My sister got me hooked on overnight oats.
They’re so easy and delicious. Best of all, you make them in advance, and you grab them on the way out the door the next morning instead of driving through for a triple-decker sausage and cheese biscuit.
You can make overnight oats with pretty much anything you want. I make them in small Mason jars (because let’s be honest, those are cute and anything cute is more fun to eat), but you can also make them in any container with a lid.
The first batch I made, I used steel-cut oats. Then, I read a few recipes that advised against using steel-cut oats as they don’t soften as much as using old-fashioned rolled oats. So, I made up another few jars with the old-fashioned oats. The first morning I tried the overnight oats, I grabbed the old-fashioned and they were delicious, but I actually prefer the grittier, nuttier texture of the steel-cut oats. I will say, however, that the steel-cut oats are better if you leave them in the refrigerator for TWO nights instead of one.
Oats are a great whole-grain, and studies have shown that they lower your cholesterol if eaten on a regular basis.
You can add in fruit, chia seeds, peanut butter or anything you’d like for your overnight oats.
The ratio of oats to liquid should be about 2/3 cup liquid (I use vanilla almond milk; you can use regular milk, soy milk, coconut milk or Greek yogurt) to 1/4 cup oats.
I add the oats to the jar last. I start with the vanilla milk, and then I add about one tablespoon of peanut butter. I put the lid on the jar and give it a vigorous shake. The milk and the peanut butter won’t combine totally, but you’ll find pockets of peanut buttery goodness in the oats. I add in 1 tablespoon chia seeds, about 1/2 tablespoon coconut sugar, a handful of blueberries and then the oats. I shake again to combine. Close and let sit in the refrigerator overnight! Viola! Breakfast is served.