About the Recipe
This great no-cook overnight oatmeal in a jar is easy to make ahead and convenient to eat on the go. We like to bring it on our camping trips. It also looks fantastically yummy so makes for a great addition to any breakfast buffet. The flavoring options are endless. We like to take advantage of the summer stone fruit and berries, but don’t limit yourself to that. Banana and cocoa powder or coconut milk and pineapples offer great alternatives, too. Test the sweetness of the fruit before adding any sweetener. In most cases, you don’t need any. Serve in individual mason jars.
Ingredients
1/4 cup uncooked old fashioned rolled oats¼ cup uncooked old fashioned rolled oats
1/3 cup milk⅓ cup milk
1/4 cup Greek or regular yogurt¼ cup Greek or regular yogurt
1-1/2 teaspoons dried chia seeds1-½ teaspoons dried chia seeds
1 teaspoon honey, optional (or substitute any preferred sweetener)1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup chopped peaches (fresh, frozen, or drained canned)¼ cup chopped peaches (fresh, frozen, or drained canned)
1/4 cup mixed raspberries, blackberries and blueberries
Preparation
Add oats, milk, yogurt, chia seeds and honey, if using in a pint mason jar.Add oats, milk, yogurt, chia seeds and honey, if using in a pint mason jar.
Close lid and shake until it is all well combined.Close lid and shake until it is all well combined.
Add fruit and mix.Add fruit and mix.
Close jar with lid and refrigerate for at least four hours, overnight and up to 3 days.Close jar with lid and refrigerate for at least four hours, overnight and up to 3 days.
Serve chilled.