Food and Drink

Wholesome overnight oats are a perfect make-ahead breakfast or midday snack

Apple-carrot cinnamon overnight oats

The beginning of a new year often comes with aspirations of austere and frugal bites but there’s no need to remove all joy. Enter flavor-packed, make-ahead overnight oats. Soaking old-fashioned rolled oats helps save time in the morning and also makes for a great healthful snack. Good quality old-fashioned rolled oats work best for overnight soaking. If you like the texture of steel-cut oats, just note that you’ll need at least two (and up to four) days before they’re ready to enjoy. Oat milk pairs well but opt for your favorite milk (or try half yogurt, half milk). Here, grated carrot and apple combine with cinnamon and vanilla with a hint of turmeric. As for other ingredients, try everything from fruit and nuts to seeds and spices. Reserve softer, riper fruits such as bananas for topping just before eating. — Kim Sunée

1/2 to 3/4 cup rolled oats or muesli

1 small apple or firm but ripe pear, core and stem removed, diced or grated

1/2 small carrot (2 ounces), grated

1 to 2 tablespoons plain yogurt (optional)

1 tablespoon golden raisins or grated coconut

1 tablespoon pepitas or walnuts or pecans


1 cup milk, or dairy alternative such as oat or almond milk

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric (optional)

1/2 teaspoon vanilla extract (optional)

Pinch salt

For serving: maple syrup, fresh fruit, nuts, seeds, jam, etc.

• Place half the oats or muesli in a medium glass jar or other container with tight-fitting lid. Grate apple and carrot and add to jar. If using yogurt, add a layer of yogurt to jar. Add golden raisins or other preferred ingredients, nuts, etc. Top with remaining oats. Whisk together milk and remaining spices and pour over oats, adding more milk or yogurt, as needed. Cover tightly with lid and chill overnight in fridge. Enjoy with maple syrup, fruit or nuts.

Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit