Soaking oats overnight in milk is an easy, make-ahead method for a pudding-like oatmeal. The oats hold their shape as they soak, becoming toothsome yet soft and the base for any number of add-ins.
Here you’ll swirl in raspberries and flaxseed before topping with pistachios just before eating for a superstar combination of berries, seeds, and whole grains.
Other smashable berries, such as blackberries, would work well, as would mixing up the seeds (chia, hemp, poppy, or sesame) or sprinkling with other nuts (walnuts, pecans, or almonds).
- 1 cup (240 milliliters) unsweetened plant-based milk, homemade or store-bought
- 3/4 cup (75 grams) rolled oats
- 2 tablespoons flaxseed meal
- 1 teaspoon pure maple syrup (optional)
- 1/4 teaspoon kosher salt
- 1 cup (180 grams) fresh raspberries
- 1/4 cup (40 grams) chopped pistachios
Divide the oat mixture between two 1-cup (240 ml) glass jars, cover tightly, and store in the refrigerator for at least 6 hours and up to overnight.
To serve, top with the remaining 1/3 cup berries, dividing evenly, and sprinkle with the pistachios.
To store, keep in the refrigerator, tightly covered, for up to 3 days.
Tip: Use rolled oats (aka old-fashioned oats), not instant or steel-cut ones.
