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Overnight Oatmeal with Fresh Fruit, Nuts and Yogurt

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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 19,175 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

The recipe

4 servings
Prep10 min

Ingredients

Contains: milk, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bunkycooks. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together19,175 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Almond + raisintop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Oats + vanillatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,532 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Apple + honeytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together567 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Vanilla + honeytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,262 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (oats, milk, vanilla, almond, raisin, apple, honey):

  1. Figbetter flavor fit
  2. Peachbetter flavor fit
  3. Apricotbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against oats, milk, vanilla, almond, raisin, apple, honey. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).