I’ve mentioned this porridge in other places on this blog, but enough people have been asking me about it that I decided it deserved it’s own post.
I’ve been on a bit of a cereal kick lately, so I had kind of forgotten about oatmeal. I happily ate this porridge every day all winter long, but then I took a break and haven’t made it in three months. It made a revival this morning and I found it so comforting and familiar, yet also exciting with all the delicious fruit that’s in season! I am so enjoying the variety of melon, peaches, and fresh berries after 6 months of mostly bananas and apples!
The beauty of overnight porridge is that there is no cooking involved! I love this recipe for when I know I won’t have a lot of time in the morning and just want to throw some fruit in a bowl and eat. It’s also great for travel, road trips, or camping. I bring pre-measured ingredients in individual tupperware containers and make my breakfasts by mixing my porridge up the night before.
Katie's Overnight Breakfast Porridge
Each Serving Contains:
- 1 Grain Serving
- 1 Protein Serving
- 1 Fruit Serving
- 1 oz dry rolled oats or instant oats (steel cut doesn’t work here)
- 4 oz yogurt or milk (1/2 protein)
- 0.5 oz flax, hemp, or chia seeds (I use a mix of all three!) (1/4 protein)
- 0.5 nuts for topping (1/4 protein)
- 6 oz fresh fruit
Condiments & Spices
- Experiment with spices such as cinnamon, vanilla, cardamom, ginger, apple pie spice, etc.
- Grain Additions: Use 1.5 oz of dry oats.
- Protein Additions: Use 6 oz yogurt or milk.
- Fat Additions: Use 2.5 oz of nuts & seeds.
- Stir together oats, yogurt or milk, seeds, and cinnamon.
- If using yogurt, you’ll need to add water so it doesn’t turn in to cement. Experiment with the texture you like best. I add about 1/8 cup water. It should be fairly runny because the oats and seeds will soak up a lot of the moisture.
- Refrigerate overnight.
- In the morning, top with fruit and nuts and you have an instant breakfast!
For topping combinations and ideas, check out this post.