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Orange-Chile Overnight Oats

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Makes 1 serving 1x

Time 8 hours, mostly unattended

Units Scale

Ingredients

  • 1/3 cup Bob’s Red Mill Gluten-Free Protein Oats
  • 1/3 cup coconut or other non-dairy yogurt (or use dairy yogurt)
  • 1 small or 1/2 large orange (any kind), peeled
  • 1 small red chile, or more or less to taste
  • Salt
  • 1 to 2 teaspoons turbinado or other raw sugar, for garnish
  • 1 tablespoon chopped pistachios, for garnish

Instructions

  1. Put the oats in an airtight container with the yogurt. Stir until combined; smash the oat mixture into the bottom of the container in an even layer.
  2. Chop the peeled orange into small bits, discarding any seeds or tough membranes as you work. Thinly slice the chiles on the same board. Sprinkle the oranges and chiles with a little salt and scrape the mixture (along with all the juices) on top of the oats. Seal the container and refrigerate the oats for at least 8 and up to 16 hours.
  3. If you want to turn overnight oats into hot oatmeal, transfer the soaked oat mixture to a microwave-safe bowl, cover, and cook on high until steaming, 1 to 2 minutes.
  4. To eat hot or cold, sprinkle the sugar and nuts over the oranges, and serve.

—Recipe developed by The Bittman Project for Bob’s Red Mill