Readers, brace yourselves. You are about to meet the easiest breakfast of all time.
Owen is an oatmeal fan and has eaten it for breakfast every day since he was old enough to eat oatmeal. When it was just me and him, making breakfast for him was no problem. He’d sit in his high chair with Cheerios or a book while I worked in the kitchen. But now, I’ve got Della who doesn’t like her swing or bouncy seat all that much and Owen who demands to sit on the counter and “help.” It’s usually before 6 or 7 am and did I mention I’m not much of a morning person these days? Well, I’m not. Anyway, it starts out all nice and cute and ends with someone in tears, banana in my hair, and oatmeal all over the floor because Owen thinks it’s funny to eat raw oats. By the time breakfast is ready for Owen and I, he’s moved onto something else and has no interest in eating. Almost everything is a battle with him lately (hello, terrible twos) and I really can’t afford for him to miss a meal. The kid burns calories faster than he can eat them. So in order to find some sense of organization in the morning chaos, I decided to try my hand at overnight oats, per the suggestion of my mom.
And after two weeks of this new routine, I have to say it is a great success. I dub it the “easiest breakfast of all time.” Thanks, mom!
How does it work? Well, it’s simple really. You put oats and milk (or yogurt) in a jar and add in any ingredients you want. The possibilities are endless and the results are delicious oatmeal after they sit and soak for a few hours in the fridge. They can be made up to four days ahead of time and only need a splash of milk to thin them out before eating. They can be eaten cold, but I always zap them in the microwave for a minute.
On Sunday nights after the kids are asleep, I whip up four jars of oats to get us through to Thursday, then I will make Friday and Saturdays sometime during the week. Each jar takes roughly a minute to prep, not even kidding. I’ve started doubling the recipes so there is enough of a satisfying breakfast for Owen and I. Between mothering two kids and a toddler who thinks he’s entitled to my food no matter what it is I’m eating, I don’t get a whole lot to eat until after everyone’s asleep or unless I hide behind the couch. So this easy breakfast that I can share with Owen is a huge win.
I’d like to share with you four of our favorite combinations so far. I plan to incorporate more fresh fruits if the cost of them at the commissary will ever go down. I currently pay $6 for a thing of incredibly delicious strawberries but I draw the line at $7 for a handful of blueberries. I just can’t do it. I have no idea why the prices are this out of line, but I hope they level out soon. Frozen fruit just doesn’t cut it.
Pumpkin Spice Overnight Oats
- 1/2 cup unsweetened almond milk
- 1/2 cup rolled (or old fashioned) oats
- 2 Tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 tsp ground flaxseed
- 2 tsp pure maple syrup
Peanut Butter and Banana Overnight Oats
- 1/2 cup unsweetened almond milk
- 2 Tbsp powdered peanut butter (I like PB2)
- 1 ripe banana, mashed
- 1 tsp chia seeds
- 1/2 cup rolled (or old fashioned) oats
Cherry Banana Vanilla Flax Overnight Oats
- 1/2 cup rolled (or old fashioned) oats
- 1/2 cup unsweetened almond milk
- 1/2 ripe banana, mashed
- 1/2 cup frozen dark sweet cherries
- 1/2 tsp pure vanilla extract
- 2 tsp ground flaxseed
- 2 tsp pure maple syrup
- 1/4 tsp cinnamon
In a glass jar, add all ingredients and stir until combined. Put lid on and store in refrigerator for at least 8 hours. Before eating, stir and add more almond milk for consistency.
And last but not least, Owen’s favorite recipe…
Chocolate Covered Strawberry Banana Overnight Oats
- 1/2 cup unsweetened almond milk
- 1-1/2 Tbsp unsweetened cocoa powder
- 1/2 cup rolled (or old fashioned) oats
- 3 large fresh strawberries, chopped
- 1/2 ripe banana, mashed
- 1/8 tsp cinnamon
- 1/3 tsp pure vanilla extract
- 2 tsp pure maple syrup
- 1 tsp chia seeds
- small pinch of salt
My sister said that she used chocolate cashew milk and left out the cocoa powder and it was just as good! We can’t get cashew milk here, but it sounds like a great substitute!
And who doesn’t love chocolate for breakfast?!
I’m a big fan of almond milk in these recipes but you can use any milk, just be sure to keep a 1:1 ratio with the oats. High in fiber and protein, these whole grain recipes have become my go-to breakfast 6 days of the week (we go get “cancakes, ham and eggs” after church on Sundays) and really help to keep hunger at bay all morning long. I’m not getting a lot of sleep lately but I go to bed a little easier knowing that breakfast for the next morning is ready to go. It does not get any better than mixing a few ingredients together before bed and grabbing a spoon when you’re ready to eat a delicious breakfast.
Give it a try tonight!
xoxo