March 4th, 2013
Yes, indeed, I’ve hopped on the overnight oatmeal train. Truth be told, I’ve been riding the train for a while. I didn’t let you know because it seemed there were already so many recipes out there for overnight oatmeal. But after tinkering and tinkering, and tinkering some more, I’ve come up with a recipe that we all really love. And it’s time to share it with you.
I’ll spare you the details of my testing and cut to the big find: the zest in this Lemon Maple Overnight Oatmeal is key to waking up this otherwise sweet and earthy morning cereal. It’s still a warm and cozy way to start the day, but with just the right jolt of bright clarity that every morning needs. At least in my house.
Plus, it’s so easy.
How many of you have been reading about overnight oatmeal? If you’ve given it a try, you already know that what folks are saying is resoundingly true. It is, hands down, the quickest and most low impact way to enjoy oatmeal in the morning. You mix stuff together the night before, leave it in the fridge and eat in the morning. That’s it.
We’re still warming our oatmeal—a quick spin in the microwave or reheat on the stove does the job—but this recipe is also delicious cold. This is the first overnight oatmeal that I’ve made about which I can say that. So, yea, I’m psyched to have a healthy summer breakfast recipe ready to go, too.
Give this a try and let me know what you think. Do you agree with me that overnight oatmeal worth the hype? What’s your favorite way to make this good stuff?
Lemon Maple Overnight Oatmeal
(can be shared with kids 6+ mos)*
2 2/3 cup unsweetened vanilla almond milk (or your favorite milk)
2 cups rolled oats (not instant or steel cut)
1/2 cup creme fraiche or Greek-style yogurt
3 tablespoons wheat germ (optional)
2 tablesppons chia seeds (optional)
Zest of 1/2 a lemon
Cinnamon, to taste
Maple syrup, to taste
Chopped roasted almonds (or favorite nuts), for garnish (optional)
1. In a bowl, mason jar or other large sealable container, combine milk, oats, creme fraiche or yogurt, wheat germ, chia seeds, lemon zest and cinnamon. Stir well to combine or, if your container has a tight seal, close it and shake well to mix ingredients. Seal or cover your container if you haven’t done so already and place in the fridge for at least three hours and up to overnight.
2. If serving hot, scoop oatmeal into bowls or a pot and top with maple syrup to taste. Heat in a microwave or on the stovetop. Serve with chopped nuts on top. If serving cold, scoop oatmeal into bowls, top with syrup and nuts, and serve.
*Note: This is a great breakfast for the entire family! The texture should be soft enough for even beginner eaters to manage, but you can always pulse with additional liquid if necessary—water, more milk, breast milk or formula, depending on your child’s age and taste—to desired consistency. The lemon zest in this recipe is safe for children as young as 6 months old. If you’re concerned about tree nut allergies, use soy or cow’s milk to make this and skip the nuts served on top. If your child does not have a food allergy and there is no history of food allergies in your family, you may want to consider serving this recipe to your little one as written. Just be sure to speak to your pediatrician. You can also read more on how to introduce high allergen foods.