Upon first impressions (before the overnight rest) it doesn’t seem like much oatmeal. The stuff is tasty though! Will let you know how it turns out with a cuppa in the morning. I am terribly excited to finally have four minutes to put it together finally! I’ve been waiting for this FOREVER. (Or well a month.)

I think I’d try the tofutti sour cream instead of the yogurt. Since the recipe calls for milk in addition to the yogurt, if you find that the sour cream seems a little too stiff, I’d add a little extra soy milk. I haven’t tried this yet with steel cut oatmeal, but I bet it will be equally as good. I plan to try that soon. Omitting the chia seeds will make the resulting yogurt a little more liquidy, but not terribly so. When I didn’t have chia seeds (the first time I made this), I followed the recipe as is, and it was still delicious. When I used the chia seeds, more liquid was definitely absorbed, so you may want to use a scant 1/3 cup of soy milk if you don’t have the seeds if you don’t want to risk it being too liquidy. Hope this helps.

Also have you tried this with steel-cut oatmeal? I love that stuff but it’s a pain.

One more question (sorry, never tried this process) would omitting the chia seeds require adjusting the moisture level?

I am eating a batch of this oatmeal as I write this. No cooking involved at all. Not sure if the boys will eat the pumpkin version. One of them tried the blueberry version and thought it was ok, which is pretty good for the boys.