Overnight Oats - What am I doing wrong?!

_m0lly

Hello all.

Kind of new to this overnight oats business, but on 2 occasions now I have majorly screwed up.
The first time I used milk, rolled oats, greek yougurt, raspberries, peaches and mango. It tasted completely sour the morning after. I assumed it was the greek yoghurt, so yesterday I created the oats without the yoghurt.

AGAIN this morning it was so so sour!! Can anyone help me understand why? The milk is in date, before anyone asks. Is it because I'm leaving the fruits to soak in the oats? Or do I have to add some form of a sweetener? Any advice would be appreciated

tiny_clanger

I think it's the combination of the citrus acid and the milk. Try making it without the fruit, then mixing in the fruit in the morning. Also, make sure you're covering your pot in the fridge.

_m0lly

tiny_clanger wrote: »

I think it's the combination of the citrus acid and the milk. Try making it without the fruit, then mixing in the fruit in the morning. Also, make sure you're covering your pot in the fridge.

Thank you! I do cover it usually, but I'm definitely going to try it without the fruit overnight then will add it in before I go to work.

zyxst

I've never tried it myself, but the recipes I've read say to make the milk, oats, and yogurt first, then add the other stuff you want in the morning.

jemhh

I don't put yogurt in my overnight oats and they are never sour. Just oats, milk, protein powder, and fruit. I put the fruit (raspberries, blueberries, or strawberries) in the night before unless I'm adding a banana, which I add in the morning.

TheCrawlingChaos

I always use non-dairy milk, like almond milk or cashew milk. The vanilla flavor of the milk compliments the rest of the flavors, and you can do fruit without the worry of the weird mix that seems to be happening with dairy milk you are experiencing.

shinycrazy

TheCrawlingChaos wrote: »

I always use non-dairy milk, like almond milk or cashew milk. The vanilla flavor of the milk compliments the rest of the flavors, and you can do fruit without the worry of the weird mix that seems to be happening with dairy milk you are experiencing.

Agree with this. The few times I made this, I used unsweetened chocolate almond milk. Might be a thought. Hope you get it sorted.

janetennet

I used a great over night out recipe it was pretty much:

2 cups oats
1 cup milk (whichever you like)
1 cup yogurt
sprinkle of Cinnamon & ginger
2 grated apples
tsp vanilla extract

Then you add whatever other fruit/ nuts/ seeds that you want to it.
I usually add some mixed omega 3 seeds, pomegranate, raisins or some strawberries.

OatmealBowl

Add a touch of sweetener (agave, honey, dates...)?

Francl27

Probably your fruit. I've left raspberries overnight and it was fine, but if your mango or peaches are not quite ripe, I can see that happening.

Kimo159

I always used almond or cashew milk and put my fruit in the night before and never had it come out sour.

Heartisalonelyhunter

It's the mango. It's acidic and will sour the milk. I would leave it out next time or add it just before you eat them.

3dogsrunning

Heartisalonelyhunter wrote: »

It's the mango. It's acidic and will sour the milk. I would leave it out next time or add it just before you eat them.

I'm guessing this too.

I make equal parts Greek yogurt (I've used plain and flavoured), milk and oats. It is never sour. I have added strawberries the night before, or blueberries with no problem.

kirstenb13

Mango, depending on the ripeness, contains papain, an enzyme that breaks down milk proteins. This makes it taste awful (I wouldn't call it sour it's more bitter to me but it's a horrible taste). No need to put the fruit in over night.
I also never put my oats in the fridge over night (use non-dairy milk though) because I don't like cold foods and it is always fine in the morning.

Francl27

3dogsrunning wrote: »

Heartisalonelyhunter wrote: »

It's the mango. It's acidic and will sour the milk. I would leave it out next time or add it just before you eat them.

I'm guessing this too.

I make equal parts Greek yogurt (I've used plain and flavoured), milk and oats. It is never sour. I have added strawberries the night before, or blueberries with no problem.

Mine is always sour when I use plain Greek yogurt in it... so I don't bother anymore.

Jruzer

kirstenb13 wrote: »

Mango, depending on the ripeness, contains papain, an enzyme that breaks down milk proteins. This makes it taste awful (I wouldn't call it sour it's more bitter to me but it's a horrible taste). No need to put the fruit in over night.
I also never put my oats in the fridge over night (use non-dairy milk though) because I don't like cold foods and it is always fine in the morning.

Never mind me. I'm just developing my theory that every question can be answered with either a Simpsons quote or an Onion headline.

JoRocka

citric acid + dairy = gross.

I can tell you the milk and the yogurt didn't sour over night. yogurt by definition is already "bad" so leaving it out won't make it go "more bad" it just speeds up the process it's already doing- but it won't happen over night like that. MIlk used to never be fridgerated so - that's not it either.

It's DEFINITELY the citric acid- like a cement mixer shot- LOL- it curdles in your mouth (So gross). same concept.