Anonymous
10/24/2023 21:53
Subject: Overnight oats—What is the consistency?
I love oatmeal but really dislike the texture of overnight oats. I have tried a variety of recipes but I can’t get on board with cold and soggy.
I just make steel cut oats the night before to save time in the morning. Just boil them for one minute, turn off heat and cover. Let them sit overnight on the stove. They reheat quickly in the morning.
I just make steel cut oats the night before to save time in the morning. Just boil them for one minute, turn off heat and cover. Let them sit overnight on the stove. They reheat quickly in the morning.
Anonymous
10/24/2023 21:45
Subject: Overnight oats—What is the consistency?
Anonymous wrote:I don’t like them. Texture is cold and soggy. Oatmeal takes minutes to make, so I’d just rather do that and eat them hot and fresh.
100% this. It’s mushy cold oats. I love oatmeal but can’t do overnight oats.
Anonymous
10/24/2023 21:42
Subject: Overnight oats—What is the consistency?
I like them. But yeah, they are definitely soggy.
Very easy to make, just make some tonight, and eat them tomorrow and see how you like them.
Very easy to make, just make some tonight, and eat them tomorrow and see how you like them.
Anonymous
10/24/2023 21:39
Subject: Overnight oats—What is the consistency?
I just use rolled oats in plain whole milk yogurt without extra milk and they're not at all mushy.
Anonymous
10/23/2023 08:48
Subject: Overnight oats—What is the consistency?
I mix regular oats(vs quick) with plain yogurt, a few splashes of milk and fresh strawberries. If you want it sweeter, you can add a tablespoon of jam (sugar free or not) into the mix. When you are ready to eat, sometimes I need another splash of milk.
Anonymous
10/23/2023 08:43
Subject: Overnight oats—What is the consistency?
Overnight oats have more structure and chew than cooked oats. Not mushy.
I use whole milk, 1.5:1 ratio to oats (e.g. 1/2 cup oats with 3/4 cup milk) to make them less soupy - 2:1 will still have the chew, but will also still have liquid milk floating around. Or soak them longer to fully absorb the milk, but then they will be softer. Play around with the ratio and timing to get the consistency you like.
I add in any combination of peanut butter, maple syrup, fresh or dried fruit, or chopped nuts. And don't forget a pinch of salt.
I use whole milk, 1.5:1 ratio to oats (e.g. 1/2 cup oats with 3/4 cup milk) to make them less soupy - 2:1 will still have the chew, but will also still have liquid milk floating around. Or soak them longer to fully absorb the milk, but then they will be softer. Play around with the ratio and timing to get the consistency you like.
I add in any combination of peanut butter, maple syrup, fresh or dried fruit, or chopped nuts. And don't forget a pinch of salt.
Anonymous
10/23/2023 08:32
Subject: Re:Overnight oats—What is the consistency?
Anonymous wrote:FROM NYT COOKING:
Overnight oats are, of course, a healthy breakfast and they’re easy to make, but they also feel like a special treat, sweet with dried fruit. Unlike oatmeal, uncooked but softened oats retain a fresh flavor and taste delicious cold. Top it with nuts just before eating for an irresistible crunch against the creamy oats.
KEYS TO THIS RECIPE
How to Make Overnight Oats: Simply mix oats and milk in a 1 to 2 ratio and add sweeteners, salt or other add-ins, such as dried or fresh fruit, nuts or seeds, according to your tastes. For one breakfast serving of overnight oats, start with ¼ cup oats and ½ cup milk.
The Best Oats for Overnight Oats: Old-fashioned oats, also known as rolled oats, become tender and creamy when soaked. Quick-cooking oats, which are smaller, can end up pasty and steel-cut oats, which are sturdier, stay quite firm even after soaking.
Milk Options for Overnight Oats: Dairy and non-dairy milks work well for overnight oats. Coconut, soy and oat milk yield thicker mixtures, which you can thin with more milk before serving if you’d like. If you use sweetened non-dairy milk, taste the soaked oats before adding more sweetener.
Sweeteners for Overnight Oats: Soaking dried fruit — use your favorite — alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating.
Thank you so much for sharing this!
Anonymous
10/23/2023 08:32
Subject: Overnight oats—What is the consistency?
Anonymous wrote:I don’t
like them. Texture is cold and soggy. Oatmeal takes minutes to make, so I’d just rather do that and eat them hot and fresh.
This is what I feared!
Anonymous
10/23/2023 08:32
Subject: Re:Overnight oats—What is the consistency?
Anonymous
10/23/2023 08:29
Subject: Re:Overnight oats—What is the consistency?
FROM NYT COOKING:
Overnight oats are, of course, a healthy breakfast and they’re easy to make, but they also feel like a special treat, sweet with dried fruit. Unlike oatmeal, uncooked but softened oats retain a fresh flavor and taste delicious cold. Top it with nuts just before eating for an irresistible crunch against the creamy oats.
KEYS TO THIS RECIPE
How to Make Overnight Oats: Simply mix oats and milk in a 1 to 2 ratio and add sweeteners, salt or other add-ins, such as dried or fresh fruit, nuts or seeds, according to your tastes. For one breakfast serving of overnight oats, start with ¼ cup oats and ½ cup milk.
The Best Oats for Overnight Oats: Old-fashioned oats, also known as rolled oats, become tender and creamy when soaked. Quick-cooking oats, which are smaller, can end up pasty and steel-cut oats, which are sturdier, stay quite firm even after soaking.
Milk Options for Overnight Oats: Dairy and non-dairy milks work well for overnight oats. Coconut, soy and oat milk yield thicker mixtures, which you can thin with more milk before serving if you’d like. If you use sweetened non-dairy milk, taste the soaked oats before adding more sweetener.
Sweeteners for Overnight Oats: Soaking dried fruit — use your favorite — alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating.
Overnight oats are, of course, a healthy breakfast and they’re easy to make, but they also feel like a special treat, sweet with dried fruit. Unlike oatmeal, uncooked but softened oats retain a fresh flavor and taste delicious cold. Top it with nuts just before eating for an irresistible crunch against the creamy oats.
KEYS TO THIS RECIPE
How to Make Overnight Oats: Simply mix oats and milk in a 1 to 2 ratio and add sweeteners, salt or other add-ins, such as dried or fresh fruit, nuts or seeds, according to your tastes. For one breakfast serving of overnight oats, start with ¼ cup oats and ½ cup milk.
The Best Oats for Overnight Oats: Old-fashioned oats, also known as rolled oats, become tender and creamy when soaked. Quick-cooking oats, which are smaller, can end up pasty and steel-cut oats, which are sturdier, stay quite firm even after soaking.
Milk Options for Overnight Oats: Dairy and non-dairy milks work well for overnight oats. Coconut, soy and oat milk yield thicker mixtures, which you can thin with more milk before serving if you’d like. If you use sweetened non-dairy milk, taste the soaked oats before adding more sweetener.
Sweeteners for Overnight Oats: Soaking dried fruit — use your favorite — alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating.
Anonymous
10/23/2023 08:25
Subject: Overnight oats—What is the consistency?
I don’t like them. Texture is cold and soggy. Oatmeal takes minutes to make, so I’d just rather do that and eat them hot and fresh.
Anonymous
10/23/2023 08:13
Subject: Re:Overnight oats—What is the consistency?
Anonymous wrote:Anonymous wrote:This recipe talks about using rolled oats (not quick and not steel cut) for the just right consistency.
https://cooking.nytimes.com/recipes/1019516-overnight-oats
Paywall.
Did you mean "I can't access that, any way you could share the details?"
Anonymous
10/23/2023 08:12
Subject: Re:Overnight oats—What is the consistency?
Anonymous wrote:This recipe talks about using rolled oats (not quick and not steel cut) for the just right consistency.
https://cooking.nytimes.com/recipes/1019516-overnight-oats
Paywall.
Anonymous
10/23/2023 08:06
Subject: Re:Overnight oats—What is the consistency?
This recipe talks about using rolled oats (not quick and not steel cut) for the just right consistency.
https://cooking.nytimes.com/recipes/1019516-overnight-oats
https://cooking.nytimes.com/recipes/1019516-overnight-oats
Anonymous
10/23/2023 07:53
Subject: Overnight oats—What is the consistency?
I have been on an oatmeal kick lately, but I also love yogurt. I’ve been considering overnight oats, but I’m worried about the texture/consistency.
I can’t eat soggy things like bread pudding or tres leches cake, but I can tolerate rice pudding, for example. Are overnight oats soggy/wet like bread pudding, or more like rice pudding?
I can’t eat soggy things like bread pudding or tres leches cake, but I can tolerate rice pudding, for example. Are overnight oats soggy/wet like bread pudding, or more like rice pudding?