Overnight Oatmeal with Fruit and Nuts

Who has time to make breakfast in the morning? Many of us are lucky if we run out the door with a cup of coffee in hand. I stumbled upon the novel idea of making Overnight Oatmeal with Fruit and Nuts to up my breakfast game. Not only have my mornings become more relaxing but, I can power through until lunch without any hunger pains. 

Like lunch and dinner, breakfast can be prepped in advance. The recipe for Overnight Oatmeal with Fruit and Nuts combines the ingredients in single portions the night before serving. The dishes are popped into the refrigerator for an all night stay. The oats soak up the added liquid, whether it is milk, almond milk or soy milk, to make the dish ready to be served in the morning. 

The dish deviates from traditional oatmeal in that it can be served cold straight from the refrigerator or slightly warmed in the microwave. The resulting oats have a more toothsome chewiness and a hardier bite. 

The possibilities are endless for the versatile breakfast recipe. No combination of fruits, either fresh or dried, nuts, and spices are off limits. I like to tailor my oatmeal to the seasons. During the spring and summer, blueberries and strawberries top the oats. My fall and winter breakfast oats feature apples, pears, and figs along with dried cranberries and chopped pecans or almonds. 

When short on time in the morning or just looking to get a jumpstart on the day, Overnight Oatmeal with Fruit and nights provides a healthy and filling start to the day. Even a blurry eyed and tired non morning person can grab a spoon and stir their way to a delicious breakfast. Mornings will be infinitely better knowing that breakfast is waiting in the refrigerator.


Overnight Oatmeal with Fruit and Nuts
Recipe type: entree
Prep time: 
Total time: 
Serves: 4
  • 2 cups old fashioned oats, divided
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon salt, divided
  • 1⅓ cups cut up fruit such as apples, strawberries, and blueberries, divided
  • ¼ cup chopped nuts such as pecans, walnuts or almonds, divided
  • 2 to 2 ¼ cups milk, soy milk, or almond milk, divided
  • 4 teaspoons turbinado sugar or honey, divided
  1. Assemble 4 (2-cup) dishes or containers. To each dish, add ½ cup oats, ½ teaspoon cinnamon, ¼ teaspoon salt, ⅓ cup your fruit of choice, 1 tablespoon chopped nuts, ½ cup milk, and 1 teaspoon sugar or honey. Cover with lids or plastic wrap and store in the refrigerator overnight.
  2. In the morning, stir gently to combine the ingredients. Add 1 to 2 tablespoons more milk if you like your oats with a little more liquid. The oatmeal can be served cold or heated for 1 minute on 70% power to just remove the chill. Enjoy.
Recipe by Amy Casey ~ 2016

© 2016 amycaseycooks



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