Nothing screams fall breakfast like a pot of stick-to-your-ribs oatmeal. But with barely a minute to spare in our morning routine, who has the time to make it? That’s why we’re here to introduce you to oatmeal’s trendy sister “overnight oats”. And these are our top 4 family-approved favorite recipes.
Apple Pie Overnight Oats
Banana Peanut Butter Overnight Oats (recipe courtesy of Domesticate Me)
Ingredients
1 large ripe banana, mashed (about ½ cup)
¼ cup creamy peanut butter
1 cup rolled oats (Do not use quick cooking oats!)
1 cup unsweetened almond milk
1 tablespoon chia seeds (optional)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal)
Optional Toppings:
Sliced Bananas
Drizzle of Agave, Maple Syrup or Honey
Cinnamon
Dark chocolate shavings or chips
Coconut shavings
In a medium bowl, mash your banana with a fork. Add the remaining ingredients to the bowl and mix until well combined. Pour the mixture into two airtight containers and refrigerate for at least 3 hours or overnight. When ready to eat, give the oats a good stir, add toppings of your choice, and dig in!
Brownie Batter Overnight Protein Oats (recipe courtesy of Dashing Dish)
Ingredients
1 cup Unsweetened almond milk (or low fat milk of choice)
1/2 cup Plain low fat Greek yogurt (or mashed banana, or pumpkin)
2 tbs Unsweetened cocoa powder (or more, to taste)
1/8 tsp Salt
2 tbs Baking stevia or 1/4 cup sweetener that measures like sugar 1
1 cup Old fashioned oats
1/4 cup Protein powder (or additional oats)
In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with chopped nuts or topping of choice if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!
Bananas Foster Overnight Oats (recipe courtesy of Supergluemom)
Ingredients
1 teaspoon coconut oil*
3 very ripe bananas, sliced
2 teaspoons vanilla
¼ teaspoon cinnamon
2 tablespoons maple syrup
1 cup steel cut oats*
2 teaspoons ground flax
2 cups milk*
In a small saucepan, heat up coconut oil over medium heat. Add bananas, vanilla, and cinnamon to the heated pan and begin to sauté until they begin to break down and juice out its natural sugars - about 2-3 minutes.
Add maple syrup, stir to combine and cook for another minute, remove from heat.
Place ¼ cup steel oats, ½ teaspoon ground flax, and ½ cup milk inside each of 4 glass jars. Divide cooked bananas evenly over each glass jar.
Stir to combine and refrigerate overnight.
Notes
You can use butter instead of coconut oil and your favorite dairy free milk as well. If you use old fashioned oats, reduce milk to 1½ cups.
You can eat your oats cold right out of the fridge or warmed in the microwave.
