Summer Oatmeal (the overnight version)

by Aug 11, 2011

When I think summer breakfast, oatmeal doesn’t usually come top of mind, but a craving for “peaches and cream” inspired me to try an overnight batch.  There is no easier way to prepare oatmeal.  If you have 15 minutes in the morning, by all means, follow the tip below and make it in the morning.  If you don’t trust yourself to measure things before 7 am, or would just rather have a few extra minutes with your coffee before things get serious, make it the night before.  Either way, this breakfast will keep you going until lunchtime.
Summer Oatmeal (overnight version)
serves 4

2 cups thick cut rolled oats, preferably organic

3 cups water
1 teaspoon ground coriander
1/2 teaspoon sea salt
for serving:
sweetener of choice, try a little dark muscovado (India Tree has a great one)
sliced fresh peach and/or pitted cherries
milk of choice
1.  Bring 3 cups water to boil in a covered saucepan.  Add the salt, coriander, and oats.  Stir to distribute the oats, bring to boil, cover, and turn off heat.  Leave pot covered and out at room temperature until morning.  In the morning, serve up individual portions and heat gently (either steam or in the microwave).  Enjoy!


Amy’s Kitchen Coach Tips
  • Another method of reheating the oatmeal is to add 1/2 cup water to the oatmeal pan in the morning and heat over medium low heat on the stove for about 5 minutes.
  • If you have time to make the oatmeal in the morning, increase the water by 1/2 cup to 3 1/2 cups, bring it to boil, add the salt, spices, and oats and boil for a couple minutes, stirring with a wooden spoon.  Cover pan, turn off the heat and let sit for 10-20 minutes, depending on how much time you have.
  • Other fruits to try:  figs, apples, or berries.
  • The ground coriander adds a slight nutty, orange-y essence to the oatmeal – try it, you might like it.  Other spices to try:  cinnamon and/or cardamom.


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