Average: 5 (2 votes)
Active time
5 minutes
Total time
8 hours, 20 minutes
2 servings
Serving Size
1 heaping cup

½ cup rolled oats (quick cooking will also work)

2 ½ cups of milk (we used low-fat milk, but any milk, including almond or soy, will do)

1 teaspoon agave syrup or honey

¼ tsp cinnamon

  1. Combine the oats and 2 cups milk in a large jar or bowl, then refrigerate, covered, overnight.
  2. In the morning, bring the mixture to a low boil, then reduce heat to low and cook, stirring frequently, until creamy (about 15 minutes).
  3. When oatmeal reaches desired consistency (it should be drinkable), add the remaining ½ cup milk, agave and cinnamon, and stir over low heat for 1 more minute. 
  4. Serve in two mugs.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 210
Total Fat: 4.5g
Saturated Fat: 2g
Sodium: 135mg
Carbohydrate: 32g
Fiber: 2g
Sugars: 19g (Added Sugars: 3g)
Protein: 13g

Yield: 2 servings

Serving Size: 1 heaping cup

How'd it Taste?

Gina Williams
Reminded me of my childhood
Edward Strine
Love it! Healthy and great tasting!
rod sox
reminds me of guatamala serve with raw egg

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