Everybody knows breakfast is the most important meal of the day. If you’re a skipper, you are missing out.
Don’t have time? This refrigerator oats recipe delivers a wholesome breakfast in just a few minutes.
This concept of no-cook oats is not new. Muesli has been around for years but never really caught on in the United States. It’s traditionally a blend of oats or other grains, milk or yogurt, and dried or fresh fruit and nuts.
No matter what it’s called or where you eat them, refrigerator oats may very well be the easiest way to eat your oats.
I love this recipe because it’s easy and incredibly versatile. Feel free to switch it up. Start with the basic recipe of oats plus your favorite milk. With that base, flavor options are endless. Try some of my favorite mix-ins:
- Strawberry or peach preserves and a dollop of Greek yogurt
- Diced pears and walnuts with a drizzle of honey
- Sliced bananas and a tablespoon of natural peanut butter
- Pureed pumpkin, pumpkin spice and pumpkin seeds
- Chia seeds with honey
Apple Pecan Refrigerator Oats
Recipe by By Marisa Moore, MBA, RDN, LD
Makes 1 serving
⅓ cup old-fashioned oats
½ cup plain almond milk
½ small apple, diced
2 TBSP pecans, chopped
½ tsp maple syrup
Generous dash of cinnamon
Pinch of salt (optional)
- Put all ingredients into a jar or glass bowl with a lid.
- Shake and refrigerate overnight.
- Next day: Grab your breakfast and go or microwave it for a few seconds to take the chill off.
Sunday night tip: Line up your bowls (or jars) and add the ingredients assembly-line style. Shake and enjoy a grab-and-go breakfast for the next few days. Stack your oats for the week.