Memorize this simple ratio for best overnight oats

Overnight oats

With warm weather here, my breakfast routine is one of the first things to change. I make the switch from hot coffee to iced, and I swap my warm bowl of oatmeal for a prepacked jar of refreshingly creamy overnight oats. I highly suggest you do the same.

Overnight oats are the easy, healthy breakfast you’ll always feel good about eating. They’re high in protein and fiber — which will keep you full throughout the morning — and they’re perfect for taking on the go.

Here’s our foolproof formula for making the best overnight oats every time.

Oatmeal vs. overnight oats

Unlike a bowl of warm oatmeal, overnight oats are meant to be eaten cold, straight from the refrigerator (no reheating necessary).

To make them, you’ll soak rolled oats in milk and yogurt overnight, which gives them a soft, slightly toothsome texture that’s ultra-creamy and subtly sweet.

In the morning, you’ll add your favorite toppings — fresh or dried fruit, nuts, seeds and nut butters are all fair game.

Don’t let that overnight soak fool you — overnight oats are incredibly simple to make. They take no more than five minutes to prep, and then the breakfast makes itself while you sleep.

If you stir together a batch during your weekend meal prep, you’ll be left with four grab-and-go breakfasts to eat throughout the week. You also can scale the recipe down and make single servings.

What’s the best ratio for overnight oats?

Making overnight oats is actually as easy as memorizing a simple ratio: Use equal parts old-fashioned rolled oats and milk, plus half as much yogurt. For example, the recipe below calls for 2 cups old-fashioned rolled oats, 2 cups milk and 1 cup yogurt. From there, you can add whatever toppings you prefer.

How do I serve overnight oats?

While you can certainly eat them as is ( just first give the bowl a good stir), overnight oats are even better with toppings.

While nut butter, dried fruit and some fresh fruit (like blueberries, apples and citrus) can be added in advance, you’ll want to wait to add delicate or crunchy toppings, such as nuts, seeds and toasted coconut, until the morning you plan to eat them. When mixed with the oats upfront, the long soak leaves nuts and seeds with a soft, chewy texture. The same goes for most berries, which can get mushy when soaked for too long.

JOE LINGEMAN/TNS Makes: 2 2 1 3 1 1. Place 2. Stir 3. You can divide 4. Stir Recipe notes: 4 servings cups old-fashioned rolled oats cups dairy milk or unsweetened nondairy milk cup plain Greek or nondairy yogurt tablespoons maple syrup or honey tablespoon chia seeds (optional) teaspoon ground cinnamon teaspoon kosher salt Optional toppings: fruits, nuts, seeds, nut butter all the ingredients (except the toppings) in a large bowl. together until well combined. the oats into individual jars at this point if desired. Cover and refrigerate for at least four hours, preferably overnight. again before serving with desired toppings. Leftovers will keep in the refrigerator for up to four days.