I love the Chobani Mighty Oat line of breakfast yogurts. I find them nutritious and delicious and very easy to eat. I started to eat them every day. Ironically, it was while searching for alternatives to Chobani Oats that I stumbled upon “overnight oatmeal”[^1]. On that website, I found a recipe Chobani oatmeal that led me to do some research on making my yoghurt oatmeal. I used Google search terms “yoghurt oats” and got a page full of search results with recipes.
I reviewed many of the recipes, learning about the few key ingredients that could go into a recipe. Some recipes used yogurt, some added milk, others used coconut milk or almond milk. All of the recipes used rolled oats because steel-cut oats would be too chewy and berries — strawberries, blueberries, raspberries etc. Some used chia-seed in the recipe but I don’t like the texture of slimy chia. After doing some research I decided to create my own overnight oats.
While I choose to use honey in the mix (before chilling) to add a touch of sweetness, it is optional. I didn’t like the texture and flavour as much as the rolled oats but muesli works just as well.
How to Make Overnight Oatmeal in a Mason Jar
- Calories 129 (538 kJ)
- Total Fat 14.30g
- Total Carbs. 31.17h
- Sugars 12.31g
- Protein 5.31g
- 22.50 grams oats
- 48 grams pears
- 57.48 grams Unsweetened Coconut Milk
- 7 grams honey
- Throw everything in a mason jar, screw the lid on top, shake, and put it in the fridge and leave overnight. The next morning you can enjoy a quick breakfast. Just open and eat.