I have read about overnight oats in the blogosphere and I have recently jumped on the bandwagon. I don’t eat them for breakfast because I drink my shake-y shake, but instead, I take them on the go for an après yoga or mid-afternoon snack.
It is so easy: mix up the ingredients before bed and wake up to, you guessed it, overnight oats! The oats soak up the plant milk become creamy and delicious. Here are three recipes I have come up but really they can be anything you want.
Basic overnight oats are just like a bowl of oatmeal, light and creamy. The nutty overnight oats, which I make with either peanut butter or almond butter, make a thick, filling version. The chia overnight oats pack a real nutritional punch. Hello, Omega-3’s!
Sometimes, if I have ripe raspberries, I muddle them in a small bowl and drop them right on top of the oats before I put them in the refrigerator. If you like raisins or other dried fruit, they would make nice additions to the mix.
Note: I use little jars with lids to make the whole thing easier to manage. No tin foil or plastic wrap and they are easy to tote around. I love these 8 1/2 oz. Bormioli Rocco Quattro Stagioni jars which hold the perfect individual serving. I also like to use a small mixing bowl that has a spout and a small spoonula both of which help when pouring the mixture into the little jars.
Basic Overnight Oats (makes 2 servings/jars)
1 ripe banana
1 cup old-fashioned rolled oats
1 cup plant milk
2 teaspoons maple syrup
1/8 teaspoon vanilla powder
Dash cinnamon
Mash the banana in a small bowl. Add the oats, milk, maple syrup, vanilla and cinnamon and mix well to combine. Pour into 2 small jars. Refrigerate overnight.
Nutty Overnight Oats (makes 2 servings/jars)
1 ripe banana
1/4 cup nut butter (room temperature)
1 cup old-fashioned rolled oats
1 cup plant milk
2 teaspoons maple syrup
Mash the banana and nut butter in a small bowl. Add the oats, milk and maple syrup and mix well to combine. Pour into 2 small jars. Refrigerate overnight.
Chia Overnight Oats (makes 2 servings/jars)
1 ripe banana
1 cup old-fashioned rolled oats
2 tablespoons chia seeds
1 cup plant milk
2 teaspoons maple syrup
1/8 teaspoon vanilla powder
Mash the banana in a small bowl. Add the oats, chia seeds, milk, maple syrup, and vanilla and mix well to combine. Pour into 2 small jars. Refrigerate overnight.
Personally, I think overnight oats taste better at room temperature. Mix before eating. Enjoy!