Arnold Palmer Overnight Oatmeal

Welcome to recipe #2 of Oat Week – Father’s Day Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Extra Thick Rolled Oats for this Arnold Palmer Overnight Oatmeal!

My favorite summertime drink combined with my all-time favorite breakfast food. We’re so going there!!

I’ve always had a soft-spot for Arnold Palmers in the summertime. We established my hardcore addiction to iced tea last week, but when mixed with juuuuust the right amount of lemonade…magic. Pure. Summertime. Magic.

Because frankly, I just love it when my favorite things come together:

• Mark and Game of Thrones
• a warm cup of tea and a blanket on a rainy day
• chocolate and peanut butter
• Mexican food and a refreshing drink
• a good book and the beach
• breakfast and oatmeal
• lemon-flavored anything and summer

I definitely got my lemon-addiction from my dad, who would eat just as many of those Luigi lemon Italian Ices as I would during the summer months when I was younger. He’s the one who introduced me to Lemonhead candies as a kid. He’s the one who completely freaked over the acres upon acres of lemon trees we saw when were were in the Amalfi Coast a few years ago – so much so, he wanted to bring a lemon tree back on the plane with him. And he’s always been one to keep a bottle of limoncello in the freezer for whenever the craving strikes.

But iced tea and lemonade. Now we’re talking. My dad and I had Arnold Palmers on the daily every summer growing up, so I just knew I had to create a recipe nodding to that fun little tradition we had for Father’s Day.

And, because it’s me, we’re doing it with oatmeal.

Admittedly, these little Arnold Palmer Overnight Oat parfait-looking things may not be very manly, but they’re so dang delicious, I doubt that dad will care.

It all starts with the oats! We let them get all happy in a mixture of super strong tea (black, green, white, red – whatever kind you’d like), chia seeds, and some sweetener (I used honey) overnight. If you used normal rolled oats here, your mixture would probably be fine. But I love when my overnight oats are chewy, rather than a soggy, soupy mess in the morning; that’s why I highly recommend using Bob’s Red Mill Gluten Free Extra Thick Rolled Oats here. While they definitely soften overnight, you can tell by the photos that the integrity of the oat remains in the AM. When all’s said and done, you’re still eating oatmeal rather than what-was-once-oatmeal mush. And that’s all thanks to BRM’s extra-thick oats!

Next up, the delicious lemon whip! Mark and I went absolutely bonkers for this stuff! Like, shoveling it into our mouths over the stand mixer bowl bonkers. It’s practically the filling to this Strawberry Coconut Cream Pie, only oh-so more addictive. We’re taking coconut cream (a can of coconut milk would work, too!), and mixing it up with some lemon zest, lemon juice, and honey to create this light and fluffy cream that’s bright in flavor and whipped in texture. It’s. So. Damn. Good. 

Friends, it’s practically summer. It’s time to put away that oatmeal-cookin’ pot and start whipping up some overnight oats!

And while these Arnold Palmer Overnight Oats are a wee bit more labor-intensive than your normal weekday breakfast, I mean, look at them. It’s iced tea and lemonade oats!! Do it, friends, and enjoy one of your new favorite summer breakfasts!

Arnold Palmer Overnight Oatmeal

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• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 2 servings

Ingredients

• 1 cup EXTRA-strong tea, at room temperature, plus more for topping
• 3 Tbsp. honey (vegans use maple syrup), divided
• 1 cup Bob’s Red Mill Gluten Free Extra Thick Rolled Oats
• 1 Tbsp. chia seeds
• 1 can coconut cream, refrigerated overnight*
• 2 small lemons, zested
• 1 Tbsp. lemon juice

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Instructions

1. Combine tea, 1 Tbsp. honey, oats, and chia seeds in a medium-sized bowl. Mix well to combine, then cover and leave in the fridge overnight.
2. The next morning, scoop the thick coconut cream from your can, and place it in the bowl of a stand-mixer (hand-mixers work too!). Add lemon zest, lemon juice, and the remaining 2 Tbsp. honey, and whisk until combined and fluffy.
3. Remove oat mixture from the fridge, and split between two cups or bowls, layering with the lemon coconut cream mixture along the way.** Top with additional tea if desired.

Notes

**If you can’t find coconut cream (I find mine at Trader Joe’s near the salsas), feel free to use a can of full-fat coconut milk. Refrigerate the can overnight. Remove the can from the fridge the next day, flip the can over, and open it from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff), and use it in place of the coconut cream in this recipe.
**If you use a can of coconut cream here, you probably won’t use all of the lemon whip in these two parfaits. Have no fear! Simply place in an air-tight container in the fridge, and serve with some fresh summer berries for dessert!

A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious gluten free products that I love for this recipe! All opinions are my own.

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