Recipe: Overnight Oats

T

rying to get your children off to school on time in the mornings is always an...adventure. I can't take the rushing and hurrying and slow poking and everyone being stressed. I am constantly telling the girls to "find your hustle!" so as not to be late. This is not how I want to start my day. 

I vowed this school year to turn over a new leaf - to get up a little earlier so we could do a little more easing into the day and a little less scrambling. I am happy to report that 2+ weeks in, we are doing just that. So far, so good. 

I always try to do as much as I can the night before. (Thanks, Mom, for starting this habit with me when I was small!) Lunches are packed, the book bag is loaded by the door, Maya has her outfit all picked out. The one thing I was lacking, though, was a decent breakfast for myself. I usually wouldn't eat anything until after Charley and I dropped Maya off at school; Charley would steal half of it, and I'd be hungry again in an hour and eat nonsense. 

Then, I stumbled upon overnight oats and now I eat them every morning. 

Here's the basics: you mix up your oats the night before. Equal parts oats (I use Quaker Old-Fashioned) and your choice of milk (I use coconut, but you can use regular cow's milk, almond, or whichever you prefer). Then, add your goodies: fresh or frozen fruit, unsweetened cocoa powder, chocolate chips, peanut butter or peanut butter powder, pure maple syrup, whatever you're hungry for at the time. Once everything is mixed, place your ingredients in a glass jar with a lid and refrigerate for at least 7 hours. 

In the morning, stir again adding a little extra milk to loosen, top with almonds or whatever nuts you like prefer and you're good to go. 

I know what you're thinking: don't you heat it up??  You don't!  I promise you that it's not weird, it's delicious. This oatmeal is almost like a pudding instead. 

This morning, I ate my oats full of fresh peaches, cinnamon, and the tiniest splash of vanilla and it was heaven. 

I've included a basic recipe here, but experiment with lots of different ingredients and then tell me about it. These oats can be eaten for breakfast, but you could also make them for a healthy snack (chocolate peanut butter, anyone?).  

Do something good for yourself and eat a healthy breakfast. I promise your belly will thank you.


Overnight Oats

1/2 c. of old fashioned oats (After a little research, I discovered old fashioned is best. Steel-cut oats stay too crunchy and the minute oats get too mushy.)
1/2 c. milk - regular, coconut, almond, etc.

Options:
Fresh/frozen fruit
Chocolate chips (mini)
1-2 tsp. maple syrup
Unsweetened cocoa powder
Peanut butter or peanut butter powder
Almonds or other nuts (should be added in the morning)

In a pint-sized mason jar or other glass jar with a lid, mix oats and coconut milk until well blended.

Add, to your liking, optional ingredients and mix until all ingredients are covered in milk. 

Put the lid on the container and let sit, in refrigerator, for at least 7 hours. 

When ready to eat, remix ingredients and add a small amount of milk to loosen. 

Top with almonds.

 

Raspberry-Almond Overnight Oats

1/2 c. rolled/old fashioned oats
1/2 c. unsweetened coconut milk
1/2 c. frozen raspberries
1 tsp. chia seeds
3 tsp. maple syrup (2 tsp. added the night before; optional 1 tsp. in the morning)
1 T. almonds (added in the morning)

In a pint-sized mason jar or other glass jar with a lid, mix oats and coconut milk until well blended.

Add frozen raspberries, chia seeds, and 2 teaspoons of maple syrup and mix until all ingredients are covered in milk. 

Put the lid on the container and let sit, in refrigerator, for at least 7 hours. 

When ready to eat, remix ingredients and add a small amount of milk to loosen. 

Top with almonds and enjoy your breakfast!