I go through a phase during winter where I eat oatmeal for breakfast for weeks. It’s inexpensive, quick, and makes you feel good that you ate something super healthy first thing in the morning.
I’ve never even considered making oatmeal in the warmer months. Usually, whatever oats I end up with in my cupboards post-winter are the same ones I pull out in late fall. Oats don’t see much action in my kitchen during the summer. Until now, that is.
This week I discovered this amazing thing called overnight oatmeal. And then I discovered something even more amazing: chai overnight oatmeal. It’s cold, creamy, and just a tad sweet. With a little chopped fruit on top, it makes the most refreshing summer breakfast. It reminds me of a cross between an iced chai latte and cold rice pudding. Does that sound as good to you as it does to me?
I’ve made this recipe three times this week. I guess you could say I’m hooked. The only tricky part is that you have to remember to mix everything up the night before. It only takes 5 minutes, but still, you do have to remember. My brain sort of turns to mush after 10pm, so I will start writing myself little notes to remember to get this ready before I go to bed.
I live in Chicago, and we are in the middle of a stretch of hot and muggy summer days. Having a bowl of cold chai oatmeal waiting for me in the fridge has made mornings this week just a little easier and a little cooler.
I hope you like this summer breakfast idea. Stay cool, everyone! ~Inge
Overnight Chai Oatmeal
Inspired by this reader recipe from Vegetarian Times
The biggest change I made to the original recipe was to use old-fashioned oats instead of steel-cut oats because that’s what I had on hand. If anyone tries this with steel-cut oats, let me know how it works! I used almond milk because that’s what I always have in my fridge, but I think you can use any kind of milk you like – regular, soy, vanilla soy, etc. I saw that Blue Diamond has come out with a new kind of coconut-almond milk, and I bet that would be really good here. As for the chopped fruit, I tried it with peaches and mangoes. Both were tasty, but I preferred the peaches. If you want some crunch, add some chopped almonds or pistachios right before you eat it.
(makes one serving)
½ cup old-fashioned oats
½ cup almond milk
1/8 tsp. ground cardamom
1/8 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. vanilla extract
1 pinch of nutmeg
1 pinch of black pepper
½ tbsp. agave nectar (I prefer my oatmeal on the sweeter side, but if you don’t, you could either leave the agave out or use less)
Optional toppings: chopped fruit, shredded coconut, chopped almonds or pistachios
Combine all of the ingredients in a glass bowl or jar with a lid. I used a small pyrex bowl with a lid, but you could also use a small mason jar. Stir, close lid, and leave it in the refrigerator overnight. The next morning, open the lid, give it a little stir, and add any of the toppings you’d like. Eat up!