For months, it seemed like everyone was posting something about how to make oatmeal overnight. Some people had great ideas and the oats tasted great, while others fell flat and the oats ended up without taste or has the consistency of glue… did you try any like that? Then as suddenly as it started, the craze for overnight oats was gone– but not for me! I played around with several versions of recipes until I was able to get it right: the right amount of liquid to oats and the right amount of other ingredients to make my oats creamy, delicious, and satisfying.
Oats are a great source of nutrition. They provide fiber to help keep you and your family feeling full throughout the morning, and the fiber helps keep the GI tract and colon in balance. By replacing sugar with more natural ingredients, these oats will fight off hunger for hours. And you can double this recipe to make more servings.Plus, they can be prepared the night before and they’re ready in the morning to grab and go. What could be better?
- ½ cup unsweetened almond milk (or skim milk)
- ¾ tablespoon chia seeds
- 2 tablespoons peanut butter (or almond butter), creamy or crunchy
- 1 tablespoon maple syrup or honey (as always, I highly recommend natural honey like the kind I get from the Tanis Apiary in New Jersey)
- ½ cup rolled oats (not the quick-cooking kind)
- Optional toppings: granola, more honey, flax seeds, raisins, toasted pumpkin seeds
- In a small bowl, mason jar, or 2-cup size measuring cup, add almond milk, chia seeds, peanut butter, maple syrup (or honey) and stir to combine. (Its OK if the peanut butter is not completely incorporated or if streaks of peanut butter show).
- Add in oats and stir. Make sure all oats are covered with liquid.
- Cover and refrigerate overnight, or at least 6 hours.
- Garnish with any desired toppings.
These oats can be kept in the refrigerator for up to 2 days but are best if eaten within 12-24 hours of preparation.
Note: The peanut butter can be omitted for anyone with a nut allergy.