Overnight oats are such a welcome treat in the morning, especially during the summer months when even the thought of a steaming bowl of anything makes you sweat just a little. I’ve been making these for longer than I can remember. When my kids were younger, I used to tuck them in at night and head straight to the kitchen when I had only 5 minutes of energy left in me. Thankfully, that’s all the time it takes to make this tasty make-ahead breakfast!
The oats can easily be adjusted to suit your tastes. Don’t love bananas? Use blueberries, peaches or apples. Not a fan of almond milk? Use any dairy or non-dairy beverage. This happens to be my favorite combination of flavors and lends itself to a variety of crunchy toppings to be added in the morning.
We’ve taken these oats on camping trips, road trips, early morning youth sports events, and when I was in culinary school, I packed these several times a week and ate breakfast during my morning commute to San Francisco. Easy, portable, healthy and kept me full all morning.
And while this used to take me 5 minutes to make two jars of overnight oats, I’ve got 3 kids that now request one for the morning and it’s definitely worth the extra few minutes to make several more. And bonus, it’s easy enough for them to make their own!
Cheers,
Christina
Overnight Oats
Ingredients
- ⅓ cup old fashioned oats
- ⅓ cup greek yogurt, plain
- ½ cup almond milk
- ½ banana, diced
- 2 tbsp almond butter
- 2 tsp chia seeds
- 2 tsp ground flaxseed meal
- ¼ tsp vanilla extract
- ⅛ tsp ground cinnamon
- pinch of sea salt
- drizzle of maple syrup
- crunchy toppings: chopped nuts, toasted coconut, granola optional
Instructions
- Mix all ingredients in a mason jar or tupperware with lid. Refrigerate overnight.
- In the morning, add crunchy topping. Eat cold straight from the refrigerator or take the chill off in the microwave for 30 seconds before adding a crunchy topping.
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