I have had the craziest couple of days, and after a long weekend in Houston, Texas, I am back and ready for alllll the healthy breakfast options! Starting with overnight oats.
This version for overnight oats is super simple and delicious. I based it off of my banana and chia recipe and changed it up a bit by removing the banana, adding ground flaxseeds, and topping it with almonds and blueberries.
Guys, this is SO GOOD! And really perfect for the warmer weather. I live in a tiny apartment and when it gets hot, I simply have to get over my hotness and deal. Smoothies and overnight oats are my everything right now.
What I love about overnight oatmeal is that you just dump a bunch of ingredients into a jar/bowl and then let it hang out. It is extremely versatile too! So really, you can experiment with any flavour.
I have a carrot cake version that is particularly lovely, if you want more!
Personally, I prefer to make overnight oats with yogurt AND milk – I find it gives it the perfect creamy texture! So be good to that goddess body of yours. You deserve it!
- 1/2 cup rolled oats
- 1 tsp chia seeds
- 1 tsp ground flaxseeds
- 1/4 tsp ground cinnamon
- Sprinkle sea salt
- 1/2 cup milk
- 1/2 cup plain/vanilla greek yogurt
- For serving: blueberries, sliced almonds, brown sugar, etc.
- In a small mason jar, or jar of choice, combine the oats, chia seeds, ground flaxseeds, cinnamon, and sea salt. Add in the milk and Greek yogurt. Stir everything together and place the lid on the jar and give the mixture a good shake to combine the ingredients. Place the lid back on the jar and refrigerate overnight.
- In the morning, you can serve oats either right from the jar or in a bowl. Simply serve with a sprinkle of sliced almonds, fresh blueberries, and some brown sugar, if desired (it is actually sweet enough if you use vanilla yogurt though!)