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Overnight oats is basically a no-cook method of making oatmeal. You soak the raw oats in milk and other ingredients, which softens them enough to eat uncooked. The next morning you have a ready-to-eat, delicious, creamy bowl of “oatmeal.” The chia seeds give it a pudding-like texture. It’s a great grab-and-go breakfast with endless possibilities and varieties.
1/2 cup rolled oats (use gluten-free if needed)
1/8 teaspoon salt (I used Himalayan salt such as Gefen Himalayan Pink Salt)
1/2 cup plain yogurt
1/2 cup milk, Gefen Almond Milk, or goat’s milk
1 tablespoon chia seeds
2 teaspoons mini chocolate chips, preferably 72%, plus more for garnish
1 teaspoon cacao nibs
1 and 1/2 tablespoons honey, preferably unprocessed
1 teaspoon coconut oil
1/2 teaspoon natural vanilla extract
toasted coconut, for garnish
Combine all ingredients except for coconut in a small container. Mix well. Cover and refrigerate overnight.
The next day, stir the overnight oats before eating. I divide them into two small cup containers with covers and garnish each one with toasted coconut and more mini chocolate chips.
This lasts up to a week in the fridge, so another boon to this recipe is being able to prepare it in advance.
Food and Prop Styling by Dassi Levine
Photography by Hudi Greenberger
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