Cooking

Overnight Oats

Overnight oats have quickly become my new go-to breakfast, lunch, and ok, dinner. I know, I know, oatmeal isn’t really a typical dinner food, but it’s perfect for those nights when you get home late (or don’t need to cook for anyone else!)

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You might have seen this recipe on my Instagram this week! I love the simplicity of this recipe. When I make overnight oats, I only use three main ingredients for the base, and then add in any desired toppings afterwards. I combine old-fashioned oatmeal, chia seeds, and unsweetened almond milk to make my overnight oats.

 

Let’s talk about chia seeds. Ch…ch…ch…chia! I know you all have that song stuck in your head now. You’re welcome.

 

My first introduction to chia seeds was in the form of a chocolate chia seed pudding my mother once served at a summer party. If you’ve never had chia seeds, then you should know that they resemble poppy seeds when they are dry, but develop a jello-like shell around the outside when mixed with a liquid. When I first saw them, I affectionately referred to the seeds as “fish eggs.” I thought they were weird, and wanted nothing to do with them!

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Since then, I’ve seen them pop up on so many food blogs and recipes that I decided to give them another chance. To my surprise, they aren’t bad at all… now I seem to throw them in everything these days! They actually have many health benefits. Check it out!!

chia seeds

 (Source)

Since chia seeds and oatmeal both pack a protein punch, this on-the-go dish isn’t lacking in nutritional value. Fast and filling is the way to go!

Ingredients:

  • 2/3 cup old-fashioned oats
  • 1 tbsp. chia seeds
  • 1 cup + 2 tbsp. unsweetened almond milk

Directions:

  • Combine the oats, chia seeds, and almond milk in a small bowl. I typically use a Tupperware container – that way I can mix it up in there, and eat it straight from the container later. We’re all about less clean-up over here. Add enough milk so your mixture is slightly “liquidy,” the oatmeal will soak up the liquid as it sits.

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  • Let the mixture sit for at least 1 1/2 hours in the refrigerator. I always thought that you had to let the oats sit overnight since they are called “overnight oats,” but a little over an hour is really all you need before they’re ready. However, these can also sit overnight, and are perfectly fine in the morning, too! They are called “overnight oats,” since you can prep the night before and they are ready when you wake up the next morning. I have tried them both ways, and it doesn’t make a difference!
  • Add any toppings desired, splash with a little extra almond milk on top, and enjoy!

Makes 1 serving. If I am eating these for my meal, I usually make them with 2/3 cup of oats and have no problem eating the whole thing! If I have them for breakfast, I might use 1/2 cup of oatmeal, or just save the rest for later. This recipe is perfect because it is so flexible – just add more or less milk based on the amount of oatmeal you use.

Topping Ideas

  • My favorite! –> Peanut butter and banana slices
  • Fall Flavors –> Cinnamon, walnuts, and apple pieces
  • Pumpkin, sprinkled with a dash of nutmeg
  • Classic –> Brown sugar, cinnamon, and raisins
  • Summer, Summertime –> Dried mango, apricots, or peaches with shredded coconut
  • 4th of July—> Strawberries and blueberries
  • A little Nutty –> Granola and any assortment of the following: almonds, walnuts, or pecans

What are your favorite toppings? Share your ideas below!

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2 thoughts on “Overnight Oats

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