Because I don’t enjoy mornings, I have to prepare anything I want the night before if I want it before leaving the house other than a cup of coffee. I started cooking this delicious Mason Jar Oatmeal because I was addicted to Starbucks®’ overpriced oatmeal.
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 1 |
| Yield: | 1 jar |
Ingredients
- ½ cup quick-cooking oats
- 2 tablespoons coconut sugar
- 1 tablespoon almond butter
- ¾ cup hot water
Instructions
- Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
- Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.
- Substitute any sweetener for the coconut sugar, if desired.
- How much hot water you need depends on they type of oats you use and how thick you like your oatmeal.
Reviews
This was OK, but pretty bland tasting. Also, I needed another 1/4 c water to get the consistency I like.
It lacked something – maybe sweetener or vanilla?
didn’t use the almond butter and skipped the sugar and used stevia instead.
I made mine with honey instead of sugar. Sometimes I use a cinnamon honey. Yummy!
I bought coconut sugar and almond butter for this recipe (never had either before) and, honestly, didn’t care for the taste of the almond butter (most likely a personal taste preference) and couldn’t taste the coconut sugar. If you don’t have the coconut sugar on hand, don’t worry about that, as it’s just not a dominant layer of flavor in this. The oatmeal mixture very thick, so I added some milk to reach the consistency I prefer, added some chopped strawberries and a sprig of mint. This was OK, but if I were to make again, I’d probably try good, old-fashioned peanut butter instead of almond butter. I’ll use the coconut sugar on other things, but, unfortunately, that small jar of almond butter will be heading to the curb this week.