Basic Overnight Oats

This isn't a traditional Eriksson Conspiracy recipe. Nonetheless, it's become popular in our household for a make-ahead breakfast, especially on mornings where there isn't time to cook. This recipe produces an oatmeal with a different texture than the usual porridge; it's more like a creamy pudding. And who doesn't want pudding for breakfast? Try it and see.

BASIC OVERNIGHT OATS
⅓ cup plain Greek yogurt
½ cup (heaping) rolled oats
⅔ cup unsweetened milk of choice (you can use dairy or nondairy milk)
1 T. chia seeds or ground flaxmeal
½ t. vanilla extract
a pinch of salt
up to 2 T. honey or maple syrup (optional)

The night before you want to eat this, whisk together all ingredients in a medium-sized bowl. Pour into a glass pint jar (or two half-pint jars), cover with tight-fitting lid(s) and refrigerate for at least 4 hours, preferably overnight. Oats will be ready to eat in the morning.

Makes 1 large or 2 small servings, depending on how hungry you are when you wake up.

And if you get bored, here are some Variations!

Carrot Cake Overnight Oats: To the original recipe, add: 1 carrot, peeled and shredded; 2 T. softened cream cheese; ¼ cup raisins; ½ t. ground cinnamon. Mix and refrigerate.

Chocolate Chip Banana Overnight Oats: To the original recipe, add: ½ ripe banana, chopped or mashed; 2 T. chocolate chips. Mix and refrigerate.

Tropical Overnight Oats: Make the original recipe, substituting ⅔ c. coconut milk (the kind from the can) for the milk. Then add: ⅓ c. chopped fresh or canned pineapple; ⅓ c. chopped ripe mango; ½ ripe banana, chopped or mashed; 2 T. unsweetened flaked coconut. Mix and refrigerate.

Strawberry Cheesecake Overnight Oats: To the original recipe, add: ¼ cup chopped fresh strawberries; 3 T. softened cream cheese; zest and juice of ½ lemon. Mix and refrigerate.

Pumpkin Spice Overnight Oats: To the original recipe, add: ½ cup plain pumpkin puree; ½ t. ground cinnamon; ⅛ t. ground cloves; ¼ t. ground nutmeg. Mix and refrigerate.

German Chocolate Overnight Oats: Make the original recipe, substituting ⅔ c. coconut milk (the kind from the can) for the milk. Then add: 2 T. unsweetened cocoa powder; ¼ cup unsweetened flaked coconut. Mix and refrigerate.

Peanut Butter Cup Overnight Oats: To the original recipe, add: 2 T. natural peanut butter; 2 T. unsweetened cocoa powder. Mix and refrigerate.

Key Lime Pie Overnight Oats: To the original recipe, add: 1 T. key lime juice (regular lime works, too); 2 T. softened cream cheese; ½ t. key lime zest (regular lime works, too). Mix and refrigerate. Top with crunched-up graham cracker crumbs before serving.

Lemon Poppyseed Overnight Oats: To the original recipe, add: 1 T. lemon juice; ½ t. lemon zest (just the yellow stuff, not the white pith); 2 t. poppy seeds. Mix and refrigerate.

Chai Latte Overnight Oats: To the original recipe, add: ½ t. ground cardamom; ½ t. ground allspice; ½ t. ground nutmeg; 1 t. ground cinnamon; ¼ t. ground cloves (or less – cloves can be strong!); ½ t. ground ginger. Mix and refrigerate.

Blueberry Overnight Oats: To the original recipe, add: 1 T. lemon juice; ½ c. fresh or frozen blueberries. Mix and refrigerate.

Chocolate Peppermint Overnight Oats: To the original recipe, add: 2 T. unsweetened cocoa powder; ⅛ t. peppermint extract; ¼ cup chopped dark chocolate (optional). Mix and refrigerate.

Cherry Toasted Almond Overnight Oats: To the original recipe, add: ¼ cup sliced almonds, toasted; ¼ cup dried tart cherries, preferably unsweetened; ¼ t. almond extract. Mix and refrigerate.

Contributor: Soozcat