Cherry fridge oats are a delicious and healthy way to start your day. This make-ahead breakfast combines the creamy texture of almond milk and Greek yogurt with the sweet, tart flavor of cherries, making it a nutritious and convenient option for busy mornings.
Once your cherry fridge oats have spent the night in the fridge, they will be ready to enjoy. Simply give them a good stir and savor the blend of flavors and textures. This easy-to-make breakfast will not only save you time but also keep you full and energized throughout the morning.
You should refrigerate the cherry oats for at least 4 hours, but overnight is best. This allows the oats and chia seeds to soak and expand, ensuring a creamy texture.
Yes, you can substitute almond milk with other milk alternatives like soy, oat, or cow's milk. Choose unsweetened varieties for a healthier option, and adjust according to your flavor preference.
You can use maple syrup, agave nectar, or a sugar substitute like stevia if you prefer a lower-sugar option. Adjust the amount based on taste preferences as sweeteners vary in sweetness.
Store any leftover cherry oats in an airtight container in the refrigerator. They can be kept for up to 3 days, but for the best taste and texture, enjoy them within 1-2 days.
For a larger batch, you can use a 9x9-inch baking dish or similar container. Just multiply the ingredients by the number of servings desired and mix in the same way.
- Layer the Ingredients Carefully: When preparing your cherry fridge oats, layer the ingredients carefully. Start with the oats at the bottom to ensure they soak up the liquid properly.
- Fresh or Frozen Cherries: You can use either fresh or frozen cherries for this recipe. If using frozen cherries, there's no need to thaw them before adding them to the mixture.
- Customize Sweetness: Adjust the amount of honey according to your taste preference. You can also use other sweeteners like maple syrup or agave nectar as a substitute.
- Add More Texture: For added crunch, consider mixing in nuts or seeds like almonds, walnuts, or sunflower seeds when serving.
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