This Make-Ahead Cold Oatmeal with Honey and Raspberries is just about the easiest way to grab a nutritious breakfast that, in my opinion, is way more satisfying than a breakfast bar or a bowl of cereal.
The oatmeal is mixed with yogurt, milk, and honey, and layered with raspberries (other berries would work nicely too), and then allowed to chill overnight in the refrigerator to soften and thicken. Best part? No cooking involved. The oatmeal is eaten cold.
Cold oatmeal you ask?! Yes, cold, as in never cooked. It is delicious! The first time I was introduced to cold oatmeal (or Swiss oatmeal, although I'm not sure the Swiss know about this) was at a company breakfast that was catered by Corner Bakery. It was so perfect for breakfast on that hot summer morning!
You can assemble the mixed oats and raspberries in these glasses, top them with these lids, and put each in the refrigerator the night before, or even two nights before. If you're rushed for time, you can even pack one of the glasses in your lunch with a cold pack and bring it to work. I guarantee this breakfast will carry you through your busy morning.
I found this recipe on the blog, Lavender and Lovage, by Karen (love the name), who splits her time between her home in England and her work at a cooking school in France. Doesn't that sound dreamy? Karen is my Secret Recipe Club assignment. Secret Recipe Club? Find out more about it here. It's a fun group of great food bloggers.
Check out her About page, and you'll find out that she is pretty impressive. Her photography and food styling skills make me seriously envious. I feel a lot of pressure making one of her creations because she does such a beautiful job with her photography!
Before settling on this oatmeal recipe, I seriously considered this Provencal summer gratin, this elderflower, rose, and strawberry sorbet, and these apple pie muffins, among many, many others.
Make-Ahead Cold Oatmeal with Honey and Raspberries
250 ml vanilla or plain yogurt (I used vanilla)
100 grams rolled (Old Fashioned) oats
6 tbsp milk
4 tbsp honey (you can reduce the honey if your yogurt is sweetened)
175 grams raspberries
- Mix the yogurt, oats, milk, and honey together in a small bowl.
- Layer half of the mixture into two bowls or glass jars. Layer half of the raspberries on top of the oat mixture.
- Divide the rest of the oat mixture between the two bowls/jars, and top with the rest of the raspberries. Cover and refrigerate overnight, and up to two days.
- Serve cold.