Overnight oats are the best healthy make-ahead breakfast! Here are 4 easy, delicious recipe variations to keep you from getting stuck in a breakfast rut.
This recipe is from Love And Lemons - You can find so may more incredible recipes and ideas on their website and social media!
Section 1: Ingredients
1/2 cup whole rolled oats
1/2 cup almond milk or light coconut milk, more as needed
1/2 teaspoon maple syrup
Pinch of sea salt
Desired toppings from above
Section 2: INSTRUCTIONS
In a small jar, combine the oats, almond or coconut milk, maple syrup, and salt. Stir and chill overnight.
In the morning, scoop the oats into a bowl, stir in more almond or coconut milk, if desired, for consistency. Top with desired toppings.
Alternatively, for a grab-and-go breakfast, you can assemble the overnight oats in jars with the toppings the night before.
Make these vegan by using maple syrup in place of the honey.
Cherry Berry with Chia & Yogurt
A classic antioxidant-filled combo. Since it’s wintertime, I used frozen fruit (tart cherries and blueberries) in my bowls. Then, I topped them with Greek yogurt, chia seeds, and a drizzle of maple syrup.
An unexpected breakfast bowl filled with anti-inflammatory spices! Make the base recipe with coconut milk, and stir in a heaping 1/8 teaspoon ground turmeric and 1/4 teaspoon cinnamon. In the morning, dress it up with mango, dried currants, hemp seeds, and coconut flakes.
Sweet Sesame Tahini
I love tahini so much that now I’m eating it for breakfast! This pretty bowl is topped with a big scoop of tahini, pomegranate arils, chopped dried apricots, sesame seeds, and crushed pistachios. To make it sweeter, add a drizzle of maple syrup or honey.
Chocolate Chip Cookie
If you’re trying to get your kids (or husband) to eat oats, this one is for you :). Add 1/4 teaspoon vanilla extract to the base recipe the night before, and in the morning, top it with almond butter or peanut butter, chocolate chips, and chopped almonds for crunch.