You may or may not have heard of the phenomenon that is “overnight oats”, but whether you’re behind in the game or way ahead of it, anything that makes life (and food) more interesting is definitely a win!
In the words of Allison from Celebrating Sweets: “You take rolled oats, milk, and flavorings, and combine them in a jar or bowl. They sit in the refrigerator overnight and the oats soften and absorb the liquid and flavorings. The end result is a bowl of oatmeal that is tender and creamy and tastes like it has been cooked even though it hasn’t. You can enjoy the oats warmed or chilled.”
Move over easy-to-make oats in sachets for now, overnight oats take this nutritious breakfast choice to new levels. With the options to throw in chia seeds, maple syrup and peanut butter, why have oats the boring way?
Grab yourself a plastic bowl and let’s get started.
The Base Ingredients:
- Milk – almond/soya/regular
- Yoghurt – greek/flavoured
- Extras – these will vary from chia seeds to fruit pieces
The Base Instructions
- In a jar or bowl, mix the oats, milk and/or yogurt, and the extras.
- Stir until thoroughly combined and then cover and refrigerate overnight.
- The next morning, before serving, stir in fresh fruits.
You can also serve it with a splash of milk, if desired.
- ½ cup old fashioned rolled oats
- ½ cup milk
- 1 teaspoon chia seeds
- 2 teaspoons brown sugar (make sure it’s fresh and soft)
- ⅛ teaspoon ground cinnamon
- 1 tablespoon peanut butter or almond butter
- ½ banana, sliced
- Additional brown sugar, for topping (optional)
- Mix oats, milk, chia seeds and cinnamon into bowl to leave refrigerated overnight
- In the morning, right before serving, stir in peanut butter or almond butter.
- Top with sliced bananas and an extra sprinkle of brown sugar. You can also serve it with a splash of milk, if desired.
- 2 c. rolled oats, gluten-free
- 1 t. vanilla
- 2 c. almond milk
- 3 T. brown sugar
- ¾ t. cinnamon
- 3 T. pure maple syrup
- ¼ c. pecans, coarsely chopped, toasted
- In either two (or four) mason jars place half (or a quarter) of the oats, vanilla and milk in each. Stir to mix well.
- In a small bowl, combine brown sugar, cinnamon and maple syrup. Pour half (or a quarter) of this mixture in each of the jars over the oats.
- Refrigerate jars for at least 2 hours or overnight.
- Just before serving, toast pecans at 325 degrees for 5-7 minutes. Divide pecans and sprinkle in each jar.
- Serve with additional cinnamon and maple syrup, if desired, and enjoy!
- 12 strawberries (fresh or frozen)
- 2 cups rolled oats
- 1.5 cups milk
- 0.5 cups greek or plain yogurt
- 1 tbsp strawberry jam
- ¼ tsp vanilla extract
- optional toppings: chopped fresh strawberries and desiccated coconut
- Chop the strawberries into small pieces. If you are using frozen strawberries defrost them quickly by placing them in a bowl of boiling water for 2 minutes.
- Place the chopped strawberries in a bowl and mix in all the other ingredients. Stir well, cover the bowl and place in the fridge overnight (or a minimum one hour).
- When you are ready to eat them, simply remove from the fridge and decorate with your choice of toppings. The oats can be eaten cold or else heated in the microwave for 30-60 seconds.