Over the past few months (pre baby), M and I got into a routine of oatmeal in the morning. I primarily have Melissa to thank for this as both times I visited her house last fall, there would be oatmeal with all the fixings, every morning. It felt like such a great way to start the day that I started working oatmeal into my home routine and before I knew it, M wanted to join in the oatmeal fun.
For the most part, we always go with the hot oats but during the summer months, a cooler (non-cook) breakfast is just right. Next to pouring a bowl of cereal, making overnight oats is about the easiest breakfast routine with just a bit of prep work the night before.
This recipe from The Easy Vegetarian Kitchen cookbook as one of the variations for my breakfast oatmeal. It’s almost too simple but you can easily have fun with it. If you want to turn the oven on, I recommend roasting the berries for a bit of extra flavor (or if you’re camping, cooking the berries over the morning fire next to the coffee.) This recipe can also easily be made vegan by using your favorite non-dairy milk and swapping out the honey for your favorite sweetener (I prefer maple syrup, but it’s really up to you!)
- 1 cup (240 ml) whole milk
- 1 cup (100 g) rolled oats (see note)
- 1⁄4 cup (25 g) sliced almonds
- 1 cup (145 g) mixed berries: blueberries, blackberries,
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons (14 g) honey
- The night before, combine all the ingredients in a bowl. Cover and refrigerate overnight. Serve cold the next morning.
If desired, place oats in a skillet with a bit of melted butter over medium-low heat to toast for 3 to 4 minutes. Remove from heat and let cool before continue to assemble.