I LOVE oats…hot, cold, in my yogurt, in my muffins, in bread…I mean the possibilities are endless. Lately I’ve been scouring blogs and the web for the perfect “overnight oats.” This fairly new trend is catching on…even Quaker has a recipe right on their container!
Basically, these recipes are just oats you let soak overnight in some combination of liquid, yogurt, and spices (optional) and then enjoy in the morning! If you’re constantly looking for that perfect grab-and-go breakfast option, this is it! It’s hearty and satisfying, and you can just throw it in your bag and enjoy it once you get to work or school.
Great breakfast solution
First, you have to pick your perfect vessel…which for me, is the mason jar. You may not know this about me, but I’m utterly and completely obsessed with the mason jar. Could there be a better container out there?! Don’t believe me?
For the overnight oats, I use the wide mouth pint-sized jar.
Now, why oats? Why can’t I just put yogurt in my container and top it with fruit and peanut butter and be done with it? That’s a perfectly viable option, but oats are a great source of fiber! Are you worried about your cholesterol? The soluble fiber in oats can help with that!
But does it matter what type of oats? It does if you care about the consistency! Rolled oats will have a much softer texture, whereas steel cut oats will be more dense and chewy. The choice is yours!
The basic recipe for overnight oats is equal parts oats, yogurt, and milk. Now the toppings and mix-ins can be left up to your imagination…the possibilities are endless!
Here are a few of our Registered Dietitians’ favorite recipes!
Have you ever tried overnight oats? What do you add to yours?
Need more breakfast ideas to add into your rotation? Set up an appointment with one of our Registered Dietitian Nutritionists to create a personalized plan to keep you fueled on busy mornings!
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.