“You can use those oats to make oatmeal, bread, whatever you want. I don’t care. They’re your oats.” — Dwight Schrute

For years I was a savory breakfast person – I loved making a massive meal out of breakfast. For example – omelet with sautéed kale, mushrooms and mozzarella cheese in the middle of two slices of whole grain toast and homemade salsa verde and fresh coffee with French vanilla creamer. Or how about scrambled eggs and spinach tacos with homemade chipotle salsa and chocolate iced coffee? Delicious, right? Healthy? Not really – I was in school and working which meant I was on my ass all day and not burning any of that off.

So why the change? Long story, long – I had a health scare this past year and I finally decided to take my health back and make some changes. My mother, who has been having oatmeal for breakfast for years, inspired this recipe.

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Overnight Oats

  • 1/4 cup Quaker quick oats
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon cinnamon
  • 1/2 cup almond milk (plus 1/4 cup more the next morning)

You can use any milk – if I’m feeling extra healthy I use unsweetened almond milk or unsweetened coconut milk, but the choice is really yours.

Refrigerate overnight. I like to prep them in mason jars (pint/16 oz jars) – I usually prep enough jars for the week that way I don’t slip back into my not-so-health ways.

In the morning, I usually add a sliced banana and 1/4 cup (to 1/2 cup) extra milk since most the milk is absorbed by the oats and chia seeds overnight – it can be warmed up but I like cold oatmeal.

Here are some other options ingredients you can add during prep:

  • 1 teaspoon pumpkin spice
  • 1 tablespoon slivered almonds/walnuts
  • 1 tablespoon toasted coconut flakes
  • 1 tablespoon cranberries or raisins
  • 1 tablespoon of dark chocolate chips
  • 1/4 teaspoon of ground ginger
  • 1 tablespoon chunky peanut butter (good source of protein and it has a nice texture)
  • 1 tablespoon of your dried fruit of choice (I limit it to 1 tablespoon because dried fruit tends to be high in sugar and a little goes a long way)
  • **Update** 1/4 cup pumpkin puree and 1/2 teaspoon pumpkin spice = pumpkin pie overnight oats!! Yum City!

And you can change up the fruit you add in the morning (I don’t recommend adding fruit in before the morning since it will probably get mushy or brown).

Here are some fruit ideas (no matter the fruit it’s usually a 1/4-1/2 cup serving for each and I do one kind of fruit at a time):

  • Diced apple (honeycrisp and granny smith are some of my favorite to mix in because they’re so crispy in texture)
  • Diced peaches (this tastes even more delicious when you add a 1/4 teaspoon of ground ginger)
  • Blueberries (amazing and super healthy when you mix this with a tablespoon of walnuts)
  • Raspberries
  • Strawberries
  • Kiwis (this one I don’t measure – a small one is usually perfect)
  • Pineapple (I love pairing it with a tablespoon of slivered almonds and a teaspoon of toasted coconut)
  • Diced mango
  • Or whatever you favorite fruit is 🙂

I changed up my breakfast routine this year but I haven’t compromised having a hearty and delicious breakfast – make it your own, combine your favorite things – I’ve tweaked this recipe for a while and it’s really flexible, so I’m sure you’ll make it your own and really be surprised at how exciting prepping different combinations will be.

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