Stir it all together, taste, and adjust the flavoring until it's right where you want it. A small squeeze of lemon juice can help give your overnight oats a nice little tang, and balance out the sweetness. You don't need to add sweetener at all though-I often just add a bit of vanilla and cinnamon without any sugar and then eat it with fresh fruit on top. Then choose your sweetener: maple syrup, honey, agave, date sugar, brown sugar, or white sugar, and stir in a small spoonful. Or stir in some cocoa powder or matcha powder. Remove the oats from the fridge a while before eating to bring them to room temperature if you don’t want them cold. Place it in the fridge and leave overnight. ![]() Pour the milk and oats into a jar and add your toppings. Add a pinch of cinnamon or cardamom or a splash of vanilla if you like. Measure out half a cup oats and half a cup of milk. Stir in some sweetener and spiceĪdd a pinch of salt no matter what, and then decide how you want your overnight oats to taste. One caveat to the ratio: If you are not adding any chia seeds or significant extras, reduce the amount of liquid a little (say, 3/4 cup milk for 1/2 cup oats). So if you use 1/2 cup of oats and 2 tablespoons of seeds, pour 1 cup of milk into your jar. You want to be careful to keep your overnight oats far away from anything resembling a cement-like texture. You can use plain yogurt (not Greek) without thinning it, but you'll get a much thicker product in the end. You can also use whey or buttermilk for a tangier flavor, or thinned yogurt or keifer. Rice milk, almond milk, coconut milk, hemp milk-you name it, it'll work. You can use any kind of milk you like to make your overnight oats: I like mine with whole cow's milk. Me? I add a big tablespoon of chia and another of pumpkin seeds. You can also add other stuff like chopped nuts, shredded coconut, cocoa nibs, or dried fruit. But only chia will give you that tapioca effect. (So if you're starting with 1/2 cup of oats, add 2 tablespoons of chia seeds.) You don't have to use just chia seeds though: you can use flax seeds, pumpkin seeds, or any other kind of seed you like. Add about 1/4 the amount of oats you added. If you want your overnight oats to have a thicker, slightly tapioca-like texture, chia seeds will do that while also adding some healthy protein. If you want to make more, or less, go for it. For me, about 1/2 cup of oats makes the right amount of overnight oats (a little over a cup) for my breakfast. ![]() Skip the steel-cut oats and quick cooking oats and stick with old-fashioned rolled oats. This is really the only ingredient you have no choice about. These 10 couldn’t-be-simpler overnight oats recipes will make a morning person out of us all.Photo by Chelsea Kyle, Food Styling by Anna Stockwell 1. So with that in mind, let’s get to the good stuff. I recommend stirring the mixture 1 hour after you pop it in the fridge. Seal the bowl with a lid, refrigerate overnight. Stir in almond milk, maple syrup, and vanilla extract. Takes and options abound-savory or sweet, the combos are yours to create. In a large mixing bowl, add old-fashioned rolled oats, chia seeds, protein powder, and cinnamon. With overnight oats, here’s where things get even more magical: When it comes to this breakfast staple, the possibilities are endless. Even today, I’ve stuck to a consistent and committed morning routine, following up my favorite workout with none other than my tried and true overnight oats. In college, you could catch me bright and early at the dining hall, quietly sipping my coffee while getting ahead on my reading. Growing up, like every good 90s kid, I’d rise and shine to a bowl of cereal. ![]() I’ve been a passionate breakfast eater from birth. But-and stay with me here-what if we didn’t have to choose? What if, instead of opting for efficiency for efficiency’s sake, we saved time on prep so we could give our attention over to the enjoyment of eating? Clearly that’s already crossed someone’s mind, and so the phenomenon of easy overnight oats recipes was born. In our mile-a-minute, always-on world, when it comes to food, we often favor convenience and efficiency over taste and pleasure.
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