I resisted. It sounds pretty gross, doesn’t it?
He insisted it wasn’t, and sang the praises of the many delicious flavors of oatmeal he was able to prepare overnight in his fridge. It’s so easy, he said. It tastes good.
So finally I gave it a whirl, and I’m a convert! The refrigerator oatmeal is indeed easy, and I think I may like it better than hot oatmeal. The texture is less mushy than the cooked stuff, with more bite to it. My favorite part is that you don’t need to dirty a pot to make it. I also find it easier to tote to work in a resealable container than warm oatmeal, especially since it doesn’t need to be heated up.
- Dry oatmeal (either quick cooking or regular)
- Liquid of choice–I’m partial to the Almond Breeze Hint of Honey, although I recently tried cashew milk thanks to BzzAgent and think it’s also good in refrigerator oatmeal
- Dry mix-ins of choice: Dried fruit, nuts, etc.
Put your desired serving of dry oatmeal into a bowl or storage container (you can also make multiple servings in one container but I like to do it individually). Add liquid until the oatmeal is saturated with some puddles on top and stir to combine.
(After you’ve been making this for a while, you may want to add more liquid according to your preference.)
Put bowl in refrigerator. If you used quick cooking oats, it will be ready to eat as quickly as 20-30 minutes; if you used the regular type, chill overnight. When you’re ready to eat, add a little more of your liquid on top and stir. You can also sprinkle with additional toppings.
What are your favorite quick and healthy breakfasts?