Posted in Home Cooking, The Grocery Shop-a-holic, The Well-read Foodie

In Which the Blogger Tries Her Hand at Overnight Oats…

The building blocks of an unusual breakfast
The building blocks of an unusual breakfast

I like trying out new things, new foods, and new ways of preparing meals.  It is something that comes in handy given certain circumstances.  In this case, given the truly annoying summer heat that still refuses to leave Manila despite the fact that the cooler monsoon season has begun in other parts of the country, I wanted a good, satisfying breakfast – without having to do any cooking or even any work involving either a microwave or toaster-oven.  I wanted to start my day with something cold yet filling.

And so: overnight oats!

As the name suggests, overnight oats are rolled or quick-cooking oats soaked overnight in your liquid of choice.  This results in a no-cook porridge whose texture is thicker and fluffier than any cooked oatmeal you’ve ever eaten in your life.  It is, essentially, a variation on Birchermuesli which involves soaking a mixture of oats, dried fruit, and nuts in fruit juice and pureed apple with the end result dolloped with cream or yogurt and a drizzle of honey come morning.

The basic recipe of 1/3 cup oats soaked in 1/3 cup milk is adaptable: you can use rolled or quick-cooking oats, full-cream or low-fat milk, swap the milk over for soy or nut milk, mix in some yogurt, add fruit or nuts, maybe toss in some chocolate.  There is something for everyone, both omnivores and veg-heads alike.

Good morning, chunky monkey!
Good morning, chunky monkey!

The recipe I tried for Chunky Monkey Overnight Oats comes from the fascinating food blog Steph’s Bite by Bite and is a nifty, delicious, utterly decadent way to start your morning.  It features nutty-tasting oats mixed with sliced bananas and chocolate chips, all soaked overnight in banana yogurt, milk, and peanut butter.  The resulting bowl is a divinely decadent one, made even more so by a dollop of cream and a generous drizzle of chocolate syrup come morning.  (A wee scoop of vanilla ice cream would make it even more special!)

I don’t recommend sprucing up your overnight oats like this everyday (there are, after all, tons of other healthier options – all of which are just as delicious), but this particular variant is one I recommend for ladies who are going through a rough case of PMS (or, worse, PMDD).  It’s a great way of filling up (but not necessarily out) with the added comfort of chocolate.  🙂

Chunky Monkey Overnight Oats

  • 1/4 cup banana yogurt (I used Milkana Kidz with real banana pulp; P 28.00 at most supermarkets)
  • 1/3 cup quick-cooking oats
  • 1/3 cup milk (full-cream is great, low-fat is just as nice)
  • 1 ripe lacatan banana, sliced
  • 2 tablespoons semi-sweet chocolate chips or 25 grams dark chocolate, chopped coarsely
  • heaping tablespoon creamy peanut butter
  • whipped cream / vanilla ice cream and chocolate syrup to serve (optional)

Place all ingredients except the cream and syrup into a fairly large soup bowl and mix thoroughly.  Cover and refrigerate overnight.  If desired, top with whipped cream (or ice cream) and chocolate syrup before serving.

Serves 1.

Variations…  Check out BuzzFeed‘s article on 19 Ridiculously Easy Mugs of Overnight Oats for more scrumptious options for a cool yet satisfying breakfast!  😉



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

4 thoughts on “In Which the Blogger Tries Her Hand at Overnight Oats…

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