Overnight oats are the best for quick, on-the-go breakfasts. They literally take two mins to prep the night before and they are mighty delicious. There’s so many different ways to make them so you can adjust ingredients easily depending on your taste buds and diet restrictions/preferences. The oats I make are always vegan and gluten free so that eliminates a large majority of common allergens right there.
This recipe is meant as a guideline. It’s very flexible.
I’ve outlined a guide for the oat-banana-milk-chia ratio but it’s really just a suggestion. I’d recommend adding some toppings to your oats to make them a little more interesting. I’ve made some topping suggestions below but feel free to march to the beat of your own breakfast drum! It really doesn’t matter how much of what you add… As long as it’s more or less the consistency of pudding and tastes delicious to you. I never measure these things. If they turn out too runny I just add little more chia. Of they end up being too dry then add more nut milk. If it’s not sweet enough add more maple syrup or honey. You get it… Just adjust accordingly. There’s no rules. Be a free-breakfast-spirit!
Start by mashing up the banana and adding the rest of the “main ingredients”. Then add whatever additional ingredients and put in a mason jar with your desired toppings (I like to layer the toppings in the oats). Leave in the fridge overnight to soften the oats or for two hours at the least.
- 1 banana, mashed up
- 1/2 cup rolled oats (not instant)
- 1 cup almond milk or coconut milk
- 1-2 tbsp chia seeds
Other things you can add:
- Vanilla extract
- Hemp seed hearts
- Graded carrot