Overnight refrigerator oatmeal is kind of making its rounds around the interwebs, so I decided to give it a shot. And I loved it. It’s a little different from cooked oats–it’s (obviously) not cooked and lacks that kind of cohesive consistency of cooked oatmeal. But it doesn’t bother me, and when I pair it with a few slices of precooked bacon (I use that Hormel precooked bacon that’s 70 calories for 4 slices), it keeps me full until lunchtime. One thing I love about it is that you can totally customize it however you want to, you just need equal amounts of oats and liquid, then you can round it out however you want. Fresh fruit, dried fruit, peanut butter, chocolate, nuts, seeds, however you like it, you can make it work! I’ve had a lot of fun the last few weeks playing around with different combinations and finding things that we love.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Oats – Regular or quick cooking oats will work, but not steel-cut or instant oats.
- Milk – I use 1% milk, but any milk will work, even non-dairy options.
- Vanilla extract – A little bit of vanilla bean paste would also work.
- Almond extract – We’re just using a touch of almond here, but it really adds another layer of depth to the finished oatmeal.
- Brown sugar – Or your favorite sweetener.
- Ground cinnamon
- Pinch of salt – If desired. It helps bring out the other flavors.
- Fresh raspberries – Or your fruit of choice.
- Sliced almonds – Or other nut, toasted or raw.
How to Make Overnight Refrigerator Oatmeal
- This couldn’t be easier: Combine the oats, milk, vanilla and almond extracts, brown sugar, ground cinnamon, and salt.
- Gently fold in the raspberries and divide the mixture among 4 8-ounce jars. Cover and refrigerate overnight.
- When ready to eat, stir it up, top with sliced almonds and enjoy cold!
Storing and Other Tips
- Store leftover portions in an airtight container in the fridge and enjoy within 2-3 days if you are using fresh fruit mixed in, as that will be the first thing to break down.
- If you are not adding fresh fruit, enjoy within 4-5 days.
- This recipe is extremely flexible. As long as you have equal parts oats and liquid, you can change up the flavors and added ingredients however you’d like!
Frequently Asked Questions
Yep! Rolled oats are heat-treated during processing and don’t need to be cooked before eating. If you’re referring to them containing phytic acid that can reduce mineral absorption somewhat, that is reduced a bit by soaking the oats and should not be a problem for someone with a well-balanced diet overall.
Absolutely! Heat in the microwave in 30-second intervals, stirring in between, until warm. You may need an extra splash of milk as the oats will absorb moisture as they heat.
Yes, although it’s safest to use oats that are specifically certified gluten-free, as farmers often rotate grain fields and there can be cross contamination from fields that have previously grown wheat.
Overnight Raspberry-Almond Refrigerator Oatmeal
Ingredients
- 2 cups oats regular or quick-cooking, but not steel-cut or instant
- 2 cups milk I used and calculated the nutrition with 1%, but you can use whatever milk you like, including things like unsweetened almond or coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons brown sugar or your favorite sweetener
- ½ teaspoon ground cinnamon
- Pinch of salt optional
- 1 6- ounce package raspberries
- 2 tablespoons sliced almonds
Instructions
- In a medium bowl, combine the oats, milk, extracts, brown sugar, ground cinnamon, and the salt (if using).
- Gently add the raspberries, then divide evenly among 4 8-ounce jars or containers. Refrigerate overnight. In the morning, top with sliced almonds and serve cold.
Notes
- Store leftover portions in an airtight container in the fridge and enjoy within 2-3 days if you are using fresh fruit mixed in, as that will be the first thing to break down.
- If you are not adding fresh fruit, enjoy within 4-5 days.
- This recipe is extremely flexible. As long as you have equal parts oats and liquid, you can change up the flavors and added ingredients however you’d like!
Nutrition
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Questions & Reviews
Cooked oatmeal makes me gag but I think I could eat this especially if I add some nuts and things to give a little more texture.
Totally!! My oldest son is this way and he likes overnight oats a lot.
I tried one of these from pinterest that promised to taste like brownie batter the next morning. It did not. It was super gross.
Raspberries and almonds seem like a much more realistic expectation.
Yeah, anything that proclaims to taste just like brownie batter or a Wendy’s Frosty or cookie dough but is paleo or vegan or fat free or whatever is pretty much always a disappointment, hahaha! I’ll stick to brownie batter for my brownie batter needs. 🙂
This sounds yummy. We always eat our oatmeal like cold cereal and my friend thinks I’m totally weird, but I don’t like the texture of cooked oatmeal. I will definitely try it this way.
gateway to satan’s kingdom – LOVE IT! 🙂
For Gluten free – make sure your oats are certified gluten free. Bob’s Redmill has some and now Chex has come out with some too.
I love overnight oats but my jars aren’t fancy like yours – where are they from?
I get my weck jars from Cost Plus World Market.
Yep, they’re Weck jars–the best price is from World Market, but you can buy them from Amazon or directly from the Weck website. 🙂
Love this recipe and can’t wait to try it! Also love the jars, but having trouble finding the exact ones you use – do you have a description you can share to make my online search easier? THANKS! :o)
Hi, Shirley! Here’s the link to the ones at World Market: http://www.worldmarket.com/product/weck-mini-jar-7oz.do
And here’s the link to Amazon:
http://www.amazon.com/gp/product/B00N36UI9G/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00N36UI9G&linkCode=as2&tag=oubebi-20&linkId=AIL2KIFQMUKTVWI3
(They’re cheaper from World Market, but not available online; however, if you have a WM nearby, you might be able to snag some in the store. 🙂 )
Thanks for the idea! For another one that works great for me (keeps me full but takes no time in the morning), I make a super simple/easy crustless quiche once a week (originally got the recipe from South Beach but have changed it quite a bit). I make it in a pie plate & cut it in 6 slices, and it lasts all week (I sometimes freeze part also). 🙂 You can play with the veggies, cheeses, etc. but here’s my go-to recipe:
6-8 oz frozen chopped broccoli (or spinach) – I thaw in the microwave in a glass mixing bowl and then add in:
5 eggs
1/4 c frozen chopped fire roasted peppers & onions (Trader Joe’s – I cut these a bit while frozen as they come in strips, but don’t bother thawing)
1/2 c cottage cheese (optional – you won’t know it’s in there, but adds protein & calcium!)
3/4 c shredded sharp cheddar cheese (I put 1/2 c inside and sprinkle 1/4 c on top).
few drops of hot sauce
Bake at 350 for 35 minutes.
P.S. you will want to drain/squeeze if you use spinach, but with broccoli, it’s not needed
What other fruits would work? Raspberries are one fruit I don’t like much. I’m thinking bananas would get brown and weird. Strawberries? Or blueberries?
Yep, totally!! And I actually think bananas would be good–I’ve seen other recipes that use them. Just make sure they’re completely submerged and they should be fine (maybe not for the three days, but definitely overnight. :))
I use bananas often – usually when I have them leftover from making banana bread. I always eat them the next day, so I don’t know if they brown. I also use blueberries with maple syrup as a sweetener, and add greek yogurt and chia seeds for an extra healthy kick!! I eat this all the time!!!
I made this recipe with strawberries and almond milk, no salt and it was delicious. I ate mine cold bc i am usually in a hurry so i eat breakfast in the car or quickly at work. This is perfect!
I am not hip enough to like almond milk either, glad I am not the only one!
Looks yummy! It may say something about me though that I was most drawn to the picture of a scoop of brown sugar. Healthy
Brown sugar is my ultimate weakness, hahaha!
I actually do this with steel cut oats and I like the texture they bring. They can be pretty chewy though, so some tips are to just warm the milk mixture a little bit in the microwave before you add the oats and also to add a little wheat flour (like a tsp. for this sized batch, probably) because it has enzymes that help to break down the oats a little bit more (or so I’ve been told). With the steel cut oats, you can toss your serving in the microwave each morning and eat them warm as well (I’m not sure how rolled oats would hold up to the soaking plus heat). In the winter, I add chai spices to steep in there while it’s in the fridge…delicious. Sorry, that was a lot of unrelated information. I decided to start my own blog in your comments section; hope you don’t mind!
LOL!! Your cracking me up! Thanks for saying you do this with steel cut oats, I wanted to go make it, but steel cut is all I have on hand! Gonna try this now for breakfast tomorrow!