Overnight Oats – Let The Night Do All The Work
If you’ve never tried making overnight oats, there’s a good chance you’re about to meet your new favourite breakfast. If you’re lazy and not into laborious breakfast routines, then prepare to fall in love!
I made this on the night of the supermoon after painting a picture of it looking out my window. The hour was so late by the time I was finished, I knew I would be too zonked the next morning to want to make breakfast.
With overnight oatmeal, you spend less than five minutes the night before layering your favourite breakfast things into a mason jar, screwing the lid shut and popping it into the refrigerator. The night does the rest of the work.
There is a certain principle you follow for it: generally, equal parts of rolled oats (old fashioned or quick work best), milk and yogurt are layered into a jar (in that order), then the rest is up to you. I like about half the amount of milk for drier, less soupy oats…but that’s just me.
The possibilities are endless; online foodies have shared countless concoctions on their blogs, from peaches & cream to peanut butter and chocolate overnight oats. Take advantage of fresh berries when they are in season to create something beautiful. Use honey, spices, nuts and seeds to add even more crunch and omega 3’s, if that’s your thing.
My favourite overnight oats concoction consists of bananas, maple syrup and peanut butter. Even though I did not alternate the layers while building it in the video, I usually do. Once you’re ready to screw the lid on to pop into the fridge, you can stir or shake the ingredients together, but I prefer to leave the layers intact. Eating it this way is more enjoyable because you can appreciate each component.
The one ingredient I don’t layer is the peanut butter, saving it for the top only. I spread it out, then finish with a last drizzle of maple syrup. Over the hours of the night, everything will relax and mingle, soaking the oats at the bottom and making it palatable as cooking would. You can heat it up or you can eat it cold. (I prefer eating it cold.)
Try overnight oatmeal! It takes minutes to make and all you’ll have to worry about the next morning is making coffee…life can be so tough, eh?
Ingredients
- 1/2 cup rolled oats, quick or old fashioned
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 banana, sliced
- 3 tablespoon maple syrup
- 1 tablespoon peanut butter
Instructions
- Pour rolled oats into a mason jar with a tight fitting lid.
- Next, pour in milk. For less soupy oats, use less milk (I use half this amount).
- Place a dollop of the yogurt next, followed by the banana slices. Drizzle on 1 tablespoon of the syrup.
- Dump remaining yogurt on top of the bananas, then another tablespoon of syrup.
- Add peanut butter and spread out. Drizzle with remaining syrup.
- Contents can be shaken or mixed together, or left layered (my preference).
- Screw lid on tightly and refrigerate for 4 hours or overnight.
- Overnight oatmeal can be heated or eaten cold. Enjoy!
I like your easy, oat breakfast … and the painting, too!
Thanks! I want to try other flavours but the banana peanut butter maple combo is too good right now.