obsessed with refrigerator oatmeal.

May 16, 2013

I feel kind of like an impostor posting something about food because everyone should know by now that I am not a foodie or a cook by any means. BUT maybe that gives me cred in a weird sort of way? Like, if this works for ME then it could easily work for you? Regardless, here goes.

I used to be obsessed with cereal. I’d eat it for breakfast, dinner, snack, anytime I could get it. Then something happened when I got pregnant and I don’t like the feeling of that much milk on my stomach anymore. And I realized that cereal is basically just sugar; even the healthy kinds are not that healthy.

In the hospital when I gave birth to Meredith I ordered the oatmeal. It was thick and chewy and delicious. Ever since then, almost every single day, I have had oatmeal for breakfast. Not the instant kind, either. I couldn’t get enough!

Then I saw a link to this post. Refrigerator oatmeal! I tried it once and it was kind of watery; I made adjustments, tried it again, and my life was changed. So I wanted to share with y’all my version of this because I live for it. I actually look forward to it every night before I go to bed. Every Sunday I make a batch for the week ahead and then on my way out the door I grab one.

refrigerator oatmeal ingredients

The ingredients I use are:

>1/2 cup rolled oats (not quick or steel cut)
>almost 1/2 cup of milk (I use skim, you can use whatever)
>1 teaspoon chia seeds (you can buy them in a bag, as above, or get them from the bulk bin, which is what I normally do)
>2 teaspoons maple syrup (I’ve only tried it with the real stuff)
>2 big spoonfuls/globs of Greek yogurt (full fat or 0%, it tastes good both ways)

You don’t have to be super precise with the measurements, as you can see. You can also substitute or adjust for your choice of sweetener or yogurt. I have also made this without the chia seeds and it is still really good, but I like having them in there because they turn into this gel-like texture that I enjoy and they add extra nutrition.

making refrigerator oatmeal

So basically I just add all the ingredients together (except the blueberries, in the order that I listed them) into a half-pint mason jar and mix them together with a spoon.

making refrigerator oatmeal

Once they’re mixed I add in enough blueberries at the top to fill the jar, then gently mix them in. I screw the top on (these are so much easier than the ones that come with the jar) and put it all in the fridge overnight. Then in the morning I have to hold myself back from eating several jars at once. :)

blueberry maple refrigerator oatmeal

Posted in: personal, domestication, personal, things i love

Comments on obsessed with refrigerator oatmeal.

  1. 1

    From Lisa:

    Those lids for the jars are the best.

    Do you eat it cold, or heat it up? I love this idea, but I’m not sure I can get behind cold oatmeal.

  2. 2

    From kapachino:

    I eat it cold. It’s soooo good. I had never tried it cold before but I love it, so give it a try!

  3. 3

    From Sara:

    I’ve gotta try this!

  4. 4

    From lauren w:

    I’m excited to try this! A little skeptical about cold oatmeal myself but def willing to try!

  5. 5

    From kapachino:

    Don’t think of it as oatmeal then, think of it as something different. Not only do I think it’s delicious but I know it’ll be nice during the summer when it’s hot and I don’t want a hot breakfast! Sort of like how I drink iced coffee during the summer.

  6. 6

    From Krista:

    I have a similar overnight oats with 1/3 cup oatmeal, 2 Tbsp chia, 1.25 cup milk or almond milk, handful of raisins, handful of chopped walnuts, and cinnamon (Oh She Glows has lots of variations – http://ohsheglows.com/categories/recipes-2/breakfast/vegan-overnight-oats/).

    Do you make a whole weeks worth in one batch? I’ve never tried making it more than 2-3 days in advance.

  7. 7

    From kapachino:

    I do make it a whole week in advance. Most places I’ve read only make it 2-3 days ahead, but I have too much going on during the week to make more and it’s so much easier to make it all at once. I just make sure all my ingredients (mainly the milk and the yogurt) won’t expire that week and then I’m good. It has stayed delicious the whole time so I’m not sure what the problem would be!

  8. 8

    From Sarah:

    Yes! I love love love overnight oats. We ate them every day on vacation because they were so easy and good (and cheap compared to eating out).

  9. 9

    From Amanda:

    I LURVE this shiznit. Make it on the daily for the twins because healthy, etc., etc., but also it’s super cheap? So.

  10. 10

    From kapachino:

    Yes! Cheap and toddler-friendly. Should’ve mentioned that.

  11. 11

    From Kim:

    I keep seeing variations of this and I really need to try it. It looks so easy and I love the idea of healthy breakfast on the go.

  12. 12

    From Nora:

    So apparently I need to try this since everyone else enjoys it. I’m intrigued! I’m not a huge oatmeal fan; I ate it when I had my tonsils and wisdom teeth out and that’s about it, but Knight swears by oatmeal. I may give this a try since it’s obviously healthier than what Knight likes and is quick/easy! Thanks for sharing. :)

  13. 13

    From Melanie:

    I want to try this!

  14. 14

    From Rose:

    I tried this last night & and after eating it this morning fell in love w it! & have pestered my sister into trying it tonight hehe. Thank you for sharing!

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