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.
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.
Tips:
Oats contain more protein than most grains. They’re a rich source of fiber, which helps you feel fuller longer. They’re also rich in antioxidants.
Variations:
This recipe doubles easily. Personalize it to your liking. You can use 1 tsp almond butter instead of the coconut oil; omit the chocolate chips and add blueberries instead; omit the honey and add chopped or mashed banana; use 1 full cup of milk and skip the yogurt; drizzle peanut butter over the top; etc. You get the idea!
Description:
Food and Prop Styling by Dassi Levine
Photography by Hudi Greenberger
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