Breakfast Overnight Oats

I've been making overnight oats for a very long time. It's so easy, so good and I don't know why I haven't blogged about it yet. It might have something to do with procrastination and the fact that I can get pretty darn lazy.

Find yourself out of bread, eggs, cereal or are you just sick of eating warm oatmeal for breakfast? Every week. Well, overnight oats is here to save the day! The kids love it and it's healthy too! Overnight oats are actually super popular. I even see them in single serving sizes in the fridge at Trader Joe's. The recipe is very flexible too. Use whatever milk and fruit you have on hand. It would be very easy and satisfying to make for camp too since there is no cooking involved. Prepare this before you head to sleep and when you wake up, breakfast will be ready!

Overnight Oats
Serves 6

2 cups dry rolled oats, plain
1/4 to 1/2 cup chia seeds
1 tbsp ground cinnamon
pinch of salt
2 cups assorted fruit (e.g. blueberries, raspberries, bananas)
1 pack of açaí puree, frozen
3 tbsp maple syrup
1/2 cup plain yogurt
3+ cups unsweetened soy milk
Pistachios and extra yogurt for topping in each bowl

 

Before

After

In a large bowl, mix together the dry ingredients and stir to combine. Add chopped up fruit. You can use frozen or fresh. Frozen works great if you are trying to use up excess stock. I tend to freeze bananas when they get too ripe and they are perfect for overnight oats. If you add a lot of bananas, you could reduce the maple syrup above. Add the rest of the ingredients and stir to combine. The soy milk should completely cover all the ingredients. The liquid will be absorbed by the oats and chia seeds and become thick the next day. Cover the bowl and refrigerate overnight.

In the morning, take out your overnight oats and check the consistency. If it's too thick, add more soy milk and mix. Serve in bowls with a spoon of plain yogurt on top and sprinkle on some pistachios. Enjoy!

Looks like a mess but is creamy and delicious!