I grew up in a grits house, believing oatmeal to be a disgusting bowl of snot. It's taken 40 years to change my feelings towards oatmeal, and this recipe was the turning point. I also love savory oatmeal, which will be a future post. If you are celiac, use Bob's Red Mill's certified gluten-free oatmeal to make this or any other oatmeal recipe.
In a mason jar, add:
1/4 C Old Fashioned Oven Toasted Oats
1/4 C yoghurt
1/3 C milk
1 T flax or chia seeds (optional)
Stir until well blended, then add:
1/2 - 1 C of fruit - berries, peaches, applesauce, whatever you like.
Leave it in the fridge overnight, and up to 5 days. The oatmeal soaks up the liquids and turns into a delicious, portable breakfast.
