We’ve been in a bit of a breakfast rut in my household lately. In colder months, we typically have oatmeal. I love it because it is full of fiber and versatile. Just include different fruits, nuts, and / or seeds for variety, but I have to admit I’m a little “over it” from a texture perspective. In warmer months, I usually shift from hot coffee to iced coffee and from hot cereal to smoothies for breakfast. My challenge over the summer was that the kiddos didn’t really have the hang of drinking smoothies yet. They love them for a few sips, but I have a hard time getting them to drink an amount that is sufficient for a meal. We’ve been eating a lot of sprouted bread with tofu cream cheese or nut butter & a side of fruit. I’ve been looking for alternatives.
Recently it dawned on me – overnight oats are the perfect solution because they are quick, can be prepared the night before to streamline our morning routine, and serving them cold is perfectly fine so the texture is a bit different than traditional oatmeal.
This is my kind of recipe because it is quick, easy, and delicious. Plus, everyone in our household seemed to enjoy it (a big win).
- Rolled Oats, 1/2 C
- Nut Milk, ~ 1/2 C… amount is based on personal preference – just make sure the oats are covered so that they can absorb some milk overnight.
- Chia Seeds, 2 tbsp
- Ground Flax Seeds, 2 tbsp
- Sunflower Seeds, 2 heaping tbsp
- Agave, a few drops
- Strawberries, 1/2 C
- Bananas, 1/2
- Granola, 1/4 C
Combine oats, nut milk, chia seeds, flax, sunflower seeds, and agave (or dried fruits). Refrigerate for 8 to 12 hours overnight.
Slice bananas & strawberries. Combine fruit, granola (optional) and oats. Serve. Enjoy.