Overnight Chilled Plum-Oatmeal Pudding
I have been a long-time lover of oatmeal since I was a kid. While I know a lot of people find it to be bland or mushy, I was always happy to eat it for breakfast. When I was younger, my mom kept a constant stash of those Quaker Oats instant oatmeal packets in the kitchen. My absolute favorite was the maple and brown sugar, and even though she would try a variety, I always went back to that one. I ate it a lot as a kid, and then again in college (perfect for dorm room microwaves!). However, once I was a few years out of college and working a telecommuting job with more time to spare in the morning, I began making my oatmeal on the stove using traditional old-fashioned oats from the canister. My preferred preparation was to top my oatmeal with a splash of maple syrup or brown sugar, a sprinkle of cinnamon, and a chopped apple. Divine!
However, I started shying away from oatmeal during the summer, instead opting for seasonal things like cottage cheese with fresh berries. Usually in September, I get back into my oatmeal groove. I was thrilled when I came across this recipe for a chilled oatmeal that you can prepare the night before and top with fresh fruit in the morning.
I will preface this recipe by saying that I think you pretty much have to like oatmeal to like this recipe.
That being said, this is an awesome way to enjoy oatmeal during the warmer months when a hot breakfast is the last thing you want to eat. It very much reminds me of a chilled rice pudding, although obviously not as rich. It goes without saying, but you could add any type of sweetener to this oatmeal, and top it with any type of fruit – summer berries, peaches, bananas, pears in the fall – anything!
If oatmeal is your thing, but you shy away from it in the summer, definitely give this a try!
One year ago: Chocolate Marshmallow Cookies
Two years ago: Blueberry Jam and Fresh Orange Sherbet
Three years ago: Pepperoni Pizza
Four years ago: Salted Caramel Brownies
Five years ago: Chocolate Chip & Pretzel Cookie Bars
Six years ago: Zebra Cake
Seven years ago: Samoas Brownies
Overnight Chilled Plum-Oatmeal Pudding
- ½ cup (40.5 g) old-fashioned rolled oats
- 1 cup (250 ml) unsweetened almond milk, divided
- ¾ cup (187.5 ml) water
- Pinch of kosher salt
- 2 teaspoons pure maple syrup, divided
- 1 plum, pitted and chopped
- Pinch of ground cinnamon
- Combine the oats, ¾ cup of the almond milk, water and salt in a small saucepan. Bring it a boil over high heat, then reduce the heat to medium-low and simmer until the oats are tender, about 4 minutes.
- Remove from the heat and transfer the oatmeal mixture to a bowl and allow to cool for about 10 minutes. Stir in the remaining ¼ cup almond milk and 1 teaspoon of the maple syrup. Cover with plastic wrap and refrigerate overnight.
- In a small bowl, toss the chopped plum, remaining 1 teaspoon of maple syrup and cinnamon in a bowl; let stand for 5 minutes. Serve the chilled oatmeal topped with the fruit and any accumulated juices.
Did you make this recipe?
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I made this with regular milk and had it for breakfast this morning. My plum wasn’t a particularly sweet and juicy one, but it was nonetheless delicious! Thank you for sharing.
I love overnight oats! It’s also a great way to prep breakfast the night before!
Those Quaker packets were one if my favorites as a kid, then I kind of stopped eating oatmeal. I’ve recently gotten back into it making my own old fashioned oats. I love loading them with fresh fruit – cherries and blueberries are my favorite right now and some ground cinnamon and ginger. Love this idea for something cool and refreshing.
This is my kind of breakfast! So awesome!!
Love the idea of making the oats the night before and eating them cold. They look so incredibly creamy! I’m going to try this tonight, but with a peach, because we just ate our last plum this morning.
It’s difficult to want hot oatmeal when it’s hot outside, even if it is a healthy and satisfying breakfast. This looks like a great solution!
I love oatmeal, but like you tend to eat it more come fall. This looks so delicious! I am going to give it a try.
I make a similar thing for summer breakfast, but it is not cooked. Since you are going to let the oatmeal sit in the refrigerator a lot of hours, the milk will soften the oats and make them edible. And if you add yogurt, the consistency is pretty much the same as cooked oats.
I like it because it’s as easy as “throw all the ingredients in a jar and refrigerate”. I guess the flavor of the oats is a bit different, but I don’t mind.
Have a nice day!
I do this too! It makes a nice filling breakfast, full of whole grains during those hot summer months when you don’t want to turn the stove on or eat anything hot. Milk (reg, soy, almond, etc), Greek yogurt, fruit (I put it in frozen) and whole oats and, if desired, Chia seeds. Yum!
That’s what I was going to say, Angie!
We eat oatmeal almost every morning in the winter, so I’m sure this will be a hit for these last days of summer! :D
What a good breakfast for a preggo girl ☺️
My kid’s love oatmeal and this new twist is going to go over very well. :)
Hated oatmeal as a child (preferred cream of wheat) but love it now. This sounds delicious but could you use ordinary milk?
I love the idea of oatmeal pudding…this looks so easy!
Could you use regular milk rather than almond milk?
Hi Cate, Yes!
I am sure peach will also be a good alternative to plum!