To be honest, I don’t actually know exactly how to begin this post. I’ve been surprised by the massive response to my “Weekly Gloop” on TikTok and Instagram. Reactions to my Gloop Bowl have run the gamut from shock, awe, disgust, excitement, denial, intrigue, and every emotion in between.
Gloop Lore
My Gloop saga began a few years ago during my fitness journey, and like many others, I saved leftover tiny jars with lids and repurposed them for my oats or chia puddings. My favorite jars, if you’re curious, are Petit Pot, and I liked that they made jar lids available for purchase since they’re sold with foil. Anyway, over time, I found myself irritated by the sheer volume of jars and how the chia wouldn’t always get cleaned out, and storing all the jars and lids (in my tiny house with limited cabinet space) just started to get on my nerves.
At some point, I switched to the Gloop Bowl, a 4-quart Pyrex glass bowl with a lid (so, like a MegaXL version of the Petit Pot jars), and that’s just how I’ve been making them ever since.
Every Sunday evening, I add everything to the Gloop Bowl, give it a mix, and chuck it in my fridge and eat it until Friday. It’s easy for me, and because I work from home, I can just scoop the Gloop into a bowl and be done with it.
I’ve also gotten a lot of questions about how long my Gloop is good for. Everything I’ve read says overnight oats–with or without chopped fresh fruit–is good in the fridge for 3 to 5 days, so that’s what I go with. Now, whether it tastes as good by day 5 is a different story. For me, my oats are done out of utility and convenience more than anything else–I eat them as my afternoon and evening snack, and I’m not really too picky if the texture isn’t ideal. My Gloop isn’t going to be for everyone, particularly if you’re sensitive to soggy oats, but it works for me. I guess what I’m saying is approach with caution. If you think you might be averse to 5-day-old oats, maybe do a half batch or skip this approach altogether.
Gloop Recipes
I’ve typically just drafted my Gloop recipes in the comments of my posts, but I’m going to compile them here–in one post–for easy access. I’ll add anchor links below, so you can scan the Gloop table of contents and pick the one you want to make.
🍎 Spiced Apple Gloop
Servings: About 12 (1-cup) servings
- Ingredients:
- 6 cups milk of choice, I use oat milk
- 5 cups old-fashioned rolled oats
- ½ cup plus 2 tablespoons chia seeds
- 2 Fuji or Pink Lady apples; use a sweet-tart variety, not Gala or Red Delicious
- ½ cup raw walnuts, broken into pieces
- ½ maple syrup, plus more to taste
- 1 tablespoon pumpkin pie spice, or use apple pie spice
- Method:
- Combine all the ingredients in a large bowl and stir until combined. Taste and adjust the sweetness or add more pumpkin pie spice to taste. Cover and refrigerate overnight.
- The next day, stir the Gloop and add a few more splashes of milk if needed.
- Serve in bowls and add a drizzle of honey on top. I like to add a splash of milk to each bowl, particularly later in the week.
🍓 Strawberry Gloop
Servings: About 12 (1-cup) servings
- Ingredients:
- 6 cups milk of choice, I use oat milk
- 5 cups old-fashioned rolled oats
- ½ cup plus 2 tablespoons chia seeds
- 1 ounce freeze-dried strawberry slices
- 2 ounces sliced almonds
- ½ cup honey
- Vanilla extract, to taste
- Method:
- Combine all the ingredients in a large bowl and stir until combined. Taste and adjust the sweetness to your preference. Cover and refrigerate overnight.
- The next day, stir the Gloop and add a few more splashes of milk if needed.
- Serve in bowls with a few fresh freeze-dried strawberry slices and a drizzle of honey on top if desired. I like to add a splash of milk to each bowl, particularly later in the week.
