Overnight Oatmeal

While visiting Nashville a few years ago I came upon a coffee shop called Atmalogy. I ordered the oatmeal, to go with my cuppa joe, and the woman working the counter pointed to a bunch of filled mason jars in a cooler and said, "Choose whichever one you like." It was cold, meant to be eaten that way. I had never heard of such a thing. I loved it.

Apparently, cold soaked, overnight, slow-brewed oatmeal (or whatever you want to call it) has been around a while, at least according to the internet. So after much trial, and little error, I compiled this recipe. Give it a try.


This recipe is for one serving, but if you want to make multiple servings ahead of time, combine dry ingredients in small mason jars, cover with foil or lid, store at room temperature, and add liquid the day before you want it for breakfast.

For each serving, fill a small mason jar with the following, mixing and matching as you like:
  • 1/2 cup thick or extra thick old fashioned oats
  • 1/2-1 tablespoon each, chia seeds and/or buckwheat groats
  • 1 tablespoon (or so) dried fruit (I like cranberries, cherries, currants but anything will work, if you don't like dried fruit add fresh bananas, strawberries, blueberries or any fresh fruit when serving)
  • 1/8 teaspoon cinnamon
  • pinch of one or more (or none) of the following: ground nutmeg/cloves/allspice
  • tiny dash of real vanilla
  • 5 oz. unsweetened milk, any type (or sweetened almond or soy milk, be sure to taste before adding more sweetener when serving)

Cover and chill 12-24 hours.

To serve, add any combo of:

  • 1/2 teaspoon maple syrup, agave or honey
  • sliced nuts
  • freshly sliced banana/strawberries, blueberries