Overnight Oats
No cooking at all. The ratio is the recipe, and the chia seeds are what stop it being soup.
- Prep
- 5m
- Cook
- —
- Waiting
- 8h
- Total
- 8h 5m
- Serves
- 1 jar
- Effort
- Easy
Scale
Units
Method
| 1/2 cup | 1 Stir together until no dry pockets remain 3m | 2 Seal and refrigerate overnight 8h Eight hours minimum. Four gives you cold wet oats. | |
| 2/3 cup | |||
| 2 tbsp | |||
| 1 tbsp | |||
| 1 tsp | |||
| a pinch | |||
| a handful | |||
| 1 tbsp |
- 1
Stir together until no dry pockets remain
3m- rolled oats 1/2 cup
- milk or oat milk 2/3 cup
- yoghurt (optional) 2 tbsp
- chia seeds 1 tbsp
- maple syrup 1 tsp
- fine salt a pinch
- 2
Seal and refrigerate overnight
8h- from 1 Stir together until no dry pockets remain
- fruit a handful
- nut butter (optional) 1 tbsp
Eight hours minimum. Four gives you cold wet oats.
The ratio
Roughly 1 part oats to 1.3 parts liquid by volume, plus a tablespoon of chia per portion. Less liquid and it sets stiff; more and it never thickens. The chia is doing structural work — without it you need to cut the liquid by a third and the texture is looser.
Notes
- A pinch of salt matters more here than in almost anything else on this site. Unsalted oats taste of nothing.
- Fruit in the morning. Berries left overnight bleed and go slack.
- Make five jars on Sunday. They keep four days.