How I make: Overnight Oats

fullsizeoutput_14This is a requested recipe from an Instagram follower. I just started making Overnight Oats in the last couple of months and not surprisingly (since I’m such a lover of oatmeal) took a quick liking to them, as did my husband- and he’s not so into all the healthy wealthy meals 😉

I didn’t invent the wheel on this one, Pinterest has enough Inspo for even the least avid cook to get an angle on these oats. But I do have a way that works for me at this point and that I tend to repeat, every other weekday or so, swapping some fruits for others depending on the seasons. Right now it’s late fall/early winter, so the rotation is a fairly standard variety or bananas, citrus and pomegranates.

Ingredients:

  • 1/4 cup Gluten-free rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp pink or sea salt
  • 2 tbsp chia or flax seeds
  • 1/2 cup homemade almond milk
  • Optional: Non pasteurized/Raw/Manuka Honey or Maple Syrup

Toppings: (choose and variety and don’t hesitate to switch them up)

  • 2 Tbsp raw cocoa nibs
  • 1 tbsp coconut flakes
  • 1/2 an orange- sliced into Supremes
  • 1/2 a grapefruit- sliced into Supremes
  • 2 Tbsp Pomegranate seeds
  • 1/3 cup favourite granola- I love Purely Elizabeth’s varieties.

How-To:

In a glass prep jar of your choice, mix together the first 3 (dry) ingredients.

Top with the almond milk, and the optional sweetener if using (if you forget you can always stir in the sweetener in the morning as well). Mix together, cover with a tight lid, and refrigerate for a minimum of 8 hours or overnight.

Prep your toppings. I usually slices up the fruit and put them in a Ziploc all together. Then I take another Ziploc for the dry toppings and put those together and aside.

In the morning, remove the soaked oats mixture from the fridge and give it a good stir. Top with your toppings and serve cold! Enjoy 🙂

 

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