I got the idea for making an Ambrosia Style Refrigerator Oatmeal from the new cookbook I have been raving about, “Inspiralized: Turn Vegetables Into Healthy, Creative, Satisfying Meals“. The dessert section of Inspiralized featured an ambrosia recipe made with spiralized apples that looked out of this world. If you are not familiar with ambrosia, it’s basically a creamy fruit salad that is typically made with either heavy cream or sour cream–or both (Yikes!)–along with lots of sugar and sometimes even marshmallows. In other words, ambrosia is not typically classified as a clean eating recipe. But Ambrosia is easy enough to clean up with ingredients such as coconut “cream”, pureed dates, “whole” orange juice, etc., which is exactly what I have done for the Ambrosia Style Refrigerator Oatmeal recipe below.
2 Big Health Perks of Refrigerator Oatmeal
Not only does not cooking your oatmeal help you stay cool and save time, it’s actually easier for your body to digest. Refrigerator Oatmeal requires soaking your oats overnight, a method that breaks down the starches within the oats and thus improves digestibility. Soaking overnight oatmeal also reduces the phytic acid naturally found in oats and other plant foods such as nut, seeds, whole grains, etc. (Note: if you are confused about phytic acid and the role it plays in the anti-inflammatory diet we recommend in our book be sure to read more about phytic acid here.)
Unlike it’s hot cooked cousin, Refrigerator Oatmeal has more resistant starch. If you have our Clean Cuisine book you know we are big into resistant starch because it helps improve blood sugar, decrease insulin levels and makes it much easier to maintain a healthy weight. Oatmeal naturally has a good amount of resistant starch, but this “miracle starch” is always greater in cooled starches rather than hot starches.
2 Big Health Perks of Refrigerator Oatmeal
Kitchen Favorites
Ambrosia Style No Cook Refrigerator Oatmeal
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 3 oranges (divided)
- 3 organic apples (finely chopped OR sprialized)
- 3 tablespoons lemon juice
- 4 medjool dates (pitted)
- 2 tablespoons vanilla powder
- 1/4 cup plus 2 tablespoons coconut “cream” (see notes below)
- Optional: 1 tablespoon superfood booster goji berry powder
- 3/4 cup gluten free old fashioned rolled oats
- 1/2 cup raw walnuts
Instructions
- Chop two of the oranges and add them to a large mixing bowl. Add the apples and lemon juice and gently toss the fruit together, making sure all of the apple pieces are soaked in lemon juice (note: the lemon juice will keep the apples from turning brown.) Set bowl aside.
- Peel the remaining orange and add it to a high speed blender (such as a Vitamix); process on high speed to make orange juice. Add in the dates, vanilla powder, coconut cream and goji powder (optional); process on high until mixture is smooth and creamy. Pour the mixture over the apples and oranges.
- Stir in the oats and walnuts.
- Divide the mixture among 4 small 6-ounce mason jars and refrigerate for at least 12 hours. Serve cool. Note: Overnight oatmeal will keep for up to 4 days if stored in a mason jar in the refrigerator.
Notes
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Refrigerator Oatmeal Recipe. You can reserve the liquid water for smoothies. Also, for what it is worth, I always seem to have the easiest time getting the cream from Thai Kitchen brand.
Did You Make the Refrigerator Oatmeal?
If so, please be sure to let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #CleanCuisine
Gayle says
I have never heard of vanilla powder before. Is it readily available, and since I already have vanilla extract in the house, would that be an acceptable substitute? Thanks.
Ivy Larson says
Hi Gayle, I just started using vanilla powder recently and am absolutely in love with it! And yes, it is readily available at just about any supermarket (in the spice aisle). Vanilla powder has a much milder flavor than vanilla extract, so you can use a lot more of it. However, if you only have vanilla extract in the house you can definitely use that. However, I would start with just a teaspoon of vanilla extract and then taste. You definitely do NOT want to add 2 full tablespoons of vanilla extract as I know that will be too strong.
Gayle says
Thanks for the info! Oh, you may not know, but I discovered cans of coconut cream at Trader Joes. Nothing added, just the cream, so no worries about what to do with the rest of the can.
Ivy Larson says
Oh that is Great to know Gayle!! Thank you so very much for sharing =) We have a Trader Joes right down the street so I will have to check that out….
Gayle says
So I have been playing around with this recipe, and it has become a go-to for my house for easy breakfast. It is also easy to change around; I have made cinnamon apple flavor, ginger chocolate with pear. When you do another cookbook, this is one to add!
christen says
so random, but what marble countertops do you have? we are building and i’ve always loved yours! is it carrera marble? do you know the exact name? there are even multiple different carrera’s! eek!
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Ivy Larson says
Hi Christen! Not a random question at all. We actually recently built our house and so I went through just what you are doing now 😉 And yes, it is Carrera! Off the cuff I don’t know the exact name though. I know what you mean about all the different ones too! It can be SO confusing =( I think when picking marble you really have to physically SEE the slab bc they can vary tremendously. I actually went to the marble place and picked out exactly what I wanted. We have marble in our bathrooms too and it is all so different. Also, don’t let anyone try to talk you out of the marble! Everyone who knows how much I cook tried to tell me not to use marble in kitchen bc it would stain, etc. I compromised by putting the big black granite slab in center island but I really wish I would have used marble everywhere. It is not at all the nightmare everyone says it is. You do just have to make sure you seal it. And of course wipe up spills, but I would do that anyway. Good luck finding the perfect slab! Would love to see a photo once it’s finished!!