Ready for Summer!

I've been experimenting with "refrigerator oatmeal" and cold-brewed coffee the last few days.  Both are convenient to make ahead, so they allow me to get a jump-start on the next few mornings, and they also involve less cleanup than the typical heated versions.

But I also just realized that these heat-free recipes will be perfect for summer.  Yes, I'm all set for the sweltering heat of July and August ... bring it on!!!

Of course, there's still a stubborn little patch of snow in the front garden...

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1. Basic refrigerator oatmeal recipe, lightly adapted from The Yummy Life: 

Put in a lidded jar (e.g., empty Talenti ice cream container):

¼ C uncooked rolled oats
⅓ C milk
¼ C plain yogurt
2 tsp chia seeds
½ tsp [or to taste] spice (e.g., cinnamon, vanilla, espresso powder, cocoa powder)
1 tsp [or to taste] sweetener (e.g., honey, molasses, syrup) 

Put on lid and shake vigorously, then stir in:

¼ C chopped or mashed-up fruit (e.g., banana, prunes, berries, pumpkin puree)

Refrigerate overnight. Serve chilled.

(The original posts provide nutritional information, thoughts on how long the mixture may be safely stored, and suggestions on flavor combinations.)

2. Basic cold-brewed coffee recipe, lightly adapted from The New York Times: 

Stir together in pitcher:

1 C ground coffee
4½ C water

Let sit overnight, then strain through cheesecloth into another pitcher.  (I do this by lining my strainer with the cheesecloth.)

Dilute 1:1 (or to taste) with water and serve as desired.