I have a love affair with overnight oats now; however, the first time I tried them I gagged and swore them off for good. That is until I discovered I didn’t care for the soaked chia texture present in so many of the overnight oat recipes, it was NOT the actual oats that I found offensive-just the cha, cha, cha chia. I researched a bunch of recipes and discovered that not all oats are created equal and that I could have oats sans chia without any fretting. From then on, I’ve had auto ship attached to my Amazon.com order for Bob’s Red Mill Oats every 30 days (I prefer the extra thick kind) and a full stomach well past the noon hour if I eat them for breakfast. And really, isn’t that every working girl’s dream? To NOT be STARVING at lunchtime? I think so. There is nothing worse than ravenous pre-noon snacking, binge drinking coffee to fill up your belling and/or a casual noon time stuffing that will put a pooch in your pencil skirt and a frown on your face for the rest of the day. Enough about my body image issues…you are here for the food.
- 4 dates, pitted and sliced
- 1/3 C whole oats
- 2/3 C nondairy milk, I prefer almond milk (unsweetened)
- 1 tsp maple syrup
- 1 heaping T of PB2
- 1/8 tsp cinnamon
- 1 banana, sliced just before you drop it into the oats the next day
The night before, add all ingredients but banana into a jar and place in fridge overnight. Next day, drop in sliced banana, stir and enjoy.
Posted in Breakfast, Brunch, Fridge Finds, Less is more, Make Ahead, Quick Cooking, Vegan, Vegetarian
Tagged date and pb2 overnight oats, overnight oats, vegan breakfast recipes, vegan overnight oats, vegan overnight oats recipes
My first encounter with overnight oats contained chia seeds which I love in smoothies, but loathe in anything that is required to set and then eat or drink. the consistency is well, cha, cha, cha, chia…and if you are a child of the 80’s then you will know exactly what this means – gel-like, icky, sticky and gross.
This recipe and countless variations becomes breakfast at least 4 days a week. With an unlimited amount of creations you can concoct with this base, it is sure to become a morning staple in your home too. I put these oats together at night before bed, pop in the fridge, then grab while I’m running out of the house like my hair is on fire in the AM. I eat them at the office while I’m checking email and making coffee.
Overnight Oat Base:
- 1/3-1/2 C rolled oats ( I use Bob’s Red Mill, thick cut ) – not instant here – if you like it a little runny opt for less oats
- 2/3 C any non dairy milk ( my go to is unsweetened almond milk )
Typically I add:
- 2 T PB2
- 1 sliced banana ( just before I eat the oats )
My next fave is:
I also really love:
- 2 tsp maple syrup
- 1/2 C blueberries (just before I eat the oats)
Sometimes I even get really crazy and add:
- 2/3 C unsweetened chocolate almond milk ( instead of the unsweetened plain milk in the recipe above )
- 2 T Chocolate PB2
- 1 sliced banana
Directions: combine oats and any add in EXCEPT fruit, then pop in the fridge overnight. 6 or so hours they are ready to consume. Add fruit before eating. If you add fruit the night before the water escapes into the oats and make them watery and icky. A very technical term, icky.
Pictured below is the “really crazy” variety minus the banana. My fave jar to use is pictured. Seems to be the perfect size for 1) the spoon and eating and 2) the oats for soaking in the milk.
Posted in Breakfast, Fridge Finds, Less is more, Make Ahead, Quick Cooking, Vegan, Vegetarian
Tagged Bob's Red Mill Oats, cold oats, overnight oats no chia, PB2, vegan overnight oats