No-Cook Summer Overnight Oats

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The summertime version of my breakfast favorite... make-ahead oatmeal.
2 cups old fashioned organic rolled oats
1 cup soymilk (e.g. Vanilla Edensoy Extra)
1 cup water
1 Tbsp Chia seeds (optional - adds thickness)
2 Tbsp Prunes/raisins/currants/figs or other dried fruit
2 Tbsp Grated/finely chopped orange peel (optional)
1 tsp cinnamon
2 cups seasonal fresh fruit (e.g. blueberries/cherries/apples)
1 Tbsp nuts (e.g. almonds/walnuts) optional
1 tsp ground flax (optional)
1 tsp hemp seed (optional)
1/2 tsp wheat germ
1. In a large bowl mix together oats, soymilk, water, chia seeds, dried fruit, and orange peel.
2. Cover and refrigerate overnight.
3. The next morning, stir in fresh fruit and nuts.  Sprinkle with ground flax/hemp seeds and/or wheat germ to taste.
Adapted from Edensoy -

This is a nice summer alternative to overnight steelcut oats in the crockpot.

For a more "Swiss Muesli" result, replace the soy milk with apple juice and garnish with a dollop of lowfat yogurt in the morning.

I keep a parmesean cheese shaker with a mixture of hemp seeds, ground cinamon, ground flax seeds, chia seeds, and wheat germ to sprinkle on my oatmeal in the morning to give it a little extra zip of nutrition and taste.

2013 Update: A nice bonus - if making hot tea to ice, add some of the hot tea to the oatmeal the night before.  Chai tea also is a nice touch.  The hot water softens the oats even further, so you can even use some steel cut in the mix.  The tea gives it a nice punch of flavor.  Add vanilla and bananas and it makes the perfect two hours prior to a race meal.
Meal   BreakfastStyle   One Dish Meals
Prep Time   less than 15 minutesCooking Time   more than 2 hours
Features   Dairy-Free, High-Fiber, Vegan, Vegetarian


Member since Jul 2009

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