“I don’t have time for breakfast” Make Ahead Oatmeal

“For every minute spent in organizing, an hour is earned”. To whoever wrote this quote, thank you very much for the tip. But you know what would really be helpful? If you could also tell me how to actually be organized. No, really. It’s easier said than done!

Of all the things that could make my life (a lot) easier, time management and organization are definitely on the top of my list. Because the truth is, I’m not good at neither.

And it’s not like I don’t try. Seriously, every morning I start my day with a plan, a list of things I want to get done and the best intention to accomplish all of them. Problem is, somewhere along the way, my plan magically disappears. It drives me crazy. And everyone around me too, for that matter.

So, I’ve decided, it’s time to do something about it. And in case “someone” (and by someone I mean my sister) doesn’t believe me, here’s the proof: it’s Monday; I have to leave the house by 7:45am; and breakfast is already waiting for me in the fridge. Yep, I actually thought about it and made it ahead of time. How’s that for being organized, uh?

Well, at least it’s a start. Baby steps J

Have a great Monday!

Vicky

  • Prep time: 7 minutes plus overnight refrigeration
  • makes 4 cups
5.0 from 5 reviews

 
Prep time
Total time
 
Ingredients
  • 1 cup old fashioned oats
  • 2 tbsp chia seeds
  • 1 cup vanilla almond milk (we use Silk Pure Almond)
  • 2 organic apples
  • 2 tbsp honey*
  • 1 tsp freshly squeezed lemon juice
  • 1 cup plain or vanilla greek yogurt* (we use Chobani)
  • 1 cup pomegranate seeds
  • 4 tbsp toasted slivered almonds
Instructions
  1. In a medium bowl, combine oats, chia seeds and almond milk
  2. In the meantime, peal and grate the apples. Add lemon juice and honey and mix well
  3. Add greek yogurt and apples to the oat mixture. Mix well and refrigerate overnight
  4. Before serving, top with ¼ cup pomegranate seeds and 1 tbsp almonds

*For a vegan option you can use agave nectar or maple syrup and your favorite vegan yogurt


ENJOY!! From May I have that recipe ENJOY!! From May I have that recipe

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48 Responses to “I don’t have time for breakfast” Make Ahead Oatmeal

  1. Apples and Arteries September 24, 2012 at 4:02 pm #

    I’ve switched to oats for breakfast and let them cook while I’m putting on my make-up. I finish getting ready and by the time I’m ready for breakfast, the oats are cooked and cool enough to eat!

    • mayihavethatrecipe September 24, 2012 at 6:48 pm #

      Thank you for the tip. I will try it when the weather gets colder. Wish me luck ! :-)

  2. Jenny @ BAKE September 25, 2012 at 2:54 am #

    what a brilliant idea! and I love the bowl in the last photo!

    • mayihavethatrecipe September 25, 2012 at 6:51 am #

      Thanks! Great time saver, quick and easy. Perfect for me :)
      Glad you like it!

    • Elizabeth Eshelman October 2, 2012 at 10:28 pm #

      Jenny, I’ve got the same bowl – it’s from Anthropologie and they still have them!

  3. Our Kitchen Inventions September 26, 2012 at 8:42 am #

    That looks lovely! I have a baked oatmeal recipe on our blog, and it is perfect for winter and pre-made breakfast – plus it is great for dessert, too! What’s not to love about that, right?!? LOL!

    It keeps well in the fridge, and is super easy to reheat.

    Susan

  4. thewindykitchen September 26, 2012 at 10:52 am #

    I debated this make ahead breakfast, but it never happened so I just found an instant oatmeal at Trader Joe’s that I like (heart healthy blueberry!). But one day maybe I’ll get myself organized enough to do this :-)

  5. the wicked noodle (@thewickednoodle) September 26, 2012 at 12:01 pm #

    Your oatmeal looks soooo good! And I just watched the Jennifer Aniston secret security tape video – so funny!

    • mayihavethatrecipe September 26, 2012 at 9:13 pm #

      Thanks!! We just watched it too, she’s soo funny! Love her!

  6. kitchenriffs September 26, 2012 at 1:15 pm #

    Good recipe! I’ve found that cooking old fashioned oats in the microwave actually works. I put them in a big (4-cup) Pyrex measuring cup (they bubble up as they cook, and can overflow a bowl) and nuke for about 2 1/2 minutes (time varies depending on your microwave). Easy, fast, tasty! But I haven’t been putting in all the great flavor that you add to your oatmeal – I need to do that!

    • mayihavethatrecipe September 26, 2012 at 9:15 pm #

      Thanks for the tip! I’m gonna have to try that in the winter!

  7. Heather October 2, 2012 at 10:42 pm #

    Any suggestions for substituting the Pomegranate?? They aren’t easily accessible or on the affordable side where I am at. Thx!! :)

    • mayihavethatrecipe October 2, 2012 at 10:47 pm #

      Absolutely! Any kind of berry would work great here. As we get into the fall and berries are not easy to find, dried fruits works really well too. We love dried cranberries or cherries, they add a really nice tart flavor. Hope this helps! :)

  8. Michelle Wentling October 2, 2012 at 11:08 pm #

    I am gonna use Quinoa Flakes vs oats and try this soon, thanks :)

  9. Minerva Grinage October 2, 2012 at 11:48 pm #

    Why would I want to use silk if I am going to add yogurt from cows milk?. No thank you!.

    • mayihavethatrecipe October 2, 2012 at 11:54 pm #

      That’s a good point. If you scroll down after the ingredient list, we have a note on how to make this recipe vegan. You can use your favorite vegan yogurt and agave nectar instead of honey. Hope this helps.

  10. Camila October 30, 2013 at 2:48 am #

    Thank you so much for posting this! It is my new go to breakfast. With two jobs and school it is hard for me to get healthy breakfasts in when I am running about getting ready. This is great!

  11. Diane December 1, 2013 at 10:35 pm #

    This was completely delicious. What a great time saver and I think the flavors go very well together. Thanks for such a great way to simplify the morning rush with this nutritious twist on oatmeal!

    • Vicky & Ruth December 2, 2013 at 9:04 pm #

      Thank you, we love this make ahead oatmeal breakfast!

  12. María December 26, 2013 at 4:12 am #

    Hola Vicky y Ruth, tengo una pregunta sobre la preparación. La avena cuando se combina con la chía y la leche ya está preparada, es decir, como se comería normalmente? O en la preparación de la avena cruda, se sustituye el agua por la leche?
    María recently posted…Repostería La Melcocha presenta su campaña “Support your…My Profile

    • Vicky & Ruth December 26, 2013 at 11:40 am #

      Hola Maria, no estoy muy segura si entiendo bien la pregunta. En la receta de avena hecha la noche anterior, lo combinamos todo en crudo. Si quieres preparar avena al momento tienes que cocinarla a fuego lento (con leche, agua, zumo) hasta que se ablande y absorba todo el liquido, puedes a nadir mas liquido si lo necesitas. Después si quieres puedes añadir las chía, que habrás remojado en agua o leche para que se hinchen el yoghurt, las manzanas, las granadas y las almendras. Si no he contestado exactamente a tu pregunta, enviamos otro mensaje o comentario.

      • María December 26, 2013 at 2:59 pm #

        Hola, sì lo siento, ya una vez escrita mi pregunta pensé que no la había formulado muy bien. Lo que pasa es que sólo sé preparar la avena con agua hirviendo y luego cuando quede como un tipo polenta, le agrego leche y los demás ingredientes. Pero tiene sentido que vaya todo crudo y se pueda cocer todo junto. Muchas gracias y felicidades por el blog, muy lindo. Gracias por responder.
        María recently posted…Repostería La Melcocha presenta su campaña “Support your…My Profile

        • Vicky & Ruth December 27, 2013 at 2:30 pm #

          Si tienes algún otra pregunta, estamos a tu disposición. Feliz Año nuevo!

        • Tati February 27, 2014 at 2:33 am #

          Maria, no Es necesario que lo cocines…todos Los ingredientes crudos se “cocinan” overnight con la leche y el yogurt, como un muesli! Es delicioso, mi esposo le agrega frutas secas tipo pasas y mangos. Inclusive le puedes poner zumo fresco de naranja!

  13. Ashley @ Big Flavors from a Tiny Kitchen January 1, 2014 at 9:41 am #

    This looks wonderful! I’ve been making overnight chia oats for a while, but always use the same recipe. This looks like a great way to switch things up! Yum :)
    Ashley @ Big Flavors from a Tiny Kitchen recently posted…Falafel with Yogurt-Herb SauceMy Profile

    • Vicky & Ruth January 1, 2014 at 2:03 pm #

      So glad we can inspire you to change things around. Happy New Year!

  14. Selina January 2, 2014 at 8:42 pm #

    How long will this last in the fridge? I’m cooking for myself and I could reduce the recipe size, but I’m just wondering if this can be kept for several days?

    • Vicky & Ruth January 2, 2014 at 8:46 pm #

      It will last 3- 4 days in the fridge. Just give it a good stir before eating, because the water from the yogurt may separate a little. Enjoy!

  15. Celeste January 5, 2014 at 10:58 am #

    I absolutely LOVE this recipe! I was hesitant at first because yogurt isn’t really my “thing” but it is delicious. I used vanilla soy milk instead of vanilla almond milk, because I already had some and it was mmm mmm good! Thanks for this recipe.

    • Vicky & Ruth January 6, 2014 at 2:07 pm #

      Thank you!! So glad you decided to give it a try! Enjoy :)

  16. Carmen January 10, 2014 at 9:58 pm #

    Do the oats need to be cooked first? It doesn’t say but from reading the comments it sounds as if they do need to be cooked.

    • Vicky & Ruth January 11, 2014 at 8:57 pm #

      No you so not need to cook the oats. You put them in raw they “cook” overnight.

      • Carmen January 13, 2014 at 8:43 pm #

        thank you! I can’t wait to try it!

  17. Gracie too January 14, 2014 at 7:09 pm #

    I had actually seen the recipe first made in individual mason jars. I made mine with mango and blueberries, chobani Greek yogurt and almond milk, chia seeds and granola. So yummy.

    • Vicky & Ruth January 15, 2014 at 12:03 pm #

      We have also seen make ahead oatmeal in individual mason jars. They are so cute. We decide it to make it “family style”.

  18. Damion February 13, 2014 at 6:30 pm #

    I made this a few weeks ago and my wife really enjoyed it! I used Dred cranberries instead of pomegranate as Don’t enjoy that flavor much.
    I made the oatmeal tonight again and added a tbsp. of coconut! I’ll see if the wife notices the something extra! This is a great dish that we thoroughly enjoy! Thanks for sharing it! :)

    • Vicky & Ruth February 18, 2014 at 3:32 pm #

      Glad you guys enjoyd it! We love when our readers put their own spin in our recipes :)

  19. Judy March 8, 2014 at 5:18 pm #

    I have just found your site and recipes and I love them. I’m am preparing this for tomorrow’s breakfast. Does it last for a few days or am I best to reduce the quantities to only make one serve.nthanks

    • Vicky & Ruth March 8, 2014 at 8:54 pm #

      Hi!
      Thank you for your email. We’re so glad you found us! The make ahead oatmeal will last 3-4 days. Please let us know if you have any more questions! Enjoy :)

  20. Michelle April 5, 2014 at 9:30 am #

    I recently found your recipe and WOW! I have already made this 3 times. I take it to work and I don’t have any for the next day because everyone wants some. I used some sliced strawberries because I didn’t have any pomegranate seeds, SO GOOD! Thank you!

    • Vicky & Ruth April 8, 2014 at 3:03 pm #

      Thank you so, so happy that you liked it. It is also delicious with some fresh blueberries when they are in season.

Trackbacks/Pingbacks

  1. Food Blogger Spotlight: Vicky and Ruth from May I Have That Recipe - July 21, 2013

    [...] I don’t have time for breakfast” make ahead oatmeal [...]

  2. 15 Ways to Add Chia Seeds in Your Diet - January 27, 2014

    […] Recipe and Photo credit to mayihavethatrecipe.com […]

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