Overnight Refrigerator Oatmeal with Almonds and Raspberries

In my Lemon-Dill Tuna Salad recipe that I posted last Friday, I talked about how lunch is my least favorite meal of the day to deal with. Which is true. But the hardest meal for me, like me personally, is breakfast.

I’ve never been a breakfast-hater, even when I was in high school and middle school and it was cool to hate breakfast. If breakfast doesn’t happen for me, I become beastly around 10:00. Hanger is real, people.

But the problem for me, particularly on weekdays, is that I have a 7-year-old and a 10-year-old that still need a little nudging/assistance in the morning, a 2-year-old who needs a lot of nudging/assistance in the morning, and two dogs who are adults but who will act like the 2-year-old forever and ever. So by the time everyone else’s needs have been at least semi-adequately met, we’re rushing out the door and I haven’t had time to make myself a healthy breakfast. My big kids go to school on the other side of town (actually, it’s not even in the same town), so then I often find myself running errands while we’re out and then I’m getting hungry and grumpy and the fast food breakfast places are calling out to me.

My best solution has been to have something I can grab and eat while I’m combing hair, packing lunches, or signing last-minute papers. But those frozen breakfast sandwiches are spendy and I don’t love them that much.

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.

You’re going to need 2 cups oats (regular or quick-cooking, but not steel-cut or instant), 2 cups of milk (I use 1%, but you can use whatever kind you like; I’m not hip enough to like almond milk, but lots of people use it and seem to like it), vanilla extract, cinnamon, a tiny bit of salt, raspberries, almonds, almond extract, 2 tablespoons of sweetener (I’m using brown sugar here. My favorite non-sugar sweetener is  called Z-Sweet and it is the only artificial sweetener I’ve found that doesn’t taste like artificial sweetener. Yes, I do know that artificial sweeteners are gateway drugs to Satan’s kingdom. I also know that Z-Sweet is ridiculously, ridiculously expensive. At $18 a bag, you may have to consider selling kidneys on the black market to fund it. That said, I only use it for stuff like this; I don’t bake with it, I just sprinkle it on top of berries, in oatmeal, etc., and this two-pack has lasted me for over a year–in fact, I’m still on my first bag.)

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In a medium bowl, combine the oats,

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milk,

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extracts, brown sugar,

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ground cinnamon, and the salt (if using).

Gently add the raspberries,

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then divide evenly among 4 8-ounce jars or containers.

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Refrigerate overnight (and up to 3 days–the consistency actually gets better with time). In the morning, stir it up and top with sliced almonds and serve cold. Makes 4 servings.

Overnight raspberry almond refrigerator oatmeal from Our Best Bites

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Overnight Raspberry-Almond Refrigerator Oatmeal


Description

Wonderfully delicious and great to whip up ahead of time for those busy mornings!


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
  • 1/2 teaspoon almond extract
  • 2 tablespoons brown sugar (or your favorite sweetener)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt (optional)
  • 1 6-ounce package raspberries
  • 2 tablespoons sliced almonds

Instructions

  1. In a medium bowl, combine the oats, milk, extracts, brown sugar, ground cinnamon, and the salt (if using).
  2. 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

Nutritional Information

  • Calories: 193
  • Fat: 4
  • Carbs: 31
  • Fiber: 5
  • Sugars: 16
  • Protein: 8

Nutrition

  • Serving Size: 4

 

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57 comments

  1. 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.

  2. 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.

    1. 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. 🙂

  3. 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.

  4. 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.

      1. 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)

        1. 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. 🙂 )

  5. 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.

  6. 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?

    1. 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. :))

      1. 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!!!

    2. 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!

  7. Looks yummy! It may say something about me though that I was most drawn to the picture of a scoop of brown sugar. Healthy

  8. 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!

    1. 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!

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