It definitely took me a while to get on the overnight oats train. I would see recipes all over blogs, but the idea of eating cold oats just did not sound appealing to me. Reluctantly, I decided to give it a shot and I’m so glad that I did. This is one of the easiest, simplest, healthiest breakfasts for rushed weekday mornings. Most of the prep is done the night before and all you need to do before you eat is assemble the oats. It does not require any cooking AT ALL. I like to make the oats in a lock-top container and then in the morning I add my toppings and go. I absolutely love the combination of fresh blueberries and almonds. Blueberries are still in season, and you only need a small amount of slivered almonds per serving. A small bag could easily top oats all week. A dash of pure maple syrup and a ripe banana add just the right amount of sweetness to this breakfast. I used gluten free oats, but regular oats would work fine in this recipe too. If you haven’t tried overnight oats yet-definitely give this recipe a shot! I think you will be pleasantly surprised with how amazing it is! If you’re not into blueberries and almonds, you could truly use any fruit/nut combinations you prefer.
1/3 cup oats (gluten free or regular)
½ cup almond milk (I used Silk Original Light)
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries
In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.