When it comes to fast, healthy breakfast options, it's hard to beat overnight oats. They're the ultimate big-batch food, meaning they easily double, triple, and quadruple in scale—and they get better the longer they sit. But it's not all rainbows, unicorns and chia seeds—there are a few major errors you can make when whipping up a batch of "refrigerator porridge." Avoid these common mistakes, and your mornings will be so easy, you may even have time to pick out matching socks.
1. Not Adding Enough Liquid
At their most basic, overnight oats are raw rolled oats (or other grains, like rolled spelt, for example) that are combined with a liquid—most frequently milk, alt-milks like almond or coconut milk, or yogurt. They're seasoned, sweetened, and mixed well, then left to soften in the fridge overnight. At their best, they're creamy, spoonable porridges. But if the oats-liquid ratio is off, the grains will absorb all of the milk and lose their spoonable consistency; they'll be less creamy and more akin to freshly-mixed concrete. You know what's not palatable at 7 a.m.? Freshly-mixed concrete. Make sure you have at least double the liquid per each serving of oats (so, 1 cup of milk to ½-cup of oats), increasing the amount if you want a soupier texture.
Steel-Cut Oats are best when cooked; use rolled oats for refrigerator porridge. Photo: Kimberley Hasselbrink
2. Using the Wrong Kind of Oats
We love the chewy, hearty texture of steel-cut oats, but they're too firm to use for overnight oats. Steel-cut are much better simmered slowly, although if you are short on time, soaking them in water overnight then draining them before simmering will drastically cut down the cooking time. On the other hand, instant oats will break down after an overnight spin in the fridge, disintegrating completely into the milk, etc. Associate food editor Rick Martinez says stick with old-fashioned regular or thick rolled oats for the best results.
3. Adding the Mix-Ins Too Soon
If you're looking for a little crunch, don't add any nuts or seeds to the porridge until just before eating. Most fresh fruit should be added just prior to digging in, too. Banana can go either way; if you add it before refrigerating, make sure it's ripe, and mash it to help it better incorporate into the porridge.
One exception: Chia seeds. These super seeds need time to absorb liquid. Martinez points out that they also help to thicken the porridge, so increase the amount of liquid accordingly. If you're grain-free, you can make a porridge with just the liquid portion and chia seeds; they plump up enough to thicken any milk or alt-milk.
