Overnight Oats Base Recipe
The first and only time I tried overnight oats until recently was when I was pregnant. I made a very complicated double chocolate overnight oats recipe, and when I went to eat them in the morning I couldn't stand the texture or taste. That experience, which I'm sure was exaggerated due to my tendency to not want to eat mushy things during my pregnancy, had turned me off to them. I recently was looking for a healthy snack for my son and I to have mid-morning and decided to give overnight oats a second try. I made them the night before and was pleasantly surprised how good they were! They had just the right amount of texture, not too mushy, and the addition of peanut butter and maple syrup, or frozen berries made them so delicious! It became the perfect snack for a hot summer morning! I like to make a base recipe that is simple so that when I eat them I can choose what type of toppings I am in the mood for.
* 1/2 cup old fashioned oats ( make sure they are certified gluten free if you need them that way) I use Thrive Market Brand.
* 1/2 cup milk of your choice- I use Silk unsweetened Coconut milk, I really like the taste and texture of it, it's creamier than almond milk.
*Pinch of sea salt
* Optional toppings- berries, peanut butter, maple syrup, honey, raisins, bananas, chia seeds, sliced almonds, chocolate chips, use your imagination!
1) In a small jar combine the 1/2 cup of milk and 1/2 cup of oats, and a pinch of sea salt.
2) You can add a teaspoon or two of maple syrup or honey at this point, or a splash of vanilla if desired. I prefer to sweeten the oats the day I use them and add the toppings in right before I serve it, that way if I am adding something sweet like berries I can add less sweetener.
3) Cover and let sit overnight in the refrigerator, or for at least 3 hours for the oats to soften and soak up the milk.
4) When ready to serve stir in your choice of sweetener and toppings and enjoy! The favorite in our household is peanut butter and maple syrup!
You can double, triple, or even quadruple the recipe. It will keep in the fridge for 5 days so you can make a weeks worth at one time. I like to make them in individual containers for easy serving.
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