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Overnight Oats
Prep tonight, grab and go tomorrow. Breakfast that makes itself.
Ingredients
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- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (any kind)
- 1/4 cup Greek yogurt
- 1 Tbsp chia seeds (optional)
- 1 Tbsp maple syrup or honey
- 1/4 tsp vanilla extract
- Pinch of salt
- Toppings: fresh fruit, nuts, nut butter, granola
Instructions
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- Combine oats, milk, yogurt, chia seeds, maple syrup, vanilla, and salt in a jar or container.
- Stir well to combine. Make sure all oats are submerged.
- Cover and refrigerate at least 4 hours or overnight.
- In the morning, stir. Add more milk if too thick.
- Top with fresh fruit, nuts, or other toppings and eat cold, or microwave if you prefer it warm.
Notes
- Oat type: Use old-fashioned rolled oats. Quick oats get too mushy. Steel cut won't soften enough.
- Ratio: The 1:1 ratio of oats to liquid is key. Adjust to your preferred thickness.
- Chia seeds: Not essential but add protein and help thicken. Flax works too.
- Meal prep: Make 5 jars on Sunday. They last up to 5 days in the fridge.
- Flavor combos: PB&J (peanut butter + jam), Banana Nut (banana + walnuts + cinnamon), Berry Blast (mixed berries + honey), Apple Pie (diced apple + cinnamon + pecans).
Adapted from Cookie and Kate