sunflower seeds that you might want to add to your collection of treats.
Jaime
says:
My mom used to make this when we were kids. Hers was a little different though. No yogurt or chia seeds, just oatmeal,raisins and milk. Then the next morning you add some cool whip! It was a special occasion breakfast! I love that you have made this raw breakfast even healthier for us! Now I can have it anytime!
Oh and sometimes she would grate an apple in with a tiny squeeze of lemon juice. Love your site! Thanks again
Reply
Posted 14 years ago
Oh and sometimes she would grate an apple in with a tiny squeeze of lemon juice. Love your site! Thanks again
Suzi
says:
Hello! I have read through several comments/questions. I have seen people asking about using coconut yogurt but not substituting coconut milk for the skim. Do you know if this is possible? I think that I will try it both ways. I would prefer to use coconut milk, but have no health issues with dairy. So if it doesn't work, it's not a biggie.
Reply
Posted 14 years ago
Laura S.
says:
I found your your recipe via Pinterest and I can't thank you enough! I didn't know about summer porridge or chia seeds and now I'm obsessed. I don't even like regular oatmeal, but I've discovered I adore it cold mixed with yogurt! It makes me think of pudding! Thanks again.
Reply
Posted 14 years ago
Meghan
says:
I just made a batch for myself to try for tomorrow. I'm a grad student with early morning classes so breakfast is one of those things I tend to neglect (still eat one, but usually a granola or something easy to grab). I'm hoping this will turn out great so I can make it the night before and have something delicious and nutritious for the morning
Reply
Posted 14 years ago
Ryan
says:
Has anyone tried combining the chocolate and peanut butter to make a sort of reeses with banana oatmeal type concoction?
Reply
Posted 14 years ago
Guardwife
says:
Thanks for sharing these great recipes. I made 4 of the 6 recipes (multiple jars of each for me and my kids) this past weekend and also made one with pomegranate apple sauce plus fresh blueberries. All of them tasted awesome. My kids decided on their favorite and are asking for more!!! Easy, quick and healthy! I can't wait to try out more combinations.
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Posted 14 years ago
Shannon
says:
This has been a welcome change! Thank you for sharing this recipe. I was so excited to try this. I have to eat Gluten free and I didn't have any" Safe" oats in my house, so i used the Amaranth. I was pleased with my results! I have been eating amaranth porridge almost the same way already minus the yogurt. I always cook my amaranth ahead and refrigerate and add my fixings(milk, fruit, cinnamon, peanut butter )in the morning. I eat it hot or cold. This made life so much easier. I have since purchased GF oats(they are so expensive! but then so is amaranth :/ ) Now i can change it up a bit.
Reply
Posted 14 years ago
Michelle Criss
says:
I used to work in a restaurant that soaked oatmeal in cream for a day or two and them served it over fresh fruit. It is called European oatmeal; I was great, but not so healthy! I am going to try this healthy version!
Reply
Posted 14 years ago
Kara
says:
These looks delicious! I have a question regarding chia seeds (I have never used them before). I have Crohn's Disease and therefore avoid eating seeds (sesame, sunflower, pumpkin, etc). Can someone describe the texture of these seeds to me after soaking all night and absorbing liquid? I imagine them almost chewy, but like I said, have never used them. I'm a little hesitant to invest in them if I'm not going to be able to tolerate them! Thanks!
Reply
Posted 14 years ago
Sheila
says:
I have gout and cannot eat oatmeal (although I love it). What other types of grains can be substituted? I usually eat Special K mixed with Bran Buds, which my doctor recommends. Has anyone tried a different grain product?
Reply
Posted 14 years ago
Shannon
says:
A couple posts up I mentioned i made this with Amaranth. I liked how it turned out, but I like Amaranth and its texture. You have to cook it first. I have also made it with Millet/Amaranth 1/8 cup of each. I use 1/4 cup of liquid because these grains are precooked. all the other measurements are the same. I have also used Bobs Red Mill GF Mighty Tasty Hot Cereal (oat free) I cooked it first. I may experiment with not cooking it, I had forgotten how fast it cooks up. It just may work! I haven't tried Quinoa yet.
Reply
Posted 14 years ago
Sheila
says:
Shannon! Thanks for replying to my question re: a substitute for oatmeal. The funny thing is that we just tried Quinoa for the first time at dinner tonight and so I have extra, cooked & cold in the frig for tomorrow! What a coincidence! I will keep a record of all of your suggestions as I start my experiments! Thanks, again! Sheila
Reply
Posted 14 years ago
Rosabel
says:
I like these kinds of breakfast. On my end, I added Organic Maple Syrup (I buy it from an online site called Rouge Maple: they have the best Organic maple syrup ever!).
I like the variety you suggest in your recipe and I will definitely continue to eat this once and a while! Thank you!
Reply
Posted 14 years ago
I like the variety you suggest in your recipe and I will definitely continue to eat this once and a while! Thank you!
Jane
says:
Has anyone tried substitutions? Could these be made with coconut milk or almond milk? Lactose intolerant
Reply
Posted 14 years ago
Cathy
says:
Hi.... I was just wondering if I could make 3 or 4 servings in one big mason jar ? ( of the same flavor ). I forgot to get the smaller jars.... :) Thank you.....
Cathy
Reply
Posted 14 years ago
Cathy
Cathy
says:
By the way ..... I bought the stuff to make the pb and cc with Banana , the blue berry , and the mango and I have fresh strawberries that we picked.... But have frozen.... I had a hard time finding the chia seeds.... I found them at the last place I looked ..... GNC ...... Right now they are buy one get one 50 % off .
Cathy
Reply
Posted 14 years ago
Cathy
Madeline
says:
Hi Monica,
For those of us who have an allergy to flax seeds, what else can we use as a thickener?
Thanks
Reply
Posted 14 years ago
For those of us who have an allergy to flax seeds, what else can we use as a thickener?
Thanks
Madeline
says:
Hello again,
I made a mistake in my previous post. What I meant to say was for those of us who have an allergy to chia seeds, what else can we use as a thickener?
Thanks again :o)
Reply
Posted 14 years ago
I made a mistake in my previous post. What I meant to say was for those of us who have an allergy to chia seeds, what else can we use as a thickener?
Thanks again :o)
Shannon
says:
Try ground flax :) I ground my flax seeds in the coffee grinder and used about 2 tsp. I didn't measure it. Worked out fine, but you may have to use more flax or less liquid. Just Experiment.
Reply
Posted 14 years ago
Cathy
says:
I just made the banana cocoa one ...... :) I licked the soon after..... It tasted bitter to me....... I did it from the recipe..... Will it taste better tomorrow ? :) I was thinking of adding some of the powder pb.... ??? :) Thaenk you.
Reply
Posted 14 years ago
Megan Buhler
says:
I had the same thing happen. I made the banana cocoa one last night and this morning I couldn't even eat it because it tasted so bitter. All I could taste is the cocoa powder.
Reply
Posted 14 years ago
Sheila
says:
Hi! Regarding: "half pint (1 cup) mason jars, find them at Walmart"......
I just purchased them there -- under the product name of "Kerr Quilted Crystal Jelly Jars" @ 12 for $8.49!!!! What a deal!
Yoplait and Continental both started making "LACTOSE FREE" YOGURT. I'm going to try these. The Yoplait is thinner ... the Continental is thicker, more like the texture of Greek. Have a great weekend, Everybody!
P.S. - Still looking for Chia Seeds locally so I don't have to order online (two Costcos, San Jose on Almaden and Santa Cruz, don't stock).
Reply
Posted 14 years ago
I just purchased them there -- under the product name of "Kerr Quilted Crystal Jelly Jars" @ 12 for $8.49!!!! What a deal!
Yoplait and Continental both started making "LACTOSE FREE" YOGURT. I'm going to try these. The Yoplait is thinner ... the Continental is thicker, more like the texture of Greek. Have a great weekend, Everybody!
P.S. - Still looking for Chia Seeds locally so I don't have to order online (two Costcos, San Jose on Almaden and Santa Cruz, don't stock).
Monica
says:
Hey Sheila, thanks so much for all the great tips! That is all very helpful. Someone said they found chia seeds at Walgreens. You might try there, if there's one near you. (Maybe CVS since you're in California? They're pretty similar.) I just saw them at my Costco. Maybe the ones near you will get them in at some point.
Reply
Posted 14 years ago
Brittany H.
says:
ttanibee
says:
hi there, may i just ask, how long will it last if i leave it out in the open? just wondering as where i come from its really humid.
Reply
Posted 14 years ago
karen
says:
Shannon
says:
nope, its illegal. :) You can use what ever fruit you want. Heck even Canned! Just adjust your liquids accordingly. You will have to experiment.
Reply
Posted 14 years ago
Carrie
says:
I tried to make these yesterday, and I am not sure what went wrong, but they came out horribly sour and inedible. I used plain Greek yogurt rather than vanilla since the recipes didn't specify, so I was wondering if that was why, especially since all of my ingredients were fresh. Any ideas?
Reply
Posted 14 years ago
Shannon
says:
Have you ever had Plain Greek yogurt?? Greek yogurt is quite a bit more tangy! Was this your first experience with NO added of sugar in your yogurt? That could be it...Nothing went wrong. You are probably use to more sugar. Add some! :)
Reply
Posted 14 years ago
Carrie
says:
Ha, I figured the plain Greek yogurt was to blame, lol! I generally eat flavored Greek Yogurt, which cuts down the tangy-ness a bit. I think I'll give it a shot with vanilla Greek yogurt instead! Thanks!
Reply
Posted 14 years ago
Shannon
says:
I had the same issue this morning. Although Im used to plain yogurt. i had been using choboni fruit onto the bottom. ( they have some new flavors i wanted to try) This mornings was back to plain. Took a few bites to get used to it. Vanilla would work great if you need it sweeter. CHOBONI fruit on the bottom works great if you are short on prep time . 1 6oz container makes 2 oatmeal jars. The cherry was great with chocolate PB2. The apple cinnamon was amaging.
Reply
Posted 14 years ago
Shannon
says:
Gotta love "AUTOFILL". need to get better at reading before posting when using my android. :-/
Reply
Posted 14 years ago
Alexandra
says:
For those interested, here are the Nutritional Details for the mango/almond recipe. The only substitution I made was to use unsweetened almond milk instead of the milk:
serving size = 250g
150 cal
Total fat 4.4g
trans fat 0
cholesterol 0
sodium 113g
total carbs 20.2g
dietary fiber 4.6g
sugars 9.1g
protein 8.9g
vit A 17%, vitam c 19%, calcium 26%, iron 24%
Reply
Posted 14 years ago
serving size = 250g
150 cal
Total fat 4.4g
trans fat 0
cholesterol 0
sodium 113g
total carbs 20.2g
dietary fiber 4.6g
sugars 9.1g
protein 8.9g
vit A 17%, vitam c 19%, calcium 26%, iron 24%
Liz
says:
Do you have to use the chia seeds? If I don't, do I need to alter the recipe in any way if I don't use them?
Reply
Posted 14 years ago
Kathleen
says:
Hello,
We were able to find ground Chia seeds. Do you think that will work, or should we look a little harder for the whole seeds?
Thanks!
Reply
Posted 14 years ago
We were able to find ground Chia seeds. Do you think that will work, or should we look a little harder for the whole seeds?
Thanks!
nancy
says:
Emily
says:
I tried the banana/peanut butter one and it was terrific! I was able to find all the ingredients at HyVee in the organic section, even the powdered peanut butter. I can't wait to try the raspberry one next. Thank you so much for sharing the recipe!!
Reply
Posted 14 years ago
Cheryl
says:
I've been making versions of this hot or cold pudding since I was in college 40 years ago. Still eat it for breakfast, lunch, snack or dinner with old fashioned oats or steel cut oats. I microwave a large batch with steel cut oats (I love the chewy texture) in milk for about 9 minutes the night before, let it cool then microwave again for the same time. Let it cool and add the rest of the ingredients and refrigerate. Overnight soaking finishes the softening process. I like to mix and match additives like fresh or dried fruit, nuts, seeds, or flavorings. I never add sweeteners as I think the milks, yogurt, and fruits sweeten it enough.
Reply
Posted 14 years ago
Cheryl
says:
No problem. I tried to change my message and was having a tough computer glitch. I should of said just take it until the milk boils since microwave power and cooking times vary. The key is letting the milk boil to get the oat soft enough to absorb moisture, then let it sit overnight. My little microwave isn't vary powerful so it takes longer. It only takes 6 minutes for a big batch at my sisters. This works with any steel cut oat recipe and you want to make them overnight to save time. Then eat them cold or reheat a serving for a minute or so in the morning. Nothing better!
Reply
Posted 14 years ago
Andrea
says:
Does anyone else find it incredibly bitter? I eat greek yogurt, and the bitterness is not associated with the yogurt, but the chia seeds themselves. I have tried vanilla and even fruit yogurts, but the bitterness remains and I cannot get through eating one. When I make it and taste it, it tastes good, but the next morning when I taste it, unbearably bitter.
Reply
Posted 14 years ago
Aenn88
says:
I am having the same problem! I am hoping to wait one more day for the oats to soak in the mixture before I add maple syrup or sugar.
Reply
Posted 14 years ago
Lauren
says:
Thanks to Pinterest, I found you & these awesome recipes! I'd never heard of this technique, and I'm not a huge oatmeal fan bc of the mucus-like texture anyway (have yet to try steel cut), but I wanted something different for DD's breakfast. I've done the mango almond & blueberry maple to rave reviews (she's just barely 1 and ate the entire recipe of both) and have also done a blackberry vanilla & honey-roasted PB banana. OMG on the last one! I LOVE the texture, though - guess I like my oatmeal w/ a little more bite than the cooked version. I haven't used the chia seeds, but my last batch used my very own homemade greek yogurt (crock pot recipe from One Good Thing by Jillee), so I'm calling it a draw. :) Thanks again!!
Reply
Posted 14 years ago
Amanda @ waffles and sauce
says:
I just tried 2 flavors for the first time. I did a peach/almond version and a strawberry one. It was so yummy! Make sure your fruit is ripe though.
Reply
Posted 14 years ago
Denise
says:
I love, love, love this idea. I've been eating them a few times a week for two weeks. I came up with a new flavor combination: 2 chopped dates, 1 tbls walnuts, and 1 tbls flaked coconut on top. Having it right now and it's absolutely delicious. I've tried most of your flavors and loved them! Thanks for the great blog.
Reply
Posted 14 years ago
Heather Knight
says:
Carrie
says:
Just found your posts. I have started the 17 day diet and in cycle 2 these will be allowed. i cannot wait to try them, i love oatmeal and just purchased the chia seeds. thank you for sharing.
Reply
Posted 14 years ago
Anne @ Domesblissity
says:
I've been wanting to try this for some time as well. I love your post. So informative. I want to try every flavour. Thank you.
Anne @ Domesblissity
Reply
Posted 14 years ago
Anne @ Domesblissity
Ann Kelly
says:
I have been comparing several recipes for these over night oats. Your post has so much information. I am not planning on following your recipes completely but you have such great information would you care if I shared your post on our blog? I am working on strawberry versions today since we have fretted picked strawberries.
Reply
Posted 14 years ago
Margaret
says:
Great idea! Love the mason jars and the combo of oats and chia. Simple yet elegant. We eat with our eyes and this makes me want to devour it!!
http://healthyveganlife.blogspot.com/
Reply
Posted 14 years ago
http://healthyveganlife.blogspot.com/
Emily MG
says:
Oh. My. Word! I LOVE this! In fact, I'm writing about it on my blog (readership: about 30) and linking to WFMW tomorrow. Crediting your site, of course. Thank you for sharing this!
I've found that mixing in a spoonful of apple butter is delicious! Not as nutritious as berries or diced apples, but a great substitute. Cheers!
Reply
Posted 14 years ago
I've found that mixing in a spoonful of apple butter is delicious! Not as nutritious as berries or diced apples, but a great substitute. Cheers!
Faiza
says:
Faiza
says:
Hi Monica,
That's awesome! I'm making my first batch tonight and I'm sooo excited! One last maybe silly question ... the smallest mason jar I have is pint sized (16 oz), so I won't be able to fill the jar up to the top following the recipe as it is written. Does it matter that I have some room to spare in the jar? Is it necessary to use an 8 oz jar for this recipe?
Big thanks :)
Reply
Posted 14 years ago
That's awesome! I'm making my first batch tonight and I'm sooo excited! One last maybe silly question ... the smallest mason jar I have is pint sized (16 oz), so I won't be able to fill the jar up to the top following the recipe as it is written. Does it matter that I have some room to spare in the jar? Is it necessary to use an 8 oz jar for this recipe?
Big thanks :)
Dalida
says:
Oh my god, thank you SO MUCH for this genius idea, I can't tell you how much I liked them! I think I will be eating these for breakfast for a long, long time and will get others hooked, too. When I make it at night, I can't wait for the morning to eat it, lol. And it's so convenient. And healthy. And very tasty. So thank you, thank you for these awesome recipes and the organized and wonderfully documented description of them. I will be soon trying out the smoothie versions, too. Thank you again and keep up the great work!!!! :-)
Reply
Posted 14 years ago
Dalida
says:
Monica, this is the bare minimum I can do in return for your hard work and delicious and time saving recipes, you're wonderful! :-) It is indeed funny how a simple and tasty food can get me so excited. I love food so much! The first thing on my mind when I open my eyes in the morning is my overnight oats. You turned me into a child now with these goodies, lol. :-)
Reply
Posted 14 years ago
Stacy
says:
I am SO loving these!! I made up a PB&J version using PB2 and frozen mixed berries for my husband and my version had PB2 and Craisins. They were both FANTASTIC!! Thanks! :)
Reply
Posted 14 years ago
Stacy
says:
The thing I like best about the Craisins is that they don't have to be refrigerated so I can make up 6-8 jars at a time with all the "dry" ingredients, cap them tightly and stick them in the cupboard. Every few days I pull 2 or 3 out, stir in my milk and yogurt and I'm good to go!
Reply
Posted 14 years ago
Annette
says:
Dalida
says:
I tried these with both lactose free milk and oat milk and they were equally delicious so I'm sure it would work just as fine with almond, hazelnut or soy milk.
Reply
Posted 14 years ago
Nicole @ halfbuzzedhostess.com
says:
I'm bookmarking this page--These look amazing! I'm totally going to try them this summer.
Reply
Posted 14 years ago
Sarah
says:
Hey there,
I am about to freak out over these recipes!! But is there a dairy-free option to substitute the greek yogurt? I'm all about almond and/or coconut milk these days, but haven't found a good substitute for yogurt just yet.
Reply
Posted 14 years ago
I am about to freak out over these recipes!! But is there a dairy-free option to substitute the greek yogurt? I'm all about almond and/or coconut milk these days, but haven't found a good substitute for yogurt just yet.
Dalida
says:
Yes, soy yogurts or almond or coconut milk yogurts are available in health food stores and all you need to do is drain the yogurt in a cheesecloth to make it thick. But you can also make your own homemade dairy-free yogurts. There are many recipes available online.
Reply
Posted 14 years ago
Suzanne
says:
THANK YOU, THANK YOU, THANK YOU!! I don't like oatmeal. I have always loved the smell of it cooking, but can't stomach the texture. HOWEVER, this changed my life. :D lol I tried the chocolate banana and fell in love. I'm lactose intolerant, so I used soy milk, but otherwise, no changes. SO YUMMY! :D
Reply
Posted 14 years ago
melissa
says:
Monica
says:
Hi Melissa. Yes, you can substitute ground flax seed; however it doesn't absorb as much liquid as chia seeds, so you may need to reduce the amount of milk. It may take some experimenting. Flax seed also has a distinct flavor, and chias have a neutral flavor and take on the taste of the other ingredients. So, as long as you like the taste of flax seed and you adjust the liquid, it should work fine.
Reply
Posted 14 years ago
kitty
says:
Hi
I just saw uer cold oats -instructions,I had cold oats on holland american cruise-they were wonderful-they put lots of dry fuits,thx for putting recipe online-but there is just one problem-where we are in africa we dont get greek yogurt -do you think they still come gud with milk alone-I will appreciate a reply.tx
Reply
Posted 14 years ago
I just saw uer cold oats -instructions,I had cold oats on holland american cruise-they were wonderful-they put lots of dry fuits,thx for putting recipe online-but there is just one problem-where we are in africa we dont get greek yogurt -do you think they still come gud with milk alone-I will appreciate a reply.tx
Monica
says:
Hi Kitty. Africa, wow! We are quite a distance from each other--the wonders of the internet! Greek yogurt isn't required. You could substitute regular yogurt if that's available. Or, use only milk; however you may need to adjust the amount of milk in order to get a good consistency. Experiment a little, and it should work fine.
Reply
Posted 14 years ago
Three Loud Kids!
says:
Halen
says:
Hi monica, i have tried all of your oatmeal flavors and enjoy them all! My favorite would have to be the rasberry and i tend to make that one the most. Ii know you have done the nutritional facts for the mango almond but i was wondering if you would do the vanilla rasberry for me? This would be greatly appreciated (:
Reply
Posted 14 years ago
Monica
says:
Hi Halen. Sorry for the delay. It took me awhile to get to the calculations you requested. (I wish there was a fast way to figure out nutritional data.) Anyhoo...here are the numbers for the vanilla raspberry fridge oatmeal: 245 calories, 5.3g fat, 41.7g carbs, 6.8g fiber, 9.8g protein. 6 Weight Watchers PointsPlus.
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Posted 14 years ago
Leah
says:
I LOVE these and so do my 1 and 2 yr olds! I use coconut milk instead of reg milk. So yummy!
Reply
Posted 14 years ago
Olga
says:
Curious to know if anyone has tried this without dairy. We use Almond milk and do not eat yoghurt. I suppose it would just not be creamier enough and would need extra almond/rice milk since I would omit the dairy. thanks for sharing!!
Reply
Posted 14 years ago
Heather Bradley
says:
radiantkate
says:
These are SOOOO good!!! Thank you SO much for the recipes. I eat these for breakfast every morning ~ definitely worth the extra time to make them (helps me from grabbing something unhealthy on the fly!)
Believe it or not I would actually choose this breakfast over most unhealthy one's because they taste so good, I couldn't believe it the fist time I tried them.
Reply
Posted 14 years ago
Believe it or not I would actually choose this breakfast over most unhealthy one's because they taste so good, I couldn't believe it the fist time I tried them.
Juliet
says:
S. Skamp
says:
This is also called Bircher Muesli in Switzerland. It's a very popular breakfast food.
Reply
Posted 14 years ago
Courtney
says:
This looks great! Thank you Pintrest :)
I typically prefer something warm in the morning. Has anyone tried heating it up before eating? Will the yogurt be ok if microwaved? Thanks!
Reply
Posted 14 years ago
I typically prefer something warm in the morning. Has anyone tried heating it up before eating? Will the yogurt be ok if microwaved? Thanks!
Dee
says:
I want to make this but do not have chia seeds. Will it still turn out delicious? Is there something else I can substitute?
Reply
Posted 14 years ago
Monica
says:
Hi Dee. Yes, you can omit the chia seeds. They don't effect the taste at all; however they absorb liquid as they soften, so you may need to reduce the milk to get a consistency you like. Others have commented that they substituted ground flax seeds, but I haven't tried that myself.
Reply
Posted 14 years ago
Barbara Minton
says:
In Switzerland we made something similar to this called Birchermuesli. Delicious.
Reply
Posted 14 years ago
KelliT
says:
Hey! I love this idea I was just curious how long they last? Do they need to be made each night or can you premake a few for the busy week?
Reply
Posted 14 years ago
Monica
says:
Hi Kelli. Yes, these can be made ahead. How long depends, in part, on the fruit you are using. If you use bananas, they should be eaten the next day. Other fruits are good for up to 3 days. If you want to make them further ahead, you can mix everything together except the fruit and stir in the fruit the night before or morning that you'll be eating it.
Reply
Posted 14 years ago
Sandy
says:
Hi im wondering would these be freezeable too? like your smoothies. I truly hope so cause wow what a fantastic way to have speady breakfasts on the run i wouldnt have to worry about breakfast for like a whole fortnight!
Reply
Posted 14 years ago
Monica
says:
Hi Sandy. I haven't tried freezing these. I think it should work. The one difference from the smoothies is that the fruit in these isn't blended. The texture of some fruits may change when they're frozen, and they may release juices when they thaw. That's not necessarily a bad thing; probably just stirring them will make a good eating consistency. Worth a try, but I can't guarantee that freezing them will work out since I haven't tried it yet.
Reply
Posted 14 years ago
Susanne
says:
I tried these last night, making the banana cocoa and the cinnamon apple. Only tried the banana cocoa this morning and was hopeful, yet disappointed. While I love Greek yogurt, and often have the plain mixed with honey and fruit, I felt it was a little overpowering. Going to try using a honey Greek yogurt for the next batch. Adds a bit more sugar, I understand, but makes it more palatable. I'm sure with a little tweaking I'll get to loving these (and hoping my fiance does too!).
Reply
Posted 14 years ago
Susanne
says:
Also realized I used ground chia seeds instead of whole. That may have played a part, since I probably needed to cut back on the amount used.
Reply
Posted 14 years ago
Abby
says:
Can you use frozen fruit in the refridgerator oatmeal as well? Would I have to adjust the measurements of anything else?
Reply
Posted 14 years ago
VICKIE
says:
I finally made this oatmeal last night to have this morning. I am not a big fan of yogurt and when I smelled it this morning it turned me off, but I decided to try it anyway. It's awesome! I mixed in brown sugar and trail mix. Thank you for your recipes. Now I just need to get my kids try it!!
Reply
Posted 14 years ago
Ana
says:
Made up the chocolate banana oatmeal, and was really impressed! Can't wait to try your other flavors and make up some new ones! Might be a coincidence, but the most recent summer newsletter from my clinic (the Portland Clinic) featured the EXACT blueberry maple recipe and gave credit to their resident dietitian for it. Just thought it was weird that I was reading this as I was eating it! Thanks for your recipes - they're fantastic!
Reply
Posted 14 years ago
Monica
says:
Hi Ana. Glad you're enjoying the refrigerator oatmeal. That's odd that someone else published the exact same recipe. I invented my version in my kitchen and had never seen it anywhere else. Oh well, stranger things have happened! Guess it's best to assume it's just a coincidence. :-)
Reply
Posted 14 years ago
Emine
says:
I cannot tell you how grateful I am to you! Even though I have been trying raw foods and green smoothies for a while, I never thought of putting grains at the bottom and pile yogurt (my own home made Turkish yogurt similar to Chobani) and other fruits and vegetables. I am trying spelt, wheat, rye, barley grains and they all work very well.
I must tell you your site is spreading in Belgium where my daughter lives and she says she is addicted, and to Kenya where a lady is trying to control her high blood sugar.
Not only my own blood sugar is down but also eye blood sugar and my weight.
Thanks a million times for the suggestions!
Reply
Posted 14 years ago
I must tell you your site is spreading in Belgium where my daughter lives and she says she is addicted, and to Kenya where a lady is trying to control her high blood sugar.
Not only my own blood sugar is down but also eye blood sugar and my weight.
Thanks a million times for the suggestions!
Jenn
says:
Hi, I see you say not to use quick oatmeal but why is that? That is all we ever have in our house. Id love to try these but I don't want to go out and by more oatmeal since we just bought a big box of quick at Costco. Thanks!
Reply
Posted 14 years ago
Dina K
says:
Thank you so much for this post! I have a crazy work schedule and make a lot of healthy food on my days off so it's on hand when I need it. The fridge oatmeal fits perfectly into my routine and is so adaptable. Buzzed some kashi pilaf and spelt berries in the food processor and use one or the other sometimes in place of the oats.
Reply
Posted 14 years ago
Gail
says:
Wow is all I can say! I stumbled upon you via Pinterest and couldn't wait to give these a try. I made two of the apple cinnamon ones. I figured I could try one cold and one warm. While they were both great, I did prefer it warm especially since it is a rainy damp morning here in Maine. I also made up a smoothie to try, which I am sure I am going to love... Thank you for all your great recipes and tips!
Reply
Posted 14 years ago
Shelbyrlff
says:
Try using almond extract instead of the vanilla for the raspberry one. Insanely delicious!!
Reply
Posted 14 years ago
Su T
says:
has anyone tried using rice milk instead of skim? Do I need to reduce this to 1/4 cup or keep it at 1/3 cup?
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Posted 14 years ago
Michele
says:
you can also replace the milk with apple juice and makes more of a bircher muesli.
Love the inspired flavour combos - thanks! x
Reply
Posted 14 years ago
Love the inspired flavour combos - thanks! x
Emily
says:
Based on the picture, you are using "oven toasted" oatmeal. Is that in fact what you used, or is it the raw stuff?
Reply
Posted 14 years ago
Monica
says:
Hi Emily. Wow, you are observant! Sorry for the confusion. The rolled oats in the photo are the brand carried at Trader Joe's; you are right they are toasted, but not much--they taste raw to me. I also use raw rolled oats, and I can't tell the difference. Either works fine.
Reply
Posted 14 years ago
Joy
says:
Another terrific recipe! I've heard of making oatmeal like this before, but have never tried. I've also never heard of adding chia seeds. I've made a couple of the versions so far and I love it!! I'm a teacher, and I have a hard time finding a healthy, quick breakfast that will keep me going until lunchtime. This is it!! I also have Irritable Bowel Syndrome, so I my body really appreciates the extra fiber and the active cultures in the yogurt. This is going to be by go-to breakfast!!!
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Posted 14 years ago
Mary
says:
I'm right there with you! I have IBS also, and it's been great with the extra fiber, protein, and active cultures :) My lunchtime varies, and it keeps me going, too!
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Posted 14 years ago
Mary
says:
I've tried the maple blueberry, vanilla raspberry, chocolate banana, and apple cinnamon - all were fantastic! I will be trying the peanut butter banana tomorrow :) I also tried making my own combination of chocolate raspberry which turned out great! I'm so glad I stumbled upon your refrigerator oatmeal!
Reply
Posted 14 years ago
Su T
says:
I've never really been a big fan of oatmeal, and breakfast was always a hit or miss; but you've changed my mind! I tried the blueberry/maple - good stuff! It was easy to prepare and no excuse to leave the house without having a healthy breakfast. Can't wait to try the others. BTW - thanks to whoever shared info on Chia Seeds at Winco! Less expensive.
Reply
Posted 14 years ago
Brianna
says:
I just had to come and thank you for not only posting all of the wonderful and delicious recipes, but for making such a detailed post!
I found this site 2 or 3 weeks ago and made a mental note to get prepared to try this once I started my new job. Today was my first day trying one of the recipes (Peanut Butter and Banana) and OH MAH GOSH!!! I cannot believe how good it is! I also started a diet this week and was looking for a breakfast that would keep me full until it was time for my morning snack. This morning I was so full, I was able to make it all the way to snack time (my fav time!) without my stomach grumbling at me!
Thank you again and I cannot wait to try the smoothies next!
Reply
Posted 14 years ago
I found this site 2 or 3 weeks ago and made a mental note to get prepared to try this once I started my new job. Today was my first day trying one of the recipes (Peanut Butter and Banana) and OH MAH GOSH!!! I cannot believe how good it is! I also started a diet this week and was looking for a breakfast that would keep me full until it was time for my morning snack. This morning I was so full, I was able to make it all the way to snack time (my fav time!) without my stomach grumbling at me!
Thank you again and I cannot wait to try the smoothies next!
SamanthaJane
says:
I just have to say, I LOVE the chocolate banana refrigerator oatmeal! I'm eating it right now, and it's so yummy! I used almond milk in place of the 1% milk though, and I did add about a teaspoon of maple syrup. So yummy! And easy! I also tried the apple cinnamon and the blueberry ones, and I really enjoyed them as well. I love this idea because it is so easy to make and to just grab for a healthy breakfast on the go! Thanks for sharing!
Reply
Posted 14 years ago
David Millar
says:
Love this recipe! I found it last night and went out promptly to get mason jars I had seen on sale as well as yogurt, flax seed (the store didn't have chia seeds) and milk. I ended up making 2 jars each of:
"Springy Strawberry Lemonade" - Strawberry yogurt, honey, and lemon extract
"Blueberry Maple" - Blueberry yogurt, maple syrup, frozen blueberries
"Spiced Apple" - French vanilla yogurt, spiced applesauce, ground cinnamon, cloves, and nutmeg
The first two turned out great, and I'm looking forward to trying the third! I didn't go with perfect measurements, but I did about 2 parts flax seed, 9 parts old fashioned oats, and 3-4 parts steel cut oats, to add texture, and then an individual yogurt cup, and milk until it was full.
I had ulcerative colitis and no longer have a colon, and this is one of the few ways I've been able to enjoy flax seed without causing myself trouble and pain, so thanks a ton for this amazing recipe! :)
Reply
Posted 14 years ago
"Springy Strawberry Lemonade" - Strawberry yogurt, honey, and lemon extract
"Blueberry Maple" - Blueberry yogurt, maple syrup, frozen blueberries
"Spiced Apple" - French vanilla yogurt, spiced applesauce, ground cinnamon, cloves, and nutmeg
The first two turned out great, and I'm looking forward to trying the third! I didn't go with perfect measurements, but I did about 2 parts flax seed, 9 parts old fashioned oats, and 3-4 parts steel cut oats, to add texture, and then an individual yogurt cup, and milk until it was full.
I had ulcerative colitis and no longer have a colon, and this is one of the few ways I've been able to enjoy flax seed without causing myself trouble and pain, so thanks a ton for this amazing recipe! :)
Elizabeth
says:
I appreciate the guidance for making no-cook overnight oatmeal, but it's just not possible to put the ingredients you list in an 8-oz jar; your first three ingredients amount to more than a cup! Are you sure you don't mean a one-pint (two-cup) jar?
Reply
Posted 14 years ago
Monica
says:
Hi Elizabeth. I know it may not seem like the ingredients would fit in a one-cup jar, but they do. I make this every week, so I'm sure of the portions. I think what may be confusing you is that the oats are loose pieces with air pockets between them. The milk pours in and fills those gaps without adding to the total volume taken up in the jar. The jar is completely full when everything is added, but it does all fit in a half-pint jar.
Reply
Posted 14 years ago
Elizabeth
says:
OK, thanks. I was a woman of little faith and mixed my first batch in a pint jar. I'll trust you and go small tomorrow.
Reply
Posted 14 years ago
Theresa
says:
Amazing! So yummy and in the mason jars, they're easy to throw one in my purse for the days I work.
I'm having fun throwing together just what's ever in my fridge. Today it was blueberry yogurt, shredded coconut, a splash of vanilla, a squirt of honey and some banana. Super yummy!
Oh and I used coconut yogurt and coconut milk. They worked perfectly!
Has anyone tried pumpkin? It'll be like when you eat leftover pie for breakfast after Thanksgiving!
Reply
Posted 14 years ago
I'm having fun throwing together just what's ever in my fridge. Today it was blueberry yogurt, shredded coconut, a splash of vanilla, a squirt of honey and some banana. Super yummy!
Oh and I used coconut yogurt and coconut milk. They worked perfectly!
Has anyone tried pumpkin? It'll be like when you eat leftover pie for breakfast after Thanksgiving!
Yeti
says:
Someone may have already mentioned this in the comments so apologies if I'm saying it again!
I do something similar to this but instead of yoghurt and milk I use apple juice, it is sweet and light.
I will be trying the yoghurt and milk though as it sounds lush :)
Reply
Posted 14 years ago
I do something similar to this but instead of yoghurt and milk I use apple juice, it is sweet and light.
I will be trying the yoghurt and milk though as it sounds lush :)
Ashley
says:
Has anyone experimented with using pumpkin? Can you substatue flax for chia seeds??
Reply
Posted 14 years ago
emhowell
says:
Two questions: 1 - if I omit the Chia seeds, how will that affect the measurements of my other ingredients. 2 - can I substitute flaxseed?
Reply
Posted 14 years ago
Monica
says:
You can omit the chias; however they absorb quite a bit of liquid, so you may need to reduce the liquid to get the right consistency. You can substitute ground flax seeds, but they don't absorb as much liquid as the chias, so you still may need to reduce the liquid a bit.
Reply
Posted 14 years ago
Skye
says:
Hi Everyone!! I'm a little confused on measurements here. Is there a specific recipe for this oatmeal?
Reply
Posted 14 years ago
maria
says:
Hi, Monica! Saw this in Pinterest not long ago, and just had to try. Though I haven't got any chia seeds (and will find some to try), the sans-chia seed version of mine is still fantastic! I can't believe I have not thought of doing this before! Thank you! I will soon try the oatmeal smoothies.
Cheers
Maria
Reply
Posted 14 years ago
Cheers
Maria
Melissa T.
says:
found you on pintrest. Can't wait to give these a try. I love that you use Penzey spices!!!! :)
Reply
Posted 14 years ago
Emily G
says:
Nice choice with the Penzeys spices! ;) This is a great idea to get my oatmeal fit for summer! Cant wait to try them!
Reply
Posted 14 years ago
Kelly
says:
Okay, I have to say I was a little afraid of eating cold oatmeal. I made mine with PB2, 1/4C Pumpkin and some bananas--and it was GOOD! I have never used chia seeds before, and I like those too! Next, I'll be trying the smoothies, I like the fact that you can make ahead and freeze. Thanks!
Reply
Posted 14 years ago
Kristin
says:
I really don't like the flavor of greek yogurt, I think it's too tangy and has a strange after-taste. Does the greek yogurt flavor come through strong in these recipes? Otherwise I thought about using regular yogurt. They look great and I have been looking for a way to use the chia seeds I just got.
Reply
Posted 14 years ago
Chelle
says:
I made three of these last night...the chocolate, the raspberry, and the apple, and my picky son and husband both ate them! Woohoo! Just what we needed - an easy breakfast recipe! The raspberry one was right up my alley - sooo yummy! Thanks!
Reply
Posted 14 years ago
Melanie
says:
I started making these about 2 months ago, started with this recipe and kinda wandered off into experimenting with this. I do make a weeks worth at one time, I dont use chia seeds, I always add the fruit when I make the initial batch and I typically use strawberries and I find they hold up well. I also now use regular non fat vanilla yogurt in place of greek, and since I use regular yogurt I only use 1/2 the milk. (typically almond milk) I want to thank you and sing your praises every day that I eat this. It is a staple in our home and everyone who sees me eating this at works asks me for the recipe. Thank you so much for sharing!
Reply
Posted 14 years ago
Kim
says:
I eat oatmeal for breakfast every morning. Living in Arizona it is too hot to eat hot oatmeal. Tried the raspberry recipe today and loved it! Can't wait to try the chocolate and banana recipe tomorrow! Thanks :)
Reply
Posted 14 years ago
Juli
says:
JP4
says:
Just wanted to say that this is a great recipe...thanks!.
It doesn't quite fill me up through the morning, so one variation I've done is to add a scoop of protein powder into the mix. Combine the protein powder and milk into the jar first, cover and shake to mix, then add the rest of the ingredients.
Reply
Posted 14 years ago
It doesn't quite fill me up through the morning, so one variation I've done is to add a scoop of protein powder into the mix. Combine the protein powder and milk into the jar first, cover and shake to mix, then add the rest of the ingredients.
Angela
says:
Perhaps a silly question, but in the name of "using what you already have vs buying more", I do not have mason jars, but I do buy the greek yogurt in 32 oz containers, which I save for reuse. Would there be any reason (since we are not heating the oatmeal) that I could not reuse these containers, or would the container be too big and cause the oats the really expand too much. Or do you have any other ideas of reusable products that would be around my house already? This sounds amazing and I want to try this today-for my work week. Also, my bff had gastric bypass 8 mos ago and she LOVES oatmeal-but has to really watch the sugar-this is a beautiful thing for her! Thanks for the recipe~Angela
Reply
Posted 14 years ago
Monica
says:
Hi Angela. Not a silly question at all! You can use any container that holds at least 1 cup. Using a larger container is no problem at all, so your yogurt containers should work just fine. You could even mix a double or triple batch in them, if that's easier for you--although they wouldn't be in grab-and-go single servings that way. Hope you and your bff enjoy this recipe. :-)
Reply
Posted 14 years ago
Kimm
says:
made one of these last night and ate it this morning! I used flaxseed instead of Chia becuz i havent purchased any yet. I used Almond milk instead of regular milk and added 1 tbsp of slivered almonds. I used frozen berries instead of fresh. It was delicious!! already passed it on to a few other people. Going to goodwill to get more jars and im off to making more!!! soooo yummy!!!
Reply
Posted 14 years ago
Brandy
says:
Okay, so I just threw a couple together based on your recipes here and ended up making a blackberry/raspberry vanilla variety (blackberry jam with fresh raspberries) and a cherry almond (fresh cherries/almond extract/roasted almonds crushed for the top that will be added at the time of consumption for crunch). I am so excited to try them!!! I am usually a devout hot breakfast person, but I just tasted the mix from the spoon I used to stir them and WOW!! I can't wait!!! Thank you so very much for sharing these with us! I'm interested to try maybe a chocolate almond one! Sounds healthier than anything else I could eat for dessert!
Reply
Posted 14 years ago
Melissa
says:
Do have the nutritional information for any of these varieties? Just wondering.
Reply
Posted 14 years ago
Jessica
says:
I'm out of greek yogurt right now but I do have some regular yogurt. Will substituting the greek yogurt for regular yogurt work for now?
Reply
Posted 14 years ago
Jessica
says:
And I was just reading above and looks like you have already answered this question haha :)
Reply
Posted 14 years ago
Robin
says:
Made this last night and it was great! I'll tweak a couple things for my own preference, but I loved mine. Thanks so much for the recipe! I made mine in the containers left over from Talenti gelato (http://talentigelato.com/), which I got at Target. Perfect if you prefer a plastic container over a glass jar. Very easy to carry to work in my purse this morning.
Reply
Posted 14 years ago
Julie
says:
David Millar
says:
I actually use a small amount of steel cut oats in mine and they seem to be softest after the 2 day mark, if making these in advance. I still primarily use old-fashioned oats, but the steel-cut oats do add a nice bit of texture. It couldn't hurt to give it a try once and see if it's right for you.
Reply
Posted 14 years ago
Meggie
says:
Brittany
says:
EcoBeauty Vivi
says:
OMG! I love you for making this post! You've just solved my year-long breakfast dilemma!
Reply
Posted 14 years ago
Jamie
says:
These sound awesome-one of my co-workers told me about them, cant wait to try them out! Are the weight watchers points that are posted with the recipes following the new PointsPlus values?
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Posted 14 years ago
Jill Callahan
says:
OH MY!!! JUST made these last night...blueberry with wildflower honey instead of maple and they were EXCEPTIONAL!! My hubby and I are both trying to get healthier and lose some weight...these are now going to be my breakfast go to during the week!! THANKS!
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Posted 14 years ago
Jill Callahan
says:
Thanks Monica!! Also wanted to let you know I made one today with vanilla almond milk...can't wait to see how it tastes!!
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Posted 14 years ago
valerie
says:
I just made one using dried cherries and cinnamon vanilla (pampered chef seasoning mix) it was great - I did sub ground flax seeds for the chia as i did not have any. The Dannon Oikos fat free vanilla and original soy milk all seemed to be a great combo. Thanks so much for posting these recipes!!
Reply
Posted 14 years ago
Yvette
says:
Not to keen on cold oatmeal. But they looks so delicious, I'm willing to try them all anyway! I love the fact that I'm satisfying my sweet tooth AND budgeting on calories! Your recipes totally rock!!!
Reply
Posted 14 years ago
Yvette
says:
P.S. Is there anyway of heating it up without curdling or spoiling the milk/yogurt? Just a thought! :)
Reply
Posted 14 years ago
Jill Callahan
says:
YEAH!! The vanilla almond milk was a success!! I used it with almond extract, fresh blueberries, and a spoon of Trader Joe's Organic Superfruit Spread. The BEST yet!!
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Posted 14 years ago
Linda
says:
When you use the PB2 - do you make it up or just add the powder?
Cant wait to try this tonight!! :-)
Reply
Posted 14 years ago
Cant wait to try this tonight!! :-)
Shaina
says:
Thank you so much for sharing this, made this
with chopped dates & chopped almonds with saffron & a variation
using dried figs & chopped walnuts. Both were amazing!
Reply
Posted 14 years ago
with chopped dates & chopped almonds with saffron & a variation
using dried figs & chopped walnuts. Both were amazing!
Noel Rodriguez
says:
Great idea, but if people actually do this for long enough they might be hurting themselves. Putting unprocessed oats together with the yogurt would work if you allowed for fermentation time out side of the refrigerator. The uncooked oats are loaded with phytic acids that will actually build up and block your ability to absorb nutrients. The best thing to do is to combine the oats and yogurt leaving it in a covered container on the counter thereby allowing the lactobacillus an opportunity to actually break down the phytic acids, enzymes, and other nutrients so that your body can actually absorb them. Please refer to "Nourishing Traditions" page 456 concerning grains and you should get the idea. Historically, all grain cultures broke down grains before ingesting them for a reason and this recipe skips over that important part of nutrition.
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Posted 14 years ago
Monica
says:
Hi Noel. Thanks for the detailed info. I don't believe there should be a problem with the rolled oats used in this recipe. Although they are called raw, they really aren't. The oats are rolled, steamed, cooled, and often roasted, taking care of any "pre-digestion" issues and making them easy on the stomach. Perhaps your advice applies to oats that are truly raw and haven't been processed at all. However, I have read from numerous medical/nutritional sources that rolled oats are perfectly healthy to eat uncooked and unfermented. I understand if you don't agree with that, but I just wanted to explain that there is another point of view about the issue. Thanks for weighing in--always good to have a conversation about nutritional issues like this.
Reply
Posted 14 years ago
Noel Rodriguez
says:
I do appreciate your position because it is based upon modern consensus, but it is exactly this consensus that has gotten us into a lot of problems because we have lost track of how foods were traditionally prepared. The preparation times were necessary to break down elements that are harmful . This is especially important if a person already has a sensitive, compromised immune system because they have been listening to modern consensus dialogue. If you have not checked out the book previously mentioned, I still highly recommend it.
Reply
Posted 14 years ago
kerry
says:
Would toasting the oats in the oven solve the problem? It would also give a nutty flavor to the whole thing.
Reply
Posted 14 years ago
Noel Rodriguez
says:
The toasting would break down the phytates, but the best thing would be putting a live yogurt with the oats and leave them on the counter over night. This gives the lactobacillus time to break down the oats and slightly ferment them. The slight fermentation produces nutrients and makes the oats more digestible. Toasting would be adding one more step in front of this whole process. BTW, I make oatmeal almost every night before going to bed. I put it on the counter and let it lightly ferment before cooking in the morning. If you want my step-by-step process ask me. I will post it.
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Posted 14 years ago
Gramma Farm
says:
Marlene
says:
Refrigerator oatmeal is my new favorite thing. Can't wait to try all of the recipes on here. Not sure I am a big fan of the yogurt (tried the chocolate PB this morning and didn't realy like tang of the yogurt) so I am substituting protien powder for the yogurt. Made the vanilla raspberry oatmeal for tomorrow morning, used vanilla almond milk, vanilla protien powder and sugar free rasp preserves. Can't wait to try it!
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Posted 14 years ago
Sandra
says:
Hi! It's important to add a sour element to this recipe, such as yogurt, kefir, lemon, liquid whey. This aspect helps to remove phytic acid from the oats. Phytic acid prevents the sprouting of seeds, but also prevents the absorption of nutrients in our body. So soaking grains in an acidic medium removes the phytic acid and will make the oatmeal cereal much easier to digest and more nutritious.
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Posted 14 years ago
Katie
says:
Her recipe calls for Greek yogurt. So she's got that covered. Is cooking necessary to remove the phytic acid, or just the soaking?
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Posted 14 years ago
Lisa G.
says:
Yes! Cooking IS necessary to fully complete the soaking in an acidic medium process. Unfortunately, these aren't the best. However, you could soak these all day on the countertop and THEN refrigerate overnight for a delicious breakfast. Even though the entire process isn't completed, they wouldn't be the worst thing. The best bet though is to soak on the countertop with a tablespoon of fresh ground wheat flour included to break down the phytic acid completely. I recently posted on my blog about this since it is new to me, but an age old tradition!!!
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Posted 14 years ago
anon
says:
Veronica
says:
I made the Blueberry Maple combo last night. My husband and I both loved how this turned out, a definite new staple for weekday breakfasts. Thanks for posting.
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Posted 14 years ago
anon
says:
Monica
says:
Hi Anon. No need to sterilize the jars. Just wash them as you would any dishes. Sterilizing jars is only necessary if you'll be going through the canning process for foods that can be then stored at room temperature for a long period. That doesn't apply to these recipes. They must be refrigerated and eaten within a few days.
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Posted 14 years ago
Natalia
says:
can I use no seeds at all?? or change the chia for some flax seeds?. Thanks
Reply
Posted 14 years ago
Kaj
says:
I made the applesauce with no cinnamon, no milk, and extra applesauce. I thought it turned out just fine.
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Posted 14 years ago
Maribeth
says:
Well I made these last night as an experiment to use up some left over oats I had from a previous recipe, but unfortunately did not find these to be as tasty as I was hoping for :( They look amazing, but I find the Greek Yogurt to be a bit overwhelming (may need to try a vanilla or honey - not plain?)....I wish they would of turned out better, I had such high hopes. Oh well, everyone has different taste!
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Posted 14 years ago
Monica
says:
Hi Maribeth. Sorry you didn't like these. Maybe a milder, flavored yogurt would help. Hard to say, since that's such a matter of personal taste. Another option is to skip the yogurt altogether--it's fine to just use milk, however you may need to make some adjustments to get a consistency you like.
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Posted 14 years ago
Kaj
says:
Brea, I think it will turn out fine. I had some this morning that was made with non-Greek yogurt and no milk and it turned out fine. I did, however, make the applesauce one, so that may have had some impact. In my area, they also sell peach sauce. I also like Monica's idea to add fruit juice. I've seen 100% raspberry juice and 100% blueberry juice in stores if you want to make one of those flavors.
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Posted 14 years ago
Natalie
says:
Reg
says:
THANK YOU FOR THIS! GREAT IDEA!! I cannot wait to start this up! I've got a few extracts and some mason jars just hanging around. =)
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Posted 14 years ago
Chante
says:
This is amazing! Just had some cold swiss oatmeal at Corner Bakery and this was so close! I tinkered with it, using the suggested 1/4 c of milk with organic bananilla yogurt. I also skipped the chia seeds (too tired for 10 pm grocery shopping to remember the name) and did a HEAPING 1/3 c of rolled oats along with blueberries and cinnamon. Next time I am trying cranberries and raisins. Delish!
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Posted 14 years ago
Stephanie
says:
Polly
says:
Polly
says:
Thank you, Monica! I'm making my first batch tonight, but I have two friends who are already giving these recipes rave reviews. :-) I really appreciate the time you took to add nutrition info - yay!
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Posted 14 years ago
Trisha
says:
I just discovered website yesterday and spent many hours reading all of the various awesome recipes you have I decided to make the Blueberry Maple combo for breakfast. Well I absolutely LOVED it!! how can something so simple taste so good? :) Thank you so much for the great recipes . Even though its winter here in Australia, I'm off to the store for some more jars so I can make the different flavours for the week!
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Posted 14 years ago
Kaj
says:
What a clever idea!
I had an apple cinnamon one for breakfast this morning. I'd made a few changes to your recipe, but it was good. This is definitely a recipe I will use again.
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Posted 14 years ago
I had an apple cinnamon one for breakfast this morning. I'd made a few changes to your recipe, but it was good. This is definitely a recipe I will use again.
Amber
says:
danyra
says:
OMG.. these look so good!! I didnt think about not cooking my oatmeal and I am now going to prepare my oatmeals the night before. Love your combination ideas. All ingredients I already have. :) Thanks for sharing such yummy ideas.
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Posted 14 years ago
Monica
says:
Danyra, I'm glad to know I wasn't the only one who hadn't heard of no-cook oatmeal. As new as this method was to me, they've apparently been eating it this way in Europe for years. It's definitely changed & simplified my morning breakfast routine. So happy to you like the idea, too. :-)
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Posted 14 years ago
Holly
says:
Monica,
Thank you for ALL you are doing for others; you are truly a blessing to so many. I made six of these oatmeal breakfasts yesterday for a husband who has hot oatmeal "every day". He loved the banana/peanut butter one (only one he has tried). I am so excited to be able to prepare a healthy breakfast the night before.
THANK YOU...THANK YOU....THANK YOU!!
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Posted 14 years ago
Thank you for ALL you are doing for others; you are truly a blessing to so many. I made six of these oatmeal breakfasts yesterday for a husband who has hot oatmeal "every day". He loved the banana/peanut butter one (only one he has tried). I am so excited to be able to prepare a healthy breakfast the night before.
THANK YOU...THANK YOU....THANK YOU!!
Sandi
says:
I tried these yesterday and even got my BF to eat one this morning. So far, we've only given the PB and banana one a go, but I really want to try the Raspberry Vanilla flavor - maybe even with cherries. I didn't want to buy mason jars, so I've been using the Magic Bullet mugs with the screw-top lids and they work just as well, though they are a little larger than a cup.
Thanks so much for a new breakfast idea that lasts me from 7 in the morning until lunch at 12:30. I even feel more focused with the chia seeds!
Reply
Posted 14 years ago
Thanks so much for a new breakfast idea that lasts me from 7 in the morning until lunch at 12:30. I even feel more focused with the chia seeds!
TimD
says:
Tried this a couple nights ago in a tupperware and enjoyed it so much I bought some jars to make more. Not only is it very good but it saves me time from preparing oatmeal daily. I tried some of the flavors here and also made a Peanut-Butter Chocolate with dark cocoa and PB2 and a PB&J with PB2 and sugar-free grape jelly. Thanks for sharing this great recipe.
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Posted 14 years ago
EricaG
says:
Good morning! I made the apple cinnamon recipe last night, and I was a little nervous to serve these to my 6 year old and 3 year old this morning. But ...drumroll...they ate every single bite! I even had to, reluctantly, share mine with them. Delicious! And thank you for taking the time to write such a thorough post about the recipe.
Reply
Posted 14 years ago
Eliot W. Collins
says:
Why only use old fashioned rolled oats? What's wrong with quick (not instant) oats?
Flax seeds are far less expensive than chia seeds, and they are more readily available. They can easily be ground in a coffee mill. When stored in the freezer (ground or unground), they do not go rancid. It is not very complicated.
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Posted 14 years ago
Flax seeds are far less expensive than chia seeds, and they are more readily available. They can easily be ground in a coffee mill. When stored in the freezer (ground or unground), they do not go rancid. It is not very complicated.
Monica
says:
Hi Eliot. I agree with you--quick oats and ground flax seeds are both acceptable substitutes. Both of those are addressed in the FAQ section of my follow-up post to this one: http://www.theyummylife.com/8_muesli_flavors
Thanks for the feedback!
Reply
Posted 14 years ago
Thanks for the feedback!
Maura
says:
I am reading this in UK and would like to know more about the quantities in cups and half-cups. Is it possible to show grams or ounces in your recipes please as we don't use cups as a measure over here? Thanks.
Reply
Posted 14 years ago
rhondazzles
says:
here is a great conversion tool: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Reply
Posted 14 years ago
Monica
says:
Hi Maura. So happy to have a reader from UK! It's one of my favorite places to visit. In fact, King-Man and I are in the process of planning a trip there with friends. We've been there several times, and just love it.
I know it's frustrating to try to adapt recipes from countries with different measurement systems. I run into that, too, whenever I visit sites outside of the US. I've also had requests to list my ingredients in weight--often preferred by chefs for better accuracy. However, in order to keep my recipes as simple, brief, and readable as possible, I need to list ingredients in a way that works for the majority of my readers. Turns out that 95% of Yummy readers live in the US, so that's why I use cups, etc. for measurements. Rhonda suggests an easy conversion chart for you to use in the next comment. I hope you will find that helpful. In the past, when I needed to convert measurements from another country, I have used Google (for example, enter "1 tablespoon in grams" in the Google search bar). Here's a table that you may find helpful, too: http://www.foodgeeks.com/resources/conversion_charts
Sorry I can't accommodate your request, but I hope these resources will make the recipe conversion easier for you. I'm so happy to have you as part of my circle of Yummy friends and love connecting with you from across the pond. :-)
Reply
Posted 14 years ago
I know it's frustrating to try to adapt recipes from countries with different measurement systems. I run into that, too, whenever I visit sites outside of the US. I've also had requests to list my ingredients in weight--often preferred by chefs for better accuracy. However, in order to keep my recipes as simple, brief, and readable as possible, I need to list ingredients in a way that works for the majority of my readers. Turns out that 95% of Yummy readers live in the US, so that's why I use cups, etc. for measurements. Rhonda suggests an easy conversion chart for you to use in the next comment. I hope you will find that helpful. In the past, when I needed to convert measurements from another country, I have used Google (for example, enter "1 tablespoon in grams" in the Google search bar). Here's a table that you may find helpful, too: http://www.foodgeeks.com/resources/conversion_charts
Sorry I can't accommodate your request, but I hope these resources will make the recipe conversion easier for you. I'm so happy to have you as part of my circle of Yummy friends and love connecting with you from across the pond. :-)
Maura
says:
No problem. I did a 'guess the amounts version' last night and really enjoyed the result this morning. I think I just need to add a few more oats next time as it was a little runny. I had never heard of Chia seeds until this recipe and wondered if I would have trouble finding them, but no, they were in the local Health Food shop. I'll have a look at the measurements converter later. Thanks again.
Reply
Posted 14 years ago
rhondazzles
says:
I have my first attempts chilling in the fridge, I made raspberry vanilla, dried cherry almond vanilla and blueberry pecan with almond extract. Instead of skim milk, I used almond. I am dreaming up a version using hazelnut chocolate spread and even thinking that golden raisins, coconut, slivered almonds and a bit of curry spice would rock. Thanks for making me take a fresh look at ingredients I already have.
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Posted 14 years ago
David
says:
I recently tried your recipe for the refrigerator oatmeal. The only prob I had was it says use a 1/2 pint jar to put the ingredients in and then put into the frig. Buy the time I had all except for the apple sauce or blueberries, my jar runnieth over, so I went to a 1 pint jar instead.
Thanks for the recipes!
Reply
Posted 14 years ago
Thanks for the recipes!
Monica
says:
Hi David. I'm able to fit the ingredients into half-pint jars (they are completely full); we're probably just measuring our ingredients slightly differently. Moving to pint jars sounds like the right solution for you and I'm sure that gives you more mixing room. Hope you continue to enjoy the oatmeal. Thanks for the feedback.
Reply
Posted 14 years ago
Sheila
says:
Where's the print button? I'd like a print friendly way to print out these recipes. Thanks.
Reply
Posted 14 years ago
Kelly
says:
I can't wait to try this! Looks like a great breakfast to bring to work!! I was just wondering if it was possible to use steel cut oats instead of rolled oats in this recipe? Would they just have to sit longer in the refrigerator?
Reply
Posted 14 years ago
Monica
says:
Hi Kelly. I haven't tried this with steel cut oats personally, because they are much harder and don't soften as much when soaked. Some have left comments indicating that they can use steel cut oats if they're pre-cooked, or if only a small quantity of raw steel-cut oats are mixed into the rolled oats. Hope that helps. :-)
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Posted 14 years ago
Cindy
says:
You, lady, are my new best friend! I made the raspberry one and its a hit! The 15 month and the 3.5 year old gobbled it up this morning. And so did I. Since its so easy to carry to work, this is now going to be my breakfast all the time. And because its so easy to change up the recipe I won't get bored! I'm passing this around at work. :D
Reply
Posted 14 years ago
Janet Wilcox
says:
I wondered if flax seed might work in the same way as chia for a thickener?
Reply
Posted 14 years ago
Paula
says:
I was wondering if i could add a whey protien powder to this recipe . I am gastric bypass patient and i need more options for breakfast. thank you
Reply
Posted 14 years ago
Tania
says:
Thank you! I found the link to this post on Reddit, and I was immediately excited! I love oatmeal but like you, I lose interest in warm oatmeal when the hot summer weather rolls around. This is such a fantastic idea. Especially because now you can buy plastic lids for the glass mason jars?! (I had no idea) I love your recipe combinations as well! About to run out and buy some mason jars and chia seeds! Bookmarking your blog!
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Posted 14 years ago
carmen
says:
I just found your blog and these recipes sounded intriguing as I love oatmeal and eat greek yogurt most every morning - just never thought of putting them together! Made the blueberry maple for this morning and it was outstanding! Never knew I would like cold oatmeal. Can't wait to try other combinations - and maybe come up with some flavors of my own. Thanks so much!
Reply
Posted 14 years ago
Lily
says:
I just made the raspberry vanilla last night and my family loved it! I'll be trying more flavor combinations going forward. What a great idea!
Reply
Posted 14 years ago
Debra
says:
I made a peach version and posted it yesterday with much credit (and link) to you. I have no doubt this is your most popular post!
http://eliotseats.com/?p=10987
Reply
Posted 14 years ago
http://eliotseats.com/?p=10987
lisaf
says:
I am in love! I have been super bored with my "breakfast smoothies" and these will totally cure that boredom, along with you smoothie versions! My blender is going to get a work out this weekend...
Reply
Posted 14 years ago
Jocelyn
says:
Have just found you on Pinterest and spent ages reading through the comments. I also live in England and will look up the conversion site. When skiing in France/Switzerland we ate something similar called Birchermuseli where they soaked the oats overnight in orange juice and added fresh fruit and nuts the following morning -YUM! These recipes look scrummy and I will definitely be trying them soon! Love the mason jars, but sadly you can't pick them up over here. Thanks again.
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Posted 14 years ago
Monica
says:
Hi Jocelyn. Another reader mentioned eating muesli that was similar to this recipe, but I didn't know the oats were soaked in juice. That's intriguing. I may have to give that a try. Looking forward to watching the London Olympics. You live in one of my favorite countries in the world. LOVE it there! :-)
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Posted 14 years ago
Holli
says:
LOVE YOU, LOVE YOUR BLOG!! I return about 4 times each week. I have enjoyed the Blueberry Oatmeal, the past two mornings, and I plan on making all of them at one time or another. It has been hot here and the fruit water hits the spot. Thank you for sharing all your wonderful recipes with us!
Reply
Posted 14 years ago
Holli
says:
What a great tasty way to get my omega-3's! Thought I would share for those who are interested in knowing more about the Chia Seed.
Chia is a superior source of omega-3, since it contains 18 grams of α-linolenic acid (similar to the omega-3 fatty acids that are in fish oil) for every 100 grams of seeds, thus making it the greatest vegetable source of this essential fatty acid.
Besides omega-3, the chia seed offers many benefits for those who consume it:
Soluble and insoluble fiber
Antioxidants
Protein of good biological value
Calcium, phosphorus, magnesium, iron, zinc, potassium, copper, vitamin A and those from the B-complex
Cholesterol free
Gluten free
Very low sodium contents
Free of any “fishy flavor”
Ideal for vegetarians
The chia seed can be consumed directly and does not require any kind of further processing. It can also be incorporated into salads, yogurt, soups, cereal, and even drinks, without altering the original flavor.
The chia seed is available in black and white and are often found mixed together. Apart from color, there is no difference in nutrition or flavor.
Reply
Posted 14 years ago
Chia is a superior source of omega-3, since it contains 18 grams of α-linolenic acid (similar to the omega-3 fatty acids that are in fish oil) for every 100 grams of seeds, thus making it the greatest vegetable source of this essential fatty acid.
Besides omega-3, the chia seed offers many benefits for those who consume it:
Soluble and insoluble fiber
Antioxidants
Protein of good biological value
Calcium, phosphorus, magnesium, iron, zinc, potassium, copper, vitamin A and those from the B-complex
Cholesterol free
Gluten free
Very low sodium contents
Free of any “fishy flavor”
Ideal for vegetarians
The chia seed can be consumed directly and does not require any kind of further processing. It can also be incorporated into salads, yogurt, soups, cereal, and even drinks, without altering the original flavor.
The chia seed is available in black and white and are often found mixed together. Apart from color, there is no difference in nutrition or flavor.
Jessica
says:
Hi! I'm new to your site but I already have several recipes that I can't wait to try. I think this is the main one I'm looking forward to. I'm trying to eat oatmeal every day but I often forget or don't feel like it. I was already making my oatmeal with ground flax seeds, fruit and greek yogurt so this will just make it easier and take and go :) the chia seeds sound interesting, I don't even taste the flax seeds in my regular oatmeal but ready to give chia seeds a try! I'm from the St. Louis area too and it sure has been hot so having come cold oatmeal may be the kick that I need to eat it every day.
Reply
Posted 14 years ago
Karen
says:
Hi. I'm really excited to try these oatmeals! Its hard to eat healthy breakfasts when I'm always on-the-go in the morning. I do have a question though: I'm lactose intolerant, so I would substitute the milk with almond or coconut milk. I also can't have the yogurt and I haven't found good substitutes for that.... so if I didn't put in any yogurt, how much less milk would I need to put in? Or should I just play with it.... almond milk is thicker than regular milk, but coconut milk is thinner.
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Posted 14 years ago
Jocelyn
says:
:) yep we do live in a beautiful part of the world, the Cotswolds to be precise. Our daughter funnily enough is travelling coast to coast W>E in your country atm and the photos she is sending back are phenomonal! Am going to make a big batch of R O tonight for son and O/H, hope they like it!
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Posted 14 years ago
Tim
says:
Angie Vandenbergh
says:
Thank you! Thank you! For creating and sharing this recipe (recipes!). I made the blueberry/maple syrup last night and ate it this morning for breakfast. It was delicious and surprisingly filling. My 7 year old ate one as well. He said it was "Awesome" and he didn't eat 45 other things this morning like he normally does. I am looking forward to trying the other flavors you've experimented with and sharing this with friends.
Reply
Posted 14 years ago
Dominique
says:
Theresa
says:
After reading about others using some steel cuts oats, I was curious and gave it a try. I used 1 TB. It does add a nutty crunchier texture and was pretty good! I don't think I'll use them everytime and there's no way I could eat a whole jar of just steel cut, but it's a fun variation.
Reply
Posted 14 years ago
Carla Joyce
says:
Kathy
says:
I cannot stand oatmeal or yogurt. I have always wanted to eat these items because of the health benefits. I reluctantly tried your recipe for the peanut butter banana refrigerator oatmeal and LOVE it. I have now tried 3 different ones and could not be happier. They are very filling as wll. Thanks so much for the recipe.
Reply
Posted 14 years ago
Theresa
says:
My husband decided he wanted vanilla. Weird right? He's the kinda guy who doesn't get mix-ins at Coldstone or toppings at a frozen yogurt bar. Really. It makes me twitchy just talking about it. Anyhoo....I used vanilla yogurt, a splash of homemade vanilla extract and instead of milk, vanilla kefir. He says he really likes it. Okay, more chocolate chips...er, I mean healthy fruit for my oatmeal. :-)
Reply
Posted 14 years ago
Stephanie
says:
I LOVE these!! I've made the ras/vanilla, blueberry/maple, cocoa/ban and PB/ban - I've eaten the PB and the rasberry so far and LOVED both of them.
Thank you so much for this recipe. I am an oatmeal fan, but just can't take the hot part of oatmeal during our 100+ degree summers here in Fresno. These are so wonderful. I would have probably eaten all 4 by now, if I wasn't at work and they weren't at home in my frig.
Thank you, thank you!!
Reply
Posted 14 years ago
Thank you so much for this recipe. I am an oatmeal fan, but just can't take the hot part of oatmeal during our 100+ degree summers here in Fresno. These are so wonderful. I would have probably eaten all 4 by now, if I wasn't at work and they weren't at home in my frig.
Thank you, thank you!!
Shellie
says:
No-bake Cookie Refrigerator Oatmeal!!!!!! 2 tablespoons PB2, 1/2 cocoa, pinch of cinnamon! It is so good. Can't even believe how good refrigerator oatmeal is!
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Posted 14 years ago
Maddy
says:
Hey Monica, first off, I absolutely love your oatmeal recipes!! I make them for breakfast every morning and I cannot get enough of the oatmeal smoothies! Thank you so much for posting these! I do have a question though, when the recipe calls for PB2, do you prepare it with water and then put it in the oatmeal, or do you treat it like cocoa powder and put it in as a powder? Thanks again!
Reply
Posted 14 years ago
Elena @ `a casarella
says:
I found this on Pinterest earlier and just whipped up a batch for tomorrow's breakfast. So excited! Thanks:)
Reply
Posted 14 years ago
Jill
says:
I tried this recipe a couple of weeks ago and it didn't turn out! I have no idea what I did wrong but judging by the number of people that had success with it, I am assuming I did something incorrectly. The oats were still very chewy and barely absorbed any of the liquid. I was using old fashioned oats like the recipe said and then I used 1% milk and Chobani vanilla greek yogurt. I re-read the recipe so many times thinking I missed something but I still can't figure it out. Does anyone know what could have gone wrong?
Reply
Posted 14 years ago
Monica
says:
Hi Jill. How frustrating! It's really hard to say why your oats aren't softening. I'm wondering if you're using oats that are different from mine. I clicked over on your blog and see that you are in Vancouver, and it made me wonder if old fashioned oats in Canada are different than in the US. It sure sounds like our oats must be different, if yours aren't absorbing the liquid and softening. Just a guess.
Reply
Posted 14 years ago
Taril
says:
Here it is, 1:00 am and my stomach just served notice that it didn't get any food yesterday (all these wonderful recipes must have awakened it!) I'm the only overweight person I know who forgets to eat. Anyway, I'm using that as my excuse for the following: has anyone tried making a semisavory version? I'm thinking of, perhaps, Jallopeno jelly for the preserves, chopped mild onion (maybe sauteed till translucent, then blotted to remove excess oil) and shredded mild cheese for the fruit, with chopped pistachio nuts. Season to taste with pepper.
My Texas grandmother introduced me to savory hot cereals when I was young, 60 odd years ago. I do think that it would be good made cold for a light lunch or dinner in hot weather, when you don't feel like eating too much.
Monica, again you have amazed me with wonderful flavor combinations. I may just start eating sweets for breakfast (or whenever I remember to eat!) -- Taril
Reply
Posted 14 years ago
My Texas grandmother introduced me to savory hot cereals when I was young, 60 odd years ago. I do think that it would be good made cold for a light lunch or dinner in hot weather, when you don't feel like eating too much.
Monica, again you have amazed me with wonderful flavor combinations. I may just start eating sweets for breakfast (or whenever I remember to eat!) -- Taril
Amy Chesley
says:
Maybe someone has posted it on here but what about nutrition figures. Where do I find out about calories, fiber, carbs, protein, etc???
Reply
Posted 14 years ago
Lisa
says:
I just made my first batch for my husband the other night. I made them in pint jars because the half pint size looked so small. Not enough for my hubby! I just doubled the recipes. I made the blueberry-maple, apple-cinnamon and raspberry-vanilla. He said they were yummy but needed to be a little sweeter for his taste. Should I add more vanilla/maple/honey/etc. depending on the recipe I am using or should I change to vanilla greek yogurt instead of plain. Or maybe add a stevia sweetner (and how much?). Thanks for your advise and your great recipes!!!
Reply
Posted 14 years ago
Monica
says:
Hi Lisa. Any of the options you suggest will sweeten the recipe, except the vanilla. It will add flavor, but not sweetness. Using a sweetened yogurt or adding more honey, maple syrup, or stevia will all make the fridge oat recipes sweeter. How much sweetener to add is a matter of your personal taste--some like it sweeter than others. I would stir in a little at a time until it's the sweetness you and your husband like.
Reply
Posted 14 years ago
gregory urbano
says:
Danielle
says:
Wow, this was delicious!! I made the raspberry & vanilla oatmeal, flawless. Thank you SO much for this awesome idea!
Reply
Posted 14 years ago
Diann
says:
for the Apricot Ginger can you use ground ginger instead of the crystallized? and if so how much? Thanks! Love these recipes!!
Reply
Posted 14 years ago
Monica
says:
Hi Diann. I haven't tried using ground ginger in these, so I'm not sure how well it will substitute or how much to use. Normally, I don't consider ground ginger to be a very good substitute for fresh ginger--they taste quite different. Crystallized ginger is sweetened and has a distinctive flavor and texture all its own. However, just because ground ginger will taste different than fresh or crystallized, that doesn't mean it won't be good. It may take some experimenting to find out.
Reply
Posted 14 years ago
Robin
says:
When you use PB2, do you mix it up with water first, or just add the powder in with the oats, milk and yogurt?
Reply
Posted 14 years ago
Melissa
says:
Has anyone tried dehydrating the fruit, milling it up and adding it in as a powder? I'm thinking of a way to extend the fridge life of these like the banana and be able to freeze as is. Thanks!
Reply
Posted 14 years ago
Cindi
says:
Ok, so I ordered my chia seeds from Amazon and made up the cocoa banana flavored oatmeal tonight (smells delish). I didn't have any greek yogurt, so I reduced the amt of milk I added. I think I will def like this, as I love oatmeal of all varieties! Thanks for posting thorough instructions! I will stop on the way home from work tomorrow for some Greek yogurt~
Reply
Posted 14 years ago
Carolyn
says:
Sounds different, but I like everything in it. Out of chia seeds so doing a trial taste run for now.
Reply
Posted 14 years ago
Carolyn
says:
Enjoyed it just now. Creamy and delicious! I used strawberry Simply Fruit and fresh strawberries and put it in a plastic container. Today I'll pick up some chia seeds.
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Posted 14 years ago
Debbie
says:
This sounds delicious however I am lactose intolerant. Do you think soy milk would work? I can handle Greek yogurt, but not milk. Thanks.
Reply
Posted 14 years ago
Melissa
says:
Wendy
says:
What type of chia seeds are you using? The link to the ones on Amazon will only add 6 grams of fiber if you are using a full 2 tablespoons, but I notice you are only using 1 1/2 teaspoons. Will 2 tablespoons still taste good? I've never eaten or used chia seeds before...
Reply
Posted 14 years ago
Monica
says:
Hi Wendy. I use the Amazon chia seeds. I wouldn't expect the amount of fiber to vary much, if at all, between different brands of chias. These fridge oatmeal varieties all have 7-8 grams of fiber per serving (that includes fiber from all of the ingredients). I don't personally recommend adding 2 tablespoons of chia seeds to get more fiber than that--that would be too much chia for my tastes (once they expand) and would change the texture of the finished oatmeal. 2 tablespoons is 4 times the amount used in the recipe, and it would require that you increase the liquid considerably in order to allow for the chias to absorb and expand. If you decide to do that, you'll need to use a large container to allow for the extra chia seeds and liquid required. It's of course, up to you, if that appeals to you or not. Feel free to experiment! :-)
Reply
Posted 14 years ago
Nicole
says:
On a cold morning, do you think it would work to microwave these for hot porridge? Or would the yogurt break?
Reply
Posted 14 years ago
Monica
says:
Hi Yael. Others have tried making this with non-dairy milks and yogurt and said they turned out well, although I haven't tried it personally. I recommend that you try using whatever non-dairy substitutes you might normally drink/eat (almond, coconut, rice, etc.). Hope that helps. :-)
Reply
Posted 14 years ago
Gayle
says:
I just discovered your blog a week ago. I haven't tried this overnight oatmeal yet but I'm planning to. I finally found a small package of chia seeds for a reasonable price so I got them yesterday. Then I discovered that I'm out of Greek yogurt so I need to get some today and I'll make these for my great-grandson and myself. We like oatmeal together in the morning but getting it made can be an issue. He lives next door with his mother so I don't always know when he's up so I can start cooking. Hopefully he will like this and that will solve the problem.
Anyway, thanks for the recipes. They sound great. I'm going to try the oatmeal smoothies, too.
Reply
Posted 14 years ago
Anyway, thanks for the recipes. They sound great. I'm going to try the oatmeal smoothies, too.
Gayle
says:
He's only two but he does love his oatmeal and I enjoy having breakfast with him. He's very cute and very sweet. I hope he likes it this way because it would make it easier.
I hope I like it (I expect to) because some days I have a class to go to and I'm always heading out the door without breakfast. I could just grab one of these from the fridge and eat when I get there. Better than a candybar (which I sometimes have just for the convenience) that's for sure.
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Posted 14 years ago
I hope I like it (I expect to) because some days I have a class to go to and I'm always heading out the door without breakfast. I could just grab one of these from the fridge and eat when I get there. Better than a candybar (which I sometimes have just for the convenience) that's for sure.
desiree
says:
I was wondering if you could use soy milk instead. I don't like to drink regular milk.
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Posted 14 years ago
Shanna
says:
Thank you for these ideas!! I"ve made the blueberry & mango flavors & absolutely love them! So yummy & so easy & so healthy! I like to stay away from dairy, so I use only a tablespoon of yogurt or simply leave out the yogurt & use rice milk...tastes great!
Reply
Posted 14 years ago
Melissa
says:
Forgive me if this has already been asked as I've not read through all the comments since there are quite a few. I'm wondering if you can freeze these or not? I just purchased everything but the chia seeds (which I couldn't find where I was shopping) and will be making some of these tonight and will have to order me some chia seeds. I'd love to be able to make a large batch at a time and freeze some if that will work.
Reply
Posted 14 years ago
Anne
says:
Hello, Monica. LOVE these oatmeal recipes. I've been eating a similar version since I was a child and it's still a family favorite. These single serving jars are simply amazing. I am wondering how you figure the nutrition content. My calculations come out quite different than yours.
BTW, I am vegan and use homemade soy yogurt, soy or almond milk and agave and each recipe I've tried is fabulous. The banana cocoa is my favorite!
Thanks so much,
Anne
Reply
Posted 14 years ago
BTW, I am vegan and use homemade soy yogurt, soy or almond milk and agave and each recipe I've tried is fabulous. The banana cocoa is my favorite!
Thanks so much,
Anne
Monica
says:
Hi Anne. I plug the ingredients of my recipes into Calorie Count to calculate nutritional information. Here's their link: http://caloriecount.about.com/cc/recipe_analysis.php
Reply
Posted 14 years ago
Stephanie
says:
Hi Monica, Thank you so much for this recipe. You've created quite the buzz! I just tried the mango almond version and I loved the flavor, but as another reader commented the oats came out a bit too raw/chalky tasting for me. I know this defeats the purpose, but I wonder how it would come out if I used cooked oatmeal (I love steal cut oats) instead? If not, I think I can live with it. Looking forward to experimenting with other fruits and flavors.
Reply
Posted 14 years ago
Monica
says:
Hi Stephanie. If you don't like the taste of the raw oats, cooking them first sounds like a good thing to try. You'll have to experiment with the amount of other ingredients, since the cooked oats will already have absorbed all of the liquid that they are going to. Maybe if you leave the milk out when you assemble the jars, that would work. Just guessing, since I haven't tried it personally.
Reply
Posted 14 years ago
Stephanie
says:
Thanks for the reply Monica! I did try the recipe with cooked steel cut oats and it worked out beautifully. The only thing I would recommend is to assemble the jars right after you cook the oatmeal otherwise it gets clumpy and doesn't mix well with the other ingredients. Also add a little more chia seeds (I love them anyways) to soak up more of the liquid. Apparently chia seeds will hold up to 10 times their weight in liquid if you provide enough liquid for them to absorb. Milled chia seeds also make the mixture a lot thicker. Thanks again!
Reply
Posted 14 years ago
Jessie
says:
Awesome recipe thank you! One thing though-- NEVER USE HORIZON MILK. They call themselves organic but are no different than any other milk producer. They use CAFOs and don't actually pasture their animals. Please try another brand, either local to you or another organic.
Reply
Posted 14 years ago
stephanie
says:
where do you buy chia seeds? i live in VA and have no idea where to find them
Reply
Posted 14 years ago
Monica
says:
Hi Stephanie. Chia seeds are available in many of the grocery stores around here (St. Louis). They're becoming more and more available. Other readers have found them at Walgreens, GNC, Whole Foods and Trader Joe's. Health food stores are a good bet. Happy hunting! :-)
Reply
Posted 14 years ago
cindylou
says:
Hi Monica,
Thanks for the great ideas. Like a lot of others, I used to eat this as Muesli a loooong time ago. Don't know why I got out of the habit, but thanks to your site I'm back on the bandwagon!
I've read a lot of comments, but haven't seen anything about using dried fruit, which I keep in huge quantities. Have you tried that or had any feedback from people using it? I used to use fresh or frozen, but it is easier to store dried.
Thanks much!
Reply
Posted 14 years ago
Thanks for the great ideas. Like a lot of others, I used to eat this as Muesli a loooong time ago. Don't know why I got out of the habit, but thanks to your site I'm back on the bandwagon!
I've read a lot of comments, but haven't seen anything about using dried fruit, which I keep in huge quantities. Have you tried that or had any feedback from people using it? I used to use fresh or frozen, but it is easier to store dried.
Thanks much!
Monica
says:
Hi Cindylou. Welcome back to the bandwagon! Yes, I have used dried fruit, and it works great. Like you, I keep dried fruit on hand since it stores so well. In a follow up post to this one, I have a fridge oat recipe that uses dried apricots and ginger. Here's the link to that post: http://www.theyummylife.com/8_muesli_flavors
I have found with some dried fruits (some are drier than others) I need to add a bit more milk to the recipe, since the fruit absorbs liquid as it soaks.
Reply
Posted 14 years ago
I have found with some dried fruits (some are drier than others) I need to add a bit more milk to the recipe, since the fruit absorbs liquid as it soaks.
Elona Washington
says:
We made 3 jars Friday night & ate them for Sunday breakfast. They loved it! Thanks so much for sharing. Between my husband and growing son, I'm always in the kitchen; this recipe has saved me valuable time. I can actually sit & enjoy a cup of coffee!
Reply
Posted 14 years ago
kmbjbb
says:
I will have to try this, but I will be using Almond milk and coconut milk yogurt as I am allergic to dairy. Will see if it's worth eating.
Reply
Posted 14 years ago
Debk
says:
I tried this today but substituted Strawberry jam and real strawberry's for the raspberry's it was wonderful!!!!
Reply
Posted 14 years ago
Lynne
says:
I want to thank you for posting the oatmeal /canning jar recipes. I am doing these everyday - with a few of my own "tweaks" and I LOVE them. I look forward to them everyday. THANK YOU!
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Posted 14 years ago
Rena
says:
I just made the blueberry maple recipe. I found my new favorite breakfast!!! THANK YOU THANK YOU THANK YOU!! This was perfect! I usually find chia seeds have a weird texture and overnight oats have not worked for me before, but this recipe came out perfect. After i finished my serving i was wanting more. But truth is i felt so full after eating it. Thanks so much for such great recipes! I recently found your website and plan to try a whole lot more!!!
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Posted 14 years ago
Liane
says:
I did a blueberry cinnamon version of your recipe. I used 1 tsp of Splenda to sweeten it a little and added about a tsp of cinnamon. Using the Weight Watchers recipe builder, mine was only 4pts. I really like this and plan on trying other combinations.
Reply
Posted 14 years ago
Lacy
says:
One of my clients, Cathy Yoder referred this recipe to me and asked if she could use it as one of the LeanMom breakfasts. I am definitely telling her yes! I love the idea and the healthy ingredients you use. Thanks for the idea, it's nice to have these things when you're a busy mom!
Reply
Posted 14 years ago
Sara Pearsall
says:
This is an amazing and healthy breakfast! I eat plain oatmeal every day with some sort of honey or fruit in it. This would be such a great twist! Thank you so very much! I'll be making them all!!!
Reply
Posted 14 years ago
Terri F.
says:
Thank you - this is a wonderful way to do oatmeal! We've only made the blueberry so far, but I look forward to trying all the variations :)
Reply
Posted 14 years ago
VANESSA
says:
I MADE FOUR YESTERDAY. TWO WITH THE BLUEBERRY MAPLE RECEPIE (WITH VANILLA GREEK YOGURT) AND I ALSO MADE THE SAME RECIPE BUT REPLACED THE BLUEBERRIES WITH BANANAS.... WOW!!! ITS AMAZING... CANT WAIT TO TRY DIFFERENT FLAVOURS. THANKS!!! YOUR WEB SITE HAD INSPIRED ME
Reply
Posted 14 years ago
Brian
says:
Dairy allergy. Is there a way to make this without dairy? It looks Amazing and I still eat oatmeal every morning with almond milk.
Reply
Posted 14 years ago
Monica
says:
Hi Brian. Other readers have said they have substituted non-dairy milk and yogurt (almond, coconut, etc) successfully, although I haven't tried it personally. If you're already using almond milk, then you're almost there. Just add some non-dairy yogurt and you should be good to go.
Reply
Posted 14 years ago
Stacey Donaldson
says:
I can't wait to try this out. Looks soooo yummy! Thanks for sharing, love your site!
Reply
Posted 14 years ago
m
says:
What are the measurements for the ingredients for the overnight no cook refrigerator oatmeal??
Reply
Posted 14 years ago
Amanda
says:
Hi! I tried a recipe for your smoothies yesterday with chia seeds and had a horrible allergic reaction (it was either that or Passion fruit yogurt, but I'm pretty sure I've had Passion fruit before. Lol) Anyways, is it possible to leave them out of both recipes? Or are they required to soak up moisture? I'm so bummed. I was ecstatic to try these...I even have an oatmeal in the fridge calling my name. But I'm wondering if it's worth the agony. Lol.
Reply
Posted 14 years ago
Monica
says:
Oh no, Amanda! So sorry to hear the chia seeds don't agree with you. It's fine to leave them out altogether. You may need to reduce the amount of liquid you add to the jar, since the chia seeds won't be soaking it up. It may take a little experimenting to get the consistency to your liking, but it's definitely doable. Best of luck! :-)
Reply
Posted 14 years ago
Amanda
says:
Thank you for replying so quickly! :) And thank you for the good news! Let the experimenting begin!!!
Reply
Posted 14 years ago
Shawna Laufer
says:
More, more, more! More recipes please! I love this idea of overnight oatmeal...I work evenings, not getting home until after 9:30pm so dinner is always very late and I am in bed by 11:30pm at the latest to get up with my kids. Eating this late is unhealthy, I know, so this idea of bringing a filling and easy to eat and HEALTHY meal with me to work is perfect! I can eat it easily at a decent time, even while on the clock! I am in love with the fact that its low calorie too as I am trying to lose weight too. Plus its so easy to make that I can whip them up late in the afternoon the day before I plan on taking them to work with me!
Reply
Posted 14 years ago
Monica
says:
Hi Shawna. So happy these fridge oats are helping you have a healthy meal option with your busy schedule. I do have another post with 8 additional flavors. In case you missed it, here's the link: http://www.theyummylife.com/8_muesli_flavors
Reply
Posted 14 years ago
Paula
says:
This looks awesome. I have been making something similar the past year but never used the mason jars. I use 1 cup almond milk and 1/2 cup steel cut oats and put in fridge overnight to soften. Next morning I mix in cut up apples, cinnamon, maple syrup and enjoy. Now I will be trying chia seeds, greek yogurt, and lots of different fruit. I run a breakfast program for high school students and this looks like a great idea to get them to get more nutrition for their brains.
Reply
Posted 14 years ago
Monica
says:
Hi Paula. Kudos to you for playing such an important role in getting those high schoolers' days off to a good, nutritious start. So many young people don't have a good breakfast; your efforts are sure to be making a difference in their lives. These fridge oats are good brain food for them, and should give them healthy fuel to get them through until lunch. It makes me so happy to think about you serving this breakfast to them to get their young minds ready for the day. Hooray for you! :-)
Reply
Posted 14 years ago
Bernice
says:
I was just wondering about the weight watchers point...when I calculate them They always come out lower than ur points???? Is it bc I'm calculating individual ingredients ??? Do u calculate the total of all the ingredients including the fruit, even though the fruit is zero??? Thank you and I LOOOOOOOOOVE your website!!!!
Reply
Posted 14 years ago
Monica
says:
Hi Bernice. Yes, you're exactly right. I put the combined nutritional count of all of the ingredients (fat, carbs, fiber, protein) into the WW online points calculator, and those numbers do include the fruit. For example, the nutritional information for all of the ingredients (including the fruit) in the mango fridge oats is 207 calories, 4g fat, 47g carbs, 7g fiber, 12g protein. When you plug those numbers into the WW PointsPlus calculator, you get 7 pts.
Reply
Posted 14 years ago
Alicia
says:
This is the first time I have heard of this refridgerated oatmeal and I am so excited to try it out! Do you recommend using plain greek yogurt or vanilla greek yogurt? Will the vanilla make it too sweet? Or the plain make it too bitter? I find plain greek yogurt quite sour so I am a little nervous about using it. Going out to purchase all my supplies tomorrow, so any recommendations would be VERY helpful! Thanks!
Reply
Posted 14 years ago
Monica
says:
Hi Alicia. I use plain Greek yogurt, but you can use the vanilla kind if you prefer the flavor. Also, you can add sweetener and/or vanilla to plain Greek yogurt for a DIY vanilla yogurt. Any of those options works; my advice is to make it with whatever tastes the best to you. Also, once you've made a batch, you can taste it and add more flavor/sweetener if needed. This is easy to customize to your personal taste. Hope you like it! :-)
Reply
Posted 14 years ago
SusieLee
says:
Thank you! My family loves these. The pumpkin pie recipe from your other post is my daughter's favorite. My husband likes the cinnamon with apple sauce and I did fresh peaches with almond extract. SO GOOD!
I also made one with homemade canned blueberry pie filling, it was like eating dessert for breakfast!
I did notice we needed a bit more sweetener than what was called for. That tells me we probably eat too much sugar. I am going to make it how my family likes it and then gradually add less and less sugar to wean us off of having it so sweet.
I am going to have to get containers specially for these, so thanks for posting the links.
OH and this was my first time trying chia seeds, I am hooked now.
Reply
Posted 14 years ago
I also made one with homemade canned blueberry pie filling, it was like eating dessert for breakfast!
I did notice we needed a bit more sweetener than what was called for. That tells me we probably eat too much sugar. I am going to make it how my family likes it and then gradually add less and less sugar to wean us off of having it so sweet.
I am going to have to get containers specially for these, so thanks for posting the links.
OH and this was my first time trying chia seeds, I am hooked now.
Monica
says:
Hi SusieLee. So glad your family is enjoying these. Your approach to reducing sugar is a smart one. I've done that with both sugar and salt in our house. When you wean yourself gradually, you don't feel deprived; and before you know it you're enjoying something you wouldn't have liked before. At least, that's what happened for us. Good luck with the journey! :-)
Reply
Posted 14 years ago
Nene
says:
Made a large batch last night using a peanut butter jar with a little peanut butter left on the sides and bottom. Pretty good.
Reply
Posted 14 years ago
Nene
says:
Thanks! Gives you the peanut butter taste without a lot of extra calories. I have a nutella jar that is almost gone that I will try next.
Should be yum!
Reply
Posted 14 years ago
Should be yum!
Candi
says:
I was wondering if you could do these in something other than I mason jar. I went to the store to buy all the ingredients after coming across this on pinterest and am so excited to try it, but I forgot to buy the jars. I am going to try it in a peanut butter jar!
Reply
Posted 14 years ago
Sara
says:
You have revolutionized my mornings! Can't get myself to eat breakfast no matter what I do but I am always hungry when I need to leave the house. This is just the out-the-door kind of thing I need. Love making it at night when I have energy and enjoying it in the morning! Thank you!!
Reply
Posted 14 years ago
chefT
says:
Tessa @Attempting Normal
says:
Your flavors look great! I love me my overnight oats...
A great fall flavor:
standard overnight oats mix plus:
-pureed (canned) pumpkin
-pecans
-touch of maple syrup
-pumpkin pie spice (or cinnamon, all spice, nutmeg)
Enjoy Fall in a bowl! Mmmmmm!
Reply
Posted 14 years ago
A great fall flavor:
standard overnight oats mix plus:
-pureed (canned) pumpkin
-pecans
-touch of maple syrup
-pumpkin pie spice (or cinnamon, all spice, nutmeg)
Enjoy Fall in a bowl! Mmmmmm!
Monica
says:
Hi Tessa. We are of like minds! Love pumpkin in these. I have a similar combination in my follow up post to this: http://www.theyummylife.com/8_muesli_flavors
Thanks for sharing yours! :-)
Reply
Posted 14 years ago
Thanks for sharing yours! :-)
annie
says:
was wondering if anyone just made these in plain old plastic containers? I had a hard time finding the small size jars, I guess canning season is in full force! so i thought i'd try some of my plastic storage containers with screw on lid?
Reply
Posted 14 years ago
Farrah
says:
Hello! Just wanted to thank you for your amazing recipes--I'm embarking on a mass food-making endeavor this weekend and these (+ the oatmeal smoothies...and the yogurt pops...) are on the top of my list for make-ahead meals. I pack all my meals to school in advance and these may just be the perfect addition to take along with me. :D!
Reply
Posted 14 years ago
Julia
says:
Do you need to have flax or chia seeds in there? I am wondering because they are really hard to find and quite expensive and was wondering if they were really necessary.
Reply
Posted 14 years ago
Elizabeth
says:
Mary
says:
My Overnight Refrigerator Oatmeal is currently soaking away! I made the Raspberry Vanilla. I can't wait to dig in tomorrow morning. Thank you so much for an inspiring blog, packed with more delicious-sounding recipes I can't wait to try! :-)
Reply
Posted 14 years ago
Jaci
says:
Hey! I was talking with my sister who has Chron's disease (an auto immune disease which affects your entire digestive system). She can't have chia seeds, and I saw your addition about omitting them and using less liquid. I was wondering about gluten free oats? Have you, or anyone else, experimented with this overnight oatmeal recipe using gluten free oats? I would be interested if you have. Thank you for this awesome post! I am such a busy person that having breakfast is usually a no go for me, but now, I grab one of these and eat when I get to work! :)
Reply
Posted 14 years ago
Tina
says:
I am so in love with these. I made a batch one of week and have them everyday for breakfast. I just use silo cups for added convenience since I am always on the go. I made a pineapple coconut version of this I wanted to share. It is AMAZING!!! I just added couple spoonfuls of crushed pineapple (drained) and a few spoonfuls of shredded coconut. I also used pineapple greek yogurt. It is beyond good!
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Posted 14 years ago
Beth
says:
I've tried chia as a replacement as poppy seeds in lemon poppy seed muffins, and while it's not exactly the same, they're quite the tasty replacement! I'm not sure what the nutritional difference is, but where I live it's a lot easier to find Chia than it is to find Poppy seeds.
Great recipes! I'm excited to try some out. :)
Reply
Posted 14 years ago
Great recipes! I'm excited to try some out. :)
Mark
says:
Great idea. I see all the ingredients. How much of each goes into the base (i.e. 1cup oatmeal, 1/2 cup milk, etc)? I am sure I am overlooking it. Thanks.
Reply
Posted 14 years ago
Chris
says:
Hi, just came across this; looks great! Going to RSS your blog.
And how fantabulous that you put the WW points in there too! Maybe I missed it, but did you use regular Greek yoghurt? I get the 0% kind; would that influence the points value?
Thanks!
Reply
Posted 14 years ago
And how fantabulous that you put the WW points in there too! Maybe I missed it, but did you use regular Greek yoghurt? I get the 0% kind; would that influence the points value?
Thanks!
Chris
says:
Maureen
says:
I love your photos! The flavor combinations look great. I make refrigerator steel cut oats overnight that are great on the go, but it's nice to change things up every once in a while with the flavors. If you want the recipe for my chai spiced steel cut oats, you can find it here: http://modernkitchenmaven.com/2012/09/06/overnight-chai-spiced-steel-cut-oats/
Reply
Posted 14 years ago
Cindy
says:
I can't wait to make these but I don't seem to be able to find how much of each ingredient. Am I missing something??
Reply
Posted 14 years ago
Jo
says:
I used to eat this as a child and found your post- love it. I made it vegan with some homemade soymilk and soygurt and took it to a breakfast buffet. I wrote about it on my blog and linked back to you. I hope that's ok with you. Pop over and check it out: http://fitrdotca.wordpress.com/2012/09/16/cooking-club-failwin/
Thanks Monica,
Jo
Reply
Posted 14 years ago
Thanks Monica,
Jo
Karen
says:
This is wonderful. I am now eating breakfast every day. Today I had a cardamon and blueberry version I concocted -- delicious. Thank you for the wonderful recipes!
Reply
Posted 14 years ago
Jocelyn
says:
Hi Monica, thank you for sharing your brilliant recipe. They all look so mouthwatering!
Last night, I added kiwi fruit to mine. Big mistake. Everything tasted so bitter. I tried to google for an explanation and found this: http://www.all-about-food.org/tips/faq/milk-become-bitter-kiwi.php Apparently, the enzyme in the kiwi fruit reacts with the protein in the milk & yogurt. Have you encountered this problem before? My question is: Is it still safe to consume the overnight oats with kiwi and bitter everything in it? It's such a waste to dispose, since I made it with 2 cups of oats.. If it's still safe to consume, I can actually tolerate it with a few raisins, or honey. Please advice. Thanks! :)
Reply
Posted 14 years ago
Last night, I added kiwi fruit to mine. Big mistake. Everything tasted so bitter. I tried to google for an explanation and found this: http://www.all-about-food.org/tips/faq/milk-become-bitter-kiwi.php Apparently, the enzyme in the kiwi fruit reacts with the protein in the milk & yogurt. Have you encountered this problem before? My question is: Is it still safe to consume the overnight oats with kiwi and bitter everything in it? It's such a waste to dispose, since I made it with 2 cups of oats.. If it's still safe to consume, I can actually tolerate it with a few raisins, or honey. Please advice. Thanks! :)
Monica
says:
Hi Jocelyn. Sorry you found out the hard way that kiwi doesn't taste good when combined with the other ingredients. Who would have thought? Food chemistry is so interesting. I'm afraid I can't advise you on the safety of eating your bitter tasting kiwi oats. Unfortunately, I don't have the medical or science background to know the answer. Thanks for sharing, though. You've saved me and other readers from a bitter kiwi experience. :-)
Reply
Posted 14 years ago
Jocelyn
says:
Monica, just wanted to share my experience here.. after ingesting two cups worth of bitter oats plus yogurt plus milk plus kiwi, I'm still alive and kicking. Had no tummy upsets or any other side effects. I've also learnt that sweet doesn't necessarily complement bitterness. In fact, savory is the way to go to counter bitter tasting stuff. Adding a pinch of salt to my bowl of bitter concoction actually rendered it palatable, surprising. haha! :)
Reply
Posted 14 years ago
Jodie
says:
Hi Monica, thanks so much for introducing me to this! I've just moved to the US and all the cereals are so overwhelming - I love that I can still make refrigerator oatmeal. It's such a great time-saver whilst I'm in grad school too. Thanks so much!
Reply
Posted 14 years ago
Dana
says:
ash
says:
we ventured out slightly and created some of our own mixtures that turned out pretty good (note: the kind of milk & yogurt were picked based on what we had around)...
STRAWBERRY RHUBARB:
1/4 cup rolled oats
1/3 cup 2% milk
1/4 cup lowfat vanilla yogurt
1 1/2 tsp chia seeds
1 tablespoon strawberry-rhubarb jam
1/3 cup cut strawberries
MAPLE ALMOND BUTTER - NUTELLA - BANANA:
1/4 cup rolled oats
1/4 cup 2% milk
1/4 cup low-fat vanilla yogurt
1 1/2 tsp chia seeds
1/2 banana cut up (diced or sliced)
1 Tbsp Nutella
1 Tbsp Maple Almond butter
Reply
Posted 14 years ago
STRAWBERRY RHUBARB:
1/4 cup rolled oats
1/3 cup 2% milk
1/4 cup lowfat vanilla yogurt
1 1/2 tsp chia seeds
1 tablespoon strawberry-rhubarb jam
1/3 cup cut strawberries
MAPLE ALMOND BUTTER - NUTELLA - BANANA:
1/4 cup rolled oats
1/4 cup 2% milk
1/4 cup low-fat vanilla yogurt
1 1/2 tsp chia seeds
1/2 banana cut up (diced or sliced)
1 Tbsp Nutella
1 Tbsp Maple Almond butter
Amy
says:
I admittedly didn't read through all the comments to see if someone has already brought this up..there are just so many! Instead of Mason Jars can you use plastic containers with lids?...or is there something special about the jars that aid in the oatmeal process?
Reply
Posted 14 years ago
funnyredhead72
says:
Do the chia seeds have a "taste" or are they used for the nutrional value? Can't wait to try these!
Reply
Posted 14 years ago
noritae
says:
ibelievenangel
says:
please don't make this. its really disgusting, like nothing I've ever tasted before. we made 6 different ones of these and they just came out awful. we followed it step by step and everything and just.. blech. it was absolutely God awful. save your time and money and find something else. the only thing good that came from this was finding out that chia seeds are good for you.
Reply
Posted 14 years ago
Dervie
says:
It's funny, you are the only one of all the other hundreds (possibly thousands) that says it is disgusting. I have YET to try it, but I plan to in the following days.
Reply
Posted 14 years ago
healthy eats recipes review
says:
Your "overnight, no-cook refrigerator oatmeal" is wholesome relative to healthy eating; likewise, your website.
[healthy eats recipes review]
Reply
Posted 14 years ago
[healthy eats recipes review]
cheliland
says:
Ayayayaiiiiiiiiiiiiiiiiiiiii !!!
DelizioShNesh all the way!!!!
LOVELY Recipe!!
Is funny I found this today, because Last week BY mistake I left a mix of oatmeal deep in organic cocoa, bananas & oatmeal and the next day when I've notice it in my firdge I dared to tasted and it was DelizioShNesh!! AND today I find the FORMAL recipe!
can't it get better than this?
hahaha I thought I discovered America When I tasted "my mistake" and actually there's a way to do it better.
Reply
Posted 14 years ago
DelizioShNesh all the way!!!!
LOVELY Recipe!!
Is funny I found this today, because Last week BY mistake I left a mix of oatmeal deep in organic cocoa, bananas & oatmeal and the next day when I've notice it in my firdge I dared to tasted and it was DelizioShNesh!! AND today I find the FORMAL recipe!
can't it get better than this?
hahaha I thought I discovered America When I tasted "my mistake" and actually there's a way to do it better.
cheliland
says:
Kami
says:
JE
says:
Pam
says:
Do you have to use the yogurt? I guess what I am saying does the recipe work just to use skim milk and fruit?
Reply
Posted 14 years ago
Marie
says:
Hi, i really want to try this! This might be a silly question but if I don't have mason jars can I just do it in a tupperware container? or is there some reason it works better in a mason jar? Thanks :)
Reply
Posted 14 years ago
Alex
says:
This is amazing! As a busy college student, these recipes are very useful. Now, I've been making these every Sunday night so I can quickly take and eat one in the mornings. Thank you!
Reply
Posted 14 years ago
Madhu
says:
Isa
says:
Hello,
Such a great find! I was wondering if anyone has tried adding matcha to their recipe?
I will try tomorrow and see what happens :) Great way to start the day for sure!
Reply
Posted 14 years ago
Such a great find! I was wondering if anyone has tried adding matcha to their recipe?
I will try tomorrow and see what happens :) Great way to start the day for sure!
Paula
says:
I made 4 jars of the raspberry recipe last night and it's so tasty!! I gave them to my husband and 2 sons this morning and they all loved it! Surprisingly, I found the Chia seeds in the bulk section at my grocery store. I'm looking forward to trying the other flavors! Thank you!
Reply
Posted 14 years ago
Sandy
says:
Hi Monica! My family just loves these! I have kept making them even though it is cold in the morning now :). They are great for a snack during the day. I have a question though. How long do you think they last in the fridge? A week? Thanks so much!
Reply
Posted 14 years ago
Monica
says:
Hi Sandy. Depending on the particular type you're making and the freshness of your ingredients, these should last 3-4 days in the fridge. An exception is any that have bananas--they darken within a day. They're also freezable, in case you'd like to make more in advance and thaw them as you need them.
Reply
Posted 14 years ago
Emmy
says:
These look great and I would like to try them but there are no amounts for each ingredient. Did I miss something? Thanks. Emmy
Reply
Posted 14 years ago
Reena
says:
Wow! This is a must try. I am confuse though regarding the oats, how does it get cooked by refrigerating? Please explain as I want to try making one this weekend. :)
Reply
Posted 14 years ago
reena
says:
Hi Monica, I prepared 2 jars of the mango almond flavor last weekend, although I probably put a bit more milk in them, they still turned out perfect. love the taste and will try the other flavors next. Thank you for sharing the recipe. :)
Reply
Posted 14 years ago
Shirl
says:
Hi Monica,
Really great to come across your wonderful website. I love your yummy recipes. However, my parents don't quite like cold/microwaved breakfast. Could you please suggest how I might adapt these for them? Also, can I add in raw oat bran? Thanks a lot!
Shirl
Reply
Posted 14 years ago
Really great to come across your wonderful website. I love your yummy recipes. However, my parents don't quite like cold/microwaved breakfast. Could you please suggest how I might adapt these for them? Also, can I add in raw oat bran? Thanks a lot!
Shirl
Monica
says:
Hi Shirl. This recipe was originally designed to be eaten cold. The microwave zap is just to warm it up a bit, but not to actually cook the oats. You could try transferring the jars to a pan and heating them on the stove top; but if they cook (rather than just heat up), I'm not sure what will happen to the consistency. It's fine to add other ingredients like oat bran, but you may need to adjust the liquid. It may take some experimenting to get this to your parents' liking.
Reply
Posted 14 years ago
Robin
says:
Not only do I love this recipe, but I didn't know that you could buy plastic lids for mason jars. Will look for them on my next trip to grocery store.
Reply
Posted 14 years ago
LadyB
says:
Love this! Just tried my first batch and am now adjusting and making my own. I made an Almond-Banana-Raisen and for the Raspberry one, because I don't have jam or anything, I added bananas (I'm banana crazy!) so glad I found this! Keep me coming
Reply
Posted 14 years ago
Natasha
says:
Hi Monica. I wanted to share with you that I LOVE these recipes so much. I make one every night before bed then grab it in the morning on my way out the door and eat it at work. I'm lactose intolerant so I use lactose free skim milk and lactose free yogurt and then I add a bit more oatmeal so it's not runny. It really kicks off my mornings. You're awesome!
Reply
Posted 14 years ago
Lisa Lee
says:
Hi, thanks so much for the wonderful recipes. My friend recommended this recipe when she know i needed nudge off the usual breakfast i am having, day in day out, super unhealthy Malaysian breakfast. Took me some time to locate Chia Seed in Malaysia but luckily it all ends well. Was so eager to try it without your recommended ingredients, thus make do with some leftover strawberries, baby oat, mix berries flavoured yogurt, no-sugar-added strawberry jam and of cost loads of Chia Seed. It came out beautifully, and super delicious. Even my husband loves it. Thank you for sharing this and thank you to my freind who's such a dime.
Reply
Posted 14 years ago
Monica
says:
Hi Lisa. How fun to hear from you! Even though you are far away from me in Malaysia, we're enjoying eating the same breakfast. One of my favorite things about blogging is connecting with people all over the world. Thanks so much for the comment! (Glad to know you found Chia seeds there.)
Reply
Posted 14 years ago
Lisa Lee
says:
Hi Monica, myself and my husband has been taking this healthy breakfast ever since we started it. It's so delicious that i can have it everyday~ Thanks a lot for sharing.
Reply
Posted 14 years ago
sarajo
says:
I was jst wondering what the problem would be if you did use the one minute quick oatmeal?
Reply
Posted 14 years ago
Cathy Parker
says:
I just had my first breakfast and it is more like a desert then breakfast. Also it is not at all like eating Oatmeal. Thanks for everything. Yes, Yummy!
Reply
Posted 14 years ago
Carly
says:
I was wondering what kind of cocoa powder you use? The only kind I could find in my store was baking cocoa, is that the same as what you use? Also I tasted a bit of it, and it is not good, unsweetened I guess, do I have the correct kind?
Reply
Posted 14 years ago
Monica
says:
Hi Carly. Baking cocoa is what I use. It doesn't taste good until you mix it with sweetener and other ingredients. I prefer to use unsweetened cocoa so that I can control how much sweetener I add. If you find my recipe too bitter, you can increase the sweetener until it tastes good to you. It's a personal preference thing.
Reply
Posted 14 years ago
Kenya
says:
You are a GENIUS! These are fantastic, healthy, convenient, fun, fresh - what's not to like! I have made four flavors so far and each has been scrumptious. Because I bought the jars in a pack of 12 and had the right things for 4 flavors I made three of each and then when my mother arrived for supper (expected) with a friend (unexpected) and announced they were going to her mountain house in the morning (must tote in all food), I sent them out with two sets of each of the four flavors. She just called me RAVING as she had tried the first (blueberry) this morning and loved it. I love your website and you will hear much more from me! The photography is exquisite, your directions are SO clear, and I appreciate your interest in health AND can tell you have actually made these recipes! Zillions of thanks from a mother of 5, who works 5 days a week and really is blown away by you and your website (pass kudos onto your son for me.)
Reply
Posted 14 years ago
moi
says:
Jason
says:
These recipes look great. I put my first one together tonight to try it out in the morning, Banana Peanut Butter Refrigerator Oatmeal. Help me though... after I put the calories together I came up with over 400 calories and I think that I'm using the exact same ingredients. I think I'll go without the yogurt and the honey so save some calories (and these are not my favorites anyway).
Reply
Posted 14 years ago
Monica
says:
Hi Jason. I don't have my original calorie calculations for these recipes, so I went back and refigured the Banana Peanut Butter one. I came up with 264 calories using PB2 and without honey (that's a few calories more than my original calculation, but in the ball park). With "real" peanut butter and honey added, I came up with 356.5 calories. Here's how the calories count broke down in my calculations: oats 78, skim milk 28, lowfat Greek yogurt 85, chia seeds 17.5, PB2 22.5, banana 33. The honey adds 20 more calories, and real peanut butter is 95 calories. It looks like the main discrepancy between our totals is that I'm guessing you used full fat peanut butter and honey in your total. I will go back and clarify my calorie count in the recipe, so it's clear that I used PB2 and no added sweetener in my calculations. Hope that helps to clear up the confusion.
Reply
Posted 14 years ago
Jason
says:
Monica, thanks for responding. Seems I need to go re-check my calories counts. I'm using PB2 but I think that I calculated the Chia Seeds wrong. Either way, these recipes are great. Thanks for sharing.
Reply
Posted 14 years ago
Shelbee
says:
DO NOT TRY THIS WITH PINEAPPLE!!! It does not taste good! The chea seeds soak up the acids and it just tastes nasty! But banana is good :)
Reply
Posted 14 years ago
gail jo
says:
isn't Horizon one of the companies that fought AGAINST product labeling & isn't really wholesome?
Reply
Posted 14 years ago
Monica
says:
Hi Gail. New information is constantly coming out about various companies and products. Nutritional recommendations often change. (It's hard to keep up!) My posts and the ingredient photos reflect what I used at the time the post was written. So, I advise my readers to use whatever products they like based on their own preferences and knowledge. My photos don't necessarily reflect my current recommendations--they're simply what I used at the time.
Reply
Posted 14 years ago
Steph
says:
Hi Monica, I was wondering, would it come out good if in the morning I'd microwave/heat up this oatmeal? I'm a big fan of WARM breakfast ...hahaha ...would it come out good? These look rlly good! :)
Reply
Posted 14 years ago
Monica
says:
Hi Steph. You bet--these can be zapped in the microwave if you prefer a warm version. They're good either way.
Reply
Posted 14 years ago
Alexanderia Brassart-Luttrell
says:
I love this idea but can this be made with steel cut oats? They are so much better for you and as I go to curves before class this would be great for my morning break, which is around 10 am
Reply
Posted 14 years ago
Monica
says:
Hi Alexanderia. Good question. I prefer to eat steel cut oats whenever possible, too. However they don't soften enough with this refrigerator method. You could cook them some first, but then these are no longer "no cook" oats. But, that's the only way you'd get a texture that's easy to eat.
Reply
Posted 14 years ago
Alexanderia Brassart-Luttrell
says:
Thanks for the info. I'll just keep cooking the steel cut on the my days off and get some regular oats for the school week. Love this idea. Gonna make some for my teacher as well so she can enjoy. She's the one who got me eating oatmeal for breakfast again.
Reply
Posted 14 years ago
Mumu
says:
Hi, is there any way you could write this recipe using grams and milliliters? Thanks!
Reply
Posted 14 years ago
Monica
says:
Hi Mumu. Good question. But, to keep it simple and insure accuracy, I share my recipes the way I measure and cook them. I don't have any personal experience cooking with gram and milliter measurements. Sorry. Here's a place where you can easily make the recipe conversions: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Reply
Posted 14 years ago
Mumu
says:
No problem, thanks for the reply :) Unfortunately the link is not working but I googled a little and came to these approximate measurements: 30 grams of oat meal, 80 ml of milk and 60 grams of yogurt. I don't know if this is correct so if someone knows better feel free to correct me :)
Also, I use oats that look like this
http://static.ifood.tv/files/photos/Oats.JPG , guess they are like regular oats but just chopped in little pieces.
Reply
Posted 14 years ago
Also, I use oats that look like this
http://static.ifood.tv/files/photos/Oats.JPG , guess they are like regular oats but just chopped in little pieces.
Monica
says:
Sorry about the broken link. It's fixed now, in case you care to use it for recipe conversions in the future.
Reply
Posted 14 years ago
Silke
says:
Dear Monica!
Love your website and the recipes, so healthy and tasty at the same time! :-) I've tried your No-Cook Refrigerator Oatmeal with Blueberries today and I totally liked it! I was just wondering whether you've ever tried to use buttermilk and normal yogurt (with 3,5 % fat) instead of greek yogurt and milk.
Thanks!
Reply
Posted 14 years ago
Love your website and the recipes, so healthy and tasty at the same time! :-) I've tried your No-Cook Refrigerator Oatmeal with Blueberries today and I totally liked it! I was just wondering whether you've ever tried to use buttermilk and normal yogurt (with 3,5 % fat) instead of greek yogurt and milk.
Thanks!
Monica
says:
Hi Silke. No, I haven't tried those substitutions, but I bet you could make it work. May take a little trial and error to get the amounts right. Go for it!
Reply
Posted 14 years ago
Nikki
says:
I'm soooo excited to make these!!! How many days will they be good for in the fridge? I want to make a few and send them to work with my hubby to keep in his mini fridge so he will have a few days worth of healthy breakfasts.
Reply
Posted 14 years ago
Nikki
says:
Also, I usually use the 'old fashioned oats' that take about 5 minutes to cook on the stove. Can I use those for these recipes?
Reply
Posted 14 years ago
Monica
says:
Hi Nikki. I can't tell you exactly how long these will last, because that can vary depending on the freshness of the ingredients you use. For starters, you can use the expiration dates on your yogurt and milk as a guide. The fruit can make a difference, too. If you add bananas, for example, they are best to eat within a day because the bananas will start to turn brown and slimy. The other flavors, though, can easily last 4-5 days. These also can be frozen. So you can make up several, freeze a few, and transfer them from the freezer to the fridge as you need them. Your 5 minute oats will work just fine. Hope you and your hubby enjoy these! :-)
Reply
Posted 14 years ago
Christina Stainbrook
says:
Mine are still runny in the morning and the oats aren't soft :( Am I missing something? I put them in the fridge for 10-12 hours.
Reply
Posted 14 years ago
Monica
says:
Hi Christina. Hmmm. Not sure what's going wrong. I'm wondering if it's the kind of oats you're using? Otherwise, I'm afraid I can't explain it. Mine thicken up, and the oats soften as they absorb liquid. Sorry I can't be more helpful.
Reply
Posted 14 years ago
Dottie
says:
Nikki
says:
Do I have to use glass jars with plastic lids? I have lots of plastic cups with lids that I could use.....I know, dumb question lol, but I figured I would make sure!
Reply
Posted 14 years ago
Silke
says:
Actually, I always use plastic cups with lids, and it's really fine with them! :-)
Reply
Posted 14 years ago
Monica
says:
Trish
says:
I made these last night...I used a plastic container since I have no jars on hand as of the moment. Because I used flax seed, I lowered the amount of milk (I used almond milk) to 1/4 cup. I used a strawberry greek yogurt and mixed in fresh strawberries. It was wonderful this morning. I imagine these can be very versatile.
Reply
Posted 14 years ago
Monica
says:
Yay, Trish! Sounds like you concocted a winning combo. Thanks for sharing. :-)
Reply
Posted 14 years ago
Jennifer in MamaLand
says:
Jennifer in MamaLand
says:
Oops... I'm actually having the crock-pot cinnamon-apple one, which IS yummy, and I also passed this fridge recipe on to a friend who's really into Chia right now...
Reply
Posted 14 years ago
Tiina
says:
I FINALLY prepared my first overnight oatmeal. I changed a lot - didn't have yogurt [added more milk] upped the chia to 2T [added milk]. almond milk, maple syrup [didn't measure], blueberries. it was EXCELLENT! these are very forgiving recipes. And my energy level was terrific! I've been having trouble trying to figure out my world as I should be gluten-free, prefer to be primarily vegan. You filled a great place in my menu. And prepping the night before works for this lazy girl. [ummm - middle-aged broad] Oh - and I shared with 2 women at work who have been printing recipes all day :-)
Reply
Posted 14 years ago
Tiina
says:
Monica
says:
Hi Tiina. Thanks so much for sharing all of your adaptations to the recipe. Sounds like you came up with a winner! :-)
Reply
Posted 14 years ago
Emm
says:
I've used Grandma's Molasses as the sweetener for the Apple Cinnamon, and added ginger and nutmeg -- this makes an AWESOME gingerbread pudding oatmeal!
Also, PB2 now comes in chocolate if you didn't know. =P
I've used rolled spelt or barley as well as oats -- they change the apparent sweetness and nuttiness.
Thanks for sharing these--I've spread the word to at least dozens of others.
Reply
Posted 14 years ago
Also, PB2 now comes in chocolate if you didn't know. =P
I've used rolled spelt or barley as well as oats -- they change the apparent sweetness and nuttiness.
Thanks for sharing these--I've spread the word to at least dozens of others.
Monica
says:
Hi Emm. I've been wanting to try a gingerbread flavor with these. Thanks so much for sharing how you made yours. Sounds awesome. :-)
Reply
Posted 14 years ago
Mary Upp
says:
Hi Monica!
I have a facebook page losing-myself I have posted this page a couple times now and have had requests for it privately too! Its a hit! :) I have been making these this past week and cannot wait to have one in the morning lol ;) Thanks for sharing a great and healthy recipe!! We are loving it!
Reply
Posted 14 years ago
I have a facebook page losing-myself I have posted this page a couple times now and have had requests for it privately too! Its a hit! :) I have been making these this past week and cannot wait to have one in the morning lol ;) Thanks for sharing a great and healthy recipe!! We are loving it!
nicole
says:
Thanks so much for this, I am making these all the time now! Chocolate cherry is my favorite. Or it was until I made a nutella banana one this morning. Mmm! A little more caloric but totally delicious and ok for a treat now then. Thanks again!
Reply
Posted 14 years ago
Monica
says:
Hi Nicole. Ooooooo, nutella banana sounds fabulous. Thanks for the suggestion! :-)
Reply
Posted 14 years ago
ELLE
says:
This may be a dumb question, but can you serve these hot and if so how would you heat them? The idea of cold oatmeal grosses me out for some reason.
Reply
Posted 14 years ago
Monica
says:
Hi Elle. You bet. The jars can be heated in the microwave for a warm version of this. Or, you can set the jars in a pot of boiling water to heat them.
Reply
Posted 14 years ago
Pegi Yates
says:
I am diabetic and keep my meals as low carb as possible. I made this with vanilla low fat yogurt (10 grams of carbs), rice milk, oatmeal (1/2 cup 14 grams of carbs) chia seeds and blueberries. Total of 24 grams of carbs. Delicious, and sweet enough with the vanilla yogurt and blueberries. Eat away fellow diabetics!
Reply
Posted 14 years ago
Monica
says:
Hi Pegi. What a fabulous adaptation. Thanks so much for sharing. I'm sure many will find your version helpful. :-)
Reply
Posted 14 years ago
Cassie
says:
Just wondering how long these keep in the fridge? Could I make 5-6 servings and eat them all week or will they get "too soggy"? Thanks!!
Reply
Posted 14 years ago
Monica
says:
Hi Cassie. How long these keep can vary depending on the type and freshness of your ingredients. Most of them are good for 4-5 days. Any made with bananas are best eaten within a day, because the bananas will brown and get slimy if they sit longer than that. Another option to extend their life is to make several jars and freeze some. You can move them from the freezer to the fridge the day before you want to eat them.
Reply
Posted 14 years ago
Peggy Hageman
says:
I love your uncooked oatmeal recipes. I have been doing this for quite awhile now. Since I don't use dairy, even yogurt, I use almond or rice milk for the liquid, and I sometimes use the chocolate or carob flavored. Adding chopped nuts is also good, and raisins with the apple and cinnamon is really tasty. Thank you for all of your helpful ideas for this truly delicious breakfast. Oh, and you can always add the fresh banana in the morning just before eating. Rotating chia seeds, flax seeds, and hemp seeds is also fun.
Reply
Posted 14 years ago
Monica
says:
Hi Peggy. Thanks so much for sharing all of your great tips! Much appreciated. :-)
Reply
Posted 14 years ago
Kris Salas
says:
I think these sound really awesome and I have to give you big props for using Penzeys spices :D I've been a customer of their's for years and even worked for them for awhile. I've gotta drag myself outta the house now and get some chia seeds and yogurt! Thank you for posting.
Reply
Posted 14 years ago
Monica
says:
Hi Kris. Working at Penzey's sounds like a dream job to me! :-) LOVE THEIR SPICES. Sometimes I stop by their store and browse, even when I don't need to buy anything. I love smelling the aroma and reading the recipes that are scattered about. And, of course, I always end up finding something I "need" to buy. Happy to hear from a fellow Penzey's fan.
Reply
Posted 14 years ago
Linda J
says:
Monica, thank you so much for all this wonderful information and ideas for healthy, yummy and nutritious ways to begin the day. This site is so nicely laid out, colorful, besides being informative; so I appreciate it and you.
Thanks again,Linda
Reply
Posted 14 years ago
Thanks again,Linda
Monica
says:
Hi Linda. What a lovely comment! Thanks so much for taking the time to leave such happy feedback. :-)
Reply
Posted 14 years ago
Brent Dowdell
says:
Absolutely love the fridge oats. Very much looking forward to trying more uncooked oatmeal recipes.
Reply
Posted 14 years ago
Monica
says:
Hi Brent. Happy to hear you're enjoying the fridge oats. There are endless flavor combinations to try. Thanks for stopping by and commenting.
Reply
Posted 14 years ago
Anonymous
says:
I dont want to buy a whole darn flat of mason jars, and then all new lids for them too, esp when I only make 1 or maybe 2 of these tasties at a time. Does anyone have any other ideas for vessels to make and store these in? Ideally I would love to avoid plastic unless its BPA free, but Im open to suggestions. Iv been making them in drinking glasses and putting plastic wrap over the top rofl kind of cobbled together. Thanks in advance for any input!
Reply
Posted 14 years ago
Monica
says:
The plastic freezer jars are BPA free and work well. They come in sets of 4. My Walmart and grocery store carry them. Here's the Amazon link: http://www.amazon.com/gp/product/B000SN0WH0/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000SN0WH0&linkCode=as2&tag=sidebarproduct-20
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Posted 14 years ago
Anonymous
says:
YOU ARE A PROBLEM-SOLVING GENIUS! Those work perfectly! Thank you! I got the 16oz size and just 1.5d your batches and they nearly fill the jars and fill me right up. Great recipes
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Posted 14 years ago
Merris
says:
I save glass jars from other products rather than tossing them. They have worked just fine.
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Posted 14 years ago
Allison
says:
Monica
says:
Hi Allison. Sure, you can use water. The oats won't be quite as creamy, but they should still be good.
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Posted 14 years ago
Carrie
says:
Amazing Monica!! thanks for sharing! do you think these would still be good if I froze and thawed them? Have you ever tried?
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Posted 14 years ago
Monica
says:
Hi Carrie. Yes, these can be frozen and thawed. I would avoid using bananas, though, because they will darken and get slimy. The other flavors should freeze well, though.
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Posted 14 years ago
Mic
says:
I noticed you use Cassia cinnamon. Please do your own research, but I've been reading on the internet that it is potentially dangerous and that you should use Ceylon cinnamon.
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Posted 14 years ago
Monica
says:
Hi Mic. I wasn't aware of that, but I sure will look into it. Thanks for the heads up. Actually my favorite cinnamon now is Penzey's Vietnamese Cinnamon--great flavor.
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Posted 14 years ago
Anonymous
says:
A great substitution for more flavor Iv found is to use flavored greek yogurt for each jar. Iv used the banana for the nutella+banana, apple cinnamon for the same name, peach for the raspberry vanilla, etc. It adds flavor without needing to add ingredients! I have also been using coconut milk and it works great, if a tad more expensive
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Posted 14 years ago
Merris
says:
Thank you for this great idea. It's so great that I can make these in advance for a busy week.
I'Ve used almond milk and coconut milk yogurt to make vegan versions and the taste is great. the jars look so cute too!
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Posted 14 years ago
I'Ve used almond milk and coconut milk yogurt to make vegan versions and the taste is great. the jars look so cute too!
Monica
says:
Hi Merris. Thanks for sharing your vegan version. Great to know it turned out well.
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Posted 14 years ago
Shauna
says:
I just tried these last week and they are AWESOME. I was never much of a fan of oatmeal or cereal and I find it hard to stick to a morning breakfast routine. I'm also not a morning person at all.. so that's prob why! But these are soooo convenient and yummy. All I have to do is lift my spoon haha perfect :) I just made 3, and on Wednesday I'll make another 2 for Thurs and Fri. I think I've finally found my morning "work week" breakfast. Thanks!
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Posted 14 years ago
Monica
says:
Hi Shauna. What happy feedback! I'm so glad to hear how much you like the fridge oats. Thanks so much for commenting. Always appreciated. :-)
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Posted 14 years ago
April
says:
Why can't you use the steele cut oats? and forgive me if this was asked and answered, but I was perusing the comments and I did not see the answer, so If this is a repeat pls forgive me! I am excited to try these recipes!
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Posted 14 years ago
Alan Balajadia
says:
This is wonderful!
One thing though; fat is very good for you and people need to start getting past the brainwash of old and get comfortable with it. Just as long as your still getting the correct amount of total calories and not getting carried away with calorie intake.
Natural, saturated fats are not the enemy, the sugars and starches are. Watch the sugar content from the fruit.
You want the fat from the PB! Saturated rich Coconut oil, butter, creams, waters, are amazing and great for you. I make my own Coconut peanut butter.
Turkish yogurt has larger fat content than most, European is less and Greek is wonderful but is more about protein and little fat. I like to mix the Greek with the Euro and organic blueberries.
Facebook Fitness Savage
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Posted 14 years ago
One thing though; fat is very good for you and people need to start getting past the brainwash of old and get comfortable with it. Just as long as your still getting the correct amount of total calories and not getting carried away with calorie intake.
Natural, saturated fats are not the enemy, the sugars and starches are. Watch the sugar content from the fruit.
You want the fat from the PB! Saturated rich Coconut oil, butter, creams, waters, are amazing and great for you. I make my own Coconut peanut butter.
Turkish yogurt has larger fat content than most, European is less and Greek is wonderful but is more about protein and little fat. I like to mix the Greek with the Euro and organic blueberries.
Facebook Fitness Savage
Monica
says:
Hi Alan. I really appreciate your very valid point about fats. After years of hearing that we needed to reduce/eliminate fats, it's a process for many of us to add them back in. As you say, it has to be done with restraint to keep the calories under control. I personally have drunk skim milk for so long that I prefer the taste. I'm trying to gradually work my way back toward drinking and cooking with whole milk and other dairy products. I guess everyone has to find their own balance between fats and calories. Thanks for the feedback. Much appreciated.
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Posted 14 years ago
Hoda
says:
Thank you so much for this recipes , it is amazing !! Me & my husband love it . It is the best ideas for fast healthy breakfast . You are such a great chief .
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Posted 14 years ago
Monica
says:
Hi Hoda. Thank you so much for the happy feedback. I'm glad you and your husband are enjoying these fridge oats. :-)
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Posted 14 years ago
Dani Davis
says:
I am not about to read through all of these comments! lol Can you freeze these?
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Posted 14 years ago
Dani Davis
says:
Nevermind i saw someone else comment the same thing. Guess i should have just read them! :) I will def be making a bunch of these! :)
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Posted 14 years ago
Monica
says:
Hi Dani. I know it's a crazy amount of comments to read through. Glad you found your answer. I've successfully frozen all of these except those with bananas. Enjoy! :-)
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Posted 14 years ago
healthyfit
says:
these sound amazing. my husband doesnt work too well with both yogurt and soy milk, can i use almond milk instead? thank you!
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Posted 14 years ago
Monica
says:
Hi Monica, this is Monica :-)
Thanks so much for putting together these recipes. I was really reluctant to try the refrigerated oatmeal but now I am in love with them. For the past two weeks, I have made one in the evening to take with me to school the following morning. I have tried them all but I got to say that the applesauce one is my favorite.
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Posted 14 years ago
Thanks so much for putting together these recipes. I was really reluctant to try the refrigerated oatmeal but now I am in love with them. For the past two weeks, I have made one in the evening to take with me to school the following morning. I have tried them all but I got to say that the applesauce one is my favorite.
robyn
says:
Thank you! I just finished preparing some for breakfast in the morning. I am so excited to try!
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Posted 14 years ago
christian
says:
These recipes sound amazing, I def. want to try them! Is there a way to make these so their good warmed-up?
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Posted 14 years ago
Monica
says:
Hi Christian. These recipes are good warm, too. You can zap the prepared oats in the microwave or warm them on the stove top.
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Posted 14 years ago
Erin Kobel
says:
Love these recipes and noticed you are a Penzey spice fan like myself...I'd be beside myself without this company and combine them with your website...I'm finding that I can eat healthy foods that actually taste YUMMY not just okay or ho-hum. Thanks a bunch!
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Posted 14 years ago
Monica
says:
Hi Erin. I'm a HUGE Penzeys fan. I'm so lucky that they have a store very near my house. Glad to have connected with a Penzeys kindred spirit. :-)
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Posted 14 years ago
Rebekah Saine
says:
Monica
says:
Hi Rebekah. Sure you can omit the chia seeds. However, the chias absorb liquid, so you may need to reduce the amount of milk some in order to get the right consistency.
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Posted 14 years ago
Liz
says:
Can you make these without the yogurt? I haven't been able to find any unsweetened coconut milk yogurt, and can't have any dairy.
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Posted 14 years ago
Monica
says:
Hi Liz. I haven't tried making these without yogurt and milk. Other commenters have said they've used non-dairy milks and yogurts successfully, but I can't advise you on that from personal experience.
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Posted 14 years ago
kim
says:
I am sure I just missed it but do you have to put the yogurt in? Is there something else I can use? It sound wonderful I cn't wait to make it tonight. And where can I get the PB2 besides amazon?
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Posted 14 years ago
Monica
says:
Hi Kim. I haven't tried making this without yogurt. It is pretty central to the recipe, so if it's omitted you will likely need to make adjustments to the other ingredients. PB2 is available at some Whole Foods and health food stores. My local grocery story has recently started carrying it, too. You may need to call around in your area in order to track it down.
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Posted 14 years ago
Rachel
says:
I would love to try this but am I missing where it says how much of each ingredient?
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Posted 14 years ago
Kristen Wininger
says:
everytime i try to make Overnight oatmeal its always powdery or chalky....
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Posted 14 years ago
Norma Perez
says:
I was wondering something, I used to can years ago and have decided that with the economy as it is, I am going to start canning again. Could you make these and do a hot water bath and can them? I am really interested in knowing. I kinda figured that since you can "warm them up" in hot water then why shouldn't you be able to can them too!
Reply
Posted 14 years ago
Monica
says:
Hi Norma. No, these are not safe for water bath canning. In fact, it's not safe to water bath can anything that contains dairy, because it would be at high risk for forming harmful bacteria. Too bad...wouldn't it be convenient to be able to just pull one of these off of the shelf?
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Posted 14 years ago
Brandi Montoya
says:
Perhaps if canning dairy is not ideal then just cook up steel oats or rolled in water and flavor the way you'd like. My family's favorite is Vanilla, cinnamon, clove, & brown sugar. It would seem this could be canned and fresh fruit or yogurt could be added when actively eaten. If you want it cold just put the jar in the fridge before eating. I, personally cook my oats in water to omit milk and its calories altogether besides I was raised on oatmeal made with water as opposed to milk anyway. worth a shot?
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Posted 14 years ago
Monica
says:
Hi Brandi. That's a good suggestion, but I'm pretty that even if you omit the dairy these wouldn't be safe for canning. Although the dairy definitely makes them unsuitable for canning, there also has to be the right balance of pH (acid) in the mix (normally a specific amount of vinegar or lemon juice) and/or sugar (like in canned jams). I never can anything that hasn't been laboratory tested to ensure food safety. It's very risky to can homemade recipes that haven't been tested. An alternative for canning less acidic foods is to use pressure cooker canning--also something you have to be careful with. I don't have personal experience with pressure cooker canning, so I can't offer any advice on that. Overall, my advice is to be careful and only can recipes that have been tested by the experts. The Ball website is a good place to start: http://www.freshpreserving.com/home.aspx
Reply
Posted 14 years ago
Bonnie Folk
says:
Monica
says:
Hi Bonnie. Sorry, but I don't have the background to advise you whether or not these are good for a diabetic diet.
Reply
Posted 14 years ago
Sandy
says:
Jessie
says:
Do you think adjustments need to be made in the recipe if chia is not used? I cannot find chia in my area.
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Posted 14 years ago
Monica
says:
Hi Jessie. You can substitute ground flaxseed, if you have it. Or, reduce the liquid some to adjust for omitting the chias, since they absorb liquid as they soak.
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Posted 14 years ago
Lindy
says:
Now if you want to make these actually healthy, you could substitute cancer promoting dairy products with a non-dairy milk and yogurt!!
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Posted 14 years ago
Sarah Lisa Baldwin Rose
says:
I have been looking for a chia seed recipe! I aquired some at a pow wow and figured that they were like flax seeds but, now i see that they are so much healthier. thanks
Reply
Posted 14 years ago
Jenn
says:
how thick should they be the next morning? I made the blueberry one last night and just ate it. It was good but very thick. Is that how it should be?
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Posted 14 years ago
Monica
says:
Hi Jenn. Mine turn out pretty thick, but the thickness can vary depending on the ingredients used. For example, some yogurts are thicker than others. You can up the liquid or reduce the oats/chias slightly, if you prefer a thinner consistency.
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Posted 14 years ago
Amber C
says:
Absolutely wonderful! I tried the chocolate banana first. I'm thrilled to have come across this post and am looking forward to NOT having to head off to work on an empty stomach anymore. THANK YOU!
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Posted 14 years ago
Maren
says:
Thanks for providing sources, links & nutrition info! Looking forward to trying this!
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Posted 14 years ago
Ann
says:
Brandi Montoya
says:
I'm loving the idea of these. I like cinnamon brown sugar oatmeal but I can't stand the mushy slimyness. Then I discovered steel oats. I personally like the little crunch they give. What if instead of using rolled oats one used cooked steel oats that were then drained. There's more nutrition in steel oats & they'd already be cooked. To aid in flavor which ever flavors you choose could be added in the cooking process to flavor the oatmeal then such as a sweetner, cooked fruit, cinnamon etc. Then strained and put in the jar with the yogurt and chia. Then the fresh fruit or upon eating. I personally just like steel cut better & want to get all the nutritional value I can packed into it. :)
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Posted 14 years ago
Monica
says:
Hi Brandi. I normally prefer steel cut oats, too, however cooking them first does add a step to this recipe. If you don't mind that, I'm sure the recipe can be adapted using steel cut oats. It may take some experimenting to get the amount of liquid right--because the oats will already be cooked, they won't absorb liquid like raw oats will. It may end up turning into an entirely new recipe, but that's exactly how new recipes are born. :-)
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Posted 14 years ago
Shey Knight
says:
Your refrigerator oatmeal rocks! I linked your website on my new blog - I feel like everyone needs to try these! Thanks for the ideas :)
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Posted 14 years ago
Rachel Timm
says:
Hey! Just made this recipe but instead of using milk and yogurt, I used Kefir and it turned out great! It has the light tartness of greek yogurt mixed with the liquid constancy of milk. Kefir also has the added bonus of probiotics which can improve one's digestive and immune health. The brand of Kefir I used ( Lifeway Organic Lowfat Kefir, 32 fl. oz.) is 99% lactose free so those with the intolerance to lactose can still enjoy this nutritious and delicious recipe. Thank you!
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Posted 14 years ago
Emily
says:
How come i can't use quick oats? I wanted to make this but I don't have rolled oats, only quick oats.
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Posted 14 years ago
Monica
says:
Hi Emily. You can use quick oats. I recommend old fashioned rolled oats because they are less processed, digest more slowly, and are better at stabilizing blood sugars and helping you stay full longer. However, quick oats are still good for you and work fine in these recipes. So go for it! :-)
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Posted 14 years ago
Sofia
says:
Amazing recipes! Where can I get the jars you use? I love them, they are absolutely perfect for these recipes. Thank you!
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Posted 14 years ago
Monica
says:
Hi Sofia. The jars are a great size and increase the fun factor, too. :-) I use canning jars. Walmart usually has a good selection and price. Some grocery stores in my area carry them. Or, you can order them from Amazon. There are Amazon links in the post and on the sidebar that direct you to the kind that I use.
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Posted 14 years ago
Karla
says:
One night I was putting these together for the next morning & realized I didn't have any milk. I grabbed some orange juice instead & it was really good, too! Kind of tangy (but good) since I omitted sweetener thinking the OJ might be sweet enough.
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Posted 14 years ago
Monica
says:
Hi Karla. You are very resourceful! It's great to know that OJ is a good substitute. Thanks for sharing your tip. :-)
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Posted 14 years ago
Molly
says:
Monica
says:
Hi Molly. The chia seeds absorb a considerable amount of liquid (then times their volume), so you may need to reduce the amount of liquid you add. I don't think hemp or sunflower seeds would be as absorbent as chia seeds.
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Posted 14 years ago
Teva
says:
Instead, use raw organic cacao powder for the banana chocolate one. Cacao powder has not been processed, is rich in magnesium, iron, and fiber. I make chocolate smoothies nearly every morning with cacao powder, and it is delicious. Additionally, chocolate for breakfast is not a bad thing if done in a good way, and this cold oatmeal is a good way. :)
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Posted 14 years ago
Monica
says:
Thanks for the feedback, Teva. I can tell you're a chocolate fan like me. :-)
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Posted 14 years ago
Jenny
says:
I made the raspberry vanilla one and it tasted so bland and boring! What did I do wrong? Followed the recipe exactly!
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Posted 14 years ago
Monica
says:
Hi Jenny. It may be that your raspberries didn't have a lot of flavor--they can vary a lot. Fresh raspberries that are out of season are often flavorless. You may be better off trying frozen raspberries that are picked and frozen at their peak of ripeness. You can also increase the amount of preserves you add to make it more flavorful.
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Posted 14 years ago
Michele
says:
I made the blueberry maple oatmeal using frozen blueberries. Just put a handful of the berries in the blender and proceeded with the rest of the recipe. I noticed it was very thick and too tart for my taste so I added a bit more maple syrup. Perfect. It was Delicious! Can't wait to try the other flavors.
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Posted 14 years ago
Monica
says:
Hi Michele. I've never tried blending the berries. Good idea! Thanks for sharing your variation. Hope you enjoy the others.
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Posted 14 years ago
Charlotte
says:
I've had vertical sleeve surgery (reduction of my stomach pouch to lose weight) and am always looking for new foods to try. I am definitely making this. The chia seeds on Amazon are $25 for 2 pounds. On drugstore.com they are $7.99 for 12 ounces. That's 66 cents per ounce compared to 78 cents per ounce from Amazon.
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Posted 14 years ago
Lisa Balash
says:
Wow!!! Your oatmeal recipes look amazing!! I am going to have brunch with friends and make them!! Thank you
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Posted 14 years ago
Monica
says:
Hi Lisa. These are a fun & easy make-ahead brunch option. Hope your friends enjoy them, and you, too! :-)
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Posted 14 years ago
Lou Ann Nelson
says:
Rebekah Lowe
says:
I know that there are lots of people who suggest using greek yogurt in place of sour cream, so I wonder if you could use it instead of the yogurt? I'll bet it would make your oatmeal tangy, but tangy usually goes well with citrus fruit flavors or maybe even apples?
Reply
Posted 14 years ago
munchkin
says:
thank you thank you thank you that is really cool, must try it, but milk with a fat is healthier.
Reply
Posted 14 years ago
Monica
says:
Hi Munchkin. I've been transitioning to whole milk, since the latest news is that it's better for you. I've drunk skim milk for so long (thinking it was better for me), that it's hard to go back to whole milk. It's a process, but I'm getting there. :-)
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Posted 13 years ago
Beth Dougherty Blair
says:
Could you use something other than oats in these? Any ideas on what I could substitute? I am gluten intolerant and also cannot have oats sadly, even if gluten free. I still react to them. :(
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Posted 14 years ago
Monica
says:
Hi Beth. I'm guessing that this recipe could be adapted using grains, but I haven't tried it so I can't be specific. Sorry,
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Posted 13 years ago
Judy Epstein
says:
Hi Beth, To get the gluten out of oats I soak them overnight or even for just 20 minutes, rinse the oats in a sieve with water and squeeze out any gluten that's left - it's the white powdery stuff that turns the water white. Through eating oatmeal I found out I was intolerant to oat gluten because it gave me little bit of an upset stomach. Now that I rinse the gluten out I no longer get that bad reaction. Hope this helps.
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Posted 13 years ago
Ronda
says:
I just made the banana peanut butter oatmeal. I added some stevia and cocao nibs. Looking forward to morning!
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Posted 13 years ago
Angela
says:
Can I just use extra oatmeal instead of the Chia seeds? I would love to make this for my kids, but they will not eat chia seeds.
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Posted 13 years ago
Monica
says:
Hi Angela. Sure you can leave out the chia seeds. You may need to reduce the amount of liquid you add; or, as you suggest, you could increase the amount of oats.
Reply
Posted 13 years ago
Julie
says:
I am in love with these recipes! I do not use the chia seeds since I don't have any available at the moment, so I just cut back on the milk. My husband even loves this oatmeal for breakfast. Thank you for sharing your recipes!
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Posted 13 years ago
Stephanie Sabatini
says:
This is what I eat for breakfast everyday! I love it! I don't use the yogurt or milk. I just use coconut milk or even just plain water and it does the trick. I make this recipe up with whatever I have on hand and have never made a bad batch! My favorite variation is oats, chia, coconut milk, shedded coconut, gogi berries, almond slivers, and banana. This morning I am having oats, chia, water, pumpkin seeds, raw almonds, golden raisins, strawberries & papaya. Mmm Mmm!
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Posted 13 years ago
Dena Maddie
says:
Those look so delicious!! Way to add the fun back in to boring old breakfast.
Reply
Posted 13 years ago
Kris
says:
At the resorts in Maui, it's called Swiss Muesli and love the portability of your version. Thanks!
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Posted 13 years ago
Betty Wright
says:
I would love to make these breakfasts in a jar but I have a problem. I can not eat oats. Is there any other cereal/grain I could use?
Reply
Posted 13 years ago
Monica
says:
Hi Betty. I haven't tried using other cereals or grains with these recipes. I'd guess there are grains that can be substituted, but I can't offer specific advice since I haven't tried using anything but oatmeal.
Reply
Posted 13 years ago
Betty Wright
says:
Hi Monica, I looked over all kinds of cereals etc. and finally bought some puffed wheat. It worked very well--tasted great. Thanks for your reply.
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Posted 13 years ago
Jacki
says:
My mom used to make something like this when I was younger. I always have preferred my oatmeal cold.
My question is, what's the purpose of adding the Greek Yogurt? Is it just for the extra vitamins?
BTW, I made this, and I'm sooooo hooked! I love it!
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Posted 13 years ago
My question is, what's the purpose of adding the Greek Yogurt? Is it just for the extra vitamins?
BTW, I made this, and I'm sooooo hooked! I love it!
Destiny
says:
I'm not the author - but chiming in to say that Greek Yogurt adds a nice thickness plus PROTEIN!
Reply
Posted 13 years ago
Monica
says:
Hi Jacki. The yogurt adds nutrition and creaminess, but it also has an active ingredient that kind of "cooks" the oats so that they are easier to digest.
Reply
Posted 13 years ago
katie flynn
says:
Absolutely brilliant recipe, so yummy and filling. I didnt have my usual morning snack.
Posted it on my health and fitness blog, just think of all the other variations you could make!
http://sunshinetosoothethesoul.blogspot.co.uk
Reply
Posted 13 years ago
Posted it on my health and fitness blog, just think of all the other variations you could make!
http://sunshinetosoothethesoul.blogspot.co.uk
Simone
says:
When you say raspberry jam, you mean raspberry preserves, right? I made a raspberry and peanut butter combo, and added a scoop of protein powder. I died and went to heaven! I think I might add strawberries next time. These are so much better than regular oatmeal. I'm hooked!!! =)
Reply
Posted 13 years ago
Monica
says:
Hi Simone. Either jam or preserves work fine. Love the protein powder idea for an additional nutrition boost. Thanks!
Reply
Posted 13 years ago
Rebekah Lowe
says:
I ran out of my oats the other day and tried this with some Bob's Gluten Free Muesli and some pumpkin seeds I had laying around in the cupboard. OH lordy...it was delish!!!
Reply
Posted 13 years ago
Marla Tomlinson
says:
i just have a question. i know it says to use the old fashioned rolled oats, and not the quick, but i just bought a huge 42 oz. can of quaker quick oats before i stumbled upon this article. i really wanna try this, but id hate to go buy more oatmeal after just buying that huge tub. so my question is: is it safe to eat the quick oats uncooked? and why should you only use the old fashioned rolled oats?
Reply
Posted 13 years ago
Marla Tomlinson
says:
i was reading more comments and already got my answer, that its fine to use the quick oats, theyre just more processed and take longer to digest. thank you for the posts. ill be switching to the old fashioned rolled oats once my quick oats are gone now that i know theyre safe to eat raw. ive always preferred to eat my oatmeal cold and a bit chewy. yum yum yum!
Reply
Posted 13 years ago
Ashley Greene
says:
I just placed an order through Amazon.com for some Chia seeds and some PB2 (I'm already a HUGE fan of Mason Jars). Is it okay to use Almond milk? I prefer it and I've found that here lately my body doesn't really like regular milk anymore. Also I like to use either slimfast/or Carnation breakfast essentials to help me get a decent amount of vitamins and start off the day right; is that okay to put in the Oatmeal??
Thank you!
Reply
Posted 13 years ago
Thank you!
Monica
says:
Hi Ashley. You may have already figured this out, but yes you can substitute almond milk or any kind of milk that you prefer. Some have even used plain water or juice. I've never tried adding breakfast supplements, so that may take some trial and error to see if you like them mixed in.
Reply
Posted 13 years ago
Gisselle
says:
For the blueberry maple one could I substitute the maple syrup for honey? If so would there be a change in the amount of honey i should put in?
Reply
Posted 13 years ago
Monica
says:
Hi Gisselle. Sure, you can make any substitutions you like. The amount of maple syrup is a matter personal taste. Add a little, taste it, and add a little more if needed until you get it to the level of sweetness you like.
Reply
Posted 13 years ago
Krista Mcginn-Bunnett
says:
I would love to try these recipes but I can't have dairy. Is there anything else I could use in place of the greek yogurt? I would use Almond Milk instead of regular milk.
Reply
Posted 13 years ago
Monica
says:
Hi Krista. There are non-dairy yogurts available, although I haven't tried them personally. Others have commented that they work fine in these recipes.
Reply
Posted 13 years ago
Destiny
says:
I never comment on much of anything, but this has been my favorite Internet recipe find EVER! I increase the portion a bit, but just love this concept and your recipes! Every one I've tried has been delicious - almond mango, vanilla raspberry, apple cinnamon, blueberry maple...and this week I'm trying PB banana. Thank so much for sharing!
Reply
Posted 13 years ago
Monica
says:
Hi Destiny. SO HAPPY to read your enthusiasm for this recipe. Thanks for the happy feedback. :-)
Reply
Posted 13 years ago
Debbie
says:
I LOVE this recipe! The "base" is the same and after that the flavors are unlimited! Here is the thing, I had to order Chia but had flax instead, used them. I also added 1 Tbs organic pomegranate powder to each base. I did not have 1/2 pint Mason jars but did have 2 cup Glad storage bowls, used them. That done, I made 6 bases.
1) 1 Tbs orange marmalade, 1/4 dried cranberries, 2 Tbs sliced almonds.
2) 1 Tbs all fruit blackberry, 1/4 very ripe raspberries, 1/3 cup fresh blueberries, 2 Tbs sliced almonds
3) 1 tsp honey, 1/2 homemade sugarless applesauce, 1/2 Tbs Cinnamon, 2 Tbs chopped pecans
4) 1 Tbs organic dark cocoa powder, 1 Tbs honey, 1/2 cup mashed banana, 1 tsp chopped raw peanuts
5) Same as #4 minus cocoa
6) 1 Tbs honey, 1/2 cup mashed banana, I Tbs organic Almond butter, 1 tsp sliced almonds.
Now of those 6, 4 have been eaten. I ate the blueberry one. 4,5, & 6 were created and consumed by 3 grandkids and 2 of them HATE oatmeal. We will be making more this evening, they LOVED this and loved the fact they could create. I limit the ingredient list but they choose.
Thanks for sharing this wonderful recipe, I can assure you it will now be a staple in our home.
Reply
Posted 13 years ago
1) 1 Tbs orange marmalade, 1/4 dried cranberries, 2 Tbs sliced almonds.
2) 1 Tbs all fruit blackberry, 1/4 very ripe raspberries, 1/3 cup fresh blueberries, 2 Tbs sliced almonds
3) 1 tsp honey, 1/2 homemade sugarless applesauce, 1/2 Tbs Cinnamon, 2 Tbs chopped pecans
4) 1 Tbs organic dark cocoa powder, 1 Tbs honey, 1/2 cup mashed banana, 1 tsp chopped raw peanuts
5) Same as #4 minus cocoa
6) 1 Tbs honey, 1/2 cup mashed banana, I Tbs organic Almond butter, 1 tsp sliced almonds.
Now of those 6, 4 have been eaten. I ate the blueberry one. 4,5, & 6 were created and consumed by 3 grandkids and 2 of them HATE oatmeal. We will be making more this evening, they LOVED this and loved the fact they could create. I limit the ingredient list but they choose.
Thanks for sharing this wonderful recipe, I can assure you it will now be a staple in our home.
Monica
says:
Hi Debbie. Thank you so much for taking the time to share your variations in such detail. They all sound amazing. How clever you are to get your grandkids involved in creating their own flavor combos. Good for you (and them!). :-)
Reply
Posted 13 years ago
Shannon
says:
This might sound like a weird request but have you ever thought of doing some savory oatmeal recipes? Sometimes I get tired of the sweet thing for breakfast. Not sure what it would entail but maybe veggies, crumbled low-fat sausage, eggs, crumbled cheese like feta? I don't know if it would be as good but I do like to have something filling, healthy and savory sometimes too. By the way, I am in love with this whole site! Thanks for sharing your recipes!
Reply
Posted 13 years ago
Monica
says:
Hi Shannon. I haven't tried any savory varieties, but I think that's a great idea. It would definitely be a creative departure from the sweeter varieties.
Reply
Posted 13 years ago
Joanne
says:
Just an observation. Why would you take something nutricious, anything nutricious and put it in a nuker, you are eating "dead food". Throw away your microwave..... if you don't believe me then google it
Reply
Posted 13 years ago
Nichole
says:
Just wanted to say THANK YOU for sharing the superb idea and recipes for cold sprouted oats. I always have some in my fridge now and they're my go-to whenever I'm in a rush to get out the door or if I'm "starving" when I walk in.
I have to laugh when people ask "can I sub x for y" ... the cooking police won't come and arrest you if you change things around to better accommodate personal tastes or for what you have available to you. A recipe is a guideline, not a rigid set of rules!
I've used almond, cashew, rice or coconut milk for the liquid. Soft kefir cheese, kefir milk or greek yogurt all work equally well for fermentation, I use fresh or dried fruit, sometimes a combination of both. Honey, maple syrup and date syrup (process some dates with a tad bit of hot water in a food processor until you get a thick, creamy paste and use with abandon!) all work for a sweetener. In other words, the sky's the limit. =)
Thanks again for the inspiration.
Reply
Posted 13 years ago
I have to laugh when people ask "can I sub x for y" ... the cooking police won't come and arrest you if you change things around to better accommodate personal tastes or for what you have available to you. A recipe is a guideline, not a rigid set of rules!
I've used almond, cashew, rice or coconut milk for the liquid. Soft kefir cheese, kefir milk or greek yogurt all work equally well for fermentation, I use fresh or dried fruit, sometimes a combination of both. Honey, maple syrup and date syrup (process some dates with a tad bit of hot water in a food processor until you get a thick, creamy paste and use with abandon!) all work for a sweetener. In other words, the sky's the limit. =)
Thanks again for the inspiration.
Evy
says:
Just started making these a couple of days ago after my sister-in-law made some for me....soooo good. I've made a blackberry/strawberry flavor, and pear using preserves...delish! I didn't find chia seeds in my store, so i'll keep an eye out when I go to whole foods.....I threw in sunflower seed kernels, it was yummy! Going to try the peanut butter and banana for tomorrow's breakfast!
Reply
Posted 13 years ago
Monica
says:
Hi Nichole. I've never heard of making date syrup. LOVE THAT IDEA! Thanks so much for the tip. I'm trying it. Hope the cooking police don't find out. :-)
Reply
Posted 13 years ago
Gloria
says:
Sound great can't wait to try it. One thing what are the measurements for eash ingredient.
Reply
Posted 13 years ago
Monica
says:
Hi Gloria. Look for the big teal bar below the photos of each flavor variety. click on that and it links you to the specific recipe with ingredient amounts.
Reply
Posted 13 years ago
Daizee Ann
says:
Amande yogurt (cultured almond milk sweetened with fruit juice) and unsweetened coconut milk are staples in my house... gonna try these recipes with those as we don't do any form of dairy.
http://amandeyogurt.com/
Reply
Posted 13 years ago
http://amandeyogurt.com/
Bonnie
says:
Love these, love these all day long. I was wondering if you left the fruit out, could you freeze them and then add the fruit after thawed? Thank you....
Reply
Posted 13 years ago
Monica
says:
Hi Bonnie. Yes, these freeze really well. Many fruits (like berries) can be mixed in and frozen, too.
Reply
Posted 13 years ago
Jessica S
says:
Hi Monica, Thank you so much for another delicious way to eat oats!!! So far I've done the banana cocoa combo and love it. Reminds me of chocolate pudding! I had good results with 1/4 cup regular plain yogurt when I didn't have greek on hand and cutting the milk to 1/4 cup. Also, I prefer doing 1 1/2 tsp maple syrup instead of 1 tsp honey as the honey sunk to the bottom for me. The maple syrup mixed in better to sweeten the whole thing. Thanks again for a great breakfast option!
Reply
Posted 13 years ago
Monica
says:
Hi Jessica. Thanks so much for sharing your tips. There are so many tasty variations to try...the possibilities are endless. :-)
Reply
Posted 13 years ago
Deb Cee
says:
After seeing this the first time a couple of weeks ago, I tried it ! This breakfast system fits my lifestyle totally - so flexible !! I line up the jars on the counter and begin my assembly. In addition to the chia I add flaxseed meal. Sometimes I use dried Cranberries, Craisins, or frozen blueberries. And in an effort to cut back on dairy, I use Rice milk. ( I do use vanilla yogurt for the creaminess ) Just grab one, stir and eat - Love, Love, LOVE it !!!
Reply
Posted 13 years ago
Monica
says:
Hi Deb. Thanks for sharing your adaptations. So happy you are enjoying the fridge oats. :-)
Reply
Posted 13 years ago
KA
says:
Discovered the beauty of combining oatmeal + yogurt by happy accident and then looked for recipes and came upon this page. I LOVE the ideas. THANK YOU, Monica.
p.s. do you think these will work w/almond milk and NON greek yogurt, too?
Reply
Posted 13 years ago
p.s. do you think these will work w/almond milk and NON greek yogurt, too?
Di
says:
What would the WW points be for the basic recipe without any fruit or syrup added? Thanks!!
Reply
Posted 13 years ago
Natalie Dawn LeBlanc
says:
I tried a couple of these recipes, and they were really good. I'm wondering if they can be frozen? It seems that most of them only last a couple of days in the fridge, but I'd love to make a whole bulk of them and freeze them for convenience.
Reply
Posted 13 years ago
Monica
says:
Hi Natalia. Yes, these freeze well so that you can make several ahead. I do that sometimes. Move the frozen ones from the freezer to the fridge the day before you want to eat them, and they should be thawed and ready for you.
Reply
Posted 13 years ago
Priscilla Burns
says:
Monica
says:
Hi Priscilla. I haven't tried this with Scottish Oatmeal, so I'm no sure how well it would work. I'm guessing (just a guess!) that it would be chewier in texture--not necessarily a bad thing if you like it that way.
Reply
Posted 13 years ago
Emily
says:
Hello! I just found your site about a week ago. I was going to try the summer porridge. Question - do you have a set amount or base of yogurt/oatmeal/chia and milk ratio that you use and then add what ever kind of fruit? I have the yogurt, oatmeal, chia and milk on hand, but I just wanted to add different fruits without other additives; like just pineapple.
Thank you and I'm looking forward to trying it!
Reply
Posted 13 years ago
Thank you and I'm looking forward to trying it!
Monica
says:
Hi Emily. Look for the big teal bar below the photos of each flavor variety. click on that and it links you to the specific recipe with ingredient amounts. You can substitute other fruits and flavorings to your liking. There are endless possibilities. Enjoy! :-)
Reply
Posted 13 years ago
Carla
says:
Hi, I have been making these yummy jars for several weeks now and just love them. I have decided to go grain free for the next month and was thinking about replacing the oatmeal with something else, perhaps quinoa. Do you think that would work? I was thinking I would cook the quinoa up ahead of time and just mix some in with the yogurt, milk etc. Any suggestions about quantities, etc? Thanks!
Reply
Posted 13 years ago
Monica
says:
Hi Carla. I'm sure quinoa can be used similarly, but it may take a little experimenting to get the ratio of ingredients right. Since the quinoa is cooked, it won't be absorbing as much liquid as the raw oats do. So, you may need to reduce the amount of milk you add in order to get the right consistency.
Reply
Posted 13 years ago
Lauren
says:
Hi! I found these recipes on Facebook and just wanted to say thank you for this yummy breakfast! I love oatmeal and this is even better. Our house is always hectic in the morning, so these have been really nice to take as I run out the door and am taking the kids somewhere. I love the apple cinnamon - added some chunks of apple, which was delicious. Yesterday I made a variation of the raspberry. I used raspberry preserves, a little squeeze of honey, raspberries, put in some pear and used almond.....yummo!!!! It is very good! Can't wait to try more recipes - and maybe the smoothies for the kids this summer. Thanks again!!
Reply
Posted 13 years ago
Monica
says:
Hi Lauren. Thanks for sharing your variations. They sound great! Glad you're enjoying the fridge oats. :-)
Reply
Posted 13 years ago
Dee
says:
These are so awesome. I think I will use plain Greek yogurt and vanilla protein powder for some added nutrition. Thanks!
Reply
Posted 13 years ago
Laura M
says:
Hi, I'm in the UK and have been making this with water instead of milk and it is just as delicious. I have been doing the 5:2 or Fast Diet for the last 6 months eating this, it is so very filling and I can't wait to try the recipes you have posted. BTW I have lost 31 lbs!
Reply
Posted 13 years ago
Monica
says:
Wow, Laura, congrats on your weight loss. That's awesome! Glad to know this is good using water, too. Thanks for the tip.
Reply
Posted 13 years ago
Sarai
says:
Hi. Would the oatmeal work if I omit the chia seeds? I live in a rural town so no chance of me getting them soon and I want to try this out soon!
Just wondering :)
Reply
Posted 13 years ago
Just wondering :)
Monica
says:
Hi Sarai. Sure this works fine without chia seeds. You may need to reduce the milk a bit, since the chia seeds absorb some of the liquid. Otherwise, it should work fine. Hope you enjoy the fridge oats. :-)
Reply
Posted 13 years ago
janna
says:
do you have any ideas for doing this without yogurt? without dairy or non-dairy yogurt....maybe blending a smoothie with banana and using that?
Reply
Posted 13 years ago
Katie
says:
A friend passed on your recipes to me and I've made several of them and also improvised.
Refrigerator oatmeal is a great way to use up leftover fruit, yogurt, etc.! So healthy and filling!
I've now sent your post to several other friends and coworkers and we are all hooked. I love it! Thanks.
Reply
Posted 13 years ago
Refrigerator oatmeal is a great way to use up leftover fruit, yogurt, etc.! So healthy and filling!
I've now sent your post to several other friends and coworkers and we are all hooked. I love it! Thanks.
Carol Zuegner
says:
Chris O
says:
What a pretty and clever idea for a healthy breakfast. Went out and bought all the ingredients for the mango version except for the mason jars which we don't have in Australia:(. Thanks for sharing and for your clear instructions.
Reply
Posted 13 years ago
Monica
says:
Hi Chris. Great to hear from an Aussie! I never knew that mason jars are an American thing until I started this blog. Fortunately, though, any container will do for the fridge oats. Hope you enjoy them. I look forward to returning to your friendly, beautiful country some day. We were there about 10 years ago and had the trip of a lifetime.
Reply
Posted 13 years ago
Molly Riley
says:
PLEASE tell me there is a substitute for the milk. We do not drink milk. Thank you
Reply
Posted 13 years ago
Monica
says:
Hi Molly. Sure you can substitute any non-dairy milk...rice, oat, almond...whatever you like. Even juice will work. This is a very flexible recipe.
Reply
Posted 13 years ago
caroline
says:
hi, I live in Belgium and we don't have a lot of oatmeal varieties; is there a way to use instant oatmeal?
Reply
Posted 13 years ago
Monica
says:
Hi Caroline. How fun to hear from you all the way in Belgium. What a lovely country! Yes, you can use instant oatmeal...should be just fine.
Reply
Posted 13 years ago
Kathy Moore Hathaway Jenkins
says:
I'm diabetic and of course need low carb/no carb and no sugar. What makes the carb count so high in these? Anything I could change so there are less carbs?
Reply
Posted 13 years ago
Andy
says:
The reason they are high is simply because all of the ingredients are medium to high in carbs. Any fruit is basically sugar, some fiber. Milk is more protein/fats (depending on what fat%), but still has a good amount of sugar carbs. Greek yogurt is better, it's only half that of milk. Chia seeds also are a good carb source, although they are almost all fiber carbs, and the same is true of the oats.
Reply
Posted 13 years ago
Kathy Moore Hathaway Jenkins
says:
Andy
says:
I am not diabetic, a nutritionist, or a doctor, but from life experience with friends/family who are diabetic and general curiosity-at-the-moment-turned-googling I would just suggest keeping in mind that carbs are not the enemy. They simply need to be regulated, albeit differently, as all of us should be regulating our carb, fat, and other dietary intake. Most major medical organizations do not endorse a low-carb diet, but essentially all recommend instead a balanced diet which I'm sure you got plenty of in school, it's on a plate now, but its still the same as the food pyramid they had for many years. The ADA (American Diabetes Association) itself has only shifted slightly on this a few years ago saying that a low-carb diet can be an effective weight loss treatment for the short term (up to a year) for Type II diabetics, but does not go on to recommend it as a long-term change. If you google "low carb diet" there is a link to a wikipedia page summarizing the major association positions. I would also recommend you check out the ADA website, as they have a large amount of information on diet including discussion on individual foods and even recipes.
And for the sake of staying even remotely on topic in regards to this thread, I will add that most breakfast foods and recipes are high or at least higher carb than lunch and dinner, and it is by no accident. Breakfast itself comes simply from "break fast," meaning to end the fast that you have endured since you at last night. Social and biological evolution have intertwined to give us carbs (especially simple sugars) as the easiest way to break our fasting and rapidly get new fuel into our bodies, thus we see so many bread products, pastries, cereals, fruit, juices, sweet sweet sweet, because they are all loaded with carbs. OK, history lesson over. In all seriousness, I hope you find something that works well for you. Good luck!
Reply
Posted 13 years ago
And for the sake of staying even remotely on topic in regards to this thread, I will add that most breakfast foods and recipes are high or at least higher carb than lunch and dinner, and it is by no accident. Breakfast itself comes simply from "break fast," meaning to end the fast that you have endured since you at last night. Social and biological evolution have intertwined to give us carbs (especially simple sugars) as the easiest way to break our fasting and rapidly get new fuel into our bodies, thus we see so many bread products, pastries, cereals, fruit, juices, sweet sweet sweet, because they are all loaded with carbs. OK, history lesson over. In all seriousness, I hope you find something that works well for you. Good luck!
Wendy
says:
These sound great! I was wondering if you have any suggestions on how to adjust the recipe to use my homemade kefir instead of the yogurt. Kefir is a little more like thick milk and I'm not sure how to change the recipe so the end result is still a good consistency. Any ideas? Thanks!
Reply
Posted 13 years ago
Monica
says:
Hi Wendy. I haven't tried this recipe with kefir, so I really don't know if you'd need to make any adjustments in the other ingredients. It may take a bit of trial and error to get it right. I'd probably first try it as a 1 to 1 sub for the milk. If it's too thick, try adding a little water next time.
Reply
Posted 13 years ago
Elizabeth
says:
I love these recipes! It is my fav summer breakfast and I love that it is ready to go in the morning. My kids love their own individual jars and all of the different combos! I haven't made the one with PB2 but have thought of trying it with peanut butter...wonder if it would be too hard to mix in. This is why I haven't purchased PB2...
http://foodbabe.com/2012/09/16/the-truth-about-pb2-powdered-peanut-butter/comment-page-2/?replytocom=95475
Reply
Posted 13 years ago
http://foodbabe.com/2012/09/16/the-truth-about-pb2-powdered-peanut-butter/comment-page-2/?replytocom=95475
Monica
says:
Hi Elizabeth. If you want to use real peanut butter, I think you should whisk it into the yogurt and milk before adding it to the jar. Otherwise, it will be hard to mix it in. (Just a guess....I haven't actually tried this.)
Reply
Posted 13 years ago
Elizabeth
says:
Have you ever made this with quick steel cut oats? They cook in 5-7 minutes just like regular oats so I was hoping they would work the same with this overnight recipe :)
Reply
Posted 13 years ago
Monica
says:
Hi Elizabeth. I haven't tried this with quick steel cut oats, but it might work fine. Worth a try! :-)
Reply
Posted 13 years ago
Djasmin
says:
Hello,
Last night I did the Banana Peanut Butter Refrigerator Oatmeal and I am eathing it right now. I must to say I love it. I was my first time of overnight oats and Im gonna keep this for a long time for sure. This is so good and pratice that I wondering why I didnt get it earlier.
I am a folower of your page now, Im gonna try another recipes.
Kisses from POrtugal
Reply
Posted 13 years ago
Last night I did the Banana Peanut Butter Refrigerator Oatmeal and I am eathing it right now. I must to say I love it. I was my first time of overnight oats and Im gonna keep this for a long time for sure. This is so good and pratice that I wondering why I didnt get it earlier.
I am a folower of your page now, Im gonna try another recipes.
Kisses from POrtugal
Monica
says:
Hi Djasmin. Love hearing from you all the way in Portugal! I'm so happy you like the fridge oats. Welcome to The Yummy Life! :-)
Reply
Posted 13 years ago
Emm
says:
I just made a lemon-ginger-buttermilk-blueberry tart variation of your Maple Blueberry that's divine! (I make four days' worth in one glass-lock 'tupperware,' so these numbers are for four servings.) To the milk and yogurt, I added 2T. lemon juice to make the 'buttermilk' substitute, and then added a little lemon extract too. I only had about 3t. left of a ginger simple syrup (from Ginger People), so I added 1T. raw sugar to supplement the sweetness -- if I had it on hand, I'd use a good lemon curd and some ginger puree (also Ginger People). I didn't add any other flavors or spices.
I think I might get some lime curd and make a key lime variety, as well as experiment with using orange juice concentrate as the sweetener and flavor--particularly with vanilla for a 'creamsicle!'
Reply
Posted 13 years ago
I think I might get some lime curd and make a key lime variety, as well as experiment with using orange juice concentrate as the sweetener and flavor--particularly with vanilla for a 'creamsicle!'
Monica
says:
Hi Emm. That all sounds fantastic. Thanks for sharing your variations and ideas. :-)
Reply
Posted 13 years ago
lizzy
says:
Monica
says:
Hi lizzy. Sure, you can omit the yogurt, but it will change the texture. You may have to adjust the amount of milk added to compensate for the lack of yogurt.
Reply
Posted 13 years ago
Annette Schuster
says:
Monica
says:
Hi Annette. Yes, you can substitute any type of milk that you prefer. It will taste different, depending on the type of milk that you use; but it should work just as well for soaking and softening the oats.
Reply
Posted 13 years ago
Ashley K Fagala
says:
First, my family and I LOVE these recipes. I made an Almond Joy inspired version, adding cocoa powder, toasted coconut & almonds, mini chocolate chips, almond extract, and I used coconut almond milk. Also, I used toasted coconut in the pineapple version; and in the apple cinnamon I added a dash of nutmeg. Amazing!!! Thank you!!
Reply
Posted 13 years ago
Monica
says:
Hi Ashley. Wow, that Almond Joy version sounds amazing. Thanks so much for sharing your yummy variations. :-)
Reply
Posted 13 years ago
Traci
says:
I made my first batch it with non-diary flax milk, greek yogurt, frozen peaches, brown sugar. I only had Scottish Oats and they worked great. I don't normally LOVE yogurt without lots of add-ins so this is a great way to get more in my diet especially in summer. It made more than I wanted to eat in one sitting, so will have the rest this afternoon for snack. Thanks for great blog & recipes!
Reply
Posted 13 years ago
Valerie Hirschorn Frank
says:
This is our house's new go-to breakfast. SO easy to put together, and I love how simple it is to make a variety of flavors so it doesn't get boring. I made up my own combo with white nectarines and it came out delicious.
Reply
Posted 13 years ago
Monica
says:
Hi Valerie. Love white nectarines...sounds like a great addition to these.
Reply
Posted 13 years ago
Arezo
says:
This may be a silly question...but why can't you use instant, quick, or steel-cut oatmeal?
Reply
Posted 13 years ago
Monica
says:
Hi Arezo. Not a silly question at all! You can use instant or quick oats. They work fine. The only reason I prefer regular rolled oats is that they are less processed and digest more slowly. That helps you stay full longer and stabilizes blood sugars. As for steel cut oats, they don't soften enough without cooking; at least for my taste. If you don't mind your fridge oats VERY chewy, steel cut oats can be used.
Reply
Posted 13 years ago
sandra
says:
Monica
says:
Hi Sandra. The nutritional information is listed beneath the title of each flavor variety. It is also included in each individual recipe that you can access by clicking on the teal bar below the photos of each flavor.
Reply
Posted 13 years ago
Susan
says:
Hi! This may have already been said above but I just wanted to mention that I save my PB jar lids and Parmesan shaker lids because they fit most of my mason jars! They are a great alternative to the metal lids and you don't have to spend any extra money!
Reply
Posted 13 years ago
Jessica
says:
Hi there!! I loved the smoothies so much I will have to try this now definitely. My mom doesn't like yogurt any suggestions what to use in place of that for her??? Thanks!!
Reply
Posted 13 years ago
Monica
says:
Hi Jessica. You can substitute buttermilk, kefir milk, or sour cream. Or, omit the yogurt and increase the milk a bit. It may take some experimenting to get the amount right, but this recipe is flexible and allows for lots of substitutions.
Reply
Posted 13 years ago
Suzanne Knopps
says:
Monica
says:
Hi Suzanne. Yep, this is definitely a carby recipe. There's no way around that when the main ingredients are oats and fruit. They're healthy carbs, though.
Reply
Posted 13 years ago
Sue
says:
These recipes look great. I am on the Trim Healthy Mama plan, so I would check back with the book to see if they need to be tweaked a little. I also am having problems with dairy, so I will try the non dairy alternatives. But I would like to know where I can get the mason jars - I am in Melbourne Australia and I'm not sure about the wisdom of ordering them from Amazon. I don't want them all broken by the time they get here!
Reply
Posted 13 years ago
Monica
says:
Hi Sue. I'm afraid I don't know how to get mason jars to Australia. However, you really can use any container that holds at least 1 cup and has a lid. So, maybe you can figure out an alternative that you already have or is available there? Sorry I can't be of more help.
Reply
Posted 13 years ago
Ange
says:
Amazon has awesome customer service. if you have any problems, they will make it right. my son ordered something from a 3rd party seller & never got it. we couldn't get ahold of the seller. I contacted Amazon & they refunded his money. no questions asked.
Reply
Posted 13 years ago
Traci
says:
I'm using my Talenti (gelato) containers. They are plastic and the perfect size
Reply
Posted 13 years ago
Sandy Garcia
says:
I live in Mexico and I haven't been able to find rolled oats. Can I use regular oats?
Reply
Posted 13 years ago
Monica
says:
Hi Sandy. I'm not sure what is considered "regular" oats in Mexico. Are they flattened or softened in some way? Rolled oats have been steamed and flattened so that they soften quicker than whole oat groats. If your oats are something similar they probably will work.
Reply
Posted 13 years ago
Chalene Mueller
says:
I definitely want to try these. However, I noticed that the ingredients in the Blueberry add up to more than 1 cup and I want to make sure I get the right jars. Does it all fit in the 1/2 pint jar?
Reply
Posted 13 years ago
Charise
says:
These are great! I make them for the whole week ahead (it makes a pretty big stack in the fridge) in a variety of flavours. S far my findings are:
-I use regular Balkan yogurt in the same proportion as Greek and it works great
-We add chocolate protein powder to the chocolate banana version for added kick in the morning (my guy does hard labour and needs his energy)
-if you don't mix the chia seeds well enough you get weird gooey chunks where the seeds stick ot eachother: shake for longer than you think you have to
-the added sugar (optional honey, etc) in most recipes is completely unnecessary for us. We always leave it out- even in the chocolate version with the pure cocoa added
-these recipes are very easy to adapt to your tastes! We have reduced sugar, added wheat germ for fibre and changed the yogurt type and they are still delicious!
Thanks so much for a great new breakfast scheme!
Reply
Posted 13 years ago
-I use regular Balkan yogurt in the same proportion as Greek and it works great
-We add chocolate protein powder to the chocolate banana version for added kick in the morning (my guy does hard labour and needs his energy)
-if you don't mix the chia seeds well enough you get weird gooey chunks where the seeds stick ot eachother: shake for longer than you think you have to
-the added sugar (optional honey, etc) in most recipes is completely unnecessary for us. We always leave it out- even in the chocolate version with the pure cocoa added
-these recipes are very easy to adapt to your tastes! We have reduced sugar, added wheat germ for fibre and changed the yogurt type and they are still delicious!
Thanks so much for a great new breakfast scheme!
Heather TJ Palmer
says:
Thanks so much for sharing these!!! I can't believe I didn't know about these until now, but glad I stumbled on your recipes! Have a great day!!!
Reply
Posted 13 years ago
SavingsNow Blog
says:
Hi Monica just a hello from the UK - I love, love, love this idea and have shared it on my blog instantly! x
Reply
Posted 13 years ago
Dawn
says:
Someone posted this on Facebook.....THANK YOU for this blog! We have tried a few flavours and love, love, love it. Even my 7 year old son helps me make it and like someone else said I can't wait to get up in the morning especially if it's a new flavour to try. It keeps me full in the morning, so less snacking and I think I may have lost a pound or two. We experimented and made one with dates, pears and cardamon and it was fantastic. Thank you again!!
Reply
Posted 13 years ago
Megan
says:
I am SO HAPPY I found this!!! I have been looking for something easy but nutritious for breakfast and think I may have found it! I am going to sub soy yogurt and strain it myself to get 'greek style' yogurt. I also plan on playing with some flavors using different fruits I have on hand. I am not a fan of cooked oatmeal at all, but am so looking forward to creating these treats!! Thank you very much!
Reply
Posted 13 years ago
Donna-Marie
says:
I have a fussy breakfast eater (14yoa son) and am always looking out for new ideas for our busy household. We can't wait to try these tomorrow. I've made a raspberry version using frozen berries and homemade Greek yoghurt.
Thanks for sharing your great ideas.
Reply
Posted 13 years ago
Thanks for sharing your great ideas.
Judy h
says:
Annie.Banani@hotmail.com
says:
This dish.... is perfect for me! I'm always in a rush in the morning and I almost never get to finish my oatmeal. I'll definetely try this! Just need to find glass jars or something else to put them in.
Great recipe! Thank you!
Reply
Posted 13 years ago
Great recipe! Thank you!
Shauna
says:
Hello! I have been loving the recipes for the last two years; I especially enjoy the Raspberry Vanilla. Today I tried making the Banana Cocoa flavor. I used the same type of cocoa (unsweetened) I use for baking and not instant cocoa for drinking, which I assume is correct. Also, I tend to not like sweet things so I didn't even buy honey to add (because it said it was optional). ...Well I'm a little worried because when I tried the recipe it tasted pretty not great. I'm waiting to see how they taste tomorrow morning, hopefully all is good. But I'm wondering if maybe the honey is actually a mandatory ingredient for this one and not an optional one?
Also, I see lots of people were asking about how long the oatmeal lasts; I always make 12 jars at a time and eat them over the course of 12 days ... and the last one tastes just as good as the first one. :)
Thanks again!
Reply
Posted 13 years ago
Also, I see lots of people were asking about how long the oatmeal lasts; I always make 12 jars at a time and eat them over the course of 12 days ... and the last one tastes just as good as the first one. :)
Thanks again!
Monica
says:
Hi Shauna. I personally think the Banana Cocoa needs some added sweetener--I always add a little honey to mine. I made the sweetener optional in all of the recipes, only because people have such difference tastes and preferences regarding how sweet they like things. If it doesn't taste good to you, then I recommend adding honey or another preferred sweetener.
Thanks for sharing your 12-day success with making these ahead. That's great!
Reply
Posted 13 years ago
Thanks for sharing your 12-day success with making these ahead. That's great!
Shauna
says:
Hi Monica! Thank you so much for the information. I probably should have used a better choice of words though! It was just a little overwhelmingly bitter for me - and I'm not really a chocolate person. I'll make sure to add in the honey. :)
Reply
Posted 13 years ago
DJ
says:
I found the refrigerator oatmeal recipes from a friends post on Facebook!! What a fabulous idea. I dislike cooking in the summer! I just made the peanut butter banana version tonight. I can't wait to try it. I might try to add protein powder to the next batch to boost up the protein power!! Next? Oatmeal smoothies!
Reply
Posted 13 years ago
Monica
says:
Hi DJ. Welcome to The Yummy Life. Hope you enjoy the oatmeal and smoothies. :-)
Reply
Posted 13 years ago
Hilerie
says:
I just discovered these earlier this week and I am beyond excited! Because of high cholesterol I am suppose to eat oatmeal everyday and I am not a big fan of the warm stuff. I was unsure at first but I tried the vanilla raspberry using vanilla greek yogurt and homemade strawberry/raspberry jam and it is just the best ever! I could not find chia seeds until yesterday and made up maple blueberry to try in the morning. Plus Chia is also supposed to be good for high cholesterol. I just ran across your new versions today and the pineapple coconut looks dreamy I will try that soon. I think I am way late jumping on this bandwagon but so so excited. Thanks for jazzing up my breakfast! Hill
Reply
Posted 13 years ago
Monica
says:
Hi Hilerie. I'm so happy we've connected! I hope these oatmeal recipes help you with your high cholesterol. Welcome to The Yummy Life. :-)
Reply
Posted 13 years ago
Rhonda Wise
says:
I'd heard of these refrigerator recipes but kept not finding them. Thank you for posting... even better you have the WW points listed. Now I'm off to see if I can find the chia seeds so I can make them. :-)
Reply
Posted 13 years ago
Monica
says:
Hi Rhonda. Hope you were successful in your quest for chia seeds. Just within the past year, I've seen them in more and more in stores around here in St. Louis. All the best to you. :-)
Reply
Posted 13 years ago
Whitney Catalano
says:
I tried this recipe and I love it!! I made some changes, the biggest being that I used Kefir milk instead of regular milk, and I blogged about it, talking about the health benefits from Kefir. And of course I gave you a shout out because I have to give credit when due. I love your informations and your pictures are great!
Check out my post: http://foodwithwhitney.wordpress.com/2013/08/12/protein-packed-probiotic-oatmeal-recipe-with-kefir/
Reply
Posted 13 years ago
Check out my post: http://foodwithwhitney.wordpress.com/2013/08/12/protein-packed-probiotic-oatmeal-recipe-with-kefir/
Ange
says:
I stumbled upon your blog on Pinterest. LOVE the refrigerator oatmeal! Perfect for those of us that do not give ourselves enough time in the morning to eat breakfast before leaving the house. I just started using PB2. It is amazing! i made peanut butter banana & added a tablespoon of cocoa powder. it was like a dessert breakfast! thank you for the ideas.
I also found another recipe that had 1C milk (i use vanilla almond milk) & 1 scoop of protein powder instead of the yogurt. both are awesome! Chocolate protein powder & strawberries!
Reply
Posted 13 years ago
I also found another recipe that had 1C milk (i use vanilla almond milk) & 1 scoop of protein powder instead of the yogurt. both are awesome! Chocolate protein powder & strawberries!
Monica
says:
Hi Ange. I know...isn't PB2 great stuff? I use it in so many things. Thanks for sharing your variations on fridge oats....so many possibilities! :-)
Reply
Posted 13 years ago
Amanda Earles
says:
Hello from the uk xx,could I use milled chia seeds? and if so would it be the same amount or half? many thanks,Amanda.
Reply
Posted 13 years ago
Monica
says:
Hi Amanda. How fun to hear from you from across the pond! :-)
Sure, you can use milled chia seeds. Use 1 teaspoon of milled chias in place of the 1-1/2 teaspoons of whole seeds.
Reply
Posted 13 years ago
Sure, you can use milled chia seeds. Use 1 teaspoon of milled chias in place of the 1-1/2 teaspoons of whole seeds.
Tamara Roland
says:
I love your oatmeal shakes! I've made the Pomegranate/Blueberry, Pineapple/Coconut, & Cherry Vanilla ones so far. Here is another combination I tried as a result of having left overs from a Publix recipe: Key Lime-Honeydew Salad:
Honeydew chunks, 3 chopped plums, fresh mint leaves, zest/juice of lime, (Salad calls for 1/4 cup condensed milk) When I made it into a smoothie I used some protein powder and a little water. It was delicious! Next time I'll try adding oatmeal & chia powder to it and honey instead of any condensed milk.
Reply
Posted 13 years ago
Honeydew chunks, 3 chopped plums, fresh mint leaves, zest/juice of lime, (Salad calls for 1/4 cup condensed milk) When I made it into a smoothie I used some protein powder and a little water. It was delicious! Next time I'll try adding oatmeal & chia powder to it and honey instead of any condensed milk.
Phyllis
says:
My husband and I love these! I've also tried vanilla soy milk, chopped dates and pecans and also one with vanilla soy milk, mixed dried berries (cherries, blueberries & cranberries) with coconut and pecans. I used soy milk instead of the yogurt. They're all wonderful!
Reply
Posted 13 years ago
LMGold
says:
Occasionally I have trouble if I drink too much dairy. So I try to limit actual milk. Is it possible to use soy milk in lieu of nonfat milk in this recipe? It is so filling and starts my day nicely, I love it, but would love it even more if I knew i could make it with soy.
Reply
Posted 13 years ago
mara
says:
Is there any substitute for chia seeds? Its hard to look for it here in the philippines..please reply,thanks :)
Reply
Posted 13 years ago
Monica
says:
Hi Mara. The chia seeds can be omitted, but you may need to reduce the amount of liquid slightly since the chias absorb quite a bit of liquid. Or, try substituting flaxseed meal.
Reply
Posted 13 years ago
Andrea
says:
I love that you include your sources for health facts. I'm so shocked with some things people say and they are just plain wrong. But when you mention something I don't know about, not only can I believe you but I can also read up on it and gain a better understanding for myself. THANKS!
Reply
Posted 13 years ago
Monica
says:
Hi Andrea. It's so nice to hear that you appreciate knowing my sources. I do that because, like you, I never know what to believe that I read on the internet. Plus, I'm really no expert--I just read a lot and try to share what I've learned in my posts. So, thanks for the positive feedback on that. Much appreciated! :-)
Reply
Posted 13 years ago
Justine
says:
Although they look delicious, that is a lot of carbs for one meal! My DR says no more then 150 g of carbs a day. He recommends 5 small meals of 30 g carbs each.
Reply
Posted 13 years ago
deb
says:
Thank you for posting these sinfully delicous recepies. I tried them and I feel like I am cheating. They are very filling and it has helped me to stay on a good diet. Plus this is helping me keep my diabetes in control.
Reply
Posted 13 years ago
Lauren
says:
Thanks so much for sharing. These are great and filling. I am just curious about how you calculated the WW+ points. I just plugged in the Raspberry Vanilla one and it is only 5. Can you help clarify? A 2 WW point difference could mean I get another snack today! lol
Reply
Posted 13 years ago
Monica
says:
Hi Lauren. If your calculation comes by plugging individual ingredients into the Weight Watchers calculator, then I say go with that number and save 2 points! :-) My numbers may differ because I first calculate total nutritional information on caloriecount.com; then I transfer those numbers (for total fat, carbs, fiber, protein) to the Weight Watcher calculator. There's often variance between different calorie calculators, so that probably explains the discrepancy.
Reply
Posted 13 years ago
Jamie Mattingly
says:
Brilliant recipe. I made the orange one last night and had it for breakfast today. Delicious. I'll be trying several other combinations in the near future. Your blog is excellent. I hope you write a book soon!
Reply
Posted 13 years ago
Monica
says:
Thanks for the happy feedback, Jamie. Much appreciated! Glad you're enjoying the fridge oats.
Reply
Posted 13 years ago
Lousi
says:
Hi Monica,
These are just amazing. Thank you so much! Your post is so well-written and organized. I made the blueberry maple syrup yesterday and had it today for breakfast. It was really good. I made the raspberry one for tomorrow's breakfast. I've been making refrigerator oats for years, but had only one recipe that I used over and over. It's so nice to change it up. The recipe I use is 1 c. oats, 1 c. milk, 1 c. yogurt, 1/4 C. raisins, 1/4 C almonds and 1/2 apple chopped. It's really good too. I love your blog. I can't wait to explore it!
Reply
Posted 13 years ago
These are just amazing. Thank you so much! Your post is so well-written and organized. I made the blueberry maple syrup yesterday and had it today for breakfast. It was really good. I made the raspberry one for tomorrow's breakfast. I've been making refrigerator oats for years, but had only one recipe that I used over and over. It's so nice to change it up. The recipe I use is 1 c. oats, 1 c. milk, 1 c. yogurt, 1/4 C. raisins, 1/4 C almonds and 1/2 apple chopped. It's really good too. I love your blog. I can't wait to explore it!
Monica
says:
Hi Lousi. Thanks for sharing your version. Sounds fabulous! :-) Hope you enjoy the raspberry one tomorrow.
Reply
Posted 13 years ago
Vicky Fountain
says:
Hi Lousi - what size jars do you use? It sounds like you'd need something much bigger than the usual 8oz/half pint size?
Reply
Posted 13 years ago
Lousi
says:
Hi Vicky,
For that recipe, I just put it all in a glass container with a lid, not a jar. In the morning, I just scoop out what I need (usually lasts me 3 days) and then top with fresh berries and hemp seeds. I like Monica's idea of the jars, though! I might just try distributing the recipe amongst my half pint jars because I love the convenience of it. I wish I had a better answer for you!
Reply
Posted 13 years ago
For that recipe, I just put it all in a glass container with a lid, not a jar. In the morning, I just scoop out what I need (usually lasts me 3 days) and then top with fresh berries and hemp seeds. I like Monica's idea of the jars, though! I might just try distributing the recipe amongst my half pint jars because I love the convenience of it. I wish I had a better answer for you!
Vicky Fountain
says:
Oh, that's fine, Lousi, no problem! (By the way, is your name pronounced like "Lucy"?) I do love the small jars, they're very convenient, just grab it in the morning and go. And some of the flavors are very rich (I do peanut butter & honey and it's like a dessert for breakfast!), and I don't think I'd want a big container of it. I'm planning to try some with sugar-free strawberry jam tomorrow - yum!
Reply
Posted 13 years ago
Brooke
says:
I have tried the banana and peanut butter one and it's very yummy, but I have questions and apoligize if these were asked already. I've made this in the morning and ate it right away and one time the night before. Both times they were very thick and I had to use a spoon, if I add more milk will that make the flavor richer? Silly question I know, but the flavor is already rich, especially the one I made the night before. It was sp thick and rich (I did add some milk) that I had trouble eating it. It filled me up in a couple of bites and I couldn't take the rich flavor all in one sitting. Suggestions as to what I may have done wrong or could do to alter this some so the outcome is more like a drink and more mild in flavor? I'd really like to master these so my mornings are easier when my husband travels. Thanks!
Reply
Posted 13 years ago
Monica
says:
Hi Brooke. It doesn't sound like you've done anything wrong. These do thicken as they sit overnight, because the oats and chia seeds absorb the liquid. If you want a thinner consistency, add more milk. Or, you can add water to thin them, if they are too rich for you.
Reply
Posted 13 years ago
robin
says:
hey, if you don't use the yogurt how much more liquid should you use?
thanks
Reply
Posted 13 years ago
thanks
Monica
says:
Sorry, Robin, but I don't know the answer, since I haven't tried making this without yogurt. I think you'll just have to experiment until you get the consistency you like.
Reply
Posted 13 years ago
Vicky Fountain
says:
Robin, I use equal parts oats and milk and it works great for me. 1/2 cup of each is what I do, and that still leaves room for your add-ins.
Reply
Posted 13 years ago
Vicky Fountain
says:
I've been trying to make some healthy lifestyle changes, and I'd heard about this whole "oatmeal in a jar" craze. At first, I thought it sounded gross! But after hearing so much raving about how good it was, I thought I'd give it a try. And guess what? I LOVE IT! I make mine without yogurt, I use 1/2 cup oats, 1/2 cup milk, and just add in whatever else sounds good. I did PB&H today (1 tbsp each of natural peanut butter & honey), it was sooo good. Tonight I'm doing apple-cinnamon (1 tsp each of unsweetened applesauce and ground cinnamon). It's surprisingly filling, which is awesome, because I'm terrible at resisting snacks when I get hungry before meals. This stuff kept me all the way till lunchtime! Thanks for all the delicious ideas, I really wanna try the banana-cocoa and raspberry vanilla flavors :)
Reply
Posted 13 years ago
Alicia Lehner
says:
I love this recipe! I get so bored with hot oatmeal, I don't really like hot breakfasts to begin with but do like starting my day oatmeal. This is a perfect solution for me! I've been doing mine with vanilla almond milk, blueberries, raspberries and a bit of honey - along with the Greek yogurt it's a perfect blend of tangy and sweet.
Reply
Posted 13 years ago
Vicky Fountain
says:
I've been enjoying some decadent peanut butter & honey flavor for the past few mornings (1/2 cup oats, 1/2 low-fat milk, 1 tbsp natural peanut butter, 1 tbsp honey) and it's surprisingly filling and SO yummy. I expected to be starving well before lunchtime, but this stuff is so thick and hearty, it keeps me satisfied all morning long. Hooray for that!
Reply
Posted 13 years ago
Hannah
says:
I have been making this now for a couple weeks and absolutely love it!! My favorite has been the apple cinnamon version :) One issue I've been having, however, is that the bottom layer of the oatmeal always turns out very thick, dry, and tastes a lot like I imagine wallpaper paste would... I have been trying to mix and shake really well before leaving it in the refrigerator overnight so the ingredients are thoroughly mixed. Any suggestions? Thank you!
Reply
Posted 13 years ago
Aimee Burke
says:
I tried my first batch of summer porridge this morning and it was really good. I used vanilla extract and almond extract, Splenda for the sweetener and a antioxidant berry blend that I got from the freezer section at Walmart. The basic ingredients where the same as listed here. FYI I found Chia seeds at Fresh and Easy Market a 1lb. Bag for 8.99 its on the cereal isle brand name: Bob's Red Mill.
Reply
Posted 13 years ago
Susan
says:
The traditional name for this oatmeal mix is bircher muesli - it originated in the northern European countries eons ago, so nothing new here. Try adding sunflower seeds, pepitas, ground flaxseeds, cocoa nibs, nuts and malted barley extract (instead of honey) - high in B vitamins. And here in Australia we have a new milk substitute which is a mix of coconut milk and powered quinoa. Great meal anytime of the day!!
Reply
Posted 13 years ago
Katie
says:
I used up what I had on hand and came up with the following (it's a bit on the sweeter side, but it sure is better than eating some other kind of sweet):
Base recipe plus finely chopped crystallized ginger, raw sliced almonds, chopped dried cranberries, and a dab of pumpkin butter! Nothing fresh in this one, but it came out great!
Reply
Posted 13 years ago
Base recipe plus finely chopped crystallized ginger, raw sliced almonds, chopped dried cranberries, and a dab of pumpkin butter! Nothing fresh in this one, but it came out great!
Jamie Murray
says:
Anon
says:
Monica
says:
Hi Anon. The recipe is designed to fit in half-pint (one cup) jars. It sounds like you're using pint jars, so a doubled recipe will fill them. Either way works, depending on how big of a portion you want.
Reply
Posted 13 years ago
Shweta
says:
This is fantastic. Don't need to think about what to do for breakfast anymore!!! You are awesome Monica!!!
Reply
Posted 13 years ago
Shobelyn
says:
Oh my, I though you just saved my life. Now, I have something to prepare for my family. Quick,easy and I bet really good. I am going to the store right now, to buy the jars and ingredients and make them today. Blessings!
Reply
Posted 13 years ago
Candice
says:
I'm not sure if this was covered or not.. i didn't see. But Can you use frozen Fruit in this recipe? It's fall here and so fresh fruit is harder to come by. Keeping it frozen is easier for me. Would i have to compensate for frozen with the liquid amount? how would i do that?
Reply
Posted 13 years ago
Stephanie Hootman
says:
I made the Apple Cinnamon last night for myself and my incredibly picky 11 year old boys. I was pretty sure I was going to end up tossing two of them after they tried it and hated it but they really liked them and both of them ate it all!!! I can't thank you enough for this post. Now I can at least be assured of getting at least ONE fully healthy meal in them every day. It was so easy to do!
By the way, I tried the Ziploc Twist N Loc containers that I found at Vons and they worked really well. They are too big, but other than that they worked wonders. I can't wait to try new flavors!!
Reply
Posted 13 years ago
By the way, I tried the Ziploc Twist N Loc containers that I found at Vons and they worked really well. They are too big, but other than that they worked wonders. I can't wait to try new flavors!!
Kathy L LaFountain
says:
Hi Monica,
How would these recipes be without the chia seeds? I have diverticulum and have to avoid seeds. Do you know how fine milled chia seeds are? (I'm thinking maybe that could be an option)
Reply
Posted 13 years ago
How would these recipes be without the chia seeds? I have diverticulum and have to avoid seeds. Do you know how fine milled chia seeds are? (I'm thinking maybe that could be an option)
Lauren Hershey
says:
Monica:
I just wanted to thank you for these stellar recipes! My girlfriend and I are pretty much obsessed with the peanut butter (we use almond butter) banana recipe, and we have yet to try one that we DON'T like! Also, I've been sending this page to my friends and family like crazy! Please let me know what other recipes you have, and thanks again! :)
Reply
Posted 13 years ago
I just wanted to thank you for these stellar recipes! My girlfriend and I are pretty much obsessed with the peanut butter (we use almond butter) banana recipe, and we have yet to try one that we DON'T like! Also, I've been sending this page to my friends and family like crazy! Please let me know what other recipes you have, and thanks again! :)
Rachel Lewis
says:
I tried the PB one this for the first time this morning, obsessed tasted so good! I cant wait for tomorrow morning to come round so i can try the mango on!!
Reply
Posted 13 years ago
Ashley
says:
Thanks for the delicious recipes! I posted this on my own blog with a link to your page! http://www.lemonbiscuitcrumbs.com/2013/11/the-hungry-novelist.html
Reply
Posted 13 years ago
Erika
says:
YAY! My 8-year-old son loves oatmeal and eats it nearly every morning. I mix it with yogurt to up the flavor & protein and also to COOL IT OFF. This solution is ingenious and I am so excited to try it. Thanks!
Reply
Posted 13 years ago
Monica
says:
Hi Erika. I'm so happy this is a good option for your son's morning oatmeal. Hope he likes it. :-)
Reply
Posted 13 years ago
Kerry Toth
says:
These look really yummy, (oatmeal breakfast recipes) where are the quantities please ?
Kerry
Reply
Posted 13 years ago
Kerry
Monica
says:
Hi Kerry. Look for a big teal button beneath the photos of each flavor variety. Click on that button and it links to the detailed recipes with ingredient amounts. Enjoy! :-)
Reply
Posted 13 years ago
Gadget
says:
Cold oatmeal has been around forever in many countries. Google Swiss Meuslix. I believe this is it's origin.
Reply
Posted 13 years ago
Monica
says:
Hi Gadget. Yes, I'm familiar with Swiss Muesli. Thanks for the reminder. :-)
Reply
Posted 13 years ago
Gadget
says:
Margo
says:
Monica, When using PB2, do you use it mixed according to the instructions on the bottle or use just the powder?
Thank you.
Reply
Posted 13 years ago
Thank you.
Monica
says:
Hi Margo. You can just use the PB2 powder--no pre-mixing required. That makes it easy! :-)
Reply
Posted 13 years ago
Marie
says:
Hi Monica, I simply love your recipes. Just a question, is it possible to use tapioca pearls instead of chai seeds please?
Thankyou
Reply
Posted 13 years ago
Thankyou
Monica
says:
Hi Marie. Good question, but I'm afraid I don't know the answer. I'm guessing tapioca would work, but I can't say for sure since I haven't tried it. Sorry I can't be more specific. (If you try using tapioca, I'd love to hear how it turns out!)
Reply
Posted 13 years ago
Aileen
says:
You mentioned "dried" Chia seeds....Is that "raw" or do they need to be dried?????????
Reply
Posted 13 years ago
Monica
says:
Hi Aileen. Sorry for the confusion. Raw chia seeds are fine--they're what I use.
Reply
Posted 13 years ago
Karyl SavedbyGrace Weremchuk
says:
how much of each ingredient do we put in the recipe. looked but cannot find the amounts!
Reply
Posted 13 years ago
Monica
says:
Hi Karyl. Look for the giant teal bars that appear just below the photos of each flavor variety. The bars say "Click to view .......recipe." When you click on the bar it links to the recipe with specific ingredients and instructions.
Reply
Posted 13 years ago
Doris
says:
Hello___ I think I asked you this once before---and I have had a brain fart and can not remember your answer ...LOL....anyway , what can I substitute for chia seeds ???or what do I need to do ingredient proportion wise if I leave them out ???? any and all ideas/suggestions appreciated !! thanks again
Reply
Posted 13 years ago
Monica
says:
Hi Doris. You can substitute ground flaxseed (flaxseed meal) for the chia seeds. Or omit the chias altogether. You may need to reduce the liquid a bit if you omit the chias, since they absorb 10 times their volume in liquid.
Reply
Posted 13 years ago
Mommy G
says:
This recipe is very useful... been making it so much since I read about it. And it's also the easiest one - no work at all in the morning when one is sleepy and hungry! Thanks for this great idea!
http://maybetodayistheday1.blogspot.com/
Reply
Posted 13 years ago
http://maybetodayistheday1.blogspot.com/
Nicole
says:
I can't eat yogurt, of any kind. Really weird intolerance to a culture that seems to be common to all the brands I've tried. Even showed up on a food intolerance test. With that being said, has anyone tried this without using the yogurt? Would it turn out? Thanks!
Reply
Posted 13 years ago
Jan
says:
I've heard that cottage cheese would work if it was smooth... after crushing all the curds, strain it as you would regular yogurt....... it will firm up, but may not be the same consistency as the Greek yogurt...
Reply
Posted 13 years ago
Redearthflame
says:
Angela Smith
says:
Wow! What an amazing site! Love the no-cook oatmeal idea! I have 5 kids and am always looking for good make-ahead recipes for them and can't wait to try this one!
Reply
Posted 13 years ago
Vincent
says:
I've tried all of the suggested combinations. I couldn't even choose a favorite. They are all so good. Since then I've been developing my own combinations. The two below are amazing.
1. I substitute low fat coconut milk for the skim milk and for flavoring I add 1/2 teaspoon of instant espresso powder, an 1/8 cup sweetened shredded coconut, honey and a 1/2 sliced banana.
2. My mocha variation calls for 1/2 teaspoon instant espresso powder, 1 teaspoon cocoa, 1 packet Truvia and 1/2 sliced banana. I serve this with toasted chopped nuts on top on the day of.
I also have a couple of ideas to help preparation. Since I make my recipes for two to share, I use a larger jar and double the basic recipe. I've marked the jar on the outside with stick on labels for measure starting with oats then milk then yogurt. All other ingredients can be measured in or eyeballed.
Hope these ideas add to your enjoyment of this great recipe.
2.
Reply
Posted 13 years ago
1. I substitute low fat coconut milk for the skim milk and for flavoring I add 1/2 teaspoon of instant espresso powder, an 1/8 cup sweetened shredded coconut, honey and a 1/2 sliced banana.
2. My mocha variation calls for 1/2 teaspoon instant espresso powder, 1 teaspoon cocoa, 1 packet Truvia and 1/2 sliced banana. I serve this with toasted chopped nuts on top on the day of.
I also have a couple of ideas to help preparation. Since I make my recipes for two to share, I use a larger jar and double the basic recipe. I've marked the jar on the outside with stick on labels for measure starting with oats then milk then yogurt. All other ingredients can be measured in or eyeballed.
Hope these ideas add to your enjoyment of this great recipe.
2.
Sandi
says:
I have been doing this for a couple of months now. Only I use homemade Kefir (way more friendly bacteria) and coconut sugar. I have been thinking lately about switching up the grain? Have you tried it?
Thanks for sharing!!
Reply
Posted 13 years ago
Thanks for sharing!!
Geri
says:
I'm lactose intolerant. I can substitute the milk but have only seen lactose free yoplait in two flavors. Suggestions?
Reply
Posted 13 years ago
Nicole
says:
Geri,
Look for coconut, soy or almond yogurt. You may have to go to a specialty or health food store to find them.
Reply
Posted 13 years ago
Look for coconut, soy or almond yogurt. You may have to go to a specialty or health food store to find them.
Melody
says:
I plan to share this information with my 83 yr. old Mom who needs help planning and preparing healthy meals. I use only coconut almond milk and we use the coconut milk yogurt in anything calling for yogurt or sour cream, works great! I am big fan of chia seeds, hemp seed hearts and ground flax so I would include some hemp seed in mine along with the chia seeds. These are so perfect to make ahead and bring into work with me!!! Thank you so much for all the wonderful options you shared.
Reply
Posted 13 years ago
mxp
says:
Yeah, a non-dairy equivalent recipe would be much appreciated. Coconut milk often works and so does almond milk, but I don't know if it has the same desired effect. I'll have to try it myself.
Reply
Posted 13 years ago
Pamela Askegaard
says:
Monica
says:
Hi Pamela. You first have to open the link to the individual recipe that you want to print. Look for the large teal bars below each of the flavor varieties. Click on that bar and it links you to the detailed recipe that has a print button at the bottom.
Reply
Posted 13 years ago
Tan
says:
This was really popular for breakfast In Perth, Australia. I was there last year, they called it Birtcher , or bitcher brook porridge in the restaurants I worked at. I am a Canadian , so porridge in 40+ heat seemed silly, but when I found it was cold I was pleasantly surprised! I love this stuff, I make it with coconut milk, or oat milk instead of dairy and it turns out quite good!
Reply
Posted 13 years ago
Monica
says:
Hi Tan. I have heard from others about the popularity of this in Australia--not to mention several European countries. So, some version of this seems to have worldwide appeal. I guess that's a signal that refrigerator oatmeal by any name is a good thing! Thanks for the feedback and the tip about using coconut or oat milk.
Reply
Posted 13 years ago
Shannon
says:
Monica
says:
Hi Shannon. I haven't tried substituting other grains for the oatmeal, so I really don't know if cream of wheat would work. Some grains can be eaten raw and others can't. Part of it may depend on how well the wheat absorbs liquid when it isn't cooked. If you try it, I'd love to hear how it turns out.
Reply
Posted 13 years ago
Kristi McGowan McLenaghan
says:
Gee my daughter just asked if we could do this as cookies and cream???? I guess if you crushed up oreos and used instead of fruit...it just doesn't make it healthy. lol
Reply
Posted 13 years ago
Monica
says:
Hi Kristi. I have a son who loves oreo flavored EVERYTHING, so I'm sure he would love your daughter's suggestion. Too bad it turns this into more of a dessert, but at least the yogurt and oats would make it healthier than many desserts. :-)
Reply
Posted 13 years ago
Emm
says:
Possibly you could find chocolate wafer cookies without the oreo filling and use vanilla and 2% Fage Greek yogurt (the smoothest least bitter one, I've found).
Reply
Posted 12 years ago
carol
says:
Please tell me how much of each ingredient I would put in each jar...example oats ..fruit ..milk ..etc etc thanks
Reply
Posted 13 years ago
Monica
says:
Hi Carol. You'll find specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions. Each of the 6 flavor varieties has it's own teal bar with a link to their detailed recipes.
Reply
Posted 13 years ago
aimee
says:
I was really excited about this until I saw the dairy. Thanks to all the other people who wrote dairy substitutes. I'm vegan : )
Reply
Posted 13 years ago
Monica
says:
Hi Aimee. I've tried these with almond and coconut milk, and both were good. Another option is to use fruit juice for the liquid, if that appeals to you. Take your pick--there's a lot of flexibility for customizing the recipe to suit your personal tastes and dietary preferences. Enjoy! :-)
Reply
Posted 13 years ago
Jennie
says:
I'm intolerant to oats and dairy, but I'm going to try this with coconut yoghurt, almond milk and quinoa flakes as substitutes. Quinoa flakes (rolled quinoa) look like rolled oats, but much smaller, about the size of quick oats. Quinoa flakes absorb water and "cook" just by pouring over boiling water, so I'm hoping they will work well in this recipe. I'll let you know!
Reply
Posted 13 years ago
Monica
says:
Hi Jennie. I'd love to hear how the quinoa flakes work. I know that regular quinoa has to be cooked, but it would be great if the flake form can be used as a substitute in this recipe. Please keep us posted! :-)
Reply
Posted 13 years ago
Mike Howard
says:
Does non-dairy substitutes work OK with this? which kinds have worked best?
Reply
Posted 13 years ago
Monica
says:
Hi Mike. I've tried these with almond and coconut milk, and both were good. Another option is to use fruit juice for the liquid, if that appeals to you. Take your pick--there's a lot of flexibility for customizing the recipe to suit your personal tastes and dietary preferences.
Reply
Posted 13 years ago
Chris
says:
I also grate an apple into the mix and sometimes use applejuice when they are plentiful .
Reply
Posted 13 years ago
Angela Day
says:
Love your blog, Monica. I tried to sign up for the Amazon affiliate program and was told that Missouri bloggers aren't eligible to participate. Have you found a way around this?
Reply
Posted 13 years ago
Monica
says:
Hi Angela. You are correct about Missouri. My partners with The Yummy Life reside in California making it legal for us to be a California Amazon affiliate. There is currently a new law being considered in Congress that, if passed, will solve this problem and make all states eligible for the Amazon affiliate program.
Reply
Posted 13 years ago
Kate Martin Hall
says:
Been reading about overnight oats for a while. Just couldn't do it. Finally, after seeing all your beautifully photographed combos, I gave in and tried. One word...LOVE.
Only tried basic banana version with no sweetener (unnecessary). Eating it at about room temperature. LOVE.
Cannot wait to try others. Thanks for posting!
Reply
Posted 13 years ago
Only tried basic banana version with no sweetener (unnecessary). Eating it at about room temperature. LOVE.
Cannot wait to try others. Thanks for posting!
Monica
says:
Hi Kate. I'm so glad you took the plunge and gave the the fridge oats a try. There's no turning back now! :-)
Reply
Posted 13 years ago
Kathy Woloszyk
says:
Monica
says:
Hi Kathy. You'll find the printable individual recipes by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
carol
says:
I really like these recipes. was wondering if I can use frozen fruit instead of fresh? I'm the only one that eats fruit in the house so I buy it frozen in the winter it last longer for me.
Reply
Posted 13 years ago
Jessica
says:
All I had was steel cut oats. Will these work as a substitute? Ooooor? I know the recipe says not to use them, but what happens if you do?
Reply
Posted 13 years ago
Monica
says:
Hi Jessica. Steel cut oats don't soften enough with this refrigerator method (unless you don't mind VERY chewy oats). They need to be cooked to make them soft enough to eat. Rolled oats have been steamed and rolled flat so that they soften and absorb liquid as they soak in the fridge.
Reply
Posted 13 years ago
MHBMHB
says:
Hello, this oatmeal and flavor ideas look fantastic, and I am wondering if you have ever tried it with flax seeds? do they soften up overnight?
thank you.
Reply
Posted 13 years ago
thank you.
Olivia Alvarado
says:
Hola me confundo un poco, en Mexico se dice refrigerador o congelador donde hace hielo donde debo meterlo? a que se congele o solo se enfrie? se ve delicioso y muy nutritivo, gracias por la receta! saludos
Reply
Posted 13 years ago
Monica
says:
Hola Olivia. The oatmeal should be cold, but not frozen. (I hope that answers your question. I used an online translator.)
Reply
Posted 13 years ago
alex speaking spanish
says:
Hola, hablo poquito espanol en una cocina, y espero que te ayude. en ingles, "refrigerator" es donde no hay hielo. digo "freezer" cuando me refiero adonde pones hielo y helado. pienso que un refrigerator es "enfriador" en espanol, no?
buen suerte con esto receta, me gusta mucho con mangos frescos.
Reply
Posted 13 years ago
buen suerte con esto receta, me gusta mucho con mangos frescos.
Wendy Zebroski Owsiany
says:
Monica
says:
Hi Wendy. Oh yes, I'm a confessed Penzeys junkie. I'm lucky to have a store near my house, and it's one of my favorite places to stop in and browse. I love the aroma of spices in their stores. Yum. :-)
Reply
Posted 13 years ago
LyRae
says:
With the Mango oatmeal... I am not big on mango's what do you think about substituting it with peaches?
Reply
Posted 13 years ago
Monica
says:
Hi LyRae. You bet, peaches are a great substitute. In fact, I've done that myself.
Reply
Posted 13 years ago
Tara Parrington
says:
Hello
the picture of the main ingredients said they are oven toasted old fashioned oats....do they have to be oven toasted or can it just be old fashioned rolled oats?
also, how come it can't be steel cut oats?
Reply
Posted 13 years ago
the picture of the main ingredients said they are oven toasted old fashioned oats....do they have to be oven toasted or can it just be old fashioned rolled oats?
also, how come it can't be steel cut oats?
Monica
says:
Hi Tara. No, the oats don't have to be oven toasted. That just happened to be what was in my pantry at the time. Regular old fashioned oats are what I use most often. Steel cut oats don't soften enough without being cooked, and that's why they aren't suitable for these refrigerator oats. That is, unless you don't mind VERY chewy oatmeal. Rolled oats have been steamed and flattened. Their larger surface area allows to them absorb the liquid and soften to a good eating consistency.
Reply
Posted 13 years ago
Melissa T.
says:
This sounds great and I look forward to trying it. Would add one slight warning about chia seeds. For anyone on blood thinners or who is being treated for blood pressure issues, they should check with their physician first. Chia is a natural blood thinner and has been known to cause a significant decrease in blood pressure. No more than 1 tablespoon per day should be ingested initially, until it is known who the body will accept it. It is very high in fiber, a good thing, that can becaome an uncomfortable thing if you know what I mean.
Reply
Posted 13 years ago
Angie
says:
What is the texture like? I struggle wirh mushy foods but love the idea of make ahead
Reply
Posted 13 years ago
Monica
says:
Hi Angie. "Mushy" is kind of a subjective description. I don't consider these to be as mushy as cooked oatmeal, but they are soft and creamy. It's a matter of personal preference whether or not the texture will appeal to you. Maybe you could make up one serving and see what you think.
Reply
Posted 13 years ago
Live Love Laugh
says:
Rena
says:
Monica
says:
Hi Rena. Poppy seeds might look similar to chia seeds, but they have a very different nutritional profile. Chia seeds are way more nutritious. Poppy seeds won't absorb liquid like chia seeds either, so they won't serve the purpose of thickening the oatmeal. So, you can add poppy seeds if you like, but I wouldn't consider them a substitute for chia seeds.
Reply
Posted 13 years ago
SarahL
says:
When you soak flax seeds overnight they also soften to a edible crunch, and gel.
They are best soaked overnight before blending in a shake too, no grinder necessary.
Reply
Posted 13 years ago
They are best soaked overnight before blending in a shake too, no grinder necessary.
Sarah
says:
Monica
says:
Hi Sarah. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Felicia Nolan Callahan
says:
Not really adventurous with my oatmeal, though I love it, would just old brown sugar work?
Reply
Posted 13 years ago
Monica
says:
Hi Felicia. You bet, brown sugar tastes great in these, as long as you aren't avoiding sugar in your diet.
Reply
Posted 13 years ago
Susan Kline
says:
Sharon
says:
Monica
says:
Hi Sharon. Yes, there are gluten free rolled oats. Here's a link to them on Amazon: http://goo.gl/yZbS7U
Reply
Posted 13 years ago
Marci Padilla
says:
good morning I am new to this site, but just love the overnight oatmeal. Can you tell me if it is diabetic friendly? My son is a truck driver and am always looking for something new for his lunch. He seems to always be so hungry. I noticed a lot of carbs.
Reply
Posted 13 years ago
Monica
says:
Hi Marci. I'm afraid I'm not qualified to offer advice on medical issues. However, I can say that this is not a low-carb recipe. So, if your son is avoiding carbs, this may not be a good choice for him.
Reply
Posted 13 years ago
Salena
says:
As far as the milk source, does it have to be dairy cow's milk. My husband is lactose intolerant. Yogurt has the bacteria his body lacks, but he can not do the milk. I try to make recipes as LI friendly as possible. I will often times use coconut milk, soy milk or rice milk when milk is called for.
Do you know if those milk options have been tried?
Reply
Posted 13 years ago
Do you know if those milk options have been tried?
Monica
says:
Hi Salena. Yes, any of those non-dairy milks can be substituted. I like to use almond milk, too.
Reply
Posted 13 years ago
Judy Fye
says:
They look really good and easy to make but the carb content is way to high for a single serving, even for a diabetic. Max carbs should be between 40-45 these have 51..May sound nutritional, but not if u are counting carbs.
Reply
Posted 13 years ago
Monica
says:
Hi Judy. You are correct. These fridge oats are packed with nutrients, but the are not low carb. Oats are the main ingredients, so there's no way to make this a low carb option,
Reply
Posted 13 years ago
Deon
says:
We like to add ground flax seed to everything we can. Could we add it to this recipe?
Reply
Posted 13 years ago
Monica
says:
Sure, Deon. You can substitute ground flaxseed for the chia seeds. Works great.
Reply
Posted 13 years ago
Barbara Pabst
says:
Monica
says:
Hi Barbara. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Fran
says:
We do not have plastic lids ..only the reg metal lids and rings will it work
Fran
Reply
Posted 13 years ago
Fran
Monica
says:
Hi Fran. You bet, you can use the metal lids and rings. They are likely to eventually rust, but you can use them until then.
Reply
Posted 13 years ago
KELLY
says:
Monica
says:
Hi Kelly. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Marcia Harrington Gilbert
says:
In your list of things to gather together, you wrote, "half pint (1 cup) mason jars." This confuses me, as there are two cups in a pint. Do the measurements of everything put together fill one half pint mason jar? I'd love to try these out. They look delicious, and healthy, too.
Reply
Posted 13 years ago
Monica
says:
Hi Marcia. These fill a half-pint mason jar which is the equivalent of 1 cup. Hope you like them! :-)
Reply
Posted 13 years ago
Angela Starling
says:
Okay, I think this is a great idea but could you please let me know the amount of each ingredients..you are saying 1 cup mason jar so how much of everything would be needed as I wouldn't want to wake up and find it all over my frig as I do know it will grow.....lol
Thank you
Reply
Posted 13 years ago
Thank you
Monica
says:
Hi Angela. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Crystal
says:
I love this idea and I can't wait to try it out! I was wondering though, I tried going on Pepper Lynn's site to find the strawberry/banana pumpkin/peanut butter ones you mentioned, but I can't seem to find her site. Maybe it was taken down? Do you have the recipes for those flavor combinations? I would especially love to try the strawberry/banana!
Also, an even healthier alternative to rolled oats might be rolled spelt. I haven't tried this out myself yet, but the texture seems like it would be the same. I have worked with spelt flour many times. It just replaces regular flour. I like using it because it's healthier than regular flour. The grain is not as processed/refined, so it retains more nutrients than regular flour. The taste is great too! The only downside is that because it's organic, it's also more expensive. I would also like to note that spelt IS a type of wheat and DOES contain gluten. The gluten in it is more easily broken down within our digestive system, but still may not be safe for someone with a gluten allergy or sensitivity.
Reply
Posted 13 years ago
Also, an even healthier alternative to rolled oats might be rolled spelt. I haven't tried this out myself yet, but the texture seems like it would be the same. I have worked with spelt flour many times. It just replaces regular flour. I like using it because it's healthier than regular flour. The grain is not as processed/refined, so it retains more nutrients than regular flour. The taste is great too! The only downside is that because it's organic, it's also more expensive. I would also like to note that spelt IS a type of wheat and DOES contain gluten. The gluten in it is more easily broken down within our digestive system, but still may not be safe for someone with a gluten allergy or sensitivity.
Monica
says:
Hi Crystal. I'm not sure if Pepper Lynn's site is down permanently or temporarily. Unfortunately, I don't have her recipes. I haven't tried using spelt in these, but if you do I'd love to hear how it turns out. :-)
Reply
Posted 13 years ago
Emm
says:
Linda
says:
I didn't see any cooking instructions. I suppose its the normal directions to cook?
This is a very unique way to make oatmeal. It is a good way to have variety in oatmeal. I am the type of person that doesn't like routine eating. Thanks for your posting!
Reply
Posted 13 years ago
This is a very unique way to make oatmeal. It is a good way to have variety in oatmeal. I am the type of person that doesn't like routine eating. Thanks for your posting!
Mrs. Schofield
says:
The idea is to not have to cook it! We can just let it sit over night and it absorbs the liquid and basically makes oatmeal on the run! :)
Reply
Posted 13 years ago
Monica
says:
Hi Linda. This oatmeal is not cooked. It softens overnight as it soaks in the milk and yogurt and is intended to be eaten uncooked.
Reply
Posted 13 years ago
Mrs. Schofield
says:
Do you have to use yogurt? We are following the eat to live 6 week plan and we can't have dairy during the 6 weeks...if I make these I plan to replace the milk with almond milk.
Reply
Posted 13 years ago
Monica
says:
Hi. There are non dairy yogurts available that you might try. You can omit the yogurt, although it will result in a less creamy consistency.
Reply
Posted 13 years ago
Physha
says:
I always called it yoatmeal. My stepmom introduced me to this when I was younger we always just used a reg flavored yogurts.
Reply
Posted 13 years ago
Pat
says:
I may be blind, but I do not see any measurements for Oats, Chia, or anything. How much is used, please.
Reply
Posted 13 years ago
Roger
says:
Hi, great article. Just one minor point about chia seeds...while it's true they have lots of Omega-3 fatty acids, these are short-chain fats which the body cannot use without converting them to long-chain. Since the conversion rate may be as low as 5%, it's not really a meaningful comparison to say chia has "more" Omega-3 than salmon..what it has more of is a fat, ALA, that can't be used very efficiently. Salmon and other animal products contain long-chain Omega-3s, DHA and EPA, which are readily available to the body and is what our tissues need to stay healthy.
Reply
Posted 13 years ago
idabug
says:
I haven't looked through all the comments , this may have already been asked, but do yo think frozen blueberries would work as well as fresh? I hate even the smell of cooked oatmeal but this looks like something I could do.
Reply
Posted 13 years ago
Monica
says:
Hi Idabug. You bet, frozen blueberries work great. I often use them myself. :-)
Reply
Posted 13 years ago
Nancy Johnson
says:
Have you heard about the BERRY BREEZE - a small battery powered oxygenator that keeps veggies, fruits etc fresher longer in the refrigerator? I bought mine in early October and it has saved me tons of $$. Thought that you might be interested to know that this exists and is so AWESOME!
Reply
Posted 13 years ago
Monica
says:
Thanks for the tip, Nancy. I'm not familiar with it, but I will check it out.
Reply
Posted 13 years ago
gloria
says:
Tanya E-R
says:
I have coeliacs and oats are out for me. Could you substitute rice flakes for the oats? The recipes look great and would a good way for me to actually get breakfast if prepared in advance
Reply
Posted 13 years ago
Monica
says:
Hi Tanya. I haven't experimented with substituting other grains for the oats, and I'm not familiar with rice flakes. So unfortunately, I can't advise you on that. It's very possible that they would work well, but I think the only way to know for sure is to try it. If you do, I'd love to hear how it turns out. :-)
Reply
Posted 13 years ago
brenda
says:
how come the carbs are so high? i would love to try these but i am dieabetic and have to watch my carbs very close. thank you brenda
Reply
Posted 13 years ago
Monica
says:
Hi Brenda. The carbs are high because the main ingredient is oats. So, unfortunately this recipe may not be compatible with your diet.
Reply
Posted 13 years ago
jonquil
says:
If you add brown sugar, cinnamon, raisins and vanilla extract it tastes like rice pudding!
Reply
Posted 13 years ago
Rich Grote
says:
Jo
says:
I made the peanut butter banana one last night knowing i would like it because i like oatmeal but was very hesitant about my husband because he doesnt like oatmeal. Ate it at breakfast this morning, and wow it was better then i expected and my husband loved it! He says it doesnt even taste like you are eating oatmeal. It was very filling, keeping me full until lunch time. I just made a strawberry vanilla one for tomorrow morning, and cant wait to try it!
Reply
Posted 13 years ago
Rebecca
says:
This recipe sounds wonderful. What would you recommend to sub for yogurt, as I cannot eat dairy.
I'll sub almond milk for cows milk but ?? for yogurt?
Thank you
Reply
Posted 13 years ago
I'll sub almond milk for cows milk but ?? for yogurt?
Thank you
Monica
says:
Hi Rebecca. There are non-dairy yogurts available that others have recommended, although I haven't tried them myself. I've seen coconut and soy yogurts at the grocery store. Maybe one of those would work for you?
Reply
Posted 13 years ago
Wendell C. Chinn Jr.
says:
Does Walmart or any common grocery store carry Chia Seeds? I can't seem to find them.
Reply
Posted 13 years ago
Denise
says:
Wendell, I have never seen Chia seeds at Walmart, but try the organic section in the grocery store and you might get lucky. I usually get mine from a Sprouts or Whole Foods type of store.
Reply
Posted 13 years ago
Becca
says:
Melanie
says:
Can this be warmed up and still have good texture? Cold oatmeal just sounds unappealing to me.
Reply
Posted 13 years ago
Monica
says:
Hi Melanie. You bet. If you prefer to eat it warm, you can heat it up in the microwave or on the stove top. No problem.
Reply
Posted 13 years ago
Krissy
says:
Just ate my first one of these-- I based it off of the raspberry one, but I used honey instead of jam and blackberries instead of raspberries.
Also, I used Kefir to substitute for both the milk and the yogurt.
So delicious.
My only question is whether you have a suggestion regarding reducing the carb count... I am trying to lower my carb intake, and some of these take up half of the carbs I am allotted in just the one meal. I know oats are technically a good carb. I suppose I could just reduce the honey.jam/sugar in each recipe. Any other ideas?
Thanks for these!
Reply
Posted 13 years ago
Also, I used Kefir to substitute for both the milk and the yogurt.
So delicious.
My only question is whether you have a suggestion regarding reducing the carb count... I am trying to lower my carb intake, and some of these take up half of the carbs I am allotted in just the one meal. I know oats are technically a good carb. I suppose I could just reduce the honey.jam/sugar in each recipe. Any other ideas?
Thanks for these!
Denelle
says:
Krissy, I am going to try using my sugar-free honey. I am a diabetic and carbs are my enemy.
Reply
Posted 13 years ago
Melissa
says:
I don't like yogurt at all. Is there a way to make this with just milk or something else?
Reply
Posted 13 years ago
Monica
says:
Hi Melissa. Yes, you can omit the yogurt, although the texture of the oats will loose some creaminess.
Reply
Posted 13 years ago
Susan
says:
Monica
says:
Hi Susan. I don't recommend steel cut oats because they don't soften enough unless they're cooked. Rolled oats are steamed before they're rolled and dried, and their larger, softer surface area makes them more suitable for soaking up the liquid and softening enough to eat without cooking them.
Reply
Posted 13 years ago
Ben Bellomy
says:
Just an FYI you need to split the Chai seed to get the nutrients out of it. I blend mine for a couple seconds in my vitamix.
Reply
Posted 13 years ago
steph
says:
Monica
says:
Hi Steph. I have the calories listed with each flavor variety--just above the photo of each one.
Reply
Posted 13 years ago
CInthia
says:
Never use sugar in oatmeal, sugar negates the properties of oatmeal by the time it hits your stomach.
Instead of milk for a real Omega boost use coconut/almond unsweetened. Really good for the brain!
Reply
Posted 13 years ago
Never use sugar in oatmeal, sugar negates the properties of oatmeal by the time it hits your stomach.
Instead of milk for a real Omega boost use coconut/almond unsweetened. Really good for the brain!
JCs
says:
so funny cuz just started eating rolled oats again and was wondering if there was a way to store them with fruit for future ??? but they do all sound delish ! Wow she had the right combo's of fruit to go wit ! thanks for sharen
Reply
Posted 13 years ago
Shannon
says:
These look great! I usually mix yogurt with cottage cheese and a combination of Chia, buckwheat, and hemp seeds. Has anyone added cottage cheese to these jars for a bit of extra protein?
Reply
Posted 13 years ago
Denelle
says:
I am looking forward to trying this. I am diabetic so I will have to try with sugar-free honey, sugar-free maple syrup etc. but sounds like I may get them to taste the same or at the least diabetic friendlier. I don't know that I will go with water v. milk since that may be too far.
Reply
Posted 13 years ago
Gail Stevens Martineau
says:
Do you have suggestions for substitutes for the Greek yogurt? I am lactose intolerant. Thank you! Love this idea!!
Reply
Posted 13 years ago
Monica
says:
Hi Gail. Hi Rebecca. There are non-dairy yogurts available that others have recommended, although I haven't tried them myself. I've seen coconut and soy yogurts at the grocery store. Maybe one of those would work for you?
Reply
Posted 13 years ago
Loraine
says:
Is there a place to find a pdf printable version of all the wonderful information in this oatmeal post? Thank you.
Reply
Posted 13 years ago
Monica
says:
Hi Loraine. There is a printable version of each of the 6 recipes (links are provided below the photo of each of them), but I don't have a print feature available for the full post.
Reply
Posted 13 years ago
Debbie
says:
Monica
says:
Sure, Debbie. It can be warmed in the microwave or on the stove top if don't want to eat it cold.
Reply
Posted 13 years ago
Tami Hindes
says:
Hi I tried the chocolate banana version. Um...I'm thinking that I used the wrong kind of cocoa. I used unsweetened and it was gross. Bitter. Did you use the Nestle Quik stuff?
Reply
Posted 13 years ago
Susan Schroeder
says:
I used the Hershey's Dark Cocoa powder.. I've always liked the flavor better, still 100% cacao.
Reply
Posted 13 years ago
Monica
says:
Tami, I use unsweetened cocoa, but I do add honey or some kind of sweetener to the mix. Maybe you just need more sweetener in yours? I don't recommend Nestle Quik--it contains fillers and artificial ingredients the lessen the healthy aspect of these fridge oats.
Reply
Posted 13 years ago
Diane
says:
I just made these substituting cooked steel cut oats, almond milk, chia seeds, ground flax seed,
hemp protein powder and cooked cranberries. I also added cinnamon and it is so delish. I am
lactose intolerant and GF and cook enough steel cut oats for the week. This is perfect. Thank you for a great basic recipe!!
Reply
Posted 13 years ago
hemp protein powder and cooked cranberries. I also added cinnamon and it is so delish. I am
lactose intolerant and GF and cook enough steel cut oats for the week. This is perfect. Thank you for a great basic recipe!!
Susan Schroeder
says:
I just made my first batch of these... substituting 5 grain rolled cereal for the oats and dried cranberries for the banana in the chocolate banana... at first lick it tasted just like chocolate frozen yoghurt! Can't wait to try it in the morning!
Reply
Posted 13 years ago
Monica
says:
Hi Susan. How did it turn out substituting the 5 grain cereal? That's sounds like a great alternative.
Reply
Posted 13 years ago
Susan Schroeder
says:
It was great! Even my picky husband liked it... asked me to make some for him! We can get the 5 grain in the bulk bins at our Winco so it's very cost effective!
Reply
Posted 13 years ago
Kristin
says:
I love how you wrote ch ch ch chia! I TOTALLY got that old Chia pet song in my head! lol. I'm trying the raspberry vanilla tonight with my home made calvados vanilla - yum! :) I had some blackberries lying around so I added those in too. Can't wait to try in the morning! Thank you for your post!
Reply
Posted 13 years ago
Monica
says:
Hi Kristin. That sounds like a yummy combination. Hope you've gotten the chia pet jingle out of your head by now. :-)
Reply
Posted 13 years ago
Victor Marsillo
says:
These all look wonderful. Over the past couple of days, I assembled the ingredients for the almond mango variety and put it all together last night, in the 1/2 pint jar. After looking at the results this morning, the serving takes up about 1/3 of the jar, while the photos show the jar full to the top. Was that done for the sake of the photos, or is one serving really that little?
Reply
Posted 13 years ago
Monica
says:
Hi Victor. It sounds like you might using pint jars rather than 1/2 pint jars. Could that be it? These recipes make 1 cup and completely fill 1/2 pint jars, just as show in the photos (no photo doctoring on my part).
Reply
Posted 13 years ago
BBhomemakr
says:
We'll never mind my comment below. I used pint jars as well and now I see why I only yielded half a jar. I will double my recipe. Thanks again and I can't wait to try other combinations and add this to my blog.
Reply
Posted 13 years ago
George Blair
says:
Monica
says:
Hi George. I use caloriecount.com to calculate calories and other nutritional information. I just plugged in the ingredients for a couple of the fridge oats recipes to double check accuracy, and the numbers came out the same. So, I can't explain why you're finding a discrepancy.
Reply
Posted 13 years ago
Sylvie
says:
Have you tried switching chia seeds for hemp hearts? Just curious to see if the texture's ok
Reply
Posted 13 years ago
Monica
says:
Hi Sylvie. No, I haven't tried that. If you do, I'd love to hear what you think.
Reply
Posted 13 years ago
vanessa
says:
These sound so good!I am making them tonight, but am curious, is there mesasurements for the quantity of oats to milk and yogurt? If it is already written somewhere I apologize, I just didnt see it. I kinda just put equal parts in and in the morning i will find out if it worked:) Thanks for the cool and easy recipe
Reply
Posted 13 years ago
Monica
says:
Hi Vanessa. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Nook
says:
Happy new year from New Zealand, I came across your post on a FB link someone like and I just had to click on it and tried it out last week. Blueberry and honey one. Id like to say its my new obsession. Have already told a gf and sister inlaw to try it out.
One question, will it work with frozen berries?
Thank you in advance
Reply
Posted 13 years ago
One question, will it work with frozen berries?
Thank you in advance
Monica
says:
Hi Nook. How fun to hear from a New Zealander! My family had a fabulous vacation there a few years ago, and we fell in love with your country. I hope to go back some day. And, yes, frozen berries work great in these recipes. I use them regularly myself.
Reply
Posted 13 years ago
Lightfalling
says:
A great free mason jar lid can be found on smaller peanut butter jars, Some fit perfectly on the masons, and you are recycling!
Reply
Posted 13 years ago
Brenda
says:
I don't have the plastic lids for my mason jars, could i use saran wrap with regular metal lids
Reply
Posted 13 years ago
Monica
says:
Hi Brenda. The plastic lids aren't necessary. They're convenient and more durable than the metal lids that come with the jars. But, the metal lids work fine as long as they haven't rusted. Saran wrap is a good idea if your metal lids are no longer usable.
Reply
Posted 13 years ago
Leika
says:
Hi,
I just made a blueberry version of this recipe and the oats had a paste like consistency. The only changes I made were doubling the recipe and making it in a tupperware container as I didn't have any mason jars on hand. Do you have any suggestions that may improve my outcome? I really wanted to love this.
Reply
Posted 13 years ago
I just made a blueberry version of this recipe and the oats had a paste like consistency. The only changes I made were doubling the recipe and making it in a tupperware container as I didn't have any mason jars on hand. Do you have any suggestions that may improve my outcome? I really wanted to love this.
Monica
says:
Hi Leika. I'm sorry to hear you didn't like your fridge oats. The container shouldn't make any difference at all in the taste. So, it may just be that this recipe isn't a texture that appeals to you. Perhaps if you increased the amount of yogurt it would dilute some of the oat pastiness.
Reply
Posted 13 years ago
Patricia Koenig Miller
says:
Julie-Ann 'Jules' Rogers
says:
Oh so yummy and simple! I have three fussy and active boys (aged 11,9 and 4). Easy breakfast ideas (that they all eat) are hard to find. This is so yummy they all eat it AND so simple they can make their own flavours! Its a winner!!!
Reply
Posted 13 years ago
Monica
says:
Hi Jules. Wow, that's awesome that this passed the taste test of 3 fussy boys. That's great that you're getting their day off to such a healthy start.
Reply
Posted 13 years ago
Suzanne
says:
I use a well-washed 500 ml (pint) plastic peanut butter jar with a screw top lid. Much lighter than a mason jar, and shatterproof if you are on the go.
Reply
Posted 13 years ago
Sandra lise
says:
I made the cold oatmeal a and love them. Why do you not give the grams of sugar in the nutritional values?
Reply
Posted 13 years ago
Monica
says:
Hi Sandra. Glad you like the fridge oats. When I wrote this post, the site I used for nutritional calculations didn't include the sugar count. I will add it to my "to do" list to see if I can go back and use a different calculator that includes sugar.
Reply
Posted 13 years ago
Joy
says:
I am so angry! I made the Mango almond recipe and it was so disgusting I had to throw it out! It calls for 1/4 t of almond extract per container. I thought that seemed like too much and I was right! I should have followed my instincts and just put a drop in, but I might have still had the same result, who knows. It curdled the yogurt and coconut milk and the almond taste was disgustingly overwhelming and I like almond! I had to throw out 3 containers full of this crap. And I bought high quality expensive ingredients. What a complete waste of TIME AND MONEY!
Reply
Posted 13 years ago
Monica
says:
Hi Joy. Sorry to hear that this recipe was so disappointing for you. I have made it many, many times and never had your experience. I can understand that you may prefer to use less almond extract; that kind thing can be a matter of personal preference. The curdled yogurt and coconut milk is what has me stumped though. I have never had that happen. I wish I could explain what went so wrong for you. I know it's a bummer when a recipe doesn't work out.
Reply
Posted 13 years ago
Rebecca Fessler
says:
I have numerous food allergies, mostly to fresh fruits ( I can eat the same fruit once it is cooked) I need to carry an Epi Pen for times I unknowingly consume one:( I LOVE oatmeal, and cant wait to try ur cups, but I am unfamiliar with CHIA SEEDS- I'm nervous! I do NOT HAVE a nut allergy, but some nuts I DO avoid, because they make my mouth "feel funny" for lack of a better word! HELP!!
Reply
Posted 13 years ago
Monica
says:
Hi Rebecca. You can substitute flaxseed meal for the chia seeds, or eliminate the chia seeds altogether. If you omit them, you may need to reduce the liquid a bit, since the chia seeds absorb 10 times their volume in liquid.
Reply
Posted 13 years ago
Daphne
says:
Would the recipe still work if I leave out milk altogether or replace it, say with quinoa milk or soy milk? Am a total noob in the kitchen but am trying to start eating more healthily by preparing my own stuff.
Reply
Posted 13 years ago
Monica
says:
Hi Daphne. Sure, you can substitute any kind of non-dairy milk that you like. Go for it!
Reply
Posted 13 years ago
Steve C
says:
Thank you for this Blog and your recipes!! I have tried this Refrigerator oatmeal in several flavors and plan to try at least two more! This has become a breakfast staple for my wife and I. Our favorite so far is the pineapple coconut. I made using the rolled oats as you suggested but was wondering what you thought about substituting oat bran or quinoa. I don't know if the quinoa is ok to use uncooked? Thanks... ~Steve~
Reply
Posted 13 years ago
Monica
says:
Hi Steve. I'm glad to hear you and your wife and enjoying the fridge oats. Like you, I wanted to try a quinoa version, but it turns out that quinoa shouldn't be eaten raw. You could cook it first and use it in these recipes, however you may need to reduce the liquid added since it will already have absorbed liquid when it's cooked. I heard from another reader who successfully used quinoa flakes in place of the rolled oats. I've never tried that personally, but it maybe that is a way to use quinoa that doesn't require cooking. Oat bran might work, although I think the texture would be pretty different--not necessarily bad, just different. Those are ideas worth exploring, but it may take some trial and error to get the right ingredient proportions and consistency. If you try any of the substitutions, I'd love to hear how they turn out.
Reply
Posted 13 years ago
Steve C
says:
Hi Monica. Thanks for the info. I have made these refrigerator oatmeals using a mixture of Oat bran and rolled oats. I purchased a 1 lb 2.5 oz container of Old Wessex Ltd. Irish -Style Oatmeal and later a 1 lb 2 oz bag of Bob's Red Mill organic Oat Bran. I used a small amount of the oatmeal before mixing the two of these together to make a batch of different recipes. My wife thinks there is may be some texture difference. I'm thinking less chewy? Still working through these recipes. So far have made the two banana recipes, the pumpkin, pineapple, apple, and peach. We have not sampled them all but like the pineapple and apple very much. I will try one recipe with the Quinoa uncooked to see how it works and maybe one cooked and let you know. Thanks again for helping us get on track eating healthier!! ~Steve~
Reply
Posted 13 years ago
Steve C
says:
Well of course you were right the uncooked quinoa batch remained uncooked and did not absorb much if any liquid. I cooked up some quinoa and put a quarter of a cup of cooked in a 1 cup container and added the remainder of ingredients minus the milk. Not quit sure what I have. It filled up a little over half of the container and left a lot of room. Your recipe seems like a better fit with the ingredients as you show them!! ~Steve~
Reply
Posted 13 years ago
Monica
says:
Steve, thanks so much for the update on your experiment with quinoa. I've had others asked about substituting it in these recipes, and it's helpful to hear from someone else who has tried it. Thanks for returning to share your results.
Reply
Posted 13 years ago
kathy
says:
Has anyone ever tried using buckwheat groats instead of oatmeal or quinoa? I was recently diagnosed with celiac and wanted to avoid oatmeal (even the GF labelled oatmeal) until my bloodwork came back normal. Thanks!
Reply
Posted 13 years ago
Jocelyn
says:
I made the raspberry vanilla and Apple cinnamon ones last night and had one for breakfast..... So good! It's filling it's healthy but sweet at the same time. I would consider replacing this whenever I want ice cream!
Reply
Posted 13 years ago
Monica
says:
Hi Jocelyn. It would be hard to find a dessert that is healthier than this. That's a great idea! :-)
Reply
Posted 13 years ago
Sue
says:
Can I make this refrig oatmeal without chia seeds and also what is the measurement of the ingredients
Reply
Posted 13 years ago
Monica
says:
Hi Sue. Yes, you can omit the chia seeds, although it may be necessary to reduce the liquid a bit since the chias absorb 10 times their volume in liquid. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
April
says:
I just started making these and I am so excited about the versatility and ease in which you can make these. I have even started mixing my own flavors and combos. These are great for breakfast and I even make one for lunch as well.
Reply
Posted 13 years ago
Regina
says:
I made mango, raspberry, strawberry, apple, and blueberry today and let my kids sample all the favors. They liked all the favors best except maybe apple, so I'll try plain apple no cinnamon and see what they think. My kids have been crying for several weeks about my resolve to not buy cold cereal and instant oatmeal, but today they were all excited. It proved healthy can be good. They can't wait to buy bananas to try the other flavors. thanks.
Reply
Posted 13 years ago
Monica
says:
Hi Regina. What a good mom! Your kids are so lucky to have you providing such healthy breakfasts that are appealing to them. I'm thrilled that these fridge oats are helping with that. Have fun with the banana flavors. :-)
Reply
Posted 13 years ago
Sharon Farmer-Ramsey
says:
Sounds too good to be true. I'm not a cook but this is one recipe I think I can. Handle.great when cooking for 1or 2. Thanks for sharing.
Reply
Posted 13 years ago
Valerie
says:
I love these! They are so good and just what i need on my busy mornings! I make the blueberry and maple one with blackberries, and it is so yummy! Thanks for these recipes!
Reply
Posted 13 years ago
eroscoe23
says:
Thank you for posting these delicious recipes! You've rescued me from my breakfast doldrums! :-)
Reply
Posted 13 years ago
Stacey
says:
Tried the almond and mango flavoured one this morning.. very yummy although next time i think ill leave the almond essence out as i found it very over powering and not a taste i enjoy but it was still nice =) Am making up the blueberry one now for tomorrows brekkie!
Reply
Posted 13 years ago
Sharon
says:
I made the apple cinnamon and the banana cocoa and they were BITTER!! I dont know what I did wrong. FIrst when I made them I couldnt fit all the applesauce and even with the banana one it was running over with just a few slices in it. I tasted the banana cocoa for flavor before I put it in the fridge and it was horrible but I thought it might need to sit for a while. The next morning it was still unable to be eaten. My kids were so excited when we made them and they did not like them either. I used plain lowfat Greek yogurt--was that wrong? How can I fix this and try again. I really want something healthy for the kids in the morning. Thanks.
Reply
Posted 13 years ago
Monica
says:
Hi Sharon. The bitterness in the banana cocoa one likely came from the unsweetened cocoa powder. If you add more sweetener, it should fix the problem. It may take some trial and error to get enough sweetness to balance the bitterness of the cocoa--it's a matter personal taste. Or, you can add more bananas to make it sweeter, but it won't fit in the jar unless you reduce other ingredients or use a bigger container. As for the apple cinnamon version, I'm surprised it tasted bitter, but again I think you should try adding more sweetener. I don't know if you're accustomed to eating Greek yogurt or not, but it has a tartness that some people don't like. You could try using regular plain yogurt and see if you prefer it. Hope these suggestions help.
Reply
Posted 13 years ago
Becca
says:
I used vanilla flavored Greek yogurt & really liked the added flavor. You might want to try that. Also, I didn't want to buy new jars, so I used the pint jars I already had & it was easy to mix & you can add more fruit that way. :)
Reply
Posted 13 years ago
Emm
says:
That's likely from non-fat plain yogurt. I use 2% and LOVE it. (Personally I can't stand non-fat yogurts for their bitterness and excess compensating sugar.)
Reply
Posted 12 years ago
AKgrown
says:
I prefer to use an organic vanilla flavored greek yogurt. Fat free with all the health benefits, though just a tad more sugar content. It makes every one of these turn out delicious!
Reply
Posted 11 years ago
Hamlet
says:
Monica
says:
Hi Hamlet. There's no need to grind the chia seeds. The whole seeds absorb liquid and soften as they soak in the fridge. Unlike flaxseed, chia seeds don't have to be ground in order for the body to absorb their nutrients.
Reply
Posted 13 years ago
Lauren
says:
Hi, so I tried this and I love it! It was my first time using chia seeds (I've been experimenting with more healthy/super foods) anywho, I created a new one that was so yummy I had to share! I call it caramel apple pie. I carmalized a chopped apple with honey cinnamon and brown sugar (I've tried it without the brown sugar too and it was still pretty good, but better with the sugar) I just simmered the apples in a frying pan on the stove with the honey, cinnamon and sugar for about 10 minutes. I used a whole apple for a single serving. And then right before eating it throw on some loose granola....yum yum yum! I've also done it with pear and banana too and they turned out great too!
Reply
Posted 13 years ago
Monica
says:
Hi Lauren. Wow, that sounds amazing! Thanks so much for sharing your yummy creation.
Reply
Posted 13 years ago
childish
says:
My wife and I love these. I prepare them for her to take to work. What a great blog! Thank you so much and keep up the good work! __/\__
Reply
Posted 13 years ago
Gillean, MS, RD
says:
I am preparing to run a half marathon and this is the perfect breakfast to fuel my runs. Breakfast is the most important meal of the day and can support healthy weight loss goals. Read more on my blog: http://skinnyonnutrition.com/2014/01/24/morning-habit-to-drop-pounds/
Reply
Posted 13 years ago
judi
says:
Monica
says:
Hi Judi. ou'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Natalia Fialkowski-Goff
says:
Abbijoy
says:
We just had a contest at work for recipes for breakfast that are easy and lo-cal. Even though I missed this for the contest, I will still try this. I work with developmentally disabled adults in their residential setting, and breakfast is such a challenge, as they rush to be ready for the bus to take them to their day programs. And there is an assortment of preferences that it is difficult to cater to each. This idea will have a few fans, I'm sure, maybe even four out of five! Oh, the fifth one would like it if I add half cup of sugar! Seriously, I will work with her taste and as long as it is fewer calories than her usual fare, I will have gained a small victory!
Reply
Posted 13 years ago
Monica
says:
Hi Abbijoy. I'm so happy that these fridge oats may be a solution for the people you help at work. Even if you have to accommodate the sweet tooth of the fifth one, the other ingredients are so healthy that this is likely to be a healthier breakfast choice for her. Hope everyone enjoys these!
Reply
Posted 13 years ago
Veronica Bellotti
says:
I was in Dubia over Christmas and had a different fruit each morning and wonder what was in them beside oats, I will now be able to make them ,many thanks
Reply
Posted 13 years ago
Heather Swartley
says:
So I was a little hesitant to try this because oatmeal is "supposed to be hot" and I am completely addicted to the sugar filled packets of instant oatmeal. I figure this is a healthier alternative for breakfast, because I don't have the time to make anything in the morning (nor the willpower). I finally got around to making the apple cinnamon one a few days ago. It was good. I had to get past the fact that it was cold oatmeal, but texturally it was different than regular oatmeal. I used the honey vanilla greek yogurt and didn't add sweeteners, and it was sweet enough. I'm impressed with the flavor and the texture. I'm about to whip up some banana/cocoa ones for the morning (convinced my brother to come try it) and the apple cinnamon because it is so yummy. I can't wait to experiment with flavors! Thank you for posting this, I am excited to check out the rest of your blog.
Reply
Posted 13 years ago
Monica
says:
Hi Heather. I had a hard time wrapping my brain around the idea of "cold" oatmeal the first time I tried this. So, I can relate to that. Hope your brother enjoys the fridge oats, too.
Reply
Posted 13 years ago
Barbra Dedman
says:
I am just new to this but sounds good I will start next mo. that will be pay day I will let you know
how this is for oatmeal like I said looks good . Will talk later by your friend Barbara Dedman
thanks Monica
Reply
Posted 13 years ago
how this is for oatmeal like I said looks good . Will talk later by your friend Barbara Dedman
thanks Monica
Barbra Dedman
says:
Cherri
says:
Ok.... This looks sooooo yummy.... And granted I changed a few things.... Epic fail..... I really want try try again... But I have a list of what not to do...do not use 9 grain....sugar free Greek yogurt, leaves an after taste..... When you buy chia seeds, 10.00 later, don't buy ground!!!!!!.... Mix it we'll or the chia seeds congeal into muck.....aaaagh, I'm trying again with yummy yogurt and whole chia and plain oats!!!!! I'm hoping it is edible this time....
Reply
Posted 13 years ago
Stephanie
says:
Why won't steel-cut oats work with this recipe? I frequently throw steel-cuts and milk in my mini-slow cooker at night for a hot breakfast in the morning. Do the steel-cuts not get soft enough overnight in the fridge?
Reply
Posted 13 years ago
Melanie
says:
Stephanie, I've been doing this with steel-cut oats and it works great! I absolutely love it! I'm not sure if the liquid measurements are different, but I do 1/4 cup steel-cut oats, 1/4 cup whole milk yogurt, a little over 1/ 4 cup milk, chia seeds, and then whatever flavorings/toppings. I mix it all up the night before and the next morning the oats are chewy and perfect!
Reply
Posted 13 years ago
Amanda
says:
Hi. the pics are beautiful and I've been wanting to try these. I'm glad I came across them once again but what are the measurements? I don't want runny. I can't do runny.
Thanks,
Amanda
Reply
Posted 13 years ago
Thanks,
Amanda
Monica
says:
Hi Amanda. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Sue
says:
This is too funny I have been doing oatmeal in a jar for years. Keep telling myself I need to write a book with all my creative ideas
Reply
Posted 13 years ago
Elaine
says:
So happy to have found your site! I made the raspberry vanilla version and I and my husband loved it! With regards to the cocoa banana, is the cocoa powder sweetened or unsweetened?
Reply
Posted 13 years ago
Natalia Fialkowski-Goff
says:
Monica
says:
Hi Natalia. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Mary
says:
I don't have a comment but I do have a question. Is the oatmeal slick like oatmeal that is cooked? The only was I can eat oatmeal is either in granola or in baked goods. Thank you for taking the time to answer my question.
Reply
Posted 13 years ago
Sherri Fox
says:
Hi Mary. I don't typically like cooked oatmeal all that much simply because it gets a little slimy. However, this recipe has me in love with oatmeal! It's not slimy at all, just yummy. Try it, I think you just might like it... or like me LOVE it!
Reply
Posted 13 years ago
Lisa
says:
I cannot eat cooked oatmeal at all. It is disgusting to me. I love these and have no problems
Reply
Posted 13 years ago
Karolyn
says:
Sherri Fox
says:
Just want to pass along my sincerest thanks for posting this recipe. The possibilities are endless and this never gets boring. Even my teens (who looked at me like I had grown horns when I first put this in front of them) are loving it and asking for more! Also am very excited to try out the "instant oatmeal packets" - making those this weekend! Thanks again Monica and keep up the excellent blogging!
Reply
Posted 13 years ago
Heather
says:
These look amazing and thanks for sharing. The only thing I would change is to ditch the skim and low fat yogurt and replace them with the full fat models. Sadly, we've been fed a crock about "low fat" being good for us and thankfully now this info is coming to light. It was based on the faulty science of Ancel Keys who fudged his study results to get credibility and also knew some cronies on the inside of the US Government to approve his faulty studies, even when a few of the doctors on the panel disagreed with his findings. Pretty scary how bad information and politics can change the world for the worse without people even questioning it. Thanks dude. You caused a lot of heart disease with this lie. Check out the movie "Fat Head" as well as the book, "Get Your Fats straight" (link below) to learn about this and read the real science on it.
http://www.amazon.com/Your-Straight-Healthy-Economist-Guide-ebook/dp/B00BR3SKME/ref=sr_1_1?ie=UTF8&qid=1392498840&sr=8-1&keywords=Get+your+facts+straight
You can also Google the myth about cholesterol. The statin drugs are a huge money-maker for big pharma so the info has been squelched for a long time. Thankfully, some doctors are risking their necks to get the truth out and are also shunned by their peers, which is absolutely appalling, but goes on all the time. That's why it's so hard to weed through the info. Thanks to those doctors who take those risks. I am not affiliated with any of these books or movies, just did my research.
Reply
Posted 13 years ago
http://www.amazon.com/Your-Straight-Healthy-Economist-Guide-ebook/dp/B00BR3SKME/ref=sr_1_1?ie=UTF8&qid=1392498840&sr=8-1&keywords=Get+your+facts+straight
You can also Google the myth about cholesterol. The statin drugs are a huge money-maker for big pharma so the info has been squelched for a long time. Thankfully, some doctors are risking their necks to get the truth out and are also shunned by their peers, which is absolutely appalling, but goes on all the time. That's why it's so hard to weed through the info. Thanks to those doctors who take those risks. I am not affiliated with any of these books or movies, just did my research.
Karen J. Thompson
says:
I just discovered your refrigerator oatmeal and oatmeal smoothie recipes. Are they basically the same ingredients? The only thing I noticed was that the oatmeal was ground for the smoothie and the smoothie basically has more liquid.
Reply
Posted 13 years ago
Rob N Anne Wareham
says:
Melissa G. Yates
says:
I was wondering I can't have dairy products anymore so I know I can use almond milk but what could I substitute the yogurt with??? This would really help me so much.
Reply
Posted 13 years ago
Leyla
says:
Becca
says:
Made the the blueberry one last night & ate it this morning...YUMMMMM!! FYI, I was able to find the rolled oats & chia seeds in the bulk foods section of our Wegman's.
Reply
Posted 13 years ago
Marcia
says:
Monica, I just discovered you and The Yummy Life. I had the Raspberry Vanilla Refrigerator Oatmeal this morning and it was delicious. I will be visiting your site often and I am following you on Pinterest. I especially appreciate when you include Weight Watchers Plus Points.
Reply
Posted 13 years ago
Jazmine
says:
Just made the Banana PB2 Oatmeal one. I used Monk Fruit Extract instead of honey. That is soo good. I have to get used to eating cold oatmeal.
Reply
Posted 13 years ago
Jazzy
says:
I just made some tonight with homemade yogurt, oats, maple syrup , milk, cinnamon. Ty for this idea. Yummy breakfast.
Reply
Posted 13 years ago
Amanda Marie Jennings
says:
I made the apple cinnamon and the blueberry, and I just have a suggestion for people- make sure to use at least vanilla Greek yogurt! I used PLAIN and it made it so very difficult for me to eat them because it's so bitter. I didn't use Greek yogurt at all when I made the blueberry, and I added a little vanilla extract and let it sit for three days, it was absolutely delicious! I'm going to try them all but with vanilla Greek yogurt next time. Oopsy!
Reply
Posted 13 years ago
Emm
says:
I use plain 2% Greek yogurt and it's not at all bitter -- Fage is so wonderful I eat it plain by the spoonful, even!
Reply
Posted 12 years ago
Sarah Mateo
says:
We LOVE this recipe! I make a week's worth and freeze them. Then the day before my hubby eats them I put them in the fridge
We use the Muelsi mix by Bob's Red Mill... it adds quite a few extra nuts and dried fruits!
Reply
Posted 13 years ago
We use the Muelsi mix by Bob's Red Mill... it adds quite a few extra nuts and dried fruits!
michelle thomas
says:
I have been wanting to try these so badly. I am getting ready to have a 3 level anterior cervical fusion and want to premake these before surgery. The surgery is done through the neck so I will not be able to talk much or eat any solids for a while. Can you tell me which ones lasted to longest.. I will be in the hospital at least 3 days but also want some brought to me. Also any ideas for one's that will help my throat heal faster. I already plan on using honey, lemon and aloe. Please everyone send me your ideas and thoughts.
Reply
Posted 13 years ago
Lisa
says:
The banana recipes do not last more than a few days but all others that I have tried have lasted up to a week so far with no problems. I can't say about longer than that because they get eaten so fast. I make 6-10 at a time. I use mostly frozen fruit also as it is out of season for most fruits here.
Reply
Posted 13 years ago
Emm
says:
If it's not too late, Monica says "If I want to make these up to last more than 3 days, I prefer to freeze some (they freeze really well, except for the banana flavors). You can move one from the freezer to the fridge the day before you want to eat it, and it will be thawed and ready for you."
Reply
Posted 12 years ago
Trudy
says:
Kevin
says:
is it okay to make 5 of these oatmeal breakfasts all at once to last all week and safe time?
Reply
Posted 13 years ago
Monica
says:
Hi Kevin. This is one of those "well, it depends" kind of questions....It depends on the kind of fruit you use. It depends on the expiration dates on your milk and yogurt. If you use bananas, these should be eaten within a day. Some fruits stay good for 3-5 days, assuming they are fresh and firm from the beginning. If I want to make these up to last more than 3 days, I prefer to freeze some (they freeze really well, except for the banana flavors). You can move one from the freezer to the fridge the day before you want to eat it, and it will be thawed and ready for you.
Reply
Posted 13 years ago
Brenda
says:
Hi,
Just yesterday I was lamenting on the limited, tedious breakfasts I've been eating and wishing for a healthy, nutritious variety to start my day. Then I happened upon your website on Facebook, and I'm thrilled with all your information, recipes, and variety, and can't wait to get the ingredients! Thank you for all your research efforts and experimentation to provide a great menu for breakfast! :)
Reply
Posted 13 years ago
Just yesterday I was lamenting on the limited, tedious breakfasts I've been eating and wishing for a healthy, nutritious variety to start my day. Then I happened upon your website on Facebook, and I'm thrilled with all your information, recipes, and variety, and can't wait to get the ingredients! Thank you for all your research efforts and experimentation to provide a great menu for breakfast! :)
Amber
says:
I don't know if there are other questions like mine (I'm sorry in advance aha) BUT could you use frozen fruit instead for the raspberry/blueberry/mango recipes ? (just by thawing them out)
Reply
Posted 13 years ago
Lindsey
says:
Is it possible to substitute almond milk in place of the regular milk? I'm sorry if this question has been answered. I tried skimming the comments, but there are so many! Thanks in advance.
Reply
Posted 13 years ago
Monica
says:
Hi Lindsey. Sure, you can substitute any kind of milk you prefer. Almond milk works great.
Reply
Posted 13 years ago
Terrina LaTourette
says:
Is there something else to substitute for the oatmeal?? I need something with less carbs. I love the idea, but it's way to many carbs for me. Any ideas?
Reply
Posted 13 years ago
Kathie Gaffney
says:
These sound very yummy i would love to try them >I have differtickleitics spelling} I can not have seeds or nuts. Do I really need to put the seeds in there? Help Mari
Reply
Posted 13 years ago
Monica
says:
Hi Kathie. You can omit the chia seeds, but you may need to reduce the liquid a bit since the chias absorb some of it.
Reply
Posted 13 years ago
Karla Quinia-Galang
says:
I would definitely try all the recipes! =) Can my 1 year old baby eat this too?
Reply
Posted 13 years ago
Laura Smith
says:
I need help. There are no measurements on how much yogurt, how much milk, how much oats and such. I am not good at just guessing. Can some one please help me out. I really want to make this for my family because it looks so good. I gathered everything up today but then when I went to put it together there were no measurements.
Reply
Posted 13 years ago
Monica
says:
Hi Laura. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 13 years ago
Karla Quinia-Galang
says:
Can I use whole grain oats? Costco sells Coach's Whole grain oats. http://www.coachsoats.com/co_difference1.html
Can I feed refrigerator oatmeal to my 1 year old baby?
Reply
Posted 13 years ago
Can I feed refrigerator oatmeal to my 1 year old baby?
Monica
says:
Hi Karla. Whole grain oats come in lots of forms. Rolled oats are recommended for these fridge oats. I'm afraid I'm not qualified to advise you on what is okay to feed your baby. Maybe you could check with your pediatrician?
Reply
Posted 12 years ago
Jedidiah Wold
says:
Franyett Ovalles
says:
Edna Uvalle
says:
Did I miss the ingredient amounts? I made the OB and Banana one last night... Super yummy But way too thick!!!
Reply
Posted 12 years ago
Monica
says:
Hi Edna. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 12 years ago
Brenda Hanson
says:
Ok please I cannot eat yogurt,I have tried so many kinds but I love every thing about this can you give me another way to make it
Reply
Posted 12 years ago
Emm
says:
I don't know how I've not thought of this before -- Chocolate Raspberry and Chocolate Hazelnut! (I've also done minced Turkish Apricot and Toasted Hazelnut.)
So amazing to have a healthy 'dessert' for breakfast!
Reply
Posted 12 years ago
So amazing to have a healthy 'dessert' for breakfast!
Michelle
says:
Can regular bag of rolled oats be used? Recipe states old fashioned rolled oats (not instant, quick, or steel-cut). The picture looks like special oats that are organic and toasted.
Reply
Posted 12 years ago
Amy
says:
I absolutely love these!! Quick, healthy and delicious! The only thing I had to change was instead of using plain Greek yogurt, I used vanilla Greek yogurt. The plain had a really bad taste but the vanilla was perfect!
Reply
Posted 12 years ago
Peter
says:
Hi Monica, is there a non-dairy or vegan alternative to the yogurt? I am lactose intolerant, and am looking for something to use besides yogurt. Thanks!
Reply
Posted 12 years ago
Christine McKee
says:
I've tried a couple of these out and my Husband and I agree - our new favorite breakfast!!!! I do think I need to cut portion size mind you as I've been doing half a cup of oats. Also, I'm using almond milk and adding a little vanilla flavoring instead of cows milk.....MMMMmmmmmmm! Been adapting and making up my own recipes - so easy! Thanks for the inspiration!
Reply
Posted 12 years ago
N
says:
Made the oatmeal with PB2 and sprinkled with mini chocolate chips! Awesome! Like dessert!
Reply
Posted 12 years ago
Gil
says:
I like my porridge, Oatmeal yogurt with bit size apple and carrot; finely chopped kale, chia seeds; then stir in a table spoon of avocado oil just before eating. Less sugar more protein
Reply
Posted 12 years ago
Yanting
says:
Hi! I'm interested in making this but chia seeds are expensive in my country ): I wonder if I can remove the chia seeds from the recipe or can I substitute it with something else?
Thanks for the help!
Reply
Posted 12 years ago
Thanks for the help!
Michelle
says:
Thank you for this! I am not a breakfast person at all and have been trying for years to find something I even feel like eating before work. I've tried muffins, yogurt, smoothies, cereal, protein shakes...none of them are appealing at 6 am. But this is a hit! I've tried the mocha and the peanut butter versions so far, and both are spectacular. I love that they're easy to make, healthy, COLD, and inexpensive, too. They have it all! Thank you!
Reply
Posted 12 years ago
Emily Proffitt
says:
I just found this blog through a friend. I am so excited to try this Summer Porridge!! Thank you for writing out the calories and WW points..this is perfect!!
Reply
Posted 12 years ago
Heidi
says:
Has anyone tried overnight oatmeal with steel cut oats and chia seeds? Great flavors, I will definitely be trying some of the fruit combos you listed!
Reply
Posted 12 years ago
Chad
says:
I really want the nutritional value of the chia seeds, but they upset my stomach too much. Can you give me an adjusted recipe without the seeds to give me the same consistency? I was thinking of increasing the oats by 1/8 of a cup. Thoughts?
Reply
Posted 12 years ago
Monica
says:
Hi Chad. I haven't made this without chia seeds, so I can't give you a tested adjusted recipe. Increasing the oats by 1/8 of a cup sounds like a good place to start, but it may take some trial and error to get it right.
Reply
Posted 12 years ago
Krissy
says:
HI, excited to try these, however I"m not finding the recipe, I see the ingredients, but no amounts... does it not matter?
Reply
Posted 12 years ago
Monica
says:
Hi Krissy. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 12 years ago
ezehkef
says:
1. by how much do i need to reduce milk if i'm using regular yogurt?
2. if i use frozen fruit, by how much more do i need to reduce the liquid?
thanks
Reply
Posted 12 years ago
2. if i use frozen fruit, by how much more do i need to reduce the liquid?
thanks
Monica
says:
Hi Ezehkef. Because different yogurts can vary (some are thinner than others), I can't give you specific adjustments. The same applies frozen fruit--some releases more liquid than others. It may take a bit of trial and error to achieve the consistency you like.
Reply
Posted 12 years ago
marci
says:
Just had to say thanks for sharing these recipes. I had heard of refrigerator oatmeal, but it never appealed to me. My daughter sent me your recipes LAST YEAR. Just tried the first one this week (PB and banana). Wow, I'm hooked! So good and so nutritious. Today I'm eating the Blueberry Maple. Even my husband (who is a meat and potatoes/eggs and sausage man) loves it. Thanks much!!
Reply
Posted 12 years ago
Crystal Harshbarger
says:
The area that I live in, there isn't a huge variety of fruit that is in season right now. Any idea how well this recipe works using canned fruit?
Reply
Posted 12 years ago
Joy Cacchiola
says:
Hi Monica, I tried making the chocolate banana oatmeal last night and this morning it tasted horrible, quite bitter. I'm not sure what I did wrong. The only cocoa powder I had on hand was for baking, could that have been it? Are there different types of cocoa powder? I'm also wondering if the extreme bitterness was from the greek yogurt. I really wanted to enjoy this, I'm kinda bummed out.
Reply
Posted 12 years ago
Joy Cacchiola
says:
After reading through all of the previous comments I believe I've found my solution. I'm going to try using a different yogurt and sweetened cocoa powder. I'm also going to try adding chocolate Shakeology rather than cocoa powder next time. Hopefully that will be awesome! Thanks so much for all your wonderful recipes!!!
Reply
Posted 12 years ago
Monica
says:
Hi Joy. It sounds like you're on the right track with the substitutions you're mentioning. Because ingredients can vary from brand to brand, there can be some trial and error in figuring out a combo of yogurt and cocoa that tastes good to you. I used unsweetened cocoa powder and added some honey and mine didn't taste bitter. Trying different yogurt sounds like it may fix the problem, and/or a sweetened cocoa powder as you suggest. Hope you've found something that works for you.
Reply
Posted 12 years ago
Baalel
says:
Been eating a variant of this for a while: 1/2 cup oats, 1/2 cup home made fatfree yogurt, 1/2 cup skimmed milk and a small handfull of dried mixed fruit. Delicious.
Definately my standard summer breakfast from now on.
Reply
Posted 12 years ago
Definately my standard summer breakfast from now on.
Aubrie
says:
Hi is there anything else I can use instead of chia seeds? Maybe something I can buy in stores? I've never had them and my mom said I could possibly have an allergic reaction, don't want to risk it lol thanks!
Reply
Posted 12 years ago
Monica
says:
Hi Aubrie. You can substitue ground flaxseed (same as flaxseed meal), or omit the chia seeds altogether. You may need to reduce the amount of milk you add, because the chia seeds absorb ten times their volume in liquid.
Reply
Posted 12 years ago
Marc
says:
Monica
says:
You bet, Marc. Almond and hemp milk both work well. Coconut milk is good, too.
Reply
Posted 12 years ago
Marc
says:
Thanks, Monica! My wife & I LOVE this for breakfast! And it tastes WONDERFUL with Almond Milk! :)
Reply
Posted 12 years ago
No yogurt access
says:
Hi! I know this is probably the strangest question you have received about this recipe but I live in a small town in South Korea and access to any kind of yogurt is pretty impossible. Do you think this would work with just the milk. I can get all of the other ingredients. What do you suggest? Maybe a little coconut milk?
Reply
Posted 12 years ago
Monica
says:
Sure, you can make this without the yogurt. It will have a thinner consistency and not be quite as creamy, but milk works fine. In fact, that is a common way that muesili (a similar oat/fruit/nut mix) is prepared in Switzerland.
Reply
Posted 12 years ago
Amy Ramos
says:
sandy
says:
Monica
says:
Hi Sandy. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 12 years ago
Vincent
says:
I love oatmeal! I have never seen such great ways to prepare oatmeal before. Can't wait to get a few mason jars and get busy. Thanks Monica!
Reply
Posted 12 years ago
Tiffany Caler
says:
I made this last night with quinoa and oats; AWESOME. I used 16 oz jars.
My recipe was as follows:
1/2 C quick oats
1/4 C (heaping) cooked quinoa
1/2 C almond milk (unsweetened vanilla)
1/3 C (heaping) vanilla yogurt
1 teaspoon sugar
1 Tablespoon Chia seeds
Then I personalized them by adding blueberries to one jar, brown sugar and cinnamon to another, and I had an empty peanut butter jar that I made a batch in to soak up all the leftover peanut butter.
I ate the blueberry one this morning, it wasn't sweet enough for me so I added some honey and it was delicious!
Since I was successful with the quinoa and the oats, I'm positive that this could be adapted to an only quinoa recipe for those with oat allergens.
Reply
Posted 12 years ago
My recipe was as follows:
1/2 C quick oats
1/4 C (heaping) cooked quinoa
1/2 C almond milk (unsweetened vanilla)
1/3 C (heaping) vanilla yogurt
1 teaspoon sugar
1 Tablespoon Chia seeds
Then I personalized them by adding blueberries to one jar, brown sugar and cinnamon to another, and I had an empty peanut butter jar that I made a batch in to soak up all the leftover peanut butter.
I ate the blueberry one this morning, it wasn't sweet enough for me so I added some honey and it was delicious!
Since I was successful with the quinoa and the oats, I'm positive that this could be adapted to an only quinoa recipe for those with oat allergens.
Monica
says:
Hi Tiffany. I love your version adding cooked quinoa. Thanks so much for sharing your recipe. That adds a lot to the conversation here. :-)
Reply
Posted 12 years ago
Heidi
says:
Hi Monica,
I'm wanting to make these for my family one morning at our upcoming family reunion. With almost 30 of us, I'm not sure how practical it will be to buy that many small containers and find space for them in the fridge. Would it work to make 5 or 6 servings in one large container and then spoon it out into individual bowls for serving? I know that defeats the purpose of the grab and go breakfast, but I want to introduce my family to this awesome spin on oatmeal!
Reply
Posted 12 years ago
I'm wanting to make these for my family one morning at our upcoming family reunion. With almost 30 of us, I'm not sure how practical it will be to buy that many small containers and find space for them in the fridge. Would it work to make 5 or 6 servings in one large container and then spoon it out into individual bowls for serving? I know that defeats the purpose of the grab and go breakfast, but I want to introduce my family to this awesome spin on oatmeal!
Monica
says:
Hi Heidi. I haven't tried making this in big batches, but I don't know why it wouldn't work. It sounds like a smart way to feed a big group. Have a great reunion!
Reply
Posted 12 years ago
Sunshine Myonly
says:
Hi! Thanks for sharing . I am new to this recipe and would like to share with what I did for the 1st and 2nd bottle. 1st bottle in the morning.... i added milk chocolate almond rocher bits . wow! it was fabulous and added fresh bluberries for the other half of the bottle.
Now having my 2nd bottle for lunch..... added 2 tbsp of prune enzymes and preserved prunes. Teste awesome. ..... from Geraldine
Reply
Posted 12 years ago
Now having my 2nd bottle for lunch..... added 2 tbsp of prune enzymes and preserved prunes. Teste awesome. ..... from Geraldine
Rob Burke
says:
You can give these recipes a protein boost by adding hemp seeds. They contain over 5 grams of protein per tbs. and the flavor complements the tartness of the yogurt. It makes a good post-workout meal.
Reply
Posted 12 years ago
Dina
says:
Hi Monica, can I check with you the
Ball Mason jars u have indicated are made of glass right? And the plastic lids fit it? Those shown in your pictures are the exact jars n lids? Pls advise thank you!
Reply
Posted 12 years ago
Ball Mason jars u have indicated are made of glass right? And the plastic lids fit it? Those shown in your pictures are the exact jars n lids? Pls advise thank you!
Andre
says:
I've been wanting to make these for a while now and yours is the easiest recipe I've found so I'm definitely going to try this weekend! But first, did you use plain greek yogurt? Or would the flavor of whatever fruit you're adding work as well?
Reply
Posted 12 years ago
Renee
says:
Love this recipe but wondering if there is a way to make it dairy-free.
Thanks! :)
Reply
Posted 12 years ago
Thanks! :)
Monica
says:
Hi Renee. You can substitute any non-dairy milk and yogurt that you prefer.
Reply
Posted 12 years ago
Vera
says:
could I make these with rolled oats? Because that is what I have plenty of right now.
Reply
Posted 12 years ago
Monica
says:
Hi Vera. Rolled oats are exactly what this recipe calls for. So you've got just what you need to make these.
Reply
Posted 12 years ago
Kathy
says:
Oh my gosh! I've made 2 of these and I've only changed a couple of things. I used unsweetened almond milk instead of skim and depending on the flavor I'm doing, I'm using Light and Fit Greek flavored yogurt and then 1 pkt. of truvia! These are AMAZING....thank you for posting and sharing with us! Delish!!!!
Reply
Posted 12 years ago
Hytek Blue
says:
I absolutely love Overnight Oats! They are so good for you and mighty tasty at the same time. There are also a million variations which help keep you from suffering from breakfast boredom! :) Great article by the way!
Reply
Posted 12 years ago
Danielle W
says:
These are amazing!! I was just curious how you store your chia seeds? I've stored mine in the fridge before and had problems with them expanding. Or maybe they were just old?! :)
Reply
Posted 12 years ago
Monica
says:
Hi Danielle. I store my chia seeds in a jar in my kitchen cabinet. They have a long shelf life (at least year) stored at room temperature.
Reply
Posted 12 years ago
Linda Winsor
says:
I am excited to try your oatmeal recipes. However, I will not purchase ingredients and materials from a big box or Amazon. We need a healthy economy too and buying local is so important. I encourage everyone to support local co-ops and businesses. For more info: http://www.amiba.net/
Reply
Posted 12 years ago
Crista Brown
says:
I made the raspberry vanilla one today but I didn't have any raspberries! I had cherries... so just fyi everybody, cherry vanilla is also delicious!
Reply
Posted 12 years ago
sara
says:
Great idea, a few things I would change: I would use full fat yogurt. When you are using low fat/no fat you are not getting the proper nutrients from the foods that allow you to actually digest the food and absorb the nutrients. Also US has to put synthetic vitamins in low/no fat products…that your body can’t absorb as, yay :) Next, the whole point of soaking oats or any other grain is to break down the hull of the grain so that your body can process, break down, absorb, etc. all the nutrients. When you don’t soak grains prior to consumption for at least 7 hours in some kind of acid (hence the yogurt) you are not able to get all the nutrients, and it’s a big reason why some people are more sensitive to processing grains.
Reply
Posted 12 years ago
Liz Gonzalez
says:
that all looks really good but I only like the banana and the strawberries and the cinnamon apple I would actually try it but I don't like cold meal so it wouldn't be good for me I eat hot oatmeal but since I did my fullyraw once in awhile I'll eat it but I prefer smoothies my question is can you let me know how do you do a smoothie cuz I been thinkin about havin scared cuz I don't know if I want to make it is I would like it I need to know do you put a raw oatmeal or cook it and then do it.
Reply
Posted 12 years ago
Erin Cain
says:
Jackie
says:
Christy Buckler
says:
Hi! These refrigerator oatmeals look de-liciuos! Thank you for the info about chia seeds too. Definitely going to start using them! So, just curious, you didn't list the amounts on any of your ingredients. So how much of each of the basic ingredients do I use? I want to start making these right away so my husband has breakfast already made when he gets up.
Reply
Posted 12 years ago
Monica
says:
Hi Christy. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 12 years ago
Bong
says:
Alexis Yaskowski
says:
Monica
says:
Hi Alexis. You can skip the yogurt, but it will change the consistency of the oats--they won't be as thick and creamy. You'll may need to add more milk to compensate for the yogurt, though. It may take some experimenting to figure out exactly how much to add.
Reply
Posted 12 years ago
Sarah
says:
Love all of your recipe ideas! I was inspired to create my own, Oatmeal Raisin Cookie. I just blogged about it and linked back to you giving you credit for the inspiration. :)
http://atshirtandpearls.blogspot.com/2014/08/oatmeal-raisin-cookie-overnight-oatmeal.html
Reply
Posted 12 years ago
http://atshirtandpearls.blogspot.com/2014/08/oatmeal-raisin-cookie-overnight-oatmeal.html
Monica
says:
Hi Sarah. Your oatmeal raisin cookie version sounds yummy! Thanks for sharing. :-)
Reply
Posted 12 years ago
Elizabeth
says:
I must be missing something. No where could I find the amounts to use when filling your jar with oatmeal, yogurt and milk.
Can someone point me in the right direction ,please?
Thanks
Reply
Posted 12 years ago
Can someone point me in the right direction ,please?
Thanks
Monica
says:
Hi Elizabeth. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 12 years ago
Shaylene
says:
I love these jar and bag ideas. I am looking for things that are healthy, full of nutritious value, and that I can prepare ahead and grab on my way to work in the morning. I am wondering, do you know if these can be frozen after they have soaked over night? I was wondering if I could make a month's worth and freeze them until the week I am ready for them.
Reply
Posted 12 years ago
Monica
says:
Hi Shaylene. Yes, most of these can be frozen. I don't recommend freezing the varieties that have bananas because they darken and develop an unappealing appearance and texture. However the other fruit varieties should freeze just fine.
Reply
Posted 12 years ago
Gabi
says:
Is this the right size jar for these recipes?
http://www.save-on-crafts.com/mason-jars-quilted-crystal-8oz-12ct.html
Reply
Posted 12 years ago
http://www.save-on-crafts.com/mason-jars-quilted-crystal-8oz-12ct.html
Gabi
says:
Monica
says:
Hi Gabi. You can heat the mixture, if you prefer to eat it warm. Either zap it in the microwave or heat it in a pan on the stove top over low heat.
Reply
Posted 12 years ago
nancy
says:
Monica
says:
Hi Nancy. The main ingredients in this recipe (oats, fruit, etc.) are carby. I'm afraid that trying to make it low carb means creating a completely different recipe. This one simply isn't low carb. Sorry.
Reply
Posted 12 years ago
Natasha T
says:
Monica
says:
Sure Natasha. You can use any flavored or unflavored yogurt--whatever you prefer.
Reply
Posted 12 years ago
Jamie DiEmidio
says:
This recipe is the best! I have been doing your recipe for about a year and pass it along to friends as well. thank you!!
Reply
Posted 12 years ago
Monica
says:
Hi Jamie. I just love hearing that this recipe has stood the test of time. Thanks so much for letting me know. :-)
Reply
Posted 12 years ago
Amber Cherne
says:
We just made some using Honey Greek Yogurt, Walnuts, Dates, and Pumpkin Pie Spice for my husband, and the Mocha one for me! Can't wait to try them in the morning!
Reply
Posted 12 years ago
Monica
says:
Sounds awesome, Amber. Hope you and your husband enjoyed your fridge oats!
Reply
Posted 12 years ago
Hannah
says:
These look awesome! I will definitely be making them; and they're perfect for grab-and-go. Thank you for including WW Points values with them; I just started back on WW, so this will make for easy tracking.
Reply
Posted 12 years ago
Monica
says:
Hi Hannah. Good for you for committing to losing weight. Good luck with your WW journey! :-)
Reply
Posted 12 years ago
Pattie in Vermont
says:
Monica,
This was popular with high-schoolers who visit our home every morning at 6 AM. I did not have Greek yogurt so just used regular homemade yogurt. It was still good. Thanks so much!
Reply
Posted 12 years ago
This was popular with high-schoolers who visit our home every morning at 6 AM. I did not have Greek yogurt so just used regular homemade yogurt. It was still good. Thanks so much!
Monica
says:
Hi Pattie. That's high praise to pass the high-schooler's taste test. :-) So, glad they liked these.
Reply
Posted 12 years ago
Aminah Ahmad
says:
Hey was wondering if anyone can give me the measurements because i absolutely love it but i think it a little wrong in terms of proportion so any recommended measurement would be great! Thanks!
Reply
Posted 12 years ago
Monica
says:
Hi Aminah. You'll find individual recipes with specific ingredient amounts by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 12 years ago
Emily Flippin Maruna
says:
Hi,
This look great! Just wanted to let you know I've featured your recipe in a must make breakfast list on my blog, The Handmade Experiment. Check it out! https://emilyflippinmaruna.wordpress.com/2014/09/15/must-make-monday-breakfast-2/
Reply
Posted 12 years ago
This look great! Just wanted to let you know I've featured your recipe in a must make breakfast list on my blog, The Handmade Experiment. Check it out! https://emilyflippinmaruna.wordpress.com/2014/09/15/must-make-monday-breakfast-2/
Samantha
says:
These are tasty and satisfying. But I wanted to make a warning! I've made this twice with Greek yogurt and it works great. Then I made a batch with regular yogurt - I omitted the milk so that it was about the same texture. The next morning the whole thing smelled like moldy, yeasty bread. Seriously, I was flabbergasted. I had to throw the whole thing out, it was such a waste. Maybe something to do with the extra acid from the whey in the yogurt?
Anyway, just a warning to NOT try this with regular yogurt. Unless you want to try it for science, to see if there was just something very wrong with mine. Curious if this has happened to anyone else?
Reply
Posted 12 years ago
Anyway, just a warning to NOT try this with regular yogurt. Unless you want to try it for science, to see if there was just something very wrong with mine. Curious if this has happened to anyone else?
Jeany
says:
Just wanted to share that my favorite JAR for summer porridge is recycled Bonne Maman jelly jars. They're pint-sized, with maybe just a little more head room, and I like the shorter, squat jar because I eat it with a soup spoon, and it looks more balanced.
Of course, I'm experimenting. The Banana Cocoa recipe inspired me to try cherries in place of bananas. After 10 years of searching, I recently bought 40 pounds of frozen pie cherries, so I just halved ⅓ cup and stirred them into the cocoa mixture. I'm trying to decide whether and what kind of nuts to add. Sliced almonds? Chopped hazelnuts? And will a teaspoon of sweetener be adequate? I'm using agave, and let the teaspoon bulge a litte…
Has anyone tried making a s'mores porridge? Mini-marshmallows would release sugar into the mix and no other sweetener would be needed; you could stir in a couple of broken graham crackers just before eating. Sounds pretty good, eh?
But my big question is whether ANYONE has been inspired to try savory ingredients. Having been warned that I'm teetering on the brink of Type II diabetes, I'm always looking for alternatives to the sweet. So. I can think of a couple that might be worth trying, one would be a kind of "7 layer dip," with smoky chipotle salsa and black beans; another would use chopped cucumbers and dill.
I'm sure these sound perfectly revolting to some people, but maybe not everyone?
Reply
Posted 12 years ago
Of course, I'm experimenting. The Banana Cocoa recipe inspired me to try cherries in place of bananas. After 10 years of searching, I recently bought 40 pounds of frozen pie cherries, so I just halved ⅓ cup and stirred them into the cocoa mixture. I'm trying to decide whether and what kind of nuts to add. Sliced almonds? Chopped hazelnuts? And will a teaspoon of sweetener be adequate? I'm using agave, and let the teaspoon bulge a litte…
Has anyone tried making a s'mores porridge? Mini-marshmallows would release sugar into the mix and no other sweetener would be needed; you could stir in a couple of broken graham crackers just before eating. Sounds pretty good, eh?
But my big question is whether ANYONE has been inspired to try savory ingredients. Having been warned that I'm teetering on the brink of Type II diabetes, I'm always looking for alternatives to the sweet. So. I can think of a couple that might be worth trying, one would be a kind of "7 layer dip," with smoky chipotle salsa and black beans; another would use chopped cucumbers and dill.
I'm sure these sound perfectly revolting to some people, but maybe not everyone?
Laura
says:
I just picked up ingredients for a few of the recipes however I wasn't able to find chia seeds at the store. Could I leave them out for now until I order some?
Reply
Posted 12 years ago
Monica
says:
Hi Laura. Sure you can skip the chia seeds. You may need to reduce the liquid a bit, because the chia seeds absorb 10 times their volume in liquid. They serve as a thickener in this recipe.
Reply
Posted 12 years ago
Elizabeth
says:
Monica
says:
Hi Elizabeth. I personally prefer using rolled oats because they soften better than steel cut oats without cooking. However, a few readers have said they like using steel cut oats, so it's a matter of personal preference.
Reply
Posted 12 years ago
edith
says:
Steel cut oats are different and I did not think the
y would work. Mot sure, though....
Reply
Posted 11 years ago
y would work. Mot sure, though....
Ray
says:
Hi Monica
I discovered your overnight oatmeal recipes some time ago, and ever since I have been a big fan. Every morning, I get my overnight oatmeal that's been soaked in soy milk and mixed with raisins and blend it with banana or apple, chia, blueberries and protein powder. I just revisited your page and realised that it was possible to add everything at once and let it soak. I'll still blend it, as I love smoothies for breakfast. I told a friend about overnight oatmeal, and he was impressed! So, feel good about yourself, your advice has improved my diet and health!
Reply
Posted 12 years ago
I discovered your overnight oatmeal recipes some time ago, and ever since I have been a big fan. Every morning, I get my overnight oatmeal that's been soaked in soy milk and mixed with raisins and blend it with banana or apple, chia, blueberries and protein powder. I just revisited your page and realised that it was possible to add everything at once and let it soak. I'll still blend it, as I love smoothies for breakfast. I told a friend about overnight oatmeal, and he was impressed! So, feel good about yourself, your advice has improved my diet and health!
Katia Jade Monasterio Schrier
says:
What is the effect (if any) of using frozen fruit? Does it get to soggy? I am in a land of rare, expensive fruits, so it's prohibitively expensive to buy fresh berries, etc. Also, have you tried a diced apple? Would you cook it first or skip it? Thanks.
Reply
Posted 12 years ago
AKgrown
says:
Frozen fruits work great. I've used both frozen peaches and blueberries. No need to thaw or drain, the liquids from the fruit seem to be absorbed nicely, but do add a little flavor to the oat mixture itself. They are excellent. Apple could go either way, I would think a grated fresh apple would be best, or very finely chopped. I'm about to try apple simmered in honey, brown sugar, cinnamon and maple syrup to make either an apple pie type jar, or a caramel apple jar, or likely both. Give it a shot!
Reply
Posted 11 years ago
Elfingrl
says:
I wonder if I am doing something wrong. I love this concept, I have tried 2 different varieties - but they have both ended up tasting like paste. I want this to work! Maybe it's my sweetener - I am using Agave nectar. Help, please!
Reply
Posted 12 years ago
Monica
says:
Hmmm. I'm not sure what the culprit is here. I don't think using Agave nectar is a problem. It may just be that the recipe itself isn't pleasing to your palate. Maybe you could try increasing the milk to give it a thinner consistency? Or, add more fruit if it isn't flavorful enough. It may take some trial and error to achieve a balance of ingredients that tastes good to you. Sorry I can't offer more specific advice, but this sounds like it may be a "personal taste" kind of thing.
Reply
Posted 12 years ago
Elfingrl
says:
It does seem quite thick, I will try increasing the amount of milk. I use almond milk, but that shouldn't be a problem (hopefully). I may try steel cut oats next time. I love oatmeal & really want this to work out for a healthy breakfast. I will keep trying!! Thanks!
Reply
Posted 12 years ago
Jessica
says:
Samantha
says:
Hi there!
First I have to say my 6 year old loves these (well most of them, but she doesnt like PB to start with so that wasnt a surprise). She doesnt eat them with chia so we go as healthy as possible with the other items.
My question though is about the chia seeds. I do like them, but I just cannot get mine to gel. Im not sure if I need a different kind or if I am doing something wrong. I use ground seeds, have tried them in a blender and crushing them in a mortar. Both ways they just remain the same, not gelled at all just crunchy little "road bumps". Any advice?
Reply
Posted 12 years ago
First I have to say my 6 year old loves these (well most of them, but she doesnt like PB to start with so that wasnt a surprise). She doesnt eat them with chia so we go as healthy as possible with the other items.
My question though is about the chia seeds. I do like them, but I just cannot get mine to gel. Im not sure if I need a different kind or if I am doing something wrong. I use ground seeds, have tried them in a blender and crushing them in a mortar. Both ways they just remain the same, not gelled at all just crunchy little "road bumps". Any advice?
Monica
says:
Hi Samantha. I'm afraid I can't explain why your chia seeds don't gel. I've never had that happen. Maybe there's something wrong with the particular batch of seeds you have? Sorry I can't be of more help.
Reply
Posted 12 years ago
Zalina Kirshat
says:
girl, you definitely know how to photograph! the most appealing food pix ever!
Reply
Posted 12 years ago
Jessica
says:
i followed your recipe for the banana cocoa one and mine did not turn out like yours. It was gross and tasted like I was just eating cocoa powder. Mine did not make near as much as yours either. Not sure what happened because I followed the directions exactly and double checked to make sure I didn't miss anything. Any idea what went wrong?
Reply
Posted 12 years ago
Monica
says:
Hi Jessica. Hmmm. Hard to explain what went wrong. However, if yours didn't make as much as mine, then it sounds like you may have mis-measured something. My half pint jars are completely filled when I make these. If you didn't add enough oats, milk, or yogurt, that would explain why the cocoa flavor tastes so concentrated, and why your batch was smaller than mine. That's all I can think of....hope that helps.
Reply
Posted 12 years ago
Ndrew
says:
Hi Monica,
I LOVE overnight oatmeal. There's a banana chocolate version that I think is quite nice:
1/4 cup uncooked old fashioned rolled oats
1tablespoon dried chia seeds
1/2 cup chocolate soy milk
1/2 to 1 crushed banana
I don't add any sugar because I think the chocolate and banana are just enough.
I didn't know about PB2. I think I will try to add some next time :)
Thank you for your recipes, I'll try those for a change (and I'm thinking mango-coconut may be nice)
P.S. I'm sorry I my english is not perfect, it's not my first language...
Reply
Posted 12 years ago
I LOVE overnight oatmeal. There's a banana chocolate version that I think is quite nice:
1/4 cup uncooked old fashioned rolled oats
1tablespoon dried chia seeds
1/2 cup chocolate soy milk
1/2 to 1 crushed banana
I don't add any sugar because I think the chocolate and banana are just enough.
I didn't know about PB2. I think I will try to add some next time :)
Thank you for your recipes, I'll try those for a change (and I'm thinking mango-coconut may be nice)
P.S. I'm sorry I my english is not perfect, it's not my first language...
Monica
says:
Hi Ndrew. Thanks for sharing your banana chocolate version. Sounds good! And, by the way, your English is great; especially since it's not your first language. :-)
Reply
Posted 12 years ago
Roel Jonkman
says:
Instead of diary milk, use coconut milk, even healthier, specially considering the doubtful origin of a lot of our diary products. Mix in some high protein powder for an even higher protein boost, and sprinkle some ground linseed on top for some extra omega 3 & 6 !
Reply
Posted 12 years ago
Doris
says:
Can not wait to try some of these !! I would like to omit the chia seeds ...do I need to add any extra ingredients that are not included in the recipes or add additional amounts of the stated ingredients to make up for the lack of chia seeds ??? thanks so much !!
Reply
Posted 12 years ago
Kristen
says:
These all sound amazing! How long do they last? Can I make a few of these for the week or do I need to make them daily?
Reply
Posted 12 years ago
Monica
says:
Hi Kristen. These can be made 3-5 days in advance, depending on the ingredients. Bananas, for example, don't hold up well for more than a day. Other fruits last longer. You can also freeze non-banana varieties if you'd like to make more up for future use.
Reply
Posted 12 years ago
Annette
says:
Hi. My thoughts where to make up the basic mixture for the week and then add the fruit and other extras the night before I want to use it. Do you think that would work?
Reply
Posted 12 years ago
Sky
says:
michelle
says:
I wanted to know if you have any other suggestions to put it in. other than mason jar. Like a container or so
Reply
Posted 12 years ago
Monica
says:
Hi Michelle, any plastic jar or container will do. It needs to hold at least 1 cup and have a lid.
Reply
Posted 12 years ago
Sabrena Lowder Genrich
says:
The recipe says to use 1/2 pint mason jars but in the photos the jars look like pint size. Which ones are used?
Reply
Posted 12 years ago
Monica
says:
Sabrena, the jars in the photos and the recipe are both 1/2 pint mason jars. Promise. :-)
1/2 pint jars come in 2 different shapes (tall/narrow and short/wide), so maybe that's what's confusing you.
Reply
Posted 12 years ago
1/2 pint jars come in 2 different shapes (tall/narrow and short/wide), so maybe that's what's confusing you.
susan
says:
Origins of muesli in mountains of Switzerland. A Dr. named Bircher made it famous for his patients as a healthy meal around 1900. Part of Swiss diet now. Any grocery store sells pre-made bircher-muesli, sold with the yogurts. Great breakfast on the run. (BTW, I moved to Switzerland.) It usually has a grated fresh apple in it as well as other fruit. Get the original Bircher-muesli recipe.
http://en.wikipedia.org/wiki/Muesli
Reply
Posted 12 years ago
http://en.wikipedia.org/wiki/Muesli
Diane
says:
Hi, love your site. I'm wondering if it's possible to substitute the yogurt and milk for kefir? Thanks so much.
Reply
Posted 12 years ago
Monica
says:
Great question, Diane. I haven't tried using kefir, but I think that's a great idea. The consistency of kefir is like a yogurt and milk mixture, so I'll bet it will work. If you try it, I'd love to hear how it turns out.
Reply
Posted 12 years ago
Dawna Sweetashoney Maxwell
says:
Rhonda Bilbrough
says:
Natalie Marie Hoang
says:
I just want to say, i have loved the Chocolate Banana Recipe so much. I've shared it with so many others, and it has made breakfast a snap, especially since i have a toddler. I'm doing a blog post about it and will link to your site. Thank you again for this fantastic post!
Reply
Posted 12 years ago
Monica
says:
Hi Natalie. I'm so happy that you enjoy the chocolate banana recipe so much. Young moms need all the help they can get! I appreciate the happy feedback and link to my site. :-)
Reply
Posted 12 years ago
Wendy
says:
I don't know if this was mentioned in any of the comments above or not, but your statement about flax not being shelf stable is partially incorrect. Ground flax would have a short shelf life, whole flax is good almost forever. That said, I love refrigerator oatmeal. We used to make it with orange juice, milk, honey, raisins and walnuts. Then we would serve it with yogurt the next day. That is still my favourite way to eat it.
Reply
Posted 12 years ago
Linda
says:
Linda
says:
Woah
says:
I eat whole flax almost everyday in my homemade granola, please edit your post as you are handing out false information.
Reply
Posted 12 years ago
Gabi
says:
Hey yummy posts! You may want to replace the dairy with almond milk because calcium actually stops the body from absorbing the wonderful iron the oats provide! :)
Reply
Posted 12 years ago
Carlin Miracle Jacobson
says:
OMG!! This is so good! I used oat-milk instead of cow and used blackberries that I froze at the end of the summer with just a squirt of agave. I was fairly sceptical, but I will try anything once and I am so glad I did. THANK YOU this is brillant.
Reply
Posted 12 years ago
Cheree
says:
I have been looking through the comments and see people talk about using frozen fruit. Do you thaw the fruit? So far I have only tried it with fresh strawberries. Right now in my area the fresh fruit is very limited or very expensive. Thanks in advance for any responses to my question. My strawberry ones turned out so good, my whole family loved them. My husband loves blackberries and today I found a seedless blackberry fruit spread and I have frozen blackberries so I want to try this, but worry about them getting to runny if the berries are put in frozen.
Reply
Posted 12 years ago
WiKim
says:
Since they sit in the fridge overnight after you make them, frozen fruits are great for this recipe. By morning, the fruit will be thawed. I don't thaw the fruit before making these. I've made them with fresh fruit too and that is equally delicious. My favorite is the cocoa with bananas....omg it's heaven in my mouth.
Reply
Posted 9 years ago
Lela Davis
says:
Stacy Merrill
says:
I love these refrigerator oatmeal recipes as does my family. I am new to blogging and would like to share them on my Facebook page. Facebook.com/stacymerrillfitness
Would that be ok?
Reply
Posted 12 years ago
Would that be ok?
Stacy Merrill
says:
Aubri
says:
Love overnight oats in a jar!! I do have to heat them up in the micro for 45 seconds. Cold oats gross me out a bit. Heated, they are AMAZING!! I use unsweetened Vanilla Almond Milk instead of regular milk. Raw honey is the perfect sweetener along with a tsp of brown sugar sometimes. Our kids cant get enough of this. PB2 and Banana is their Fav!
Reply
Posted 12 years ago
Doris Whittaker
says:
In Australia we have something like this called Bircher Muesli
http://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/23/how-to-make-perfect-bircher-muesli-recipe
A wonderful way to start the day or just a great snack.
Reply
Posted 12 years ago
http://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/23/how-to-make-perfect-bircher-muesli-recipe
A wonderful way to start the day or just a great snack.
František Škuta
says:
Brandon
says:
there are any number of alternatives to "milk" that don't come from animals, you may have heard of some of them: Soy Milk, coconut milk, almond milk, rice milk, cashew milk. they even come in different flavors such as: Vanilla Soy, Vanilla Almond, vanilla coconut, chocolate Almond, unsweetened coconut, strawberry Soy, etc. hope this was helpful! :D
Reply
Posted 12 years ago
Mariah Skradski
says:
Monica
says:
Hi Mariah. Yes, most of these freeze well. The exception is the varieties with bananas, because they tend to get dark and slimy when frozen.
Reply
Posted 12 years ago
Brandon
says:
in all of your recipes the time frame is kind of vague, I just put a batch in the refrigerator at 10 pm and plan on leaving for work around 5 am, is this enough time, or is there like an 8 hour minimum that you should let them soak before eating?
Reply
Posted 12 years ago
Monica
says:
Hi Brandon. Yes, that should be long enough. I recommend a 6-8 hour soak (or longer).
Reply
Posted 12 years ago
ann south
says:
Monica
says:
Hi Ann. I'm afraid I don't have the qualifications to advise you on that. Sorry I can't help.
Reply
Posted 12 years ago
SP
says:
Thank you, Monica! This is sooo good. I have been recommending my buddies to your blog for this and they have become the oats-eating-lover since then. I have tried the other combination as well such as papaya, walnut and almonds... green apple, cocoa powder and raisin etc They are all yummy!
:-D
Reply
Posted 12 years ago
:-D
CC
says:
Monica,
Thank you for these awesome recipes! I made three (apple, raspberry and blueberry) so far and the raspberry one is delicious! I'm excited to try the other two! My one question though is this: When I made them, I went by the recipe exactly, however, mine have turned out a bit on the runny side. I like more consistency with my oats. How can I made it more thick?
Thanks!!
Reply
Posted 12 years ago
Thank you for these awesome recipes! I made three (apple, raspberry and blueberry) so far and the raspberry one is delicious! I'm excited to try the other two! My one question though is this: When I made them, I went by the recipe exactly, however, mine have turned out a bit on the runny side. I like more consistency with my oats. How can I made it more thick?
Thanks!!
Miss marlene
says:
i love this stuff too. I discovered it at a nearby quick stop restaurant on my way to work. They called it muesli. When I started researching how to make my own, I discovered that the Swiss have been eating this for many,many years. My kids love it! Yippee!! Healthy breakfast!
Reply
Posted 12 years ago
SM
says:
These are absolutely amazing! I've given this recipe to several people who tried other cold oats before and never had them turn out right. They tried yours and loved them! I use vanilla Greek yogurt for a little extra sweetness and it is the best! Thanks
Reply
Posted 12 years ago
Erin
says:
Just curious: How long do these keep in the fridge? They sound awesome and I'm eager to try it out!
Reply
Posted 12 years ago
Janet
says:
i really want to do this over night oatmeal recipe, but, I can not stand any of these fruits or combinations. Can you use strawberries, or cherries?
Reply
Posted 12 years ago
alex s.
says:
I am sure you could try it using different fruit. Try it and post your results
Reply
Posted 12 years ago
alex s.
says:
Thank you so much for sharing. I had collected the pin for some time on my pinterest account. Yesterday was the first time I made them. I made raspberry vanilla and the apple cinnamon. The raspberry is a delight. I can't wait to dive into the apple cinnamon...This was the first time i had tried the chia seeds and i am glad that they have all the nutrition without a weird add on flavor. The oatmeal and yoghurt medleyed into a very nice composition of flavors and textures....Thanks again
Reply
Posted 12 years ago
Andy
says:
Thanks for these recipes! I had heard about this sort of "yoghurt oats," and yours was the first post I found when I tried Google. I made my own variation, based on the ingredients I had on hand:
1/4+ cup old-fashioned oatmeal, uncooked
1-1/2 tsp flax meal (ground flax seed -- just what I happened to have on hand)
1/4 cup milk (2% was what I had on hand)
1/3 cup yoghurt (freshly made from whole milk, not strained but naturally quite thick)
1 Tbs dried cranberries
1 tsp honey
pinch salt
I mixed it up and left it overnight, and tried it this morning -- heavenly! Super creamy (no doubt helped by the whole-milk yoghurt), rich texture, with nice but not too much chew from the oats, and just a hint of sweetness. I can't wait to try more variations!
Reply
Posted 12 years ago
1/4+ cup old-fashioned oatmeal, uncooked
1-1/2 tsp flax meal (ground flax seed -- just what I happened to have on hand)
1/4 cup milk (2% was what I had on hand)
1/3 cup yoghurt (freshly made from whole milk, not strained but naturally quite thick)
1 Tbs dried cranberries
1 tsp honey
pinch salt
I mixed it up and left it overnight, and tried it this morning -- heavenly! Super creamy (no doubt helped by the whole-milk yoghurt), rich texture, with nice but not too much chew from the oats, and just a hint of sweetness. I can't wait to try more variations!
Sierra
says:
I love love love this recipe!!!! I recently did one with strawberry/honey Greek yogurt and dehydrated raspberries. The raspberries got plump and so tasty.
Reply
Posted 11 years ago
Tauni J. Kasch-Needham
says:
I don't like yoghurt. Is there anything else I can use? I use not fat cottage cheese in my smoothies, perhaps that would work?
Reply
Posted 11 years ago
Monica
says:
Hi Tauni. You can skip the yogurt, but it will change the consistency of the oats--they won't be as thick and creamy. You'll may need to add more milk to compensate for the yogurt, though. It may take some experimenting to figure out exactly how much to add. As for substituting cottage cheese, I haven't tried it so I really don't know how well it would work or taste. If you try it, I'd love to hear how it turns out for you.
Reply
Posted 11 years ago
Barb
says:
Monica
says:
Hi Barb. How long these keep can vary depending on the type and freshness of your ingredients. Most of them are good for 4-5 days. Any made with bananas are best eaten within a day, because the bananas will brown and get slimy if they sit longer than that. Another option to extend their life is to make several jars and freeze some. You can move them from the freezer to the fridge the day before you want to eat them.
Reply
Posted 11 years ago
Frustratedwiththispage
says:
I can't read this page because the "My favorites for making refrigerator oatmeal" list is displaying directly on top of the text. Sadly I will not be trying this recipe out as a result! How does one turn off that display??????
Reply
Posted 11 years ago
Monica
says:
So sorry for your frustration. If you scroll to the bottom of the list, there is a teal tab that says "close this list". Click on that, and the list disappears so that you can read the main content of the blog post.
Reply
Posted 11 years ago
Aya:))
says:
I'm so glad i found your blog. you have healthy easy delicious recipes 😃, clearly pictures step by step for making recipes , benefit links to buy, related links and more and more options..
Thank you. Keep going :))))..
May Allah gives you every good things. .
Reply
Posted 11 years ago
Thank you. Keep going :))))..
May Allah gives you every good things. .
Debby
says:
I was going to ask why we have to use glass jars, but I found my answer further down! I am a klutz so I don't want to transport glass on the bus I ride, so I will also use plastic containers. I also thought maybe the jars were used to measure for one serving.
Will steel cut oats not work because they don't soften up in the fridge? I just bought some and prefer to use them before I buy the other kinds. If that is the case, I wonder if I cook them first if they will work?
I am a Type II diabetic and I just wanted to let people know that the sugar free jellies and jams are pretty good but not as sweet and have a less gelled texture, but I think they would work in these recipes, but the amount might have to be adjusted.
Reply
Posted 11 years ago
Will steel cut oats not work because they don't soften up in the fridge? I just bought some and prefer to use them before I buy the other kinds. If that is the case, I wonder if I cook them first if they will work?
I am a Type II diabetic and I just wanted to let people know that the sugar free jellies and jams are pretty good but not as sweet and have a less gelled texture, but I think they would work in these recipes, but the amount might have to be adjusted.
Monica
says:
Hi Debby. That is correct that steel cut oats don't soften enough with a cold soak. You can probably adapt the recipe by cooking them first, but it may require adjusting the amount of liquid you add (since the oats won't be absorbing any of it).
Reply
Posted 11 years ago
J
says:
Hello! Can I use flavoured yogurt other than plain greek yogurt for these recipes?
Reply
Posted 11 years ago
Mini
says:
Monica
says:
Hi Mini. You'll find individual recipes with specific ingredient amounts (chia seeds included) by clicking on the big teal bars below the photos of each flavor variety. For example, below the photo of the Mango Almond Refrigerator Oatmeal, click on the teal bar that says "click to view Mango Almond Refrigerator Oatmeal recipe" and it will link to the recipe with detailed ingredients and instructions (and a print button). Each of the 6 flavor varieties has it's own teal bar with a link to their printable recipes.
Reply
Posted 11 years ago
Kristen Vanstrom
says:
Tried this for the first time, but I used almond milk instead of skim milk - SO good. I'm going to try all your different variations, my first was the Banana PB with a bit of honey. Thanks :)
Reply
Posted 11 years ago
Julie
says:
These recipes are awesome. Very easy to replace ingredients for dieters,...sugar free jam/jelly, sugar free maple syrup, or truvia for sweetner.....non fat yogurt for the low fat, they are fantastic, and give you a huge variety for breakfast!!! By the way, I only use a 1/2 teaspoon of the chia seeds (strickly to save calories only), and it still comes up nice and thick. I also always use a flavored yogurt, vanilla mostly, but the peach/strawberry is awesome with the passionfruit non fat yogurt...... thanks so much!
Reply
Posted 11 years ago
thembi
says:
Monica
says:
Hi thembi. I'm afraid I'm not qualified to advise you on that. I recommend that you can consult a nutritionist or doctor about whether or not this recipe is diabetic-friendly.
Reply
Posted 11 years ago
Cindy
says:
Monica
says:
Cindy, the calorie count is provided for each variety. Look under the title for each kind and you'll find the calorie count along with other nutritional information.
Reply
Posted 11 years ago
Steph
says:
These look wonderful. I'm excited to try these for my husband and myself. I was wondering if anyone has subbed water for the milk and how this might change the outcome?
Reply
Posted 11 years ago
Beth
says:
Hey, Monica - I'm super enjoying the peanut butter banana one. Wanted to try the raspberry. What do you think of changing it out for strawberries? I've got lots of those right now.
Reply
Posted 11 years ago
nowyat
says:
This is brilliant! To make it vegan all I had to do was use almond milk and soy yogurt! It's so easy and so open to a million varieties of flavors. I may even start eating breakfast before work instead of just cofffee. Thanks so much! :)
Reply
Posted 11 years ago
Lena
says:
I noticed in the pictures you've shared with this post have jars filled to the top with oatmeal. Yet when I make this, and follow the exact recipe, my wife mouth jars fill 1/4, SOMETIMES 1/2, of the way. What am I doing wrong? :/
Reply
Posted 11 years ago
Monica
says:
Hi Lena. My guess is that you aren't doing anything wrong but that we're using different jar sizes. Mine are half-pint jars. I'm guessing that you are using pint jars.
Reply
Posted 11 years ago
Lena
says:
So you aren't using 16 oz. wide mouth Mason jars like in the pictures? Because that's what I have been using.
Reply
Posted 11 years ago
Monica
says:
I'm afraid you are mistaken, Lena. My photos are of 8 oz (half pint) regular mouth mason jars. That's the only size I've ever used for making these. I indicate that size in my supply list as well. However, there's no problem with making them in larger jars and having extra space in them.
Reply
Posted 11 years ago
Lena
says:
I thought they were 16 oz. wide mouth Mason jars. That's how they look to me. Sorry about that.
Reply
Posted 11 years ago
Manuel Maestrini
says:
Hey there . They look awesome!!! I have just made my first banana cocoa, but to me it looks like before putting the banana, they compound it's just too "liquid"... Is it normal? I put so more oats to make consistency a little more firm, but it may be a mistake... I m not sure. It maybe would have gotten firmer, but it looked really runny.. I'd love to hear from you.. just that 22grams of oats, seemed little..
Reply
Posted 11 years ago
Monica
says:
Hi Manuel. I'm not sure I understand your question. Are you asking about the consistency when they are first mixed? They are definitely runny when you first mix them, but they thicken overnight in the fridge as the oats and chia seeds absorb the liquid.
Reply
Posted 11 years ago
Heather Hull-Williams
says:
Monica
says:
Hi Heather. Steel-cut oats don't soften enough without cooking them--they will be extremely chewy if you use them. Rolled oats have been steamed and rolled, so they soften more easily in this recipe.
Reply
Posted 11 years ago
Katreena Kirkland
says:
Helen
says:
Monica
says:
Yes, Helen. I provide the calorie count and other nutritional information in 2 places: (1) in the post directly above the photo of each different variety of fridge oats, and (2) in the printable recipe for each variety.
Reply
Posted 11 years ago
samantha jovel
says:
How many calories does this have if i make it plain using 2% milk and greek yogurt?
Reply
Posted 11 years ago
Nicole Castellon
says:
Lola
says:
Pattie
says:
I just want to point out that this page is completely jacked when viewed via desktop and impossible to read.
Reply
Posted 11 years ago
Monica
says:
I'm not sure what you mean, Pattie. Can you be more specific about the problem you're having? I'm reading the page from my desktop, and everything is fine.
Reply
Posted 11 years ago
Frances
says:
Instead of milk for the smoothies I use Kefir Milk, delicious.
Thank your for all the great ideas.
Frances from Sunny South Africa
Reply
Posted 11 years ago
Thank your for all the great ideas.
Frances from Sunny South Africa
Renee
says:
Monica
says:
Hi Renee. The banana flavors don't freeze well, because they darken and look very unappealing. But, all of the other varieties freeze great.
Reply
Posted 11 years ago
Ashley Lynn
says:
Hi! How long will these jars last in the fridge and how long in the freezer? Thanks!
Reply
Posted 11 years ago
Monica
says:
Hi Ashley. Most varieties (except the ones with bananas) are good in the fridge for at least 3 days. I've frozen them as long as 1 month; I'm not sure if they are still good if frozen longer than that.
Reply
Posted 11 years ago
Patricia Meloy-Junkroski
says:
What about sterilization? Botulism? "Food poisoning?" Please include information from authoritative sources. Are there differences in the likelihood of problems depending upon the fruit?
Reply
Posted 11 years ago
Marissa
says:
Hey, Patricia. Did you mean to post this on the fruit canning page? Since you are using the canning jars in the same way you would a Tupperware, for short-term only, there is no risk of botulism and no need to sterilize. Those processes are too over-my-head so I still to the simple overnight breakfast tasties! These are great.
Reply
Posted 11 years ago
Monica
says:
Ditto what Marissa said. These fridge oats are only stored in the fridge for a few days, so they aren't at risk for botulism any more than anything else you store in your fridge. Sterilization and botulism are concerns when processing food in jars to store at room temperature for an extended period of time--that's not the case with these recipes.
Reply
Posted 11 years ago
Marissa
says:
Hi Monica,
Have you tried this with quinoa? Any proportion changes? In my zeal, I bought a Costco-sized bag and need to find some tasty variety.
Thanks, Marissa
Reply
Posted 11 years ago
Have you tried this with quinoa? Any proportion changes? In my zeal, I bought a Costco-sized bag and need to find some tasty variety.
Thanks, Marissa
Monica
says:
Hi Marissa. Quinoa wouldn't work unless you cooked it first, because it won't soften from a cold soak in the fridge as the oats do. Since this is by design a no-cook recipe, I've only used oats. So, I'm afraid I can't advise you on adjustments needed if you make it with quinoa.
Reply
Posted 11 years ago
Jayne Bunter
says:
Veronica
says:
Monica
says:
Veronica, steel cut oats don't soften enough unless they're cooked. They're not suitable for a no-cook recipe like this one.
Reply
Posted 11 years ago
Farhi
says:
Jayne Bunter
says:
I recently started making these with homemade almond milk (yummo) this week I ran out of almonds and having a lazy day, didn't want to run into town for more or wait the time for the almonds to soak. I used instead organic powdered coconut milk and D*MN! I'm having dessert for breakfast! Another plus point, my craving for greasy, fatty food has decreased as well 😄
Reply
Posted 11 years ago
Rebecca
says:
These all look great! Can we add whey protein to the mixture? If so, what other adjustments do I need to take? Thank you! I can't wait to try
Reply
Posted 11 years ago
Nichole Sisneros
says:
Janice Tout Meservey
says:
Ihave a lactos intolerance. I cannot eat yogurt. I have tried the almond yogurt but it is not appetizing. Can you suggest some I can use in the overnight oats to replace the yogurt or can I just leave it out?
Reply
Posted 11 years ago
Mary
says:
I love oatmeal so much and would eat it everyday, but I can't tolerate the bloating I get from it. Any suggestions?
Reply
Posted 11 years ago
Nikki
says:
I just wanted to say i came accross your post and love it! Iv saved some recipies on overnight oats before but felt a little intimidated and havnt tried them. Your easy step by step pictures and recipie instructions are amazing! Thanks so much im going to try them this weekend. I was trying to read comments to see how they would work frozen, can you explain more? Like if i made the flavors and let them set in the fridge overnight and then after set put them in the freezer how does that effect with the milk or expiration dates? Any help would be appreciated! Thanks
Reply
Posted 11 years ago
Penny
says:
Hi Monica, your post is wonderful, that's why I have to tell you some of your pictures as well as words/recipes have been copied & posted by another blogger on her blog and Pinterest without giving you credit. You'll find the site here: http://yologethealthy.blogspot.com/2013/01/no-cook-oatmeal-smoothie.html?m=1
I feel it's very wrong she stole parts of your post and pretended it was original. I hope you can report this to Pinterest and Blogger.
Reply
Posted 11 years ago
I feel it's very wrong she stole parts of your post and pretended it was original. I hope you can report this to Pinterest and Blogger.
Josie
says:
The white plastic lids aren't leakproof and the metal one-piece replacement lids aren't either. I don't know if you know about this already, but Ball makes silicone "seals" that go inside the replacement lids now : http://smile.amazon.com/gp/product/B012UIM9TE?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=A1F8O0VRA3TRHI
I haven't tried the recipe with milk or chia seeds yet--I tried it with what I had in the house after borrowing my mom's only 1/2 pint mascon jar . Worked pretty good with just oats, water, blueberries, vanilla, and IHOP syrup, but I think when I try it again I'll use turbinado sugar instead for the sweetener. (A) it's way better for me, and (b), after sitting in the fridge overnight it'll have plenty of time to dissolve ... And if not, well, I like a crunch of sweetness! I'm looking forward to trying it with the chia seeds and (non-dairy) yogurt, but I'll have to go buy both of those. Along with mason jars, lids, and the seals ...
Reply
Posted 11 years ago
I haven't tried the recipe with milk or chia seeds yet--I tried it with what I had in the house after borrowing my mom's only 1/2 pint mascon jar . Worked pretty good with just oats, water, blueberries, vanilla, and IHOP syrup, but I think when I try it again I'll use turbinado sugar instead for the sweetener. (A) it's way better for me, and (b), after sitting in the fridge overnight it'll have plenty of time to dissolve ... And if not, well, I like a crunch of sweetness! I'm looking forward to trying it with the chia seeds and (non-dairy) yogurt, but I'll have to go buy both of those. Along with mason jars, lids, and the seals ...
Lindy
says:
Lindsey
says:
Thank you for sharing this recipe, it was easy and turned out wonderful. I'm trying to prep more of my work meals on the weekend for during the week and this will definitely be added to my weekly line up. I made the basic recipe then added honey, coconut, and pecans. Thanks again!
Reply
Posted 11 years ago
Cher Chéri
says:
Your recipes look great. What could I use instead of Greek yogurt? I'm lactose intolerant so I can't eat it - I also can't consume the LF version because they just add the lactaid enzyme but I still get affected. Thanks so much!
Reply
Posted 10 years ago
Adam
says:
Hi Monica!! I love the idea and I'm planning on trying out some of your recipes soon. I was just wondering about the freezing process. Should I prep all of the jars i want to make and then immediately freeze them? Or should i let them sit overnight and then transfer them to the freezer the next day? Any advice would be great. Thanks!!!
Reply
Posted 10 years ago
Monica
says:
Hi Adam. I recommend letting them soak overnight before transferring them to the freezer. That way they're ready to eat as soon as they're thawed. Enjoy!
Reply
Posted 10 years ago
Amanda
says:
Will this recipe work with substituting milk and yogurt, for almond milk and a non dairy yougury. Will the consistency turn out ok?
Reply
Posted 10 years ago
Hsn
says:
Hello Monica!
I used to do something similar, I pour some ordinary yogurt in a bowl, add some ots and mango, with a teaspoon of honey,grated almonds and chia seeds, and eat it right away. But yours seriously look so much better! Will try different recipes definatley! Thank you for posting!
Reply
Posted 10 years ago
I used to do something similar, I pour some ordinary yogurt in a bowl, add some ots and mango, with a teaspoon of honey,grated almonds and chia seeds, and eat it right away. But yours seriously look so much better! Will try different recipes definatley! Thank you for posting!
iwona
says:
Monica
says:
Hi Iowna. You can substitute any sweetener you like--sugar, honey, agave, etc. Your choice.
Reply
Posted 10 years ago
moniquecrabtree
says:
My oatmeal I used which was. Old fasion oats. Did not soak up and look or taste any diff from when I first mixed the minute together...I used half milk and half oats...what am I doing wrong
Reply
Posted 10 years ago
Monica
says:
Hi Monique. Hmmmm. I've never had that happen. I'm wondering if your oats might be too old? Is there an expiration date on them? You might check on that. They have a limited shelf life, and eventually old oats won't absorb liquid as well as fresher oats.
Reply
Posted 10 years ago
Kristine
says:
Hi there,
I recently found your site/blog not too long ago and I have tried your recipes and they are wonderful. I wanted to ask if it is okay not to add yogurt and I haven't really tried without the yogurt but wanted to know if anyone has posted here how it tastes like without the yogurt.
Thank you
Reply
Posted 10 years ago
I recently found your site/blog not too long ago and I have tried your recipes and they are wonderful. I wanted to ask if it is okay not to add yogurt and I haven't really tried without the yogurt but wanted to know if anyone has posted here how it tastes like without the yogurt.
Thank you
Barbara
says:
I am confused. What is the best "non dairy" yogurt for lactose intolerant to use. I use almond milk for the milk. I can't tolerate dairy yogurt. Someone please reply. Thanks.
Reply
Posted 10 years ago
Barbara
says:
I don't have a Facebook account and don't want one. Can I get a reply some other way? I love this oat mixture but the yogurt is killing my stomach. I read about coconut yogurt, and the writer was not positive about the product. Please help.😍
Reply
Posted 10 years ago
gthelma
says:
Hi, your pictures look delicious!, & I love oatmeal.!!!!!, but I'm not crazy on yogurt :( .,can it b substituted??
Reply
Posted 10 years ago
Michelle Sperry
says:
Steve
says:
Nice recipes, but you have bad information about chia.
It does not have more omega 3 fatty acids than flax (5g vs over 6g per ounce for flax) and its protein content is the not greater than quinoa (both have 4 grams per ounce) and is less than oats (5) or flax (6). Chia is a good food, but it's in the mix with other similarly healthy foods. No need to over-sell it.
Reply
Posted 10 years ago
It does not have more omega 3 fatty acids than flax (5g vs over 6g per ounce for flax) and its protein content is the not greater than quinoa (both have 4 grams per ounce) and is less than oats (5) or flax (6). Chia is a good food, but it's in the mix with other similarly healthy foods. No need to over-sell it.
Jack
says:
I would really prefer to use steel cut oats for the i
overnite oarmeal in a jar. Any suggestions?
Reply
Posted 10 years ago
overnite oarmeal in a jar. Any suggestions?
Jemima
says:
Breakfast - Mango and Almond Overnight Oats @ http://www.theyummylife.com/recipes/219 I used 1/4 cup of #UncleTobys Quick Oats, 1/3 cup of Almond Milk 🍼 1/4 cup of cottage cheese 🧀 1 1/2 teaspoons of chia seeds, 1 teaspoon of almond butter, 1 teaspoon of honey 🍯 and 1/2 a chopped mango and left in the fridge overnight and taken out an hr before eating and it was delicious 😋
I have posted on Pinterest and Instagram 😍
Reply
Posted 10 years ago
I have posted on Pinterest and Instagram 😍
Bonnie Copeland
says:
Edward Lee
says:
HI Monica,
Just wondering, what will happen to the consistency and overall taste and shape of using a base recipe with all milk and no yogurt.
The reason I'm asking is that I'm poor and have to sub in things that I can more afford, like using sugar instead of maple syrup.
Thanks for sharing and having this site.
Ed
Reply
Posted 9 years ago
Just wondering, what will happen to the consistency and overall taste and shape of using a base recipe with all milk and no yogurt.
The reason I'm asking is that I'm poor and have to sub in things that I can more afford, like using sugar instead of maple syrup.
Thanks for sharing and having this site.
Ed
Monica
says:
Hi Ed. You bet, feel free to skip the yogurt and increase the amount of milk. That works!
Reply
Posted 9 years ago
Kat Taylor
says:
Hi, I love the idea but is there an alternate way to make this lactose free?
like Sub with rice or coconut milk
Reply
Posted 9 years ago
like Sub with rice or coconut milk
Edward
says:
Your photographs are beautiful. Thanks for taking the time to get them right. It makes a big difference to see appetizing photos.
Reply
Posted 9 years ago
Holly
says:
I love this stuff! I used to make it all the time. My husband has to watch his carbs and sugars for A1C levels. Any low carb recipes available?
Thanks
Reply
Posted 9 years ago
Thanks
Pat
says:
I make a dozen different flavors (mostly pineapple and applesauce) at a time and keep them in the freezer. I take one out the night before and put it in the refrigerator. I have done this for over a year and it works really well. Love these and they keep me satisfied all morning.
Reply
Posted 8 years ago
Pat
says:
Sorry, I forgot to mention. I leave the finished product in the fridge overnight or for at least 8 hours so the oatmeal can absorb the liquid. Then I put them in the freezer.
Reply
Posted 8 years ago
Mari
says:
Can you freeze these? I know it may change the texture but I’m so interested in doing so!
Reply
Posted 8 years ago
Monica
says:
Yes, Mari. These freeze well using all fruits except bananas--they darken and make the mix visuallly unappealing. I freeze mine regularly so that I can make up more in advance. Go for it!
Reply
Posted 8 years ago
Vanessa
says:
Cory
says:
Therese
says:
Kolleen
says:
Lily
says:
Pat
says:
I have been making these for several years now. I make 12 at a time. I leave them in the refrigerator for about 8 hours, then move them to the freezer. I move one out of the freezer to refrigerator everyday for the next morning. Love them and they keep me full to lunch. My favorites are Apple Cinnamon and Pineapple. They freeze really well.
Reply
Posted 8 years ago
Pati
says:
This oatmeal looks AMAZING! What a great idea. I actually have some pancakes made from ketowiz recipe https://www.ketowiz.com/three-delicious-keto-pancakes/. Now that I know how to top it up, I’ll have to start making some oatmeal asap. Thank you for the recipe
Reply
Posted 7 years ago
Barbara, R.N. Nutrition Instructor
says:
Nutrition Update Alert!
Here we are many years after the original post, and researchers have dumped the skim/no-fat milk recommendations because they don’t contain any/enough essential fatty acids. We need what is in whole milk for heart health. Damn the calories, full milk ahead! I love cold oatmeal in the summer (which is 3/4 of the year where I live) and cook my steel-cuts in my Instant Pot, which was also unheard of in this original post. I detest yogurt, so I add LOTS of cinnamon and blueberries, and now I’m going to also add chia seeds. As for salad in a jar, I do that, too, but it MUST be made with dark leafy greens like kale, spinach, romaine, etc. to provide two nutrients necessary to help prevent a now- current epidemic of Age Related Macular Degeneration. Among the baby boomers and older population. It is hereditary, but inadequate lutein and zeaxanthin contribute. We are what our genes dictate, but we can alter a great deal of what we tend to suffer. So add those chia seeds to salad, too, and some quinoa, and have a glass of whole milk alongside.
Reply
Posted 7 years ago
Here we are many years after the original post, and researchers have dumped the skim/no-fat milk recommendations because they don’t contain any/enough essential fatty acids. We need what is in whole milk for heart health. Damn the calories, full milk ahead! I love cold oatmeal in the summer (which is 3/4 of the year where I live) and cook my steel-cuts in my Instant Pot, which was also unheard of in this original post. I detest yogurt, so I add LOTS of cinnamon and blueberries, and now I’m going to also add chia seeds. As for salad in a jar, I do that, too, but it MUST be made with dark leafy greens like kale, spinach, romaine, etc. to provide two nutrients necessary to help prevent a now- current epidemic of Age Related Macular Degeneration. Among the baby boomers and older population. It is hereditary, but inadequate lutein and zeaxanthin contribute. We are what our genes dictate, but we can alter a great deal of what we tend to suffer. So add those chia seeds to salad, too, and some quinoa, and have a glass of whole milk alongside.
Jasmine
says:
How long can you keep them in the fridge before going bad? Wanted to make a few for the week.
Reply
Posted 7 years ago
Kim
says:
Is there to modify this for diabetics to get the carb count down? I do realize most of the carbs comes from the oatmeal. Just wondering if you have any suggestions. Thanks in advance for your help. We love the recipes but my husband can’t eat them now:/
Reply
Posted 7 years ago
Rakhi
says:
Your recipes look great. What could I use instead of Greek yogurt? I'm lactose intolerant so I can't eat it - I also can't consume the LF version because they just add the Lactaid enzyme but I still get affected. Thanks so very much!
Reply
Posted 7 years ago
Radhika
says:
What a clever idea!
I had an apple cinnamon one for breakfast this morning. I'd made a few changes to your recipe, but it was good. This is definitely a recipe I will use again. Diseases And Conditions
Reply
Posted 7 years ago
I had an apple cinnamon one for breakfast this morning. I'd made a few changes to your recipe, but it was good. This is definitely a recipe I will use again. Diseases And Conditions
Colleen Burns
says:
I've been learning about physic acid, and have since been soaking oats overnight before cooking in am. Do you have any thoughts on the phytic acid in the oats prepared this way?
Reply
Posted 6 years ago
Laura d
says:
We accidentally got a bag of steel cut oats. Can I use them following the same recipe or should I add more liquid?
Reply
Posted 4 years ago
Kris
says:
I admittedly did NOT read all the comments, has anyone used dried fruit for theirs?
With the craziness of prices lately, it has been more cost-effective for my family to use dried fruit in some recipes, and we LOVE the dried mangoes from Costco.
Maybe increase milk amount a bit?
Reply
Posted 4 years ago
With the craziness of prices lately, it has been more cost-effective for my family to use dried fruit in some recipes, and we LOVE the dried mangoes from Costco.
Maybe increase milk amount a bit?
Towanda Martin
says:
Is there a way to make these up for a full week? I’m wondering if I put everything including flavorings but waited on the fruit, would they last longer in the fridge?
Reply
Posted 4 years ago
Rosalva
says:
Hello, I pinned this recipe many many years ago, and it was my go to, but I could’ve sworn that the original had a blueberry and coconut, overnight oats. It had almond extract, cinnamon, maple syrup, and coconut and almonds, but I can’t seem to find it am I mistaken?
Reply
Posted 3 years ago
Anne
says:
I read this post last month and decided to give it a try. Let me tell you first of all that I had been a non-breakfast eater my entire adult life. But I tried this just because it looked so good! Well I wasn't disappointed … this was AMAZING! I now look forward to having this great oatmeal for breakfast! I no longer have the mid morning hunger pangs I had when I skipped breakfast or the cravings for sugary foods. Thank you for something so simple, nutritious and delicious!
Reply
Posted 3 years ago
Valerie
says:
I use 1/2 regular oats & 1/2 steel cut; give the recipe a little chew in it!
Reply
Posted 2 years ago
Carleigh
says:
I've tried quite a few overnight oats recipes and I've never liked the taste. I gave these a try and I love them, so thank you so much!
Reply
Posted 9 months ago
Let's hear what you have to say
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