These overnight oats are healthy and filling, taste great, and can be prepared ahead of time!
It’s taken me long enough, but I’ve finally jumped on the overnight oats bandwagon. It’s a shame, because they couldn’t be easier to prepare, allow for endless flavor variations, and can be pretty darn good for you depending on what you add in.
I’ve been making these ahead of time and enjoying them for breakfast at my desk. Even though the portion size looks small, they’re pretty filling, and generally prevent my stomach from growling until 11:30/12:00-ish. Plan to see more overnight oats recipes around these parts in the future!
The basic recipe comes from Back to Her Roots.
You’ll need (makes 2 half-pint servings):
- 1/2 cup (heaping) rolled oats
- 1/3 cup plain Greek yogurt
- 2/3 cup unsweetened milk (I use almond milk)
- 2 tbs peanut butter or PB2 powder
- 1 tbs chia seeds
- 2 tsp honey or agave nectar
- pinch of salt
- raspberries and slivered almonds, for topping
Whisk the oats, yogurt, milk, peanut butter/PB2, chia seeds, honey/agave, and salt together in a bowl.
Spoon into two containers with lids, top with berries and almonds, and refrigerate for at least 4 hours. They will thicken in the fridge.
You can heat them up or eat them cold. I’ve been having them cold. Stir everything around before eating. These overnight oats will keep in the fridge for 4-5 days.