Today I have a healthier recipe for you. Because as much as I wish every breakfast could be coffee cake and pancakes, most mornings it is an english muffin and berries or some oatmeal. I love steel cut oats in the winter, but in the summer it is just too hot for that! That’s why this recipe is perfect for summer – oatmeal that you don’t need to cook, and that you eat cold! It sounds strange, but it is so good. There are so many variations on this dish and you can customize it for your preferences.
The basic recipe is below, but then you can make it your own with milk and yogurt of your choice, add-ins like chia or flax seeds, and different flavorings like pumpkin, cinnamon, or vanilla. You mix all of the ingredients together in an airtight container and let it sit in the fridge overnight. The next morning, stir it up and your breakfast is ready to go! You can top it with nuts, granola, fruit, brown sugar – anything that sounds good to you!! My absolute favorite way to eat overnight oats is to make them in an almost empty peanut butter jar! TheBetterHalf thought I was crazy for saving empty PB jars, but they are perfect for overnight oats (TheBetterHalf: Saving empty peanut butter jars is the first step to being on an episode of Hoarders). All the little bits of peanut butter that are stuck to the sides mix in with the oatmeal, giving it the most delicious peanut buttery flavor! Top it with some fresh berries the next morning, and you have a perfect healthy and filling breakfast!
½ cup rolled oats
⅔ cup milk (I like unsweetened vanilla almond milk)
½ cup nonfat yogurt (I like to use vanilla)
The night before you want the oatmeal, mix together all ingredients in an airtight container, like a mason jar. Seal the container, and place it in the refrigerator overnight. The next morning, the oats are ready to go. Add your favorite toppings and enjoy!