Thursday, 1 May 2014

Overnight Oats

Lately everyone is going crazy with Overnight oats or refrigerator oat.  

Many years ago, hubby and I tasted some of the best museli in one of the hotel in Chiangmai.  It left such a great impression that hubby who has a more Asian palatte will seek out this whenever he has breakfast in hotels.  It is not the dry museli that I am talking about.  It is like porridge but very fragrant and yummy.


When I saw this craze going on and so happened that rolled oats was on sales, I told hubby that I might have found THE recipe of his favourite breakfast treat.  He was excited.


First I tried out this recipe in Culinary Kitchenette.


What you need:
Yield: one 300ml bottle

40g Rolled Oats
100g Fresh Milk 
100g Greek Yogurt (can replaced with plain or flavoured yogurt) 
18g Honey (about 1 big tablespoon)
1.5 tsp Basil or Chia seeds 
Diced Fruits (of your choice)

Method:

Add rolled oats, fresh milk, yogurt, basil or chia seeds and honey to a serving jar.  Mixed well.

Add the diced fruits in and stir gently until combined.

Place in the refrigerator overnight and up to 2 days. 


Verdict: According to hubby, this is not the same texture but overall, he was okay to continue with this healthy breakfast treat.  He feels it is a little too thick.




So I explore further and chanced upon another recipe with a slight modification.


What you need:

50g rolled oats (not quick cooking)
120g plain Greek yogurt (I used plain yoghurt)
140g milk
10g chia seeds
20g honey

Toppings: fruits of your choice


Method:

Combine the oats, Greek yogurt, milk, and chia seeds in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight.


In the morning, stir in the desired mix-ins and enjoy (choose from one of the two mix-in combinations shown or come up with your own custom flavors!).




Happy Labour day!



2 comments:

  1. i've been wanting to try overnight oats after seeing bee bee making some..need some new ideas for breakfast :D happy weekend to you, edith!

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  2. I love this, been eating it often :)

    ReplyDelete