Overnight Oats

April 21, 2015

Overnight Oats is a signature dish from my favorite recipe blog, Oh She Glows. I love every recipe of hers that I have ever tried, and I have tried dozens. However, even though she raved about Overnight Oats, it took me a long time to try it. Something about cold oatmeal that I didn’t think I’d like. However, I was pleasantly surprised to find that it is as delicious as she claims and it has become a weekly breakfast staple in our home. We offered samples of Overnight Oats at the recent Body, Mind and Spirit Show and received rave reviews. The best proof, however, came from the kids. Linus, a precious five-year old, ate one sample and said he liked it. He proved that by polishing off five more samples. I declare Overnight Oats a winner.
Overnight Oats is extremely simple to prepare and uses staples that are probably already in your kitchen. Make it in minutes the night before and in the morning all you need to do is give it a quick stir and enjoy. No need to skip breakfast ever again. It’s an especially good dish for those summer days when it is too hot to cook.

The original recipe from Oh She Glows calls for 1 ½ cups of plant-based milk. I prefer my oats to be creamier and no so thick, so I use 2 ½ cups when I make it. You can vary the amount of milk you use to suit your taste. I love it with almond, coconut or cashew milk.

Overnight Oats

  • 1 cup rolled oats (gluten-free if necessary)
  • 2 1/2 cups plant-based milk
  • 1/4 cup chia seeds
  • 1 large banana
  • 1 tsp cinnamon
  • 1/2 cup raisins, or other dried fruit
  • maple syrup, or other sweetener, to taste

In a small bowl, mash the banana and add oats, milk, chia seeds, cinnamon and dried fruit. Mix together well. Cover and refrigerate overnight. In the morning, stir the mixture and add a bit of maple syrup if desired. (you can also use a pinch of stevia or another half a banana) Serve with a topping of fresh fruit, granola or hemp seed.
Makes 3 large servings
Chocolate Peanut Butter Overnight Oats: Add 1 heaping tablespoon cocoa powder and 2 tablespoons peanut butter to the milk and blend in a blender or with a hand-held mixer before adding the milk to the rest of the ingredients. This is an exceptionally good variation and creates a delicious chocolate dish without any additional sugar. No need to say no to chocolate for breakfast anymore. Leave out the raisins if desired or substitute chocolate chips for a decadent treat. Top with crushed peanuts. I plan to make this one the next time we have the kids over for the weekend but I will rename it Chocolate Peanut Butter Breakfast Pudding.
Pumpkin Pie Overnight Oats: Add ¾ cup of canned pure pumpkin puree to the plant milk along with 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg and 1/8 tsp ground cloves. Leave out the raisins if desired, or substitute cranberries. Top with pumpkin seeds.
Use your imagination to come up with other delicious variations of Overnight Oats. I am betting that Apple Pie (add sautéed apple slices and top with walnuts) and Blueberry would be fabulous.


One thought on “Overnight Oats

  1. When we were paddling through Algonquin last summer, this was our breakfast. It was perfect. No cooking in the morning and with lots of energy nutrients to keep you going. We used water instead of almond milk and added sweetened coconut shreds for sweetness and flavour.


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