Cooking with Food Storage: Overnight Oats

Just in time for hurricane Matthew, (last night the Weather Channel said areas in its path should plan to go without electricity for up to 2 weeks), I am presenting an oatmeal recipe that does not require cooking.

This is called Overnight Oats. Instead of cooking the oats, you soak them in milk overnight. I have never heard of this before, so I decided to try it. The original recipe comes from here.

Overnight Oats 
1 cup old fashioned oats
1/2 cup milk (reconstituted powdered milk would work well here)
1/4 cup Greek yogurt (I used yogurt I made from reconstituted powdered milk - I added vanilla flavoring to mine. You can see how to make your own yogurt here.)
1/4 teaspoon vanilla extract (I used one teaspoon. I made my own vanilla extract. You can see how to do that here.)
1 teaspoon pure maple syrup
1 1/2 teaspoons chia seeds (I omitted this because I didn't have any. I thought about added flax seeds - but didn't.)
1/4 cup sliced strawberries (I used blueberries that I grew from my own bushes.)

Place all ingredients except for the strawberries in a mason jar or bowl. Cover with a lid and shake to combine (or stir). Refrigerate overnight. (There are LOTS of alternative ways to keep this cool if you don't have electricity, but that is a post for a different day.)

When ready to serve, stir and then top with the strawberries. Overnight oats are often eaten cold but if desired can be heated and served warm. (I ate mine cold.)

There are lots of possibilities to change this up. Apple and cinnamon come to mind as does almond flavoring and chocolate chips for a topping.

While I never ate cold oatmeal before, I liked it. I did need to add a bit more maple syrup to give it flavor.  If I ever eat it again, I will cut up some apples, add cinnamon and a teaspoon or two of stivia.

Give it a try!