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Overnight Oats for breakfast.

Overnight Oats

The milk in this recipe will soften the oats overnight, so the oats become tender and creamy in time for breakfast the next morning.  The dried fruit that soaks in this mixture will add sweetness to your meal.  In the morning dress up your overnight oats with seeds and nuts to add some crunch to the creamy oats.  Use your imagination as to what to add, because anything goes here, so follow your bliss.

Course Breakfast
Cuisine American
Keyword overnightoats, rolledoats
Author Adapted from recipe by Genevieve Ko (NYT Cooking)


  • ½ cup rolled oats. Some people do use steel cut oats which gives crunchiness, rather than a creamy mouth feel.
  • ¼ cup dried fruit, cut into small pieces
  • 1 tablespoon chia, flax, poppy or sesame seeds
  • 1 cup milk or unsweetened dairy alternative, such as almond, oat, or flax milk. Or use part yogurt and part milk or dairy alternative. Another alternative is to use all yogurt (but not a Greek yogurt as it needs moisture for the oats).
  • ¼ teaspoon kosher salt (optional-I did not use salt)
  • maple syrup, honey or brown sugar (optional)
  • 2 tablespoon chopped or sliced nuts, toasted if desired. You can use your imagination, and add your own favorites like raisins or toasted coconut flakes. Or add some chopped up fresh fruit, or whole berries.


  1. Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container.  Seal tightly and refrigerate for at least 5 hours or up to 5 days.

  2. Uncover, stir well, and taste.  If you prefer more sweetness, stir in some sweetener.  Top with the nuts just before eating.

  3. Tip: The soaked oat mixture will keep in the refrigerator for up to 5 days.  If a cold oat cereal does not appeal, try popping it in the microwave with the lid off for just a minute or two, to warm it up a bit.