I’m always on the lookout for new ideas for make-ahead breakfasts to add to my lineup of baked oatmeal and freezer egg-based recipes. With warmer weather we’re looking for a replacement for our homemade frozen breakfast burritos – something cold but with the same satisfaction factor.
Overnight oats first came to mind. Perhaps you’ve heard of them? They’re also called refrigerator oatmeal or Bircher muesli. The basic idea is to soak rolled oats in milk (and often chia seeds) in the fridge overnight. There’s no cooking required and breakfast is ready to go in the morning. Along with smoothies, this cooling porridge made up the bulk of our breakfasts last spring and summer, but I wanted to switch things up this year. Then, I saw a variation on a restaurant menu using fresh juice rather than milk. I was curious but also a bit apprehensive about trying it: Would the texture be appealing? What would the combination of juice and oatmeal taste like?