Oats soaked overnight in milk and yogurt. Ready to grab in the morning.
Mix in chia seeds or ground flaxseed for additional fiber. Serve chilled or heat gently in microwave for 1-2 minutes if preferred warm.
Substitute rolled oats with steel-cut oats for chewier texture (may require extra liquid). Prepare in an airtight container or mason jar up to 5 days in advance.
Ingredients
Scale
Measurement units
- rolled oats
- milk of choice
- Greek yogurt
- honey
- vanilla extract
- salt
Ingredients
Scale
Measurement units
- rolled oats
- milk of choice
- Greek yogurt
- honey
- vanilla extract
- salt
Instructions
Combine and refrigerate
Combine and refrigerate
Serve cold
Serve cold
Tomorrow's Meal
Crispy Oat Cakes with Yogurt and Berries
Overnight oats transformed into golden pan-fried cakes with a crispy exterior and creamy center, topped with fresh yogurt and fruit
You'll need to pick up:
Butter or oil for pan-fryingGreek yogurt or sour creamFresh berries or jamHoney or maple syrup
Quick overview:
- 1.Scoop cold overnight oats into 3-inch patties about 1/2 inch thick
- 2.Heat 1 tablespoon butter in skillet over medium heat until foaming
- 3.Fry oat cakes 3-4 minutes per side until golden brown and crispy at edges
- 4.Transfer to plate and top with dollop of yogurt, fresh berries, and drizzle of honey
- 5.Serve immediately while edges are still crispy
Before you cook
Cook notes
- • Prepare in an airtight container or mason jar up to 5 days in advance
- • Substitute rolled oats with steel-cut oats for chewier texture (may require extra liquid)
- • Use Greek yogurt instead of regular yogurt for added protein and creaminess
- • Swap milk with almond, oat, or coconut milk for dairy-free version
- • Mix in chia seeds or ground flaxseed for additional fiber
- • Serve chilled or heat gently in microwave for 1-2 minutes if preferred warm
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