Ingredients
- 1/3 – 1/2 cup rolled oats
- 1/2 cup – 1 cup milk (depends on how thick you like it)
- 1 Tbsp nut butter (2 Tbsp actual nut)
- 1–2 teaspoons hemp (chia or flax) seeds
- ⅛ tsp cinnamon
- ½ tsp vanilla
Instructions
- To a mason jar or small bowl, add ½ cup milk, nut butter, cinnamon, and vanilla. Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in the milk.
- Cover securely with a lid and set in the refrigerator overnight (or at least 4 hours).
- The next day, add ½ cup more milk (if you like the oatmeal thinner) and enjoy as is – add fruit now OR
- If you like your oatmeal hot, still add ½ cup more milk (thinner oatmeal), microwave for 30 seconds at a time – total 1 minute 30 seconds (depending on the power of your microwave). Add fruit once warmed and sprinkle with the chia seeds (I prefer to add the flax, chia, and hemp at the end). If this is too many steps in the morning, add it all the night ahead. It works that way too!
- Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
Notes
* I rotate and use nut butters (cashew, almond and peanut) and/or actual nuts (peanuts, cashews, almonds, walnuts, pecans) – depends on your preference, if you like your oatmeal smooth or chunky.
*I also rotate fruits based on what I may have fresh/frozen and then also what goes well with the nut/nut butter. A go-to staple is banana and peanut butter. Strawberries and cashew butter are also delicious – experiment and see what you like to have different combinations.
*Recently I took freeze-dried blueberries and blitzed them in my food processor. I took a teaspoon of the powder and mixed it with ⅛ of a teaspoon of spirulina. That’s how I got that beautiful blue color. Next, I’m going to try strawberries and beet powder and raspberries and pitaya powder! The sky is the limit!
- Prep Time: 5
- Category: Breakfast