The part I hate about making a pot of oatmeal on the stovetop every morning is: making a pot of oatmeal on the stovetop every morning.
This type of oatmeal, known as ‘overnight oats,’ is uncooked. It’s a recipe idea I’ve seen on blogs for quite some time now, but for some unreasonably unreasonable reason, I’ve resisted making it and loving it.
Here’s the deal: Dry rolled oats are soaked overnight in a mixture of yogurt and milk or water. By morning, the oats have absorbed most of the liquid, leaving you with a bowl of creamy, doughy oatmeal. All the taste, all the volume, none of the hassle. (I’m calling my overnight oats ‘tomorroats’ for the plain and simple reason that the name sounds cuter. If you’re an oatmeal lover, let me know what you think!
Tomorroats (Overnight Oatmeal)
- ½ cup dry old fashioned rolled oats
- .5 c plain nonfat yogurt
- .25 c water or milk
- In a small bowl, combine all ingredients. Cover and refrigerate overnight. In the morning, stir and serve with your favorite toppings- fruit, nuts, peanut butter, honey, etc.