The Dish | Overnight Oat Parfaits

Here’s a quick and easy way to have a healthy, nutritious breakfast ready to serve up. It comes from one of Joshua McFadden’s recipes, a Portland, Oregon based chef. His first cookbook, Six Seasons: A New Way with Vegetables won a James Beard award. The following recipe is from his newest book Grains for Every Season. I love that you can prepare the dry base mix and store it for up to a month.


Dry Base Mix (makes 1 quart)
  • 3 cups uncooked rolled oats (not instant)
  • 2 tbsp ground flaxseed
  • 2 tbsp poppy seeds
  • 1 tbsp chia seeds
  • 1/2 cup unsweetened cocoa powder (optional)
  • dash of salt
For each serving jar, to make overnight:
  • ½ cup dry base mix
  • 2 tbsp dried blueberries or raspberries or other dehydrated fruit or chopped dried fruit
  • ½ cup milk of choice
To add at breakfast:
  • Something sweet, like honey, jam, maple syrup or a fruit compote
  • Something crunchy, like puffed rice or granola or toasted nuts
  • Plain yogurt
  • If on hand, fresh berries


For dry base mix:
  • Combine oats, flaxseed, chia, cocoa powder (if using), and salt in a quart jar.
  • Shake to combine ingredients (can be stored in pantry for up to one month).
For each serving jar:
  • Combine the dry base, dried fruit, and milk of choice in a pint sized jar.
  • Stir to combine, put on a lid, and refrigerate overnight.
  • To prep each jar at serving time:
    • Add a spoonful of something sweet (honey, jam, fruit compote, or what have you), a spoon or two of plain yogurt, along with a sprinkling of puffed rice or granola and fresh berries

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