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Overnight Oats

Breakfast is served.

6 portions


15 minutes to prepare and overnight to soak


Overnight oats and müsli are pretty much identical except that overnight oats are preportioned and come in cute little jars, making them doubly easy to grab in the morning. Put plainly, we can’t get enough of our small, bias-cut, toasted, and slightly chewy oats soaked and softened with chilled homemade almond milk (which is surprisingly superior to fresh whole milk in this application) What a clean, beautifully neutral flavor palette against which to consume fresh diced fruit and berries! And, of course, raw cereal grains have inherently high nutrition. You will never feel guilty when you eat these oats.

Cooking Remarks

Generally, we suggest swirling our oats in cool water to bring up any stray bits of hull, but it is so much simpler to portion dry oats into glass jars and pour almond milk over each, that we don’t bother for this recipe. We use weights exclusively for this recipe because setting a jar on a scale, weighing out 2 ounces of oats and then 3.5 ounces of almond milk is too easy to resist.

A pinch of salt is important, though. Oats love salt.

equipment mise en place

For this recipe, you will need a digital kitchen scale, six 8-ounce Mason jars with lids, and a chopstick (or similarly shaped implement).

  1. Spoon 2 ounces of oats into each of six 8-ounce Mason jars, then add a pinch of salt to each. Pour 3.5 ounces almond milk into each jar and stir to combine. Add as much fruit as you can fit in each jar and use a chopstick (or a similarly shaped implement) to poke the fruit into the oats. Cover with the lids and refrigerate overnight or for up to 4 days. If desired, serve with maple syrup.