Thanks to Joshua McFadden and his book Grains for Every Season for getting me going on these. Make a big jar of the dry base mix and then whenever you want overnight oats, build individual servings in pint jars, customizing the add-ins and milk to suit, and pop them in the refrigerator. The next morning, top each with a spoon of yogurt, something a sweet like jam or honey or maple syrup, something crunchy like puffed rice, granola, or nuts. It’s a breakfast that will keep you going for hours.
adapted from Joshua McFadden's "Overnight Oat Parfaits"
makes one quart jar of dry base mix
Dry Base Mix (makes 1 quart)
- 3 cups uncooked rolled oats
- 2 tbsp ground flaxseed
- 1 tbsp chia seeds
For each serving jar, overnight:
- ½ cup dry base mix
- 2 tbsp dehydrated blueberries or raspberries or other dehydrated fruit or chopped dried fruit
- ½ cup unsweetened almond milk or milk of choice
- something sweet like honey, jam, maple syrup, compote
- something crunchy like puffed rice or granola or toasted nuts
For dry base mix:
Combine oats, flaxseed, and chia in a quart jar. Shake to combine ingredients in pantry for up to 1 month.
For each serving jar:
Combine the dry base, dehydrated fruit, and milk of choice in a pint sized jar. Stir to combine, put on a lid, and refrigerate overnight for breakfast tomorrow.
To dress each jar at serving time add a spoon of something sweet (honey, jam, compote, what have you) + a spoon or two of plain yogurt + a sprinkling of puffed rice or granola. I hope you enjoy these as much as we do!