The Sept
Life Hacking
cuz we be classy
change it!


What is overnight oats?

Overnight oats (OO) is basically oats soaked in the liquid of your choice. Either milk or yogurt, but you can always experiment with other kinds. It is often chilled overnight (hence the name) and usually left uncooked. However you can heat it up if you prefer to. It is perfect for days when you are in a rush to make breakfast, just make it in a jar the day before and it’s ready to go the next day. 

You can add any kinds of toppings you want to it. You can add fresh fruits, nuts, dried fruits, peanut butter, etc. Many people also add chia seeds to the overnight oats. Be adventurous and try new additions, you might be pleasantly surprised!

This is also good to put together with your kids, let them play around with their favorite toppings and learn more about fruits and nuts, etc. There’s no or minimal cooking involved, so it’s safe for them as well.

In the following list, there are several sites that provide the recipes for a basic overnight oatmeal, and if can continue from there if you want to create your own personal one-of-a-kind oatmeal. Have fun! Remember, healthy doesn’t mean boring or tasteless!

Overnight Oatmeal

Mint Chocolate Chip Overnight Oats

Strawberry Cookie Butter Overnight Oats

Skinny Overnight Oats in a Jar

6 flavor varieties of Refrigerator Oatmeal

  • Mango Almond Refrigerator Oatmeal
  • Blueberry Maple Refrigerator Oatmeal
  • Apple Cinnamon Refrigerator Oatmeal
  • Banana Cocoa Refrigerator Oatmeal
  • Banana Peanut Butter Refrigerator Oatmeal
  • Raspberry Vanilla Refrigerator Oatmeal
Overnight Oats (OO), Two Ways
  • Basic Overnight Oats
  • Pumpkin Peanut Butter OO
  • Strawbery Banana OO
Coconut mango overnight oatmeal

Chocolate Cake Batter Overnight Oats

Overnight Blueberry Almond Oats

Overnight Refrigerator Oatmeal with Berries

Banana Cream Pie Overnight Oatmeal

Vegan Overnight Oat Parfaits

  • Cherry Chocolate Bomb Vegan Overnight Oats
  • Blueberry Vanilla Banana Soft Serve Vegan Overnight Oats
  • Peanut Butter and Jam Vegan Overnight Oats
  • Strawberry Banana Softserve and carob Vegan Overnight Oats
  • Banana Split Vegan Overnight Oats
  • Gingerbread Pumpkin Vegan Overnight Oat Parfait
  • Neapolitan Vegan Overnight Oat Parfait

Pumpkin Delight Vegan Overnight Oat Parfait

Vegan Scottish Overnight Oats with Blueberry Banana Softserve Parfait 

Basically these are the more popular and interesting creations of overnight oats that I found. However, this list is by no means exhaustive! Get creative and come up with your own favorite recipe. 

The picture and recipes do not belong to me but to their respective owner.

P.s: Here’s a link on how to spice up your oatmeal.








but there are no recipes….how?

Life at UCR: Dorm Food 101 


At first, simple things like eating seem trivial compared to the excitement of being on our own. But once we’re settled in, food becomes a real priority. Although our lovely campus provides an array of choices, dining halls are a staple for those of us dependent on our meal plans.

From my short…

DON'T EAT BEES: How to cook a potato in the microwave 


My dad taught me this method for cooking potatoes in the microwave. Boiling them just takes way too freaking long and, in my opinion, this gives results just as good. (It’s worth noting that certain other members of my family disagree with this, though they’ll still eat the resulting potato IN…



Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.

Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.




Cake Batter Fudge


1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter, cut into small squares
1/4 cup milk

Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.

Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.

Spread into greased pan. Refrigerate for at least one hour.

… My sweet tooth needs this.

Sarah Croswhite: "Now that I have a pan" dorm stew. 


Take your baby carrots that you bought for a snack and use them in this stew because thats all you have. Cut them into pieces, possibly with your teeth if you forget a cutting board.

Put them in a pan with oil and curry spices and Bragg’s liquid aminos, like a good vegan would.

Heat it up…


Cauliflower and more potatoes n gravy. 

cinnamon chocolate chip cookies!






  • 1 tbsp. butter, melted 
  • 1 tbsp. white sugar 
  • 1 tbsp. brown sugar 
  • 3 drops of vanilla 
  • pinch of salt 
  • 1 egg yolk 
  • 1/4 c. flour 
  • 2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!

oops nevermind I’m trying this now



I changed my mind and made it today. IT IS DELICIOUS.

Also I used a chocolate bar instead of chocolate chips.


You can make whipped cream in the food processor. Like, woah.

And you can also make butter! Works for me.


Easy as hell pizza balls by ~1wolfmadien

Pizza Balls:


3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Cheese Stick)
1 beaten egg
Parmesan Cheese
Italian seasoning
Garlic powder
1 jar pizza sauce


Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds). Flatten each biscuit and stack pepperoni and cheese on top. Gather edges of biscuit and secure on top of ‘roll’. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning & garlic powder. Bake at 425°F for 18-20 minutes. Serve with warm pizza sauce for dipping.


Fridge Leftover Frittata

Yield: Makes 4 servings


  • 2 cups chopped leftovers
  • 1 tablespoon canola or olive oil
  • Salt and pepper to taste (optional)
  • 4 large eggs
  • 8 egg whites (toss the yolks or save them for another dish)
  • 1 cup shredded reduced-fat cheese (any type will work)
  • Canola or olive oil cooking spray
  • 1 teaspoon no-salt herb seasoning blend


  1. In a large, nonstick skillet, cook the vegetables (except tomato, if using) in 1 tablespoon oil over medium heat, stirring often, until veggies are tender (about 3 minutes).
  2. Stir in chopped tomato if you’re adding it. Add salt and pepper, if desired. Set aside.
  3. In mixing bowl, beat or whisk together the eggs and egg whites until blended. Stir in the shredded cheese and the sauteed veggie mixture.
  4. Begin heating the large, nonstick skillet again over medium heat until hot. Coat the pan generously with cooking spray and quickly pour in the egg mixture, distributing the veggies evenly in the bottom of the skillet. While it begins to cook, sprinkle the herb blend over the top. Cover the skillet and cook, without stirring, for about 6 minutes (the frittata should be set and the bottom nicely brown).
  5. If desired, brown the top of the frittata in a preheated broiler, about 4 inches from the heat, for 1-2 minutes. Slide frittata onto a large serving plate and cut into 4 wedges.

Nutritional Information: Per serving: 231 calories, 21 g protein, 8 g carbohydrate, 12.8 g fat, 4 g saturated fat, 5.5 g monounsaturated fat, 2 g polyunsaturated fat, 210 mg cholesterol, 2 g fiber, 365 mg sodium. Calories from fat: 50%. Omega-3 fatty acids: 0.5 gram, Omega-6 fatty acids: 1.5 gram.

Don’t use olive oil. Just don’t.

To make it taste better, use milk and vanilla.