In the heat of the late days of summer (and early fall in the South), what you make for breakfast can be deeply dependent on whether or not you have AC. Oatmeal, a hot and hearty classic in cooler weather, is not typically the first choice for breakfast, especially in the close environment of an RV kitchen. But overnight oats are just the thing.
If you’ve never had them, you make them the night before with cold ingredients, and the oats absorb the liquids while you sleep, resulting in a ready-to-eat breakfast that’s both filling, refreshing and cooling. They’re perfect for meal preppers, as they store easily in pint-sized mason jars (get the wide-mouth ones) and travel well.
They’re also easy to adapt to individual tastes. When summer delivers a surfeit of juicy stone fruits and berries, adding them to overnight oats is an easy way to begin your day with something joyful. In the fall and winter, they go great with nuts and warming spices like cinnamon or cardamom. When we travel, we particularly love to stop at farmer’s markets to stock up on regional fruit, local honey, farm-fresh milk and any nuts or seeds that catch our eye.
