How is it possible that it’s been plus-80-degrees already in May? It’s hot. Like, August-hot. In May. Eesh.
It’s too hot for oatmeal. Traditionally cooked oatmeal, that is. I love starting my day with this stuff: it’s hearty and filling and keeps me going until lunch. So in addition to this overnight steel-cut oatmeal recipe that I make often, I’ve added refrigerator oatmeal-in-a-jar to my breakfast lineup.
This version is studded with sweet cherries and almonds (both are related, horticulturally speaking, and their flavors pair beautifully). I typically use plain, unsweetened almond milk in this oatmeal recipe — again, because the flavor syncs with the rest of the ingredients — but you could certainly use dairy milk. I don’t have a prominent sweet tooth, so I think this refrigerator oatmeal is perfect as-is, but you could drizzle it with a bit of local honey before spooning it up in the morning. Be sure to add the almonds just before eating so they don’t get soggy.
This recipe makes a single serving of refrigerator oatmeal, so you can prepare several jars to get you through the week. It’s super kid-friendly, and it makes a great breakfast (or lunch) on the go, if you must.
cherry almond overnight oatmeal recipe
makes 1 serving
3/4 cup nonfat milk or plain almond milk
1/2 cup old-fashioned rolled oats
1 teaspoon packed light brown sugar
1/4 teaspoon finely grated lemon zest
Few drops pure vanilla extract
Few drops pure almond extract
Pinch of salt
1/3 cup frozen cherries
1 tablespoon toasted sliced almonds, for serving
Honey, for serving (optional)
In a pint Mason jar, combine the milk, oats, brown sugar, lemon zest, extracts and salt. Shake well. Add the cherries. Refrigerate overnight. Before serving, top with sliced almonds and a drizzle of honey.