I make overnight oats at least once a week. They are thick, creamy and so delicious. They are super convenient for those mornings when I’m running out the door. I grab a jar and eat it in the car on my commute to school.
My recipes are all over the place. I typically use whatever fruit and nuts I have in the house. However, the base of the recipe never changes.
Oats: I use old-fashion Quaker Oats. I’ve used steel cuts oats too and they’ve turned out great.
Chia Seeds: Chia seeds thicken up the oatmeal and are a great pop of texture. They are super healthful (here’s a post explaining the difference between healthful and healthy), full of nutrients, including fiber, protein, manganese and calcium, omega-3 fatty acids and antioxidants.
Flaxseed: Ground flaxseed also thickens the oatmeal and are loaded with omega-3 fatty acids, fiber, protein and phytochemicals called lignans.
Almond Milk: Any type of non-dairy milk can be used. You can play with flavors by changing up the milk.
The Two Flavors I Make the Most
Banana: one whole banana, cinnamon, pecans, and a dollop of nut butter. The banana makes it sweet but if you want it a little sweeter add some honey or maple syrup.
Berry: Strawberries, blueberries, and a dollop of jam. My mom makes the best homemade plum jam I and it sweetens it perfectly.
I layer the ingredients and then fill the jar with almond milk just until the oats are covered. Pop them in the fridge and you’re done.