Seersucker Oats
Summer has most definitely arrived in D.C., with no regard for the fact that we’ve yet had the chance to enjoy spring. Yesterday we hit a high of 90, and today it’s a balmy 85. I know there are parts of the country that would hardly call this week summer – my friends and colleagues in the Midwest are buried with snow – but here in D.C., summer is here.
I know it’s summer when I have to find that sweet spot between the hair dryer drying my hair and the hair dryer making me a hot sweaty mess. When the Mall is covered with softball games and the seersucker suits come out.
And when all of a sudden it’s too hot to enjoy my beloved oatmeal. You know how I feel about my oatmeal… how utterly dependent I am on my morning bowl of oats. So of course I had to find a way to enjoy it in the summer months. These overnight oats are the perfect solution: served cold with a dollop of yogurt, they taste like a cup of rice pudding and a Snickerdoodle came together to make the perfect breakfast baby.
Softball hasn’t started and it’s unusually early to turn against my loyal hairdryer. But climate change, “extreme weather,” whatever you want to call it, it warrants bringing out your seersucker a bit early this year. And making these overnight oats.
Summertime Overnight Oats
Serves 1
- 1/2 cup oats
- 1 1/2 cups water
- 1 tsp cinnamon
- 1 tsp vanilla
- 3 tbsp milk or non-dairy alternative of choice
- 1 tbsp sweetener of choice
- 1/4 tsp salt
- Dollop of yogurt (optional)
- Combine oats and water in a Pyrex measuring cup, or other microwave safe vessel. Microwave for 3-4 minutes, watching to make sure it doesn’t overfl0w (talk about a mess!) Let cool for 5 minutes and refrigerate overnight.
- Combine all ingredients in a large bowl and give a couple of quick pulses using an electric mixer (I prefer to use a hand-mixer because it is higher powered and dirties less dishes, but alas, I gave my mom her hand-mixer back so I have to use my KitchenAid).
- Serve topped with a dollop of Greek yogurt
