Refrigerator Oats!

Cooking / Eating In

Refrigerator_Oats-3 It is sweltering in NYC these days. Simply sweltering!  I was hopeful that the periodic thunderstorms would cool things down a bit, but all they seem to do is increase mugginess.  Let me tell you, there’s nothing quite like the aroma of a crowded, non-air conditioned subway car in the morning.  Ew.

Such balmy climates call for a cool and refreshing breakfast.  Don’t get me wrong, I haven’t given up my favorite breakfast combo of french toast and bacon – but I can’t have that every day, can I? Or rather – I shouldn’t.   That’s when I turned to a super-easy, healthy and dessert-like alternative – refrigerator oats!

Those of you who have been following along on the blog know that I’m a bit of an oatmeal fanatic – and it doesn’t help that…… the amaaaazing Oatmeals shop is in close proximity!  So, I’m super excited to talk about my “summered up” version: refrigerator oats.

Now what you see here may look a bit healthy, but don’t let that scare you:


But one thing I really was excited about was using these jars – but any 8-oz or larger container will do, really:



The proportions may very depending on the type of milk and yogurt you use, but this is what works for me.  These do need to sit in the fridge a bit (preferably overnight), and I like to make 4 or 5 at once.  The proportions below are for one 8-oz serving!

Refrigerator Oats (proportions for one serving – I make 4 or 5 servings at a time)

  • 1/3 cup old fashioned oats (uncooked)
  • 1/3 cup yogurt (I used plain Greek non-fat)
  • 1/3 cup milk (I used skim, but you can use any-fat, almond, soy, etc.)
  • 2 tsp chia seeds (I had some left over from my first Chia experience; they are an awesome fridge oats addition!)
  • Sweetener to taste (I usually use 1-2 tsp of honey or agave.  If your yogurt is flavored, you might not need this).
  • Toppings – fruit, nuts, cocoa powder, nut butter, etc.

This is super easy.

1.  First, combine the oats, yogurt, milk and chia seeds in a container.  Cover the container securely and shake vigorously! (See first photo for result)

2. Then, add whatever toppings you’d like until the container is pretty full (I leave about a centimeter for expansion of the oats and chia seeds).  Some combinations that I’ve tried and liked are:

  • banana/almond butter/honey/walnut
  • banana/cocoa powder/honey
  • blueberry/cinnamon/maple syrup
  • blackberries/raspberries/blueberries
  • strawberries/marscapone

Get creative!

3. Refrigerate at least overnight – the next morning: voila! Refrigerator oats! Good to eat right out of the jar 🙂


Refrigerator oats are super easy to make, pretty healthy, and quite filling – one will keep me satisfied until lunch.  Even if you’re usually not the biggest oatmeal aficionado, I encourage you to give this a try – it’s almost reminiscent of rice or tapioca pudding.  Try it out and let me know what you think!  And I’m really keen to hear about your favorite add-ins so make sure to let me know!

Are you an oatmeal fan?

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  • Reply
    July 11, 2013 at 11:02 pm

    I am totally doing this, but I need to find me some jars!!

    • Reply
      July 11, 2013 at 11:34 pm

      Any small container with a tight-sealing lid will do! 🙂

      • Reply
        July 23, 2013 at 8:02 pm

        I just got some jars (a little big) and made some! Can’t wait to eat tomorrow. Used strawberry yogurt and toppings are blueberries and agave!!!

        • Reply
          July 23, 2013 at 10:08 pm

          Sounds delicious!!

  • Reply
    July 12, 2013 at 6:34 am

    Maybe a dumb question, but I don’t see anywhere that it says “cooked oats” – do you just use raw/uncooked oats? I only saw “•1/3 cup old fashioned oats”.


    • Reply
      July 12, 2013 at 9:27 am

      Good question! Yup, they are raw/uncooked oats! I will make the edit to my post now 🙂

  • Reply
    July 12, 2013 at 8:54 am

    I love oats! This I have to try.

  • Reply
    Amy T
    July 12, 2013 at 11:38 am

    Ooh I like this! Will have try some of those combos as I’m a very new oatmeal fan

  • Reply
    July 13, 2013 at 3:30 pm

    I actually just went out to purchase four 8 ounce jars just to do this! Thanks for the recipe!

    • Reply
      July 14, 2013 at 9:48 pm

      Fun! I hope you like it!

  • Reply
    July 14, 2013 at 2:20 am

    I actually don’t like oatmeal very much and eat it only to be healthy. I can only find the quick cooking oats here in Shanghai. 🙁 Do you think those will work ok? Also, I love the tapioca pudding! So I really want to try this. I need to find jars like this here… 🙂

    • Reply
      July 14, 2013 at 9:50 pm

      I’m *guessing* those should work okay too? I’d be curious to hear how they turn out if you decide to give it a try! 🙂

  • Reply
    September 12, 2013 at 11:07 am

    I’ve been making this the past 2 weeks and I’m absolutely loving it!! Thanks for sharing this recipe!

    My only question is, how do you manage to squeeze the oatmeal base, plus multiple toppings, into an 8oz jar while still leaving 1cm room on top? I feel like I barely have enough room to add just one topping.

    • Reply
      September 16, 2013 at 9:55 pm

      I’m glad you love it! Hmm, I always fit the toppings in though it is sometimes a tight squeeze. Maybe add a little less yogurt?

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Halloween ReciPEEPS!
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    […] lot of fun putting together deconstructed cupcakes in the canning jars I originally bought to make fridge oats.  This was super fun – it reminded me of diorama days in elementary school!  For each […]

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