10 Overnight Oats and Oatmeal Recipes That Aren’t Just for Breakfast

In a medium saucepan over medium-high heat, combine milk with 3 cups of water. Bring to a boil.

Add toasted oats and return to a boil. Lower heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 20–30 minutes.

Stir in ginger.

Divide oatmeal evenly among 4 serving bowls and top each with one-quarter of pears and walnuts.

Combine milk, yogurt, oats, chia seeds, and banana in a mixing bowl and stir together well.

Divide oat mixture into 2 jars with lids. Top each with half the blueberries, strawberries, and walnuts.

Refrigerate for at least 4 hours or overnight.

Place a medium stock pot over high heat. Add olive oil, onion, garlic, carrots, and celery and cook, stirring frequently, until vegetables soften slightly. Season with salt and pepper.

Add oats and cook, stirring, until they are lightly toasted, about 2 to 4 more minutes.

Add broth, crushed red pepper, Italian spices, parsley, and lemon juice to taste. Cook until vegetables and oats reach your desired consistency, about 4 to 6 minutes.

In a small bowl, combine yogurt, lemon juice, honey, cinnamon, and nutmeg.

In a medium bowl, place apple, grapes, celery, oats, and chicken. Top with the dressing and gently toss to coat.

Evenly divide between 2 serving plates and top each with 1 tbsp of almonds.

In a medium pot, bring broth to a simmer. Cover and keep warm.

In a large skillet with high sides, heat olive oil over medium-high heat. Add shallot, garlic, and mushrooms, and season with salt and pepper. Cook, stirring frequently, until shallots are translucent and mushrooms begin to brown, 8 to 10 minutes.

Reduce heat to medium and stir in oats. Cook, stirring frequently, for 1 minute. Add 1 cup of hot broth and stir. Cook until all liquid has been absorbed before adding another cup of hot broth. Continue cooking, stirring as needed, and adding 1 cup of broth at a time until all the broth has been added and absorbed, 25 to 30 minutes in total.

Stir in thyme and cheese. Garnish with additional thyme and serve.

In a medium bowl, whisk together olive oil, vinegar, salt, and pepper. Add kale and lightly toss to coat.

Divide oats evenly among 2 serving bowls. Top with kale mixture, avocado, pecans, and eggs. Season with additional salt and freshly ground black pepper to taste.

Preheat oven to 350 degrees F.

In a large bowl, combine oats, flaxseed, salt, cinnamon, and nutmeg. Add vanilla, soy milk, and maple syrup and stir to combine.

Gently mix in fruit and pecans, if using. Divide the mixture evenly among 6 8-oz heatproof jars or ramekins and bake until oatmeal begins to brown, 20 to 25 minutes. Enjoy immediately or refrigerate until ready to eat.

In a mixing bowl, combine all ingredients and mix thoroughly. Cover and refrigerate for 1 to 2 hours.

Roll the chilled mixture into balls about 1 inch in diameter. Enjoy immediately or refrigerate for up to 1 week. Makes 20.

Bring 2 cups of water to a boil over medium-high heat. Add salt and oats and return to a boil. Reduce heat and simmer, stirring occasionally, until most of the water has been absorbed, 5 to 7 minutes. In the last minute of cooking, add apples.

Remove from heat and stir in cinnamon, ginger, and nutmeg.

Distribute the oatmeal among 4 serving bowls. Top each with one-quarter of the honey and walnuts.

In a large bowl, combine soy milk, yogurt, pumpkin puree, maple syrup, and pumpkin pie spice. Add oats and mix well.

Divide the mixture between 2 8-oz jars and top each with half of the pumpkin and sunflower seeds. Refrigerate at least 4 hours or overnight.