Overnight oats, a delicious, healthy and nutritious breakfast or snack recipe, ready in just 5 to 10 minutes and perfect to eat on the go.
If you’re looking for a quick and easy breakfast that it’s also a great choice to eat on the go, this recipe is for you!
Just in case you haven’t heard about overnight oats before, you just need to soak rolled oats (or any other type of oats) in milk the night before and enjoy the next morning. Easy, right?
And you just need 2 basic ingredients: oats and milk. The remaining ingredients are optional, but you should give my recipe a try because it’s out of this world!
However, what I love the most about this recipe is how quick it is, so it’s great if you’re in a hurry. In just 5 or 10 minutes you can make a super healthy and nutritious breakfast or snack. You could also have it as a dessert if you want, though.
Although chia seeds are optional, I like to include them because of their amazing health benefits, but also because I think the texture is even better when you add them.
I also include some nut butter and fresh fruit because it’s a delicious and healthy way to start my morning. Maple syrup and vanilla extract are also optional ingredients, but they will make your overnight oats taste SO GOOD.
Other ingredients you can add: nuts, seeds, dried fruits, ground cinnamon, ground ginger, cocoa powder, dark chocolate, shredded coconut, superfoods, matcha tea, etc.
ingredients for overnight oats
These are the ingredients you’ll need to make this overnight oats recipe:
- Rolled oats – Any type of oats will do, even quick or instant oats. Use gluten-free if needed. If you can’t eat gluten-free oats either, use quinoa flakes instead (I’ve never made this recipe using them, though, so you may need to add more or less milk).
- Chia seeds – You can omit the chia seeds if you want, but I add them because of their amazing health benefits, and also because I love the texture of my overnight oats when I add them.
- Maple syrup – Use any sweetener you have on hand. Dates and sliced banana are also a good choice if you want a healthier alternative.
- Vanilla extract – This ingredient is optional. However, if you have some vanilla extract on hand, please use it because your chia pudding will taste even better.
- Milk – Any type of milk is okay. I prefer to use any unsweetened plant milk and then I add a sweetener of my choice, but it’s up to you.
how to make overnight oats
They’re really easy to make, just add all the ingredients (except the toppings) to a mason jar, stir, cover and refrigerate overnight (or for at least 4 hours). That’s all!
Stir before serving and feel free to add more milk if you want. Then add your favorite toppings. I’ve been into almond butter and fresh blueberries lately, but the alternatives are endless.
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- Add all the ingredients into a jar (except the almond or peanut butter and the blueberries), stir, cover, and refrigerate overnight or for at least 4 hours.
- Give it a good stir before serving and add more milk if needed.
- Customize it with any kind of fresh fruit, dried fruits, nuts, seeds, or any other topping like ground cinnamon, cocoa powder, ground ginger, dark chocolate, shredded coconut, or matcha tea.
- Keep the leftovers in a closed jar in the fridge for up to 3-4 days.
- You can use any type of oats.
- If you can’t eat gluten, use gluten-free oats or quinoa flakes instead. If you use quinoa flakes, you may need to adjust the amount of liquid.
- Omit the syrup if you prefer your overnight oats sugar-free, or use dates or sliced banana instead.
- Vanilla extract works really well for this recipe.
- Although chia seeds are optional, I like to incorporate them into my overnight oats because they give them a wonderful texture and consistency.
- I used soy milk, but this recipe will work with any kind of plant milk. It goes really well with coconut milk.
- Nutritional info has been calculated without the almond butter and the blueberries.
- Serving Size: 1/2 of the recipe
- Calories: 177
- Sugar: 7.3 g
- Sodium: 10 mg
- Fat: 7.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 19.9 g
- Fiber: 6.1 g
- Protein: 8.3 g