There are two import foods I can’t live without: peanut butter and oats.
Let’s talk about oats–I’ll get to the peanut butter later. Sometimes I buy Quaker Oats in bulk from online import stores; sometimes I buy Alishan or Alara jumbo organic oats at Diamond in Omicho Market; sometimes I get Nisshoku oatmeal from the regular supermarket, though I prefer bigger oats. At any rate, there’s a constant supply of oatmeal in my kitchen, which keeps my cereal-obsessed American self quite happy, especially in the dead of the Hokuriku winter when the morning oatmeal warms the kitchen and dining room.
But what about in summer?
That’s where overnight oats come in! It’s like making cold cereal — requires no heat and barely any effort, just 5 minutes before you go to bed!
This recipe is originally from Kath Eats Real Food. I remember when I first encountered the concept (via Homemade Adventure‘s awesome oatmeal series), because Kath likes to put her overnight oats in nut-butter jars (ugh, that word) to uses that last little bit at the end that’s impossible to get with the knife or spoon, and I was immediately incensed. How dare she have fancy nut butter when I have to pay through the nose for imported stuff and can’t find enough peanuts in one place to grind my own?! (I told you I was serious about my peanut butter.) Oh, it must be so nice having access to organic sunflower butter and chia seeds! HOW FANCY.
After my bout of jealousy, I also discovered that her trick lets me get the very last remnants of my precious peanut butter out of the jar. Hey, if I’m going to have peanut butter as my expat luxury item, this is the closest I’ll get to getting it all out short of sticking my head in the jar. Don’t test me.
Edit: Before I had some line about aspiring to make it big with this blog, run a bakery, etc. I’m changing my wish. I read a lot of food blogs, but I have to say that it’s often very lonely for me out in Food Blogger Land as a queer feminist and an expat. I’d love it if you all would recommend me some food blogs that don’t pander to gender roles/socialization. I change my wish to starting a non-heteronormative food bloggers’ group. (And having a lifetime supply of good peanut butter.)
Maybe I’ll call the group Peanut Butter And Gender….
On to the recipe!
An easy trick to remember is that you want a 1:1:1 ratio of oats, milk, and yogurt, though you can certainly alter this to suit the size of oats, the consistency of the yogurt, or the desired final consistency of the oatmeal. Stay cool!
Adapted from “Overnight Oats” at Kath Eats Real Food
50 g (1/3 US cup) oats (ôtomiru, オートミール)
80 mL (1/3 cup) yogurt (yôguruto, ヨーグルト)
80 mL (1/3 cup) milk or soy milk (gyûnyû, 牛乳) or (tônyû, 豆乳)
A jar with lid, tupperware, or leftover nut-butter/jam/yogurt jar (about 300-500 mL)
1. Mix oats, yogurt, and milk together in the container.
2. Add in any mix-ins (see below).
3. Store in refrigerator overnight.
4. Serve in jar; if making multiple servings, dish out into bowls.
- Fresh fruit – add while mixing or before serving
- Frozen fruit – add while mixing
- Extracts- a few shakes of vanilla, almond, or coconut extract
- Nuts – add before serving
- Dried fruit – add before serving
- Nut butter – use a nearly-empty peanut-butter jar or add a dollop of nut butter to the top
- Jam or compote – ditto
- Sweeteners – if you like your oatmeal sweetened (I don’t), add a little honey, sugar, or maple syrup
- Spices – try cinnamon, ginger, or nutmeg
- Flavored/non-dairy milk: try soy milk, flavored soy milk, almond milk, or coconut milk
- Persimmons (either hachiya or fuyu) with cinnamon and walnuts
- Diced apples and cinnamon with peanut butter or walnuts
- Bananas and whole peanuts
- Sauteed bananas, coconut milk, coconut extract, and cinnamon (also good on hot oatmeal)
- Fresh cherries and almonds