I work and go to school full time (i work overtime a lot at my job as well) i was struggling for an easy recipe that I could throw together and stumbled upon overnight oats.
What the heck! Where has this been all my life? I especially like it because it has fiber and vitamins which I know I am lacking. It isnt probably the most nutritious thing ever if you use syrup and stuff in it but I have been adding protein powder to mine and use almond milk. We have just been doing 1 tbsp of syrup and 1 tbsp of peanut butter per half cup of oats and almond milk. Then in the morning chop up a banana.
It has protein, fiber, and vitamins I was definitely struggling to get before. But this stuff is great! And you can put literally anything in it. I have two mason jars one for myself and one for my hubby-to-be and its so cool. Since I work overnight and he works during the day I can wake up, throw it together in less than 5 mins, put it in the fridge, and he has something decently healthy exactly ready for him when he wakes up.
I am new to the world of cooking and trying my best to learn new recipes that are nutritious. Does anyone have any other good ideas for easy-to-make and versatile recipes like overnight oats?? He loves them but i am sure he will get tired of it eventually lol!
maybe my lunch recipe will entice you . i call it goop. 250 cal of greek yogurt, 150cal peanut butter, 100 cal almonds , 100 cal muesli (or oats). some cinnamon and homemade apple sauce for sweet. can make it the night before. tastes like cinnamon apple ice cream since the muesli absorbs so much moisture
I felt the same way (where-have-you-been-all-my-life) about baked oatmeal (there are many recipes online). I make a tray, cool, cut into individual servings and freeze. Take out a square the night before and put in the refrig to thaw, then in all I need to do is pour milk over and warm it all up. In my latest batch I used chopped apples, walnuts, and dried cranberries.
1.chia pudding:https://minimalistbaker.com/how-to-make-chia-pudding/You refrigerate them overnight in the same way as overnight oats
2.stuffed sweet potatoes-bake sweet potatoes ahead of time, so all you have to do is add toppings the day of. Suggested toppings include banana slices, nut butter, nuts/seeds, cinnamon, nondairy yogurt, jam, berries, cacao nibs, etc. Personally, I think almond butter and sweet potato is a great combo
I don’t know what kind of syrup you’re using, but if you want to boost your potassium, magnesium, antioxidants, and calcium, plus sweeten with something low on the glycemic index, you may want to look into date syrup. It’s easy to make but if you don’t have time, Trader Joe’s carries it. It also adds a delicious, caramel flavor. I like to add canned pumpkin and frozen wild blueberries to my oats.
Huge fan of overnight oats here! Depending on where you live, there’s some beautiful seasonal fruit you shouldn’t miss out on:
Additional more or less conventional flavouring ingredients: cinammon, chai mix, instant coffee, dark chocolate chips, bitter cocoa powder, cayenne pepper, ginger, cardamom, vanilla (amazing with cocoa), orange flower or rose water.
And in case anyone’s worried about sugar, 1 tsp of sweetener of choice, be it syrup, maple syrup, coconut sugar, molasses or honey (yep, it’s all sugar) won’t “break” your oatmeal. Sugar from beverages, prepackaged snacks and desserts should be your biggest concern. I have a preference for maple syrup and liquid honey since they’re easiest to blend.
For the sweet breakfast avoiders out there, savory porridge exists, it’s delicious. Some ingredients for reference: mushrooms, eggs, spinach, veggies with garam masala, chicken (look up congee), etc.
Love overnight oats. One tip I’d give to anyone is to not prepare it in the mason jar, it’s hard to stir.
My Sunday/Monday breakfast:
Nutrition explosion!
Also love this and been eating it for years. My recipe: 200ml almond milk, 100gram Greek yoghurt, 1 banana, protein powder. Blend together and pour over 40g oats and 8gram chia seeds. 60 gram of frozen fruit of your choice and leave overnight. Nice and sweet from banana and protein so don’t need syrup. Used to add almond butter. Blueberry and raspberry my favourite fruit to offset sweetness.
I have been making overnight oats for years, but just started making them with kefir a few months ago after I purchased kefir seeds.
Here is what I put in yesterday: 1/2 c large flake oats, handful chopped dates, handful ribbon coconut, few Tbs of sunflower seeds, 1/2 c homemade kefir, 1 c water. I put this all in a mason jar overnight on the counter. No need to add anything. I just eat it out of the jar.
I make them the basically same way, almond milk and protein powder with the oats. If you switch up the protein flavor and mix-ins, you can get quite a variety. Vanilla works with blueberries, apples or even a tablespoon of pumpkin pie filling. I always bust up a few protein graham crackers and add whipped cream and nuts (also sugar free caramel for apple ones) when I eat them in the morning too.
Overnight oats are my go to breakfast on the weekdays. My recipe is:
-50g rolled oats
-17g (half scoop) of cinnamon toast protein powder
-12g chia seeds
-\~130g of almond milk
-1 chopped banana added right before you are about to eat
I eat this almost every weekday morning along with a bowl of greek yogurt w/ mixed berries.
Oats are great, they are high fibre, maintain satiety and lower LDL cholesterol due to their beta-glucan content.
Lots of good ideas on here. I might as well mention my oatmeal recipe.
Microwave 2:45 (anything longer and it boils over the bowls I use)
Still oats, but a faster method, and especially handy if you forget to make overnight oats: I take two packets of low sugar instant apple and cinnamon Quaker Oats and let them sit in a cup or so of almond milk (I can’t have dairy) for 15 minutes before microwaving (usually while I’m getting ready in the morning, but also as a late-night snack). You wouldn’t think doing this would really change the experience of pre-packaged oatmeal but it’s SO TASTY! The texture changes and, frankly, it’s delicious! (and also quick and relatively healthy).
Low carb hi protein I use my 12 muffin pan mix up eggs with ; bacon and cheddar, spinach , mushrooms and mozzarella , ham and Swiss. Bake for about 20min at 350° in Well greased pan or cupcake wrapper. They stay good in refrigerated airtight containers for 3 days or frozen for 2 months. Pop in microwave for 15 to 20 seconds a little longer if frozen and a high protein breakfast that will stay with you a few hours.