Overnight Oats
Recipe by Nicole Thom-Arens
Makes about 1 serving
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For years, I wanted to like overnight oats, but I never found a recipe that won me over. A lot of the recipes I tried included Greek yogurt, which I found overpowering. Then, I went to a conference in San Francisco where the hotel served the most delicious, creamy overnight oats without a hint of yogurt. When I returned home, I went on a quest to recreate those overnight oats. Most days, I alternate my breakfasts between these oats or my sunrise smoothie.
I’ve included recipes for a normal and smaller serving. Plan ahead and make the night before. I usually mix up three individual batches at a time and store up to four days in the fridge.
Ingredients:
Normal serving: 2/3 cup almond milk (I use the 60-calorie original variety.)1/2 cup old-fashioned rolled oats (Don’t use quick cooking oats.)1 to 1 1/2 teaspoon maple syrup (Invest in a bottle of real maple syrup.)1 tablespoon chia seeds
Small serving:1/2 cup almond milk (I use the 60-calorie original variety.)1/3 cup old-fashioned rolled oats (Don’t use quick cooking oats.)1 teaspoon maple syrup1 tablespoon chia seeds
Toppings:2 teaspoons toasted, slivered almonds (I toast a big batch and store in the fridge for several months. Roast the almonds on dry sheet pan in a 350-degree oven for 8 to 10 minutes.)1/4 cup fresh fruit (Depending on the season, top the oats with any fresh fruit. My favorites are blueberries and nectarines.)
Instructions:
1. Gather all ingredients. 2. In a 16-ounce mason jar, add the milk, syrup, oats, and chia seeds. 3. Give the mixture a good stir. (Be sure to push all the chia seeds into the liquid. They like to sneak up the side of the jar.)4. Refrigerate overnight. 5. The next morning, remove from the fridge, add almonds and berries, and enjoy chilled or at room temperature.
I’ve included recipes for a normal and smaller serving. Plan ahead and make the night before. I usually mix up three individual batches at a time and store up to four days in the fridge.
Ingredients:
Normal serving: 2/3 cup almond milk (I use the 60-calorie original variety.)1/2 cup old-fashioned rolled oats (Don’t use quick cooking oats.)1 to 1 1/2 teaspoon maple syrup (Invest in a bottle of real maple syrup.)1 tablespoon chia seeds
Small serving:1/2 cup almond milk (I use the 60-calorie original variety.)1/3 cup old-fashioned rolled oats (Don’t use quick cooking oats.)1 teaspoon maple syrup1 tablespoon chia seeds
Toppings:2 teaspoons toasted, slivered almonds (I toast a big batch and store in the fridge for several months. Roast the almonds on dry sheet pan in a 350-degree oven for 8 to 10 minutes.)1/4 cup fresh fruit (Depending on the season, top the oats with any fresh fruit. My favorites are blueberries and nectarines.)
Instructions:
1. Gather all ingredients. 2. In a 16-ounce mason jar, add the milk, syrup, oats, and chia seeds. 3. Give the mixture a good stir. (Be sure to push all the chia seeds into the liquid. They like to sneak up the side of the jar.)4. Refrigerate overnight. 5. The next morning, remove from the fridge, add almonds and berries, and enjoy chilled or at room temperature.