This 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.
- 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.
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 🙂