I’ve never been a huge fan of sweet breakfast foods. I’m more of a bacon and egg or omelet person, but… here I am. Eating overnight oats ever. dang. morning. For real, though. I love that I can put a bunch in the fridge then customize them every morning however I’d like with nuts, chocolate chips, fruit, anything really (now don’t get crazy… I love cheese as much as the next person, but don’t be putting any in your oatmeal, people…). I think I love overnight oats more than typical oats because they don’t seem to turn to mush like normal oatmeal does. They still have a firmness to them and you can flavor them with sounds good when you roll out of bed in the morning. You can also eat them cold or nuke them for 45 seconds to a minute if you’re not feeling the cold variety.
I adapted this recipe from one I came across from Eating Bird Food. My version isn’t altered much, just makes them a little more simple.
I also found some awesome overnight oat jars that seal and are water tight and dishwasher safe. They’re great to prepare several at a time and keep in the fridge for when they’re needed. Amazon, never fails!
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (I use 2%, but any unsweetened milk works great!)
- 1/4 cup lowfat plain yogurt
- 1 tsp chia seeds (optional)
- 1 Tbsp honey (more or less to taste)
- 1 tsp cocoa powder (optional… if you’re feeling chocolatey)
- nuts (pecans, walnuts, almond slivers… any kind will do!)
- peanut/nut butter (almond butter works great!)
- fruit (bananas, strawberries, blueberries, raspberries are all great options)
- chocolate chips
- Mix all ingredients except toppings well. Store in refrigerator overnight for up to 5 days. The longer the oats sit in the refrigerator, the softer they’ll become.
- Add desired toppings when serving.